A traditional recipe featuring the authentic flavors of coastal Karnataka.
Ingredients
For the Masala (Spice Paste)
Dried Red Chillies: Adjust based on spice preference.
Coriander Seeds: 1-2 tbsp.
Cumin Seeds (Jeera): 1 tsp.
Black Peppercorns: ½ tsp.
Fenugreek Seeds (Methi): A small pinch.
Garlic: 4-5 cloves.
Turmeric Powder: ½ tsp.
Fresh Grated Coconut: Approx. ½ to 1 cup.
Tamarind: A small marble-sized ball.
For the Main Dish
Malabar Spinach (Basale): 1 large bunch (chopped, including tender stems).
Onion: 1 medium (finely chopped).
Tomato: 1 small (chopped).
Salt: To taste.
Oil: 1-2 tbsp (Coconut oil preferred for authentic taste).
Preparation Steps
1. Preparing the Masala
Roasting: Heat a small amount of oil in a pan. Roast the dried red chillies, coriander seeds, cumin, peppercorns, and fenugreek seeds until they become aromatic.
Grinding: Once cooled, transfer the roasted spices to a mixer jar. Add garlic, turmeric, tamarind, and the freshly grated coconut.
Texture: Grind into a coarse paste (do not add too much water; the texture should be slightly dry and grainy).
2. Cooking the Spinach
Sautéing: In a large pan or kadai, heat oil. Add the chopped onions and sauté until they turn translucent.
Adding Vegetables: Add the chopped tomatoes and sauté until soft.
Cooking Basale: Add the cleaned and chopped Malabar spinach (leaves and stems). Add salt to taste.
Simmering: Cover with a lid and let the spinach cook in its own moisture until the stems are tender.
3. Combining Everything
Adding Masala: Once the spinach is cooked, add the ground coconut masala paste to the pan.
Final Mix: Mix thoroughly to ensure the spinach is well-coated with the spices.
Drying: Cook on low flame for a few more minutes until the excess moisture evaporates and the dish reaches a “Sukka” (dry) consistency.
Serving Suggestion
Serve hot as a side dish with steamed rice, Boiled rice (Red rice), or Jolada Rottis.
Tulunadu Style Poombe Sukka (Banana Flower Curry) Recipe
There’s a specific sound that defines a perfect evening in an Indian household—it’s the distinct kurum-kurum crunch of a thin-crust onion samosa. Whether you’re walking past a bustling street corner in Bangalore or sitting down for a rainy-day tea at home, the Irulli Samosa (Onion Samosa) is more than just a snack; it’s an emotion.…
Continue Reading Pocketful of Crunch: The Secret to Street-Style Onion Samosas at Home
This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis. 1. Chunky Green & Red Chili Garlic Chutney Best for: Immediate consumption with fresh rotis. Ingredients: Large green and red chilies (less spicy variety) Garlic cloves Fenugreek…
Continue Reading 3 Types of Garlic Chutneys and Bajra Roti Recipe
Shukto is a traditional Bengali bitter-sweet vegetable stew, typically served as the first course of a meal. In This article Explained how to prepare a classic, creamy version of this delicacy. Ingredients Vegetables (Chopped into long pieces) Bitter Gourd (Ucche): 2 medium Potato (Alu): 2 medium Raw Papaya (Pepe): 1 cup Raw Banana (Kanchakala): 1…
In This article provides a quick, nutritious, and delicious breakfast option using oats and fresh vegetables. Ingredients Oats: 1 cup (Rolled or Instant) Besan (Gram Flour): 2-3 tbsp (for binding) Curd (Yogurt): 1/4 cup Vegetables: Finely chopped Onion, Tomato, Green Capsicum, and Carrots. Spices: Turmeric powder, Red chili powder, Cumin powder, and Salt. Herbs: Fresh…
In This article Explained how to make a refreshing, colorful, and delicious Falooda/Fruit Custard at home. It combines the creaminess of custard with the texture of vermicelli (sevai) and fresh fruits. Ingredients For the Base: Milk: 500ml (Full fat preferred) Vermicelli (Shavige): As per requirement Ghee: 2 tsp Sugar: 1/2 cup (adjust to taste) Custard…
“Mohabbat Ka Sharbat” is a famous refreshing summer drink traditionally made with milk, watermelon, and rose syrup. This version adds jelly and chia seeds for extra texture and cooling benefits. Ingredients For the Base & Toppings: Milk: Boiled and chilled (room temperature or cold). Watermelon: Some finely chopped, others scooped into small balls. Rose Syrup…
Continue Reading Mohabbat Ka Sharbat (Summer Refreshment) Recipe
Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.