Wednesday, December 10, 2008

Basale Koddel (Malabar Spinach Curry)

Sambar (Koddel in Tulu) is the most common & popular dish that could be prepared using basale (malabar spinach). I started using a lot of basale after coming to Singapore, reason being easy availability in most of the local veggie shops, good for health & of-course affordable price. As I have mentioned in several previous posts, basale is very good for health too. so, I hope, this many reasons are sufficient to persuade to prepare this dish.

Here we go:

1 bunch of basale soppu ( chop only the leaves if red stemmed Malabar spinach is used, stem could be finely chopped & added if normal tender green Malabar spinach is used)
1 medium sized onion sliced
½ cup toor dal
¾ cup grated coconut
1 tsp jeera/cumin seeds
2.5 tsp dhania/coriander seeds
¼ tsp menthya/fenugreek seeds
4-5 red chillies (paprika)
1 tsp tamarind juice
4-6 curry leaves
1 medium grape sized jaggery(optional)
1 tsp oil
1/3 tsp saasive/mustard seeds
1 pinch hing/asafoetida
Salt according to taste
Coriander leaves for garnishing


  • Pressure cook the toor dal for 3-4 whistles (until soft). Allow it to cool
  • Meantime, prepare tempering by adding oil to a broad vessel. When oil is hot, add mustard seeds, asafoetida & curry leaves.
  • Add onion & sauté it for 30 secs (Need not fry till turns golden brown)
  • Add chopped basale & sauté again. Now add little water & allow the leaves to be cooked completely.
  • By the time, basale gets cooked, prepare the hasi masale (raw masala). Dry roast the cumin seeds, coriander seeds, fenugreek seeds, red chilli separately. Blend these spices along with grated coconut & prepare a paste.
  • When basale is cooked, add toor dal, tamarind juice, paste prepared, salt, jaggery & allow it to boil for about 3-5 mins.
  • Garnish it with coriander leaves & serve hot with rice & papad.


  1. basale andre dantinasoppu antra? I am not able to identify basale as such

  2. Hey, Love this basale koddel, In mangl we had this plant backyard, mom makes the same way !!
    Here its very difficult to get !! Feel like having from the snap it self !!

    Hey were ru from ??

  3. @ Smitha.
    Nim blog nodi.., details kottiddene..

    I am from Chikmagalur. Thanks for visiting my blog. Did you try in any Chinese Vegetable shop?

  4. Swetha Bhat Raghavendra19 October, 2009 17:17

    Hi Sushma,

    I tried this koddel today, had been looking out for this one since a while.. Came out really well like how they do in our 'ooru' in Udupi. :) Thanks for sharing this recipe.

    It's really good you have shared the recipes we Tulu Brahmins make a lot regularly. Helps us who are still learning.. really! Thanks again!

  5. @Swetha Bhat Raghavendra,
    I am really happy to know that you are benefited from this blog. Thanks a lot for leaving your comments.



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