Cuisine: Karnataka state of Bharat
Ingredients:
Basale soppu (Malabar spinach) – 2 bunches
Toor dal (Split red gram) / Moong dal (Split green gram) – 1 cup
Tomato – 4
Tamarind (soak and exact the juice) – one small lemon size
Green chilli – 5 / chilli powder – 1 teaspoon
Sambar powder – 1 teaspoon
Shredded fresh Coconut – ½ coconut
Salt – as required
Turmeric powder – ½ teaspoon
Water - ½ litre
Method:
Cut the basale soppu / Malabar spinach leaf and stems separately. Pressure cook dal for 2-3 Whistles. Grind shredded coconut with sambar powder and green chilies/chili powder into a fine paste. You can also add a little water while grinding. Grind tomatoes separately into a puree. In a pot, put the chopped basale soppu / Malabar spinach leaves and sauté until all the water content is gone. Then add ground coconut paste and sauté for 5 minutes. Then add tomato puree and tamarind exact. Add salt and turmeric powder. Add the cooked dal to it. Now add water. Boil until it starts to bubble. Then turn off the flame. Serve hot along with Rice or Ragi Mudde.
Amazing recipe.... Tastes awesome