Basale soppu thambli recipe | How to make malabar spinach tambli | Basale soppina thambuli
By Latha on December 7th, 2017
Basale soppu thambli or malabar spinach tambli recipe explained with step by step pictures. Basale soppina thambuli or raita is prepared using malabar apinach, curd, coconut and some minimal spices. Basale soppu thambli is a simple recipe and tastes very good with rice.
As I have mentioned in my earlier posts, thambuli is a curd or yoghurt based gravy recipe, and is served as a first coarse in a multi coarse meal. And thambli or thambuli is "Thampada Huli", which translates to "cold sambar" in Kannada language.
This is my second recipe on basale soppu or malabar spinach. Recently I have posted basale soppu sambar recipe, which is a very tasty gravy you can prepare using malabar spinach. Basale soppu or malabar spinach is very tasty and very healthy. Malabar spinach is high 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.
You can grow this plant easily at home. Basale soppu is very common in Karavali and Malnad region of Karnataka.
If you are looking for more tambli or thambuli recipes then do check my coriander leaves thambli, spring onion thambli, doddapathre hasi thambuli, Shunti or ginger thambli, doddapthre thambuli, brahmi thambuli, dasavala thambuli and ginger thambuli recipes.
Preparation time: 10 min
Cooking time: 5 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 handful of malabar spinach or basale soppu
- 1/2 tsp cumin seeds
- 1/2 tsp pepper
- 1/2 cup grated coconut
- 1 cup curd or yoghurt
- 1/2 red chili
- 2 tsp cooking oil / ghee
- 1/4 tsp mustard seeds
- Salt as per your taste.
Instructions for making basale soppu thambli:
- Pick, clean and rinse the basale soppu or malabar spinach leaves.
- Then chop the malabar spinach leaves.
- Heat a frying pan. Add in oil or ghee, cumin seeds and pepper.
- When the cumin seed splutters, add in chopped leaves. Fry until soft and switch off the stove.
- Wait until cool and transfer the fried ingredients and coconut into a mixer grinder or blender.
- Grind fried ingredients and coconut into a smooth paste using required water.
- Transfer it to a bowl. Add in whisked curd.
- Add in salt. Also add in water as per your desired consistency.
- Temper it with oil, mustard seeds and red chili. Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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