Malabar Spinach Tambuli (Basale Soppu Tambli)Category:Indian Dietitian Online
Tambli/tambuli is a curd based dish typically made in Udupi/ Mangalore kitchens. It can be made with different green leafy vegetables (palak, curry leaves, etc) or even garlic. Since rice is the predominant grain in the traditional south Indian homes, this is served as a side to rice along with vegetables.
Basella or vine spinach is a popular tropical leafy-green vegetable, commonly grown as backyard herb in most home gardens in Mangalore. Fresh leaves are rich sources of several anti-oxidants such as ß-carotene, lutein, zeaxanthin.
Its thick, fleshy leaves are an excellent source of non-starch polysaccharide, mucilage.
Malabar spinach is rich in soluble fibre, Vitamins A & C, iron, calcium, magnesium and potassium.This tambli made with Basale soppu/Malabar spinach is also believed to cure mouth ulcers.
- Malabar spinach or basale soppu: A big handful (washed and coarsely chopped)
- Yogurt/curd: 1 cup fresh (not too sour)
- Grated coconut: 1/2 cup (fresh/frozen)
- Green chili: 1-2 nos. (optional)
- Cumin seeds/Jeera: 1/2 tsp
For the tempering:
- Mustard seeds: 1/4 tsp
- Urad dal: 1/4 tsp
- Red chili: 1/2
- Curry leaves: a few
- Oil/ghee: 1 tbsp
- Heat some oil in a frying pan and add the cumin seeds and green chili. When the cumin starts sizzling add the Malabar spinach leaves and saute till they are wilted. Keep aside to cool.
- Once cool, grind to a paste along with the coconut and just enough water to make a paste in a blender/mixie.
- Transfer the paste to a bowl and add the yogurt and mix well. The consistency of the tambli should be thinner than chutney. So add enough water if it is too thick.
- Heat a little oil in a tadka pan, add the mustard seeds , urad dal and when it starts to pop add the dry red chili and curry leaves.
- Add this to the tambli and serve along with hot rice and vegetables.
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