I had Malabar spinach plant growing in my balcony garden and thought of trying out this usili since the yield was less.Malabar spinach is also called basale soppu in Kannada.
Malabar spinach – 1 bunch
Grated coconut – 1 tsp
Channa dal – 1/2 cup
Toor dal – 1/2 cup
Jeera – 1 tsp
Saunf – 1 tsp
Garlic cloves – 2 to 3
Red chillies – 3
Mustard seeds – 1 tsp
Udad dal – 3 tsp
Turmeric powder – 1/2 tsp
Curry leaves – a handful
Oil – 3 tsp
Lemon – 1
Salt to taste
Soak Channa dal,Toor dal and 2 red chillies in water for half an hour.
Drain the dals and add it to blender along with garlic cloves,jeera ,saunf,turmeric powder and salt.Grind them to a coarse paste without water.
Grease a small flat dhokla plate or idly plate with oil and pour the ground mixture.
Steam it for 15 to 20 minutes . Let the dal mixture cool and break them into bread crumbs like consistency and keep it aside.
Heat 2 tsp of oil in kadai.Once oil is hot, add mustard seeds,Udad dal,one red chillies ,hing,Curry leaves and fry well.
Add turmeric powder and finely chopped spinach,salt and fry well till spinach is cooked well.
When spinach mixture becomes dry, add the dal and mix well and cook for 2 to 3 minutes.
Add a tsp of oil,grated coconut and mix well. Take the usili off from the stove and add juice of one lime and mix well.
Serve this as a side dish along with Rasam/Sambar .