Basale Pundi Or Malbar Spinach Curry With Kadubu

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Basale Pundi Or Malbar Spinach Curry With Kadubu


Cooking Time

Preparation Time :8 Hr 0 Min

Cook Time : 50 Min

Total Time : 8 Hr 50 Min


Serves : 4
  • 1 bunch Malbar spinach

  • 1/2 cup overnight soaked horse gram

  • 1/4 tsp turmeric powder

  • 2 tsp crystal salt

  • 1 onion finely chopped

  • Water 1 ltr

  • Coconut oil 2 tsp

  • for masala ..1 cup grated coconut

  • 4 red chilli

  • coriander seeds 2 teaspoon

  • 6 Methi seeds

  • 1/2 tsp mustard seeds

  • 1/4 tsp jeera

  • 5 cloves garlic

  • 2 tsp coconut oil

  • 1 marble size tamarind

  • 1 generous pinch asafoetida

  • 1 string curry leaves

  • Ingredients for temper.. 1 red chilli

  • 5-6 curry leaves

  • 1 tsp mustard seeds

  • 1 tsp coconut oil

  • 1 generous pinch of asafoetida

  • Ingredients for kadubu... 1/2 ltr water

  • Overnight soaked red rice 1 cup

  • Overnight soaked white dosa rice 2 cup

  • Salt 1 tsp

  • Coconut oil 3 tsp


  • 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.