Basalle Thambuli Recipe ( Basalle Alba )

Basalle has many other names such as Basalle Alba, Indian spinach, Asian Spinach, Philippine Spinach, Red Vine Spinach, Creeping Spinach, Malabar Spinach, Malabar Nightshade, Alugbati, Alabati and so on.

Basalle thambuli ( South Indian Soup ) is  a very healthy side dish which goes on very well with hot rice. Basalle leaves are very rich in iron content and it is very helpful in the treatment of mouth ulcers.Regular in-take of this basalle leaves relieves constipation problems.

How To Prepare Basalle Thambuli.

This thambuli takes about 15 minutes to prepare and the ingredients mentioned here is enough for 2 servings.

Ingredients For Basalle Thambuli.

• Basalle leaves - 10.

• Coconut scrapings - 1 tsp.

• Salt - 1/2 tsp.

• Buttermilk - 1/2 cup.

• Water - 1/4 cup

• Pepper corns ( Kali Mirch )- 7.

• Jeera ( cumin ) seeds-1/2 tsp.

• Asafoetida- a small pinch.

• Curry leaves - a few.

Method To Make Basalle Thambuli.

• First and foremost, separate the basalle  leaves from its stem and discard the stem.

• Clean it thoroughly under the running water.

• Heat a pan with 1 tbsp of ghee in it.

• Add jeera ( cumin ) seeds, pepper corns and saute for few seconds.

• Now add cleaned basalle leaves, curry leaves and fry it  for around 5 minutes. Set it aside to cool.

• Take a mixer jar and add the fried items, coconut scrapings, salt, asafoetida and water in to it

• Run the mixer till the mixture is  blended smoothly.

• Transfer it to the serving bowl.

• Add the butter milk, and dilute the thambuli.

• Prepare the tadka.

• Heat a small pan. Add 1 tsp of ghee in it.

• Now add  broken red chilli, urad ( black gram ) dal, mustard seeds and curry leaves in it. When it starts spluttering, transfer it to the thambuli bowl.

Your nutritious basalle thambili is now ready to be served.

Kitchen Masti Points..

1. Instead of water, you can use only buttermilk for this purpose.
2. You can use 1 or two green chillies and decrease the quantity of pepper corns for a less spicier taste.