Malabar Spinach Horsegram Curry | Kudu Basale Saar | Malabar Spinach Curry Mangalorean Style – Kotians Passion

Malabar Spinach Horsegram Curry | Kudu Basale Saar | Malabar Spinach Curry Mangalorean Style – Kotians Passion

Malabar Spinach Horsegram Curry | Kudu Basale Saar | Malabar Spinach Curry Mangalorean Style with detailed instructions and video recipe.

Malabar spinach recipe Mangalorean
Malabar spinach with horsegram

Kudu basale saar ( Malabar spinach curry with horse gram ) is one of the most liked favourite Mangalorean special vegetable gravy which is usually made during the week to take break the monotony of eating seafood.

Malabar spinach curry
Malabar spinach horse gram curry with parboiled rice

Indian Spinach curry can be made with a variety of lentils or legumes and vegetable combos. My most favourite combo is with horse gram. You can also make this gravy with black-eyed peas, green gram sprouts, toor dal, black chana or with raw papaya. The seafood-loving folk of Mangalore often add prawns or mussels to the gravy for even more depth of flavour. So it’s really up to you what combination you like best. This lip-smacking gravy served with hot boiled rice.

Malabar spinach
Malabar spinach vine

Basale kudu saar ( Malabar spinach horse gram curry ) most common combination in Mangalore. ‘basale’ in Tulu means Malabar spinach and ‘kudu’ means horse gram. Its nothing but Malabar spinach and horse gram cooked in coconut gravy. Both Malabar spinach and horse gram together make this dish very healthy.

basale soppu recipe
Malabar spinach pendal in Mangalore

Malabar spinach grows in the hot humid and moist climate. Basale is a beautiful, supple green that is pretty common along the coastal region of Karnataka particularly in Mangalore. Spinach is grown on makeshift pendals in almost every home which has a backyard.

Health Benefits Of Malabar Spinach

  • Malabar spinach is very healthy as they are low in calories and fats and also rich in vitamins and minerals.
  • It is high in Vitamin A (100 grams contains roughly 8,000 units), Vitamin C, iron, and calcium. It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and potassium
  • Another good reason to eat Malabar spinach is that it has a good amount of antioxidants, particularly beta-carotene and lutein, those naturally occurring chemicals that help keep your cells from ageing.

Finally, I would like to highlight my other Mangalore cuisine collection with this post of the Malabar Spinach Horsegram Curry. It includes recipes like batate batani gassi, dry fish curry, nugge soppu sambar, nugge pelathari sukka, tajank neer dose, menthe ganji, tetla recipe, tajank sukka, pathrode gassi etc. Further, I request you to check my other recipes collection like,

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malabar spinach curry
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Malabar Spinach Horsegram Curry | Kudu Basale Saar

Traditional mangalorean vegetarian curry made using malabar spinach and horsegram. Malabar spinach and horse gram together make this dish very healthy.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: Indian, mangalorean
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

Ingredients

  • 1 bunch Malabar Spinach
  • 1 cup Horse gram soaked overnight
  • ¼ tsp Turmeic powder
  • Salt to taste
  • Oil for cooking

Masala

  • 4 to 5 Byadagi red chilli
  • 1 tbsp Coriander seed
  • ½ tsp Cumin seed
  • ¼ tsp Pepper corns
  • ½ tsp Raw mustard seed
  • ¼ tsp Fenugreek seed
  • 1 cup Grated coconut
  • Tamarind small lemon sized
  • 3 cloves Garlic

Instructions

  • Wash malabar spinach properly, seperate the leaves from its stem and keep it aside. Chop the leaves into small pieces and stem into 1 inch sized pieces.
  • Put this chopped leaves, stems and soaked horsegram in a pressure cooker. Add salt to taste, turmeric powder add little amoount of water and cook until 3 whistles. When the pressure subsides, open the cooker and keep aside.
  • Dry roast the red chillies, coriander seeds, pepper, cumin, on a skillet till you get a nice aroma. Be careful not to burn any of the ingredients or they will taste bitter. Remove and let them cool.
  • Add roasted spices into mixi jar and add grated coconut, garlic, tamarind, raw mustard seed and little water. Grind smooth paste and keep it aside.
  • Add the ground masala to the cooked spinach and horsegram and adjust the consistency of the gravy by adding only as much water as required. Simmer the curry for 5 minutes. Then remove the pan from heat.
  • Serve hot with brown (unpolished) boiled rice .

Video

Notes

  • While roasting the spices, ensure they aren’t burnt, it may ruin the taste of the curry.
  • You can use tempering to enhance the taste of curry.

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