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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.
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.
