Simple, practical, and full of everyday flavour, basale soppu koddel recipe | malabar spinach sambar recipe is a vegetarian south indian side dish made with basale soppu / malabar spinach, toor dal, and onion in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Cuisine: south indian

Ingredients

  • 3 cups basale soppu / malabar spinach (chopped)
  • ¼ cup toor dal (cooked)
  • ½ onion (thinly sliced)
  • 1 tsp jaggery
  • ¼ cup tamarind extract
  • few curry leaves
  • ½ tsp turmeric powder
  • salt to taste

for masala:

  • ½ cup coconut
  • ¼ onion
  • 2 tbsp coriander seeds
  • ½ tsp methi / fenugreek seeds
  • ½ tsp cumin seeds / jeera
  • 3 dried kasmiri red chilli
  • ½ tsp mustard seeds
  • 1 garlic clove

for tempering:

  • 1 tbsp oil
  • 6 cloves garlic (chopped)

Method

masala recipe:

  1. prepare the hasi masale (raw masala). blend 2-3 slices of onion, garlic clove, coriander seeds, 2-3 dried red chilli, cumin seeds, methi, pinch of mustard seeds and grated coconut
  2. blend to the smooth paste by adding required amount of water. keep aside.

basale koddel recipe:

  1. chop the basale soppu / malabar spinach roughly (1 inch length - use both stems and leaves) and slice ½ onion thinly. keep them aside.
  2. in a large vessel add basale soppu and tamarind extract.
  3. also add salt and jaggery to it. close the lid and allow to cook for 4-5 minutes in a medium flame.
  4. once the leaves are cooked and the onions to it and boil for another 4-5 minutes.
  5. now add the ground masala, turmeric powder and bring to boil.
  6. add the cooked dal and boil vigorously for 5-6 minutes.
  7. meanwhile, heat up some oil and sputter mustard seeds. add the garlic if using, followed by the curry leaves.
  8. immediately pour the tempering on the curry.
  9. mix it well and serve basale koddel with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.