Basale Soppu Recipe – Authentic Malabar Spinach Curry with Toor Dal

Last Updated on 1 month by Neha Deshmukh

Basale Soppu Recipe – Authentic Malabar Spinach Curry with Toor Dal

Introduction

There’s just something so comforting about a warm bowl of Basale Soppu curry with rice, isn’t there? This Malabar Spinach curry, passed down through generations, is a staple in many South Indian homes – and for good reason! It’s packed with flavour, incredibly nutritious, and surprisingly easy to make. I remember my grandmother making this for me when I was little, and the aroma alone would make my mouth water. Today, I’m so excited to share her recipe with you, with a few little tweaks I’ve picked up over the years.

Why You’ll Love This Recipe

This Basale Soppu curry isn’t just delicious; it’s a hug in a bowl! It’s a wonderfully balanced dish – slightly tangy from the tamarind, subtly sweet from the jaggery, and beautifully spiced. Plus, it’s a fantastic way to get your greens in! It’s a relatively quick weeknight meal, ready in under 30 minutes, and it’s sure to become a family favourite.

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 3 cups basale soppu / Malabar spinach, chopped
• ¼ cup toor dal (split pigeon peas) – about 60g
• ½ onion, finely chopped
• 1 tsp jaggery
• ¼ cup tamarind extract – about 60ml
• A few curry leaves
• ½ tsp turmeric powder
• ½ cup coconut, grated – about 50g
• ¼ onion, sliced
• 2 tbsp coriander seeds
• ½ tsp methi / fenugreek seeds
• ½ tsp cumin seeds / jeera
• 3 dried Kashmiri red chillies
• ½ tsp mustard seeds
• 1 garlic clove
• 1 tbsp oil
• 6 garlic cloves, roughly chopped

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Malabar Spinach (Basale Soppu): This leafy green is a powerhouse of nutrients! It’s rich in iron, Vitamin A, and antioxidants. Don’t worry if you can’t find it fresh; frozen works in a pinch (see FAQs!).
• Kashmiri Red Chillies: These aren’t about the heat; they’re all about the colour! They give the curry a beautiful, vibrant red hue without making it overly spicy.
• Fresh Coconut: Trust me, fresh coconut is the way to go. It adds a lovely sweetness and depth of flavour. If you absolutely can’t get fresh, unsweetened desiccated coconut will work, but it won’t be quite the same.
• Toor Dal: While toor dal is traditional, some families in Karnataka use moong dal (split yellow lentils) for a slightly different flavour profile. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the raw masala. In a blender, combine the onion slices, garlic, coriander seeds, red chillies, cumin, methi, mustard seeds, and coconut. Add a splash of water if needed and blend into a smooth paste. This is the heart of the flavour, so take your time!
2. Now, in a pot, add the chopped malabar spinach. Pour in the tamarind extract, add a pinch of salt, and the jaggery. Cook for about 4-5 minutes, or until the spinach wilts slightly.
3. Add the sliced onions and cook for another 4-5 minutes, until they’re softened and translucent.
4. Stir in the ground masala and turmeric powder. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes.
5. Add the cooked toor dal and boil vigorously for 5-6 minutes, stirring occasionally to prevent sticking. The curry should thicken nicely.
6. Finally, let’s make the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the chopped garlic and curry leaves. Fry for a few seconds until the garlic is golden brown. Pour this fragrant tempering over the curry.

Expert Tips

• Don’t overcook the spinach! You want it to retain some of its texture.
• Adjust the amount of red chillies to your spice preference.
• A good quality tamarind extract makes a huge difference.
• Simmering the curry allows the flavours to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment: For a milder curry, reduce the number of red chillies. For a spicier kick, add a pinch of cayenne pepper.
• Using Different Greens: While basale soppu is traditional, you can experiment with other greens like spinach or amaranth.
• Festival Adaptations: This curry is often made during festivals like Ugadi/Yugadi in Karnataka and Andhra Pradesh as part of the festive meal.

Serving Suggestions

This Basale Soppu curry is best served hot with a generous portion of steamed rice. It also pairs wonderfully with akki rotti (rice flour flatbread) – a classic Karnataka combination! A side of papadums and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

• Is Basale Soppu good for health? Absolutely! It’s packed with vitamins, minerals, and antioxidants. It’s known for its iron content and is believed to be beneficial for overall health.
• What are the benefits of using tamarind in this curry? Tamarind adds a lovely tangy flavour and aids digestion. It’s a key ingredient in South Indian cuisine.
• Can I use frozen Malabar Spinach? Yes, you can! Just thaw it completely and squeeze out any excess water before using.
• What is the best rice to serve with Basale Soppu? A simple steamed rice like Sona Masoori or Basmati rice works beautifully.
• Can I make this curry ahead of time? Yes, you can! The flavours actually develop even more overnight. Just reheat gently before serving.