Name: Basale Soppu MorKolumbu | Malabar Spinach Buttermilk Curry recipe by Vanamala Hebbar at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: Basale leaves, chopped - 2 cups; Salt to taste; Thick Curds / Yogurt - 1/2 cup; Morekolambu | Buttermilk Masala :; Thenga/Thenginakayi/Coconut - 1/4 cup; Ingi/Fresh Ginger - a small piece; Kadag/Sasive/Mustard seeds - 1/2 tsp; Manje/Haldi/Turmeric - a pinch; Pachmalaka/Hasimensinakayi/Green chillies- 2 (adjust as per taste); Kothambri/Coriander leaves - 2 tbsp; Kadle/Hurkadale / Roasted gram - 1 tbsp; Water - 4 tbsp; Seasoning :; Oil - 1 tsp; Mustard seeds - 1/2 tsp; Asafoetida / hing/ peryangum - 1/4 tsp; Curry leaves - few

ABOUT Basale Soppu MorKolumbu | Malabar Spinach Buttermilk Curry RECIPE

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

Ingredients Serving: 2

Basale leaves, chopped - 2 cups
Salt to taste
Thick Curds / Yogurt - 1/2 cup
Morekolambu | Buttermilk Masala :
Thenga/Thenginakayi/Coconut - 1/4 cup
Ingi/Fresh Ginger - a small piece
Kadag/Sasive/Mustard seeds - 1/2 tsp
Manje/Haldi/Turmeric - a pinch
Pachmalaka/Hasimensinakayi/Green chillies- 2 (adjust as per taste)
Kothambri/Coriander leaves - 2 tbsp
Kadle/Hurkadale / Roasted gram - 1 tbsp
Water - 4 tbsp
Seasoning :
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Asafoetida / hing/ peryangum - 1/4 tsp
Curry leaves - few

Instructions

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

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