Basale (Malabar Spinach) Curry | Mangalorean Style | Ingredients & Recipe In description👇🏻

Описание: Ingredients👇🏻

• Malabar Spinach / ಬಸಳೆ ಸೊಪ್ಪು / Poi Saag / Bel Palak

• Horse Gram / ಹುರುಳಿ / कुल्थी दाल

• Oil / ಎಣ್ಣೆ / तेल

• 6-8 Byadgi Chilli / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ / बेडगी मिर्च

• Curry Leaves / ಕರಿಬೇವು / कड़ी पत्ता

• Split Black Gram (Urad Dal) / ಉದ್ದಿನ ಬೇಳೆ / उड़द दाल

• Mustard / ಸಾಸಿವೆ / सरसों

• Coriander / ಕೊತ್ತಂಬರಿ ಬೀಜ / धनिया

• Cumin / ಜೀರಿಗೆ / जीरा

• ½ Grated Coconut / ತುರಿದ ಕಾಯಿತುರಿ / कसा हुआ नारियल

• Turmeric Powder / ಅರಿಶಿನ ಪುಡಿ / हल्दी

• Onion / ಈರುಳ್ಳಿ / प्याज

• Garlic / ಬೆಳ್ಳುಳ್ಳಿ / लहसुन

• Tamarind / ಹುಣಸೆಹಣ್ಣು / इमली

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RECIPE👇🏻

Step 1 :

• Seperate the leaves from the stalks (sticks).

• Chop the leaves and cut the stalks into pieces. Then wash the thoroughly.




Step 2 :- For Curry Paste

• Heat the Kadai (Indian Wok) and add a little oil.

• Add 6-8 Byadgi Chillies and Curry Leaves. Sauté them well.

• Add the Urad Dal, Mustard Seeds, Coriander Seeds, and Cumin Seeds. Add ½ Grated Coconut, Turmeric Powder, 1 chopped Onion, and the Garlic cloves.
Mix everything well.

• Turn off the flame. Finally, add a small piece of Tamarind and a second small spoonful of Mustard Seeds (raw mustard seeds adds a nice flavor to the paste and also helps in digestion).

• Allow the mixture to cool, then grind it into a smooth paste using a little water.




Step 3 :-

• In the same Kadai or a flat pan (Tawa) add the Horse Gram. Roast the Horse Gram, stirring continuously.
Continue roasting until it turns brown and gives off a nutty aroma.

•Transfer the roasted horse gram to a large plate or tray. Use a glass or bowl to press and crush the grains to split them and loosen the husks.
Then dust off or blow away the outer cover particles so that only the clean, split horse gram remains.




Step 4

• Take a Pressure Cooker and add the cleaned Malabar Spinach Stalks.

cook for 3 whistles on a medium flame.
Turn off the flame and let the cooker cool down completely before opening the lid.

• Add 2 small chopped Tomatoes, Turmeric, and Salt to taste. Add water and mix everything well.

• Cook for 3 whistles on a medium flame.
Then turn off the flame and let it cool down completely before opening the lid.

• Add the chopped Malabar Spinach leaves, mixing everything well. Cook for one more whistle on medium flame, then turn off the heat and allow the cooker to cool down.




Step 5 :-

Add the Paste and the crushed horse gram into the cooker. Pour in a little more water to reach your desired consistency and stir well. Bring the curry to a boil and let it simmer for about 5 minutes on a medium flame. Turn off the flame once thickened and aromatic.

Your Malabar Spinach Curry is ready to be served!✨

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