It is known in different names in different parts of India. Basale soppu (in Kannada) is known as Malabar spinach. It is known as Pui Shak in Bengali, poi ni bhaji in Gujarathi, valchi bhaji or vauchi bhaji in Konkani, vallicheera in Malayalam. Mayalu in Marathi, Poi Saaga in Oriya, Kodipu Pasali in Tamail, bacchali in Telugu and basale in Tulu.
Lets see some benefits of eating this Basale Soppu.
Basale or Malabar spinach is high in Vitamin A, Vitamin,- C, iron, and calcium. It is low in Calories and high in protein. It is a soluble fiber. They contain minerals like Magnesium, Manganese, Phosphorus and Zink .
Sasive is nothing but Mustard seeds , and this Basale Curry is prepared using mustard seeds, coconut, red chilly and little bit of tamarind. Sasive is one of the side dish. We South Canara people normally prepare this curry at least once in 15 days using different vegetables. And of course not the same ingredients some time. It is one of the healthy curry which will be normally eaten with plain rice, chapatis, rotis or pooris.
Basale - Dil and Palak all leaves from our garden and I am so happy that I could use the leaves to prepare this curry.
" Basale - Dil - Palak leaves Sasive " has no garlic and no onion. One more thing to note in Dakshina Kannada, normally onion or garlic is not used in Vegetarians home (especially Brahmins).
Here is a recipe of " Basale - Dil - Palak Sasive ", and it can be served with plain rice, dosa, idli, chapati , poori or even roti and Akki Rotti ( Rice flour Rotti).
Things Needed :Basale - Dil - Palak Leaves : 2 bowls
Mustard seeds : 1 Tea spoon
Red Chilly : 4 to 5
Ingh : a pinch
Turmeric powder : a pinch
Tamarind : a small marble size
Coconut : 1 small cup (3 to 4 Table spoons)
Oil : 1 Tea spoon
Curry leaves : 5 to 6
Methi seeds (Fenugrik seeds) 1/4 Tea spoon.
Coriander leaves : 1 Table spoon
Salt : According to taste
Method :1. Wash and cut all leaves into small and cook with required water. (1/2 Cup of water will do)
2. Grate coconut and remove the seed (if there is ) from the tamarind.
3. Grind coconut, tamarind, 1/2 tea spoon mustard seeds, and red chilly using little water. Grind till paste and remove the mixture from the jar.
4. Keep a pan on the fire. Heat and put oil.
5. Add mustard seeds and methi seeds. Let mustard seeds splutter. Add ingh and curry leaves.
6. Add cooked leaves, turmeric powder and salt. Mix it well. Let it cook for 1 miunte.
7. Add ground coconut - mustard mixture. Add. required water and mix it well.
8. Let it cook for 2 to 3 minutes. Now shift the Cooked "Basale - Dil - Palak Sasive " to a serving bowl. Serve with the main dish you prepared.
Note :1. You can prepare this sasive with any edible leaves.
2. Use minimum water while cooking. Too much liquid curry will not taste better. It should be bit thick.
3 .You can use raw rice to bring thickness in the curry. (Soak 1 Tea spoon of raw rice 1/2 an hour before and grind this soaked rice while grinding coconut.
4. You can also use jaggery . Add jaggery when you add coconut mixture and let it boil nicely.
5. You can use onions and garlic if you wish. ( cook onions along with leaves and add garlic with mustard splutter).
Time : 20 minutes.
Serves : 3 to 4 .