Basale leaves Curry

"Basale soppu"  or  " Basella alba" is an edible perennial vine. It is known in many various common names, like Pui, Vine Spianch, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach are some.

Ready to serve Basale leaves Curry

In India we use basale in many dishes. Basale or Basella alba is known as pui shak in Bengali, poini bhaji in Gujarathi, Basale soppu in Kannada, Valchi bhaji or Vouchi bhaji in Konkani, Vallicheera in Malayalam, Mayalu in Marathi, poi saaga in Oriya, Kodip pasali in Tamil, Bachhali in Telugu and Basale in Tulu.

Basale leaves which are used here particularly is from OUR GARDEN. We can grow them in small pots.

Let us see some benefits of Basale  Soppu.
Basale soppu is rich source of vitamins like vitamin A, Vitamin C, Iron and Calcium. They are rich in soluble fiber and helps in fastening digestion process..

Here is a recipe of Basale leaves curry and this curry goes very well with almost all the main dishes like chapatis, poori, roti, idli, Vada, any kind of dosa, plain rice. No onion or garlic is used in this curry.

Things Needed : 

Baslae leaves : 1 Bowl
Harave soppu (Amaranth leaves)  : 1 small Bundle 
Channa dal : 1 Table spoon
Urid dal: 1 Tea spoon
Coriander seeds : 1 Table spoon
Methi seeds : 1/4 Tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Table spoons
Salt : To taste
Oil : 2 Tea spoons.
Tamarind : a small marble size.
Jaggery : 1 Table spoon (Optional).

Method :

1. Wash and cut Baslae and harave (Amaranth ) leaves into small. Cook until they turn soft. Keep it aside.

2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 Tea spoon of oil. Add methi seeds and fry till they turn brown.

4.Add channa dal and urid dal and fry them till they turn golden brown.
5. Add coriander seeds and red chilly. Fry them for 1 minute and put off the gas.
6. Now grind this mixture with coconut and small marble size tamarind. (Remove the seed if there is and wash it before use).

7. Keep a pan on the fire. Add cooked basale soppu, jaggery, turmeric powder and ground coconut mixture. Add salt. Mix it well.
8. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

9. Put the ready to serve curry in to a serving bowl.

10.. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and ingh. Add curry leaves when the mustard seeds splutter. Add this mixture to ready to serve Basale curry and serve with the main dish you have prepared.

Ready to serve Basale Leaves Curry . Serve with the main dish you have prepared.

Note : 

Using coconut is purely optional. Using onion and garlic also an optional. Normally they say when you add garlic splutter it adds to the taste of basale curry. ( but I do not use them ). Adding more or less chilly is also according to your wish.  You can use any vegetables if you want. Brinjal goes very well with this curry. Potatoes also will be a good combination.
Time : 15 minutes.
Serves : 4.

Sweet Kadabu using Turmeric Leaf

Sweet Kadabu as the name says it is sweet dish and it is one of the traditional dish which is done during Nagarapanchami and Ganesh Chaturthi.

Normally during the rainy season the turmeric leaves grow in plenty. Using turmeric leaf is a healthy practice since the ages in Villages. Turmeric leaves have the same health benefits of using turmeric powder.

Rice and coconut is ground together to a paste and spread on turmeric leaf and placed some coconut - jaggery, cardamom mixture is placed and the leaf is closed at the end and steamed for about 15 to 20 minutes. Yemmy Healthy Kadabu is ready to serve. When you open the kadabu lovely aroma of turmeric slightly coming out while eating Kadabu.

Now lets see some benefits of using Turmeric leaf, coconut and jaggery.
Turmeric leaves also known as haldi leaves. They are used extensively as aromatic herbs in Indian, Thai and Malaysian cooking. Fresh turmeric leaves are used whole in select dishes. Turmeric leaves are also used as food colouring and as a basic ingredient in curry powders. Turmeric leaves improve digestion and reduce gas and bloating.

Coconut helps to prevent obesity by speeding up metabolism, providing an immediate source of energy with fewer calories than other fats. Coconut is a high dietary fiber and improves the digestion. It is a quick energy boost. Coconut contains no trans-fats. It is Gluten free, non toxic and contain antibacterial, antiviral, anti fungal and it helps to aid and support overall immune system functions.

Jaggery has the ability to cleanse our body, acts as a digestive agent. It sweeten our food in a healthy manner and provide good amounts of minerals.

Here is a recipe of Sweet Kadabu, you can have them for breakfast or as evening snack and you can send these kadabu for kids lunch box and sweet tooth people also will enjoy eating " Sweet Kadabu ".

Things needed :

Raw Rice : 2 Cups
Coconut : 1 1/2 Cup
Jaggery : 3/4 Cup
Salt : a pinch
Turmeric Leaves : 8

Method :

1. Wash and soak raw rice for 2 to 3 hours.
2. Wash turmeric leaves nicely and keep them aside.

3. Grate coconut and keep it aside.

4.Grind soaked raw rice with 1/2 cup of coconut till paste using little by little water. (The dough should be thick). Add salt.

5. Now keep jaggery in a pan and keep it on the fire. Put 1/2 Cup of water. Let the jaggery completely melt.

6. Stain jaggery mixture in a stainer and keep the cleaned mixture aside.

7.Powder cardamom.

8.Keep a pan on the fire and put cleaned jaggery, coconut and powdered cardamom.

9.Stir until the coconut mixture is thickens. (Do not allow to be too thick).

10. Now put off the fire and remove the coconut mixture from the pan.
11. Now spread the Turmeric leaves and put a spoon of rice dough and spread it slightly.

12. Place a spoon of jaggery mixture and close the leaf from the sides.

 13. Repeat the same with remaining leaves. Arrange them in a plate or tray.

 

14. Now keep a idli cooker or pressure cooker, put 2 to 3 cups of water.
15. Place a plate and arrange the kadabus in the cooker.

16. Cover the lid and steam for 30 minutes. Open the lid and check with a knife or spoon edge. The dough should not stick to the knife. It means its cooked.

17. Now serve this yemmy Turmeric Leaf Sweet Kadubu with a spoon of ghee.

Note :

Grind rice till paste. Adding more or less jaggery  Cleaning jaggery is also an optional. You can grate or powder jaggery and mix with coconut and then keep this mixture on the rice dough. Though it looks difficult the food is so yemmy you realize when you are eating them. As I said this one of the oldest traditional and healthy dish. You can also steam only the rice content as it is. No need to stuff sweet content in them. These kadubus also taste good. You can have them with coconut chutney or with pickle.
Preparation time : 20 minutes.
Cooking time : 30 minutes.
Soaking time : 3 to 4 hours. Separately.