Friday, 29 April 2016

Basale Soppina Huli

Ingredients :

Basle leaves : 1 bunch
Channa dal : 1 Tablespoon
Urad dal: 1 Tea spoon
Coriander seeds : 1 Tablespoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Tablespoons
Salt : To taste
Oil : 2 Teaspoons. 
Tamarind: a small marble size.
Jaggery : 1 

Preparation :

1. Wash and cut Basle leaves and cook until they turn 
soft. Keep it aside.
2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 teaspoon of oil.
Separately fry Methi seeds, channa dal and urad dal till golden brown.
4. Add coriander seeds and red chilli and fry for 1 minute.
5. Now grind this mixture with coconut and small marble size tamarind
6. Keep a pan on the fire. Add cooked basale soppu, jaggery, and turmeric powder and ground coconut mixture. Add salt. Mix it well.
7. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

8. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and hing. Add curry leaves when the mustard seeds splutter. Add this mixture to Basale curry and serve hot.