Basale Soppina Tambli |Malabar Spinach Raita | Basale Soppu Tambuli – with step by step photos, description, and video of the recipe is here. This healthy dish served along with rice. Tambli is a very common in most of the households in malenadu and coastal regions of Karnataka.
There are many varieties of tambli/ tambuli recipes. This type of dish can be prepared very easily and takes less time to prepare. It is good way to include green leafy vegetables to your diet. Like Brahmi, Malabar spinach/Basale, Doddapatre are some of the leafy vegetables you can use to make Tambli’s. Usually whenever I buy Malabar spinach, I prepare Malabar spinach Koddel (curry for rice), Tambli, or Stir fry along with raw banana.
Firstly, ‘Basale Soppu’ in Kannada means Malabar spinach. Basale Soppina Tambli / Malabar Spinach Raita is an healthy dish to serve along with rice. Tambli word is derived from ‘Tampu’ refers to cool and ‘huli’ refers as sour. Tampu Huli became Tambuli. This dish is cool to our body, and Tambli’s are good for digestion too. Good amount of buttermilk is added so it makes our body cool.
Furthermore, Malabar spinach is rich in Vitamin A, Vitamin C, iron, and calcium. It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and potassium. Another good reason to eat malabar spinach is that it has a good amount of antioxidants, particularly beta carotene and lutein.
Before going to the recipe, I would request you to check out some recipes:
Karnataka style Bisi bele bath recipe,
Palak Paratha | Spinach Paratha,
Curry Leaves Rice | Karibevu Chitranna
BASALE SOPPINA TAMBLI | MALABAR SPINACH RAITA RECIPE VIDEO :
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RECIPE CARD FOR BASALE SOPPINA TAMBLI | MALABAR SPINACH RAITA
Basale Soppina Tambli |Malabar Spinach Raita
Ingredients
- 15-20 Spinach Leaves / Basale Soppu Chopped
- 1 tsp Ghee
- 1/2 tsp Jeera
- 8-10 Pepper corns
- 1/2 cup Grated coconut
- 1/4 cup Curd
- 1/2 cup Buttermilk / Whisked Curd
- Salt to taste
- Water to adjust the consistency
Tempering
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- Generous pinch of Asafoetida/ Hing
- 1 Red Chilli
- 5-6 Curry Leaves
Instructions
- Firstly, Wash the Malabar Spinach and dry on a kitchen towel. then separate the leaves from the stem.
- Chop the Malabar Spinach.
- In a pan take about 1 tsp of ghee and heat it.
- Then add 1/2 tsp of Jeera, and 8-10 pepper corns.
- Once Jeera starts to splutter, add the chopped Malabar spinach leaves.
- Roast it well. Also cover and cook for about 2 minutes.
- After about 2 minutes leaves will shrink. Switch off the flame and allow it to cool.
- Once it is cooled, tranfer to the mixi jar.
- Add 1/2 cup of grated coconut.
- Also add 1/4 cup of curd and blend it to a smooth paste.
- Put it in a mixing bowl, Adjust the consistency by adding water.
- Then add 1/2 cup of buttermilk or whisked curd.
- Add Salt to taste and mix well.
Tempering
- In tadka pan, add about 1 tsp of oil.
- add 1/4 tsp of mustard seeds, generous pinch of asafoetida. Starts to splutter.
- Then add 1 red chilli, and 5-6 curry leaves to it. Switch off the flame.
- Put the tempering to the Tambli/Raita.
- Basale Soppina Tambli is reasy to serve.
Video
Notes
HOW TO MAKE BASALE SOPPINA TAMBLI | MALABAR SPINACH RAITA WITH STEP BY STEP PHOTOS :
- Firstly, Wash the Malabar Spinach and dry on a kitchen towel. then separate the leaves from the stem.
- Chop the Malabar Spinach.
- In a pan take about 1 tsp of ghee and heat it.
- Then add 1/2 tsp of Jeera, and 8-10 pepper corns.
- Once Jeera starts to splutter, add the chopped Malabar spinach leaves.
- Roast it well. Also cover and cook for about 2 minutes.
- After about 2 minutes leaves will shrink. Switch off the flame and allow it to cool.
- Once it is cooled, tranfer to the mixi jar.
- Add 1/2 cup of grated coconut.
- Also add 1/4 cup of curd and blend it to a smooth paste.
- Put it in a mixing bowl.
- Adjust the consistency by adding water.
- Then add 1/2 cup of buttermilk or whisked curd.
- Add Salt to taste and mix well.
- In tadka pan, add about 1 tsp of oil.
- Add 1/4 tsp of mustard seeds, generous pinch of asafoetida. Starts to splutter.
- Then add 1 red chilli.
- and 5-6 curry leaves to it. Switch off the flame.
- Put the tempering to the Tambli/Raita.
- Basale Soppina Tambli is reasy to serve.
TIPS & VARIATION :
- You can make it spicy by adding green chilli while roasting the Malabar spinach.
- For roasting the spinach, you can use oil instead of ghee.
- Lastly, for blending, you can use water instead of curd. But the curd gives it creamy texture.
HEALTH BENEFITS OF MALABAR SPINACH | BASALE SOPPU:
Regular consumption of Basale leaves helps to prevent iron deficiency or anemia. It is also believed to protect the body from cardiovascular diseases.
Malabar spinach or Basale leaves contains incredibly good amount of vitamins such as Vitamin A, Vitamin C, iron, and calcium. It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and antioxidants.
It also contains good amount of B-complex vitamins such as Folate, Vitamin-B6 and riboflavin. This leafy green vegetable is very good for the Pregnant ladies.
FREQUENTLY ASKED QUESTIONS ON BASALE SOPPINA TAMBLI |MALABAR SPINACH RAITA :
Basale Soppu (in Kannada), means Malabar spinach in English.
Yes, it can be eaten raw in salads.
Malabar spinach | Basale Soppu can be used in Tambli, Curry/Sambar, Dal, Stir fry, Pakoda and many more.
Firstly, Malabar spinach is rich in Vitamin A, Vitamin C, iron, and calcium. It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and potassium.
Another good reason to eat malabar spinach is that it has a good amount of antioxidants, particularly beta carotene and lutein.
Yes Of course, It is one of the nutrient rich foods you can include in your everyday diet.
Malabar spinach or Basale leaves contains incredibly good amount of vitamins, minerals and antioxidants. It also contains good amount of B-complex vitamins such as Folate, Vitamin-B6 and riboflavin. This leafy green vegetable is very good for the Pregnant ladies.
In Asia, Basella (Malabar spinach) identified by different names in various countries. Some of the common names for this herb are Ceylon spinach, Malabar spinach, saan choy (Chinese), mong toi (Vietnamese), alugbati(Philippines), pui saag (Bengali), remayong (Malay), etc.
So healthy
Thank you 🙂