Separate the leaves and stems of Malbar spinach.
Check for any worms or spider web, then rinse it.
In a pressure cooker take soaked horse gram.
Next cut only the stem part of Malbar spinach into finger length pieces and add it into the same cooker.
Add 2 cups of water, turmeric powder 1/4 tsp, coconut oil 1 tsp to cook smoothly, bring it 3-4 whistles.
After cool down the pressure, transfer the cooked into a vessel.
Meanwhile chop the cleaned leaves and 1 onion.
Add it into the well cooked stem and horses gram.
Add in salt, chopped onion and let it cook well.
Take the ingredients listed under for masala.
Fry until mustard seeds splutter using coconut oil.
Do not add tamarind and garlic.
Grind roasted spices and grated coconut using a mixer grinder with sufficient water and tamarind.
Grind until smooth.
At the end add in peeled garlic and coarse grind it.
Then add this ground masala into cooked spinach.
Heat a pan with coconut oil, add red chilli, mustard seeds, let it splutter for temper.
Add asafoetida and curry leaves, take off flame, transfer into boiling curry.
Serve in hot with Kadubu.
Preparation of traditional Kadubu ....
Grind coarsely soaked rice varieties by adding sufficient water and salt.
Heat oil in a heavy bottomed pan, pour the ground paste of rice, add sufficient water.
Stir continuously by using a flat spatula.
Stir until spatula stands straight in dough.
Take off flame and allow it to warm.
Heat sufficient water in idli steamer.
Make equal sized dough balls and place it on preheated idli steamer.
Cook for 25-30 minutes.
Check the cookness, remove and serve with Basale or Malbar spinach curry.
