Now, some general information about this soppu (leaves). It is a sticky vegetable like okra(bhindi), but the leaves are not so very sticy when compared to stem. The stem along with the leaves are used for sambar preparation, but for hashi, saasime.., some people only add the leaves (just to avoid the stickiness). I see the quality of the stem, if it is quite tender, I just chop it finely & add the stem also for hashi (as stem also has medicinal values....and I have paid for the stem too ;))
Here is the recipe.
1 cup finey chopped basale soppu ( only leaves or both stem & leaves)
1/2 cup curd/yogurt/mosaru
2 tbsp grated coconut (fresh/frozen)
1 green chilli
1/2 tsp oil
1/2 tsp amchur powder/huli pudi
salt according to taste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
a pinch of hing
1 red chilli
- Add the oil to a broad pan, when oil is hot, add the basale & fry them. Cook the basale in oil until soft (add very little water, if required).
- To remove the stickiness of the leaves, a little amchur powder & salt is added to the leaves while cooking.
- Make a fine paste of coconut & green chilli.
- Allow the basale to come down to normal room temperature & add the coconut paste, salt & curd. Mix them well.
- Prepare the tadka in a seperate pan, add oil, when oil is hot, add mustard seeds. When mustard seeds splutter, add urad dal, red chilli, hing & add this tadka to the hashi prepared.
- Hashi is ready to be served. Tastes good with rice & rotti.