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BasaLe Soppina Koddel | Udupi-Mangalorean Style Vegan Malabar Spinach Curry
MONSOON SPICE19Ingredients
23Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 500 grams malabar spinach (BasaLe/)
- 1 onion (medium, or 4-5 Sambar Onion/Shallots, peeled and thinly sliced)
- 1 tamarind pulp (gooseberry size)
- 3/4 Tbsp. jaggery (Adjust as per taste)
- salt (to taste)
- 1 cup grated coconut (fresh or frozen)
- 3/4 cup toor dal (cooked, /Split Pigeon Peas)
- 1 Tbsp. coriander seeds (Dhania/)
- 1 tsp. jeera (/Cumin Seeds)
- 1/2 Tbsp. urad dal split (Blackgram)
- 1/2 tsp. methi (/Fenugreek Seeds)
- 6 red chilli (Dried, Use Kashmiri or Byadagi or KumTa chillies. Adjust as per taste)
- 1 tamarind pulp (small gooseberry sized)
- 1/4 Tbsp. oil (Preferably coconut oil)
- 1 tsp. mustard seeds
- 2 red chillies (Dried, cut into 2-3 pieces)
- 1/4 tsp. asafoetida (Hing/)
- 1 bulb garlic (peeled and sliced)
- 1 Tbsp. oil (Preferably coconut oil)
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