Basale Soppu Ajadina
A traditional dry curry from coastal Karnataka, this Basale Soppu Ajadina features tender Malabar spinach and black chickpeas simmered in a freshly ground, aromatic coconut masala. 'Ajadina' means 'dry' in Tulu, perfectly describing its semi-dry consistency. This dish offers a delightful balance of spicy, tangy, and subtly sweet flavors, making it a perfect accompaniment to steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Drain the soaked kala chana and place them in a pressure cooker.
- c.Add 1.5 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles.
- e.Reduce the heat to low and let it simmer for 10 minutes to ensure the chickpeas are tender but not mushy.
- f.Let the pressure release naturally. Drain any excess water and set the cooked chickpeas aside.
- 2
Step 2
- a.Prepare the Masala
- b.While the chickpeas cook, heat a small pan over low heat.
- c.Dry roast the Byadagi red chillies, coriander seeds, and cumin seeds for 2-3 minutes until they release a fragrant aroma. Stir continuously to prevent burning.
- d.Remove the spices from the pan and let them cool completely.
- e.Transfer the cooled spices to a grinder jar. Add the grated coconut, garlic cloves, turmeric powder, and tamarind paste.
- f.Grind to a coarse paste without adding any water. The moisture from the coconut is sufficient. Set this masala aside.
- 3
Step 3
- a.Sauté the Spinach
- b.Heat coconut oil in a large kadai or pan over medium heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.Add the urad dal and sauté until it turns light golden brown.
- e.Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
- f.Add the chopped basale stems and cook for 3-4 minutes, as they take longer to soften.
- g.Add the chopped basale leaves and sauté for another 4-5 minutes until they wilt completely.
- 4
Step 4
- a.Combine and Finish
- b.Add the cooked kala chana to the pan with the wilted spinach. Mix well.
- c.Add the ground coconut masala, the remaining 0.75 tsp of salt, and the jaggery powder.
- d.Stir everything together gently to ensure the masala evenly coats the vegetables and chickpeas.
- e.Cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw smell of the masala disappears and the mixture becomes dry and aromatic.
- f.Turn off the heat.
- 5
Step 5
- a.Serve
- b.Serve the Basale Soppu Ajadina hot as a side dish with steamed rice and sambar, or with chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, tender Basale Soppu for the best flavor and texture.
- 2The coarse texture of the masala is key to an authentic Ajadina. Avoid grinding it into a fine paste.
- 3Using coconut oil provides a distinct, authentic coastal flavor that is signature to this dish.
- 4Always cook the spinach stems for a few minutes before adding the leaves, as they are tougher and require more cooking time.
- 5Do not add any water while cooking the final mixture; the moisture from the spinach and coconut is sufficient to cook the masala.
Adapt it for your goals.
Different Greens
If Malabar spinach is unavailable, you can use amaranth leaves (harive soppu) or regular spinach (palak), though the cooking time for the leaves will be shorter.
Different LegumesDifferent Legumes
Substitute kala chana with white chickpeas (kabuli chana), black-eyed peas (alasande), or even roasted peanuts for a different texture and flavor.
Gravy Version (Gassi)Gravy Version (Gassi)
To make a gravy version, add about 1/2 to 1 cup of water along with the masala paste and simmer until the gravy thickens. This version is called Basale Soppu Gassi.
Why this is on our healthy list.
Rich in Dietary Fiber
Both black chickpeas and Malabar spinach are excellent sources of dietary fiber, which aids digestion, helps maintain bowel regularity, and promotes a healthy gut microbiome.
Excellent Source of Plant-Based Protein
Kala Chana (black chickpeas) provides a significant amount of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
Packed with Vitamins & Minerals
Malabar spinach is a powerhouse of nutrients, including Vitamin A for vision health, Vitamin C for immunity, and essential minerals like iron and calcium for bone health.
Anti-inflammatory Properties
The spices used in the masala, particularly turmeric (containing curcumin) and cumin, possess natural anti-inflammatory compounds that can help reduce inflammation in the body.
Frequently asked questions
Basale Soppu is the Kannada name for Malabar Spinach. It's not a true spinach but a vine with thick, fleshy leaves. It has a slightly earthy flavor and becomes a bit mucilaginous when cooked, which is a characteristic feature of dishes made with it.