BASALE SOPPU THAMBLI RECIPE / MALABAR SPINACH THAMBULI
Basale Soppu Tambli / Malabar spinach tambuli is an easy and healthy side dish made from Pomegranate peels , coconut , curd and few spices .
Ingredients
- 10 - 12 leaves Basale soppu / Malabar Spinach
- 1 tsp Cumin Seeds/ Jeera
- 6-8 nos Pepper
- 1-2 no Green Chilly, ( usually they are made less spicy )
- 1/4 cup grated coconut
- 1.5 cups sour curd /buttermilk
- Salt to taste
For tempering
- 1-2 tsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera / Cumin seeds
- few Curry leaves
- 1 no Red Chilli / Curd Chilli ( optional ), broken
Instructions
- Clean, wash and roughly chop malabar spinach leaves.
- In a pan add few drops of ghee and roast jeera, pepper and green chilli. Fry for a minute.
- Add the malabar spinach leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
- Remove from the flame and keep aside to cool.
- Grind leaves -spice mix ,coconut and salt to a very smooth paste in a mixer by adding little water.
- Pour the mixture to a bowl and add buttermilk / curd .Mix well.Adjust the consistency as required. The consistency should be thin .
- Heat the remaining ghee in a small pan.Add mustard seeds and jeera ,when it splutters add curry leaves .Pour the tempering on the thambli .
- Serve basale soppina tambli in room temperature with hot steaming rice or relish as such as a drink.