Basale Koddel Recipe / Malabar Spinach Curry


438Basale Koddel is the most delighted curry of every Udupians and Mangalorians heart, with its sweet and tangy notes, has become a signature dish of South Canara. This koddel is prepared with all raw spices ( paji masale; the ingredients are not roasted before grinding). The shelf life of this dish very short. But the taste is irresistible.

Ingredients:

  • 3 cups of basalle soppu / malabar spinach
  • ¼ cup toor dal
  • Lemon sized tamrind
  • ½ tsp jaggery
  • 1 medium sized onion
  • 5-6 garlic pods
  • 2 tsp coriander seeds
  • 3 dried red chilli / lal mirch
  • ¼ tsp cumin seeds
  • ¼ tsp menthe / fenugreek seeds
  • 1¼ tsp mustard seeds
  • 1 stalk curry leaves
  • 1 tsp oil
Prep Time Cook Time Total Time Serves
15 min 20 min 35 min 3-4

Lets start the recipe step by step:

  • Pressure cook the toor dal for 3-4 whistles (until soft). Allow it to cool.
  • Chop the basale soppu / malabar spinach roughly (1 inch length – use both stems and leaves) and slice ½ onion thinly. Keep them aside.
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  • Soak the tamrind in warm water for about 5 minutes and extract the juice from it.
  • Take the basale soppu, tamrind extract, salt and jaggery in a thick bottomed vessel.
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  • Close the lid and allow to cook for 4-5 minutes in a medium flame.
  • By the time, basale gets cooked, prepare the hasi masale (raw masala). Blend 2-3 slices of onion, 1 garlic pod, 2 tsp coriander seeds, 2-3 dried red chilli / lal mirch, ¼ tsp cumin seeds, ¼ tsp menthe / fenugreek seeds, pinch of mustard seeds and grated coconut to the smooth paste by adding required amount of water.
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  • Once the leaves are cooked and the onions to it and boil for another 4-5 minutes.
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  • Now add the ground masala, turmeric powder and bring to boil.
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  • Add the cooked dal and boil vigorously for 5-6 minutes.
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  • Meanwhile, heat up some oil and sputter mustard seeds. Add the garlic if using, followed by the curry leaves.
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  • Check for salt, jaggery and tamarind. Add more if required. Adjust the consistency if needed before switching off.
  • Immediately pour the tempering on the curry.
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  • Mix it well and serve basale koddel with hot steamed rice.
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