“Feeding a hungry child is not charity, it is our social responsibility”

unlimited food for education

Children are being fed everyday!
I donated and made a difference!
YOU can do it too.

Tuesday, April 12, 2016

Basale Soppu sambar

This vegetable ,basale soppu is Malabar spinach. It is supposed to be a cooling vegetable .Hence, must be eaten during summers.Mangaloreans eat this leafy vegetable a lot. My neighbour, a Mangalorean had introduced this vegetable to us. She would make a delicious sambar with fresh coconut, spices & tur dal with this Ceylon spinach. Wikipedia has a whole lot of information about this leafy green vegetable .It is called maayalu in Marathi by locals in the veggie market.

Maayalu is available as a bundle of greens for RS 20 /- ( brought it last week in market ) for Rs 20 ?-.The bundle can be split into two parts & used. Because that one bundle will be too big to be used all at once in case, family has just 4 people.It is somewhat  sticky when cut, so be careful.To neutralise its stickiness, it is  cooked with tamarind .

Ingredients : 1/2 bundle of maayalu, cleaned & chopped ( even stems are fleshy & chopped & used in sambar ) , 1 tbsp tamarind, 1/3 cup tur dal soaked for 1/2 an hour after washing,  1-2 onions roughly chopped,1-2 green chillies, roughly chopped, 1/2 tsp haldi, 1/2 tsp powdered hing, 1tbsp  oil ,1/2 tsp mustard seeds, 1 red byadgi mirchi ( optional ) ,1 tsp sambar powder, 1 tsp jaggery ( optional ) ,salt  to taste.

Method : Pressure cook tur dal  in one container. In another container,in the same cooker, arrange chopped basale soppu along with tamarind & chopped onions , green chillies.Pressure cook the way , in which you cook tur dal.1-2 whistles & then on slow flame for 10 minutes or so. or any other pressure cooking manner that you follow. Put off gas. Let the cooker cool.

In a kadhai take 1 tbsp oil for making vagar.Heat it up. Add mustard seeds .After they splutter add, byadgi mirchi which has been split into 2-3 pieces.Put off gas. Keep aside.

After cooker has cooled, in one vessel transfer cooked tur dal & the veggie mix. Add sambar powder, salt & jaggery. Keep the vessel on gas & bring the mixture to a boil.If , sambar consistency is too thick ,some water can be added. After it has come to boil,add the vagar.

Serve basale soppu sambar as accompaniment to rotis and or rice ! It is so delicious that you will make it again & again.


  1. I have a lot of green amaranth growing in my garden. Can I make this sambhar with that too? I should try, no?

  2. Yes, Dagny , you can try. I am sure,it will turn out yummy. In Kannada, we call sambar , huli.With leafy greens, it is called huli palya...meaning sambar vegetable.Huli in Kannada means the tiger as well !