Basale 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.
- 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.
- 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.
- 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.
- Once the leaves are cooked and the onions to it and boil for another 4-5 minutes.
- Now add the ground masala, turmeric powder and bring to boil.
- Add the cooked dal and boil vigorously for 5-6 minutes.
- Meanwhile, heat up some oil and sputter mustard seeds. Add the garlic if using, followed by the curry leaves.
- 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.
- Mix it well and serve basale koddel with hot steamed rice.
Click here to check other saaru / rasam recipes.