A bright green vegetable called Basale Soppu is often used in South Indian and Southeast Asian cooking. It is also called Malabar Spinach or Ceylon Spinach. It has dark green, shiny leaves in the shape of hearts and stems that are red or purple. Basale soppu has a mild, earthy flavor with a hint of lemon. When cooked, it is soft and a little slimy. You can use it in a lot of different recipes, like smoothies, stir-fries, lentil foods, and stews. Basale Soppu is popular in regional cuisines because it tastes good and is good for you because it is full of vitamins, minerals, fiber, and antioxidants.
Basale Soppu Sambar Recipe
Combining the health benefits of fresh Basale Soppu (Malabar Spinach) with the fragrant spices of sambar, this South Indian meal is both tasty and good for you. This dish is a healthy meal that is full of vitamins, minerals, and dietary fibre. It also celebrates the rich flavours of South Indian food. For this delicious sambar, Basale Soppu, which has a rich flavour and is good for you, takes centre stage.
Ingredients
For Sambar:
- 1 cup Toor dal (split pigeon peas) washed and soaked
- 2 cups Fresh Basale Soppu (Malabar Spinach) cleaned and chopped
- 1/2 cup Tamarind extract (from a small lemon-sized tamarind ball)
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 2-3 Green chilies slit lengthwise (adjust to taste)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Sambar powder adjust to spice preference
- Salt to taste
- A few Curry leaves
- 2 tablespoons Oil
- Water as needed
For Sambar Masala:
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1/4 cup Grated coconut
- 1-2 Dry red chilies adjust to spice preference
- 1 teaspoon Fenugreek seeds (Methi)
- 1 teaspoon Coriander seeds
- A pinch of Asafoetida (Hing)
Instructions
Step 1: Cook the Toor Dal
- In a pressure cooker, add the washed and soaked toor dal along with enough water to cover it.
- Pressure cook the dal until it’s soft and mushy. Set it aside.
Step 2: Prepare the Sambar Masala
- Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- Add grated coconut, dry red chilies, fenugreek seeds, coriander seeds, and asafoetida.
- Roast the masala ingredients on low heat until the coconut turns golden brown.
- Allow the mixture to cool and then grind it into a fine paste using a little water. Set aside.
Step 3: Cook the Basale Soppu
- In a separate pot, heat 2 tablespoons of oil.
- Add the chopped onions and sauté until they turn translucent.
- Add the chopped tomatoes and green chilies. Sauté until the tomatoes become soft.
- Add the chopped Basale Soppu (Malabar Spinach) and cook for a few minutes until it wilts.
Step 4: Prepare the Sambar
- To the cooked Basale Soppu, add turmeric powder, sambar powder, and salt. Mix well.
- Pour in the tamarind extract and add the cooked toor dal. Mix everything together.
- Add the ground sambar masala paste and mix well.
Step 5: Simmer and Serve
- Add water to achieve the desired consistency. Simmer the sambar for 10-15 minutes to let the flavors meld.
- Finish by adding a few curry leaves for extra aroma.
- Serve Basale Soppu Sambar hot with steamed rice, a dollop of ghee, and a side of crispy papad. Enjoy the flavors of South India in this wholesome and nutrient-packed dish!
Tips and Information
Tips and Information
- Variations: You can add other vegetables like drumsticks, okra, or brinjal to the sambar for added texture and flavor.
- Tamarind Extract: Soak tamarind in warm water, extract the juice, and discard the pulp to obtain tamarind extract.
- Adjust Spice: Adjust the quantity of green chilies and sambar powder based on your spice preference.
- Garnish: Garnish with fresh coriander leaves before serving for a burst of freshness.