Basale Soppina Tambli |Malabar Spinach Raita
Basale Soppina Tambli is served along with rice. Tambli is a very common in most of the households in malenadu and coastal regions of Karnataka.
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.
