Thursday, April 30, 2009

Malabar Spinach (Basale) Sambar


Ingredients:
1 medium bunch Malabar Spinach (Basale)
1/2 cup fresh/frozen/dried/canned Green Peas
1/2 cup chopped Onion
3/4 cup fresh/frozen shredded Coconut
1tsp Coriander seed
1/2tsp Cumin seed
2 Red Chillies
grape size Tamarind
grape size Jaggery
pinch of Asafoetida powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves

Method:
  • Wash and clean basale. Separate the leaves and stem. Cut leaves into medium size pieces and stem into 1 inch long. Cook leaves, stem, jaggery and peas (only if peas are fresh/frozen)



  • If peas are dried then soak it in hot water for around 4hrs and cook it in the pressure cooker until tender. Once the basale is almost cooked add cooked peas
  • Heat a pan with 1tsp oil in medium flame. To it add cumin seeds, coriander seeds and red chillies. Fry until it gives out a nice aroma
  • To the pan add onions and fry for it for 5mins
  • Grind shredded coconuts, tamarind, fried onions, fried seeds and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
  • To the cooked spinach peas add salt and puree. Add water if required. Let it boil properly.
  • Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
  • Add seasoning to the curry

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