Monday, March 7, 2011

Basale Samabr/Malbar Spinach Sambar

You Need To Have:
bunch of malbar spinach / Basale soppu
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1-2 tsp tamarind pulp
1/2 tsp jaggary powder
1/2 cup toor dal/togari bele
1/2 cup grated Coconut
1/2 tsp cumin seeds
2-3 tsp coriander seeds
2 garlic pods
1 tsp mustard seeds(1/2 for grinding+1/2 for tampering)
2 tsp oil
1 medium size onion
2-3 curry leaves


Pressure cook toor dall for 3-4 whistels and keep it aside(add 1tbs oil and pinch of turmeric to dal )
Using fresh cooked lentil increases taste.Avoid using stored.

Separate the leaves from stem of malbar spinach. Chop the leaves and stems as shown below.
Wash it 2-3 times under running water and make sure all mud and dirt is removed.

Put this chopped malbar spinach in cooker container. To this add turmeric powder, chilly powder,tamarind pulp and jaggary along with 1 cup of water. pressure cook it for single whistle.
Take 1/2 tsp mustard seeds,cumin seeds,coriander seeds,garlic  in frying pan and fry them until mustard seeds start spluttering. remove them and fry red chilies by adding drop of oil.its important to fry red chilly separately other wise it will be over burnt.

Put this fried mixture and coconut in a mixer jar and grind it to very smooth paste by adding required amount of water.
Put cooked malbar spinach, toor dal and ground masala in a samabr pot. add salt and water if required. bring it to boil.
Chop onion and heat remaining oil in tadka pan. add mustard seeds ,curry leaves to it.once they start spluttering, add chopped onion.fry until it turns golden in color.Add this tadka to samabar.
mix well and serve hot with rice.

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