Malbar Spinach Buttermilk curry | How to make Malbar Spinach Buttermilk curry

By vanamala Hebbar  |  13th Apr 2017  |  
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  • Malbar Spinach Buttermilk curry, How to make Malbar Spinach Buttermilk curry
Malbar Spinach Buttermilk curryby vanamala Hebbar
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    2

    People

7

0

About Malbar Spinach Buttermilk curry Recipe

Basale Soppu as we call it in Kannada. Basale is great taste with mor kolumbu. This is best with hot plain rice with pickle & happla (South Indian papad). Basale soppu/ leaves is very nutritious and many health benefits.

Malbar Spinach Buttermilk curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Malbar Spinach Buttermilk curry by vanamala Hebbar will definitely help you in its preparation. The Malbar Spinach Buttermilk curry can be prepared within 10 minutes. The time taken for cooking Malbar Spinach Buttermilk curry is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Malbar Spinach Buttermilk curry step by step. The detailed explanation makes Malbar Spinach Buttermilk curry so simple and easy that even beginners can try it out. The recipe for Malbar Spinach Buttermilk curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Malbar Spinach Buttermilk curry from BetterButter.

Malbar Spinach Buttermilk curry

Ingredients to make Malbar Spinach Buttermilk curry

  • Basale leaves, chopped - 2 cups
  • Thick curds / yogurt - 1/2 cup
  • salt to taste
  • coconut - 1/4 cup
  • Fresh ginger - a small piece
  • mustard seeds - 1/2 tsp
  • turmeric - a pinch
  • green chillies - 2 (adjust as per taste)
  • coriander leaves - 2 tbsp
  • Roasted gram - 1 tbsp
  • water - 4 tbsp
  • mustard seeds - 1/2 tsp
  • asafoetida / hing/ peryangum - 1/4 tsp
  • curry leaves - few
  • oil - 1 tsp

How to make Malbar Spinach Buttermilk curry

  1. Clean the leaves, add salt as to taste. Stir well
  2. Finely chop the leaves and add little water, pinch salt cook until tender
  3. In a mixer blend all the masala ingredients. Make a smooth paste
  4. Add masala into leaves stir on low flame
  5. Add salt as to taste. Stir well
  6. Switch off the flame. Let it cool down completely then add medium thick curds/ yogurt. Stir well
  7. Heat oil in a small pan add mustard seeds allow to splutter then add hing and curry leaves
  8. Pour into morkolumbu. Serve with hot plain rice

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