Basale Soppu Gassi

1. 1
   prep

   Wash and chop the Malabar spinach.

   Rinse the leaves and tender stems thoroughly under running water. Roughly chop them into bite-sized pieces and set aside.

   TIPLook for bright green leaves with no wilting for the best texture.
2. 2
   roast · ~3 min

   Dry roast the spices for the masala paste.

   1.Heat a small pan over medium-low heat. Add coriander seeds, cumin seeds, and fenugreek seeds.

   2.Dry roast, stirring continuously, until fragrant and lightly browned (2-3 min).

   3.Add dried red chilies and roast 30 seconds more until they turn crisp.

   4.Transfer to a plate and let cool completely.

   TIPFenugreek seeds turn bitter if over-roasted; pull them off the heat the moment they darken a shade.
3. 3
   mix · ~2 min

   Grind the coconut masala paste.

   1.In a blender jar, combine the cooled roasted spices with grated fresh coconut and tamarind paste.

   2.Add about half a cup of water and grind to a very smooth, thick paste.

   3.Set the ground masala paste aside.

   TIPGrind with as little water as possible at first — you can always thin it out later.
4. 4
   saute · ~5 min

   Cook the spinach.

   Place the chopped Malabar spinach in a saucepan. Sprinkle turmeric powder and 2 tablespoons of water over it. Cover and let it wilt on low heat for about 5 minutes, stirring once halfway.

   TIPMalabar spinach releases mucilage — it will naturally soften and thicken the curry, so don't overcook it early.
5. 5
   simmer · ~10 min

   Simmer the spinach in the coconut masala.

   1.Add the ground coconut masala paste to the wilted spinach.

   2.Pour in the remaining water to rinse out the blender jar and reach a pouring consistency.

   3.Add salt and stir well. Bring to a gentle simmer over medium heat.

   4.Cook uncovered for 8–10 minutes, stirring occasionally. Add a splash of water if it thickens too much.

   TIPLet the curry bubble gently — a rolling boil can split the coconut milk.
6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small tadka pan over medium heat.

   2.Add mustard seeds and let them pop and crackle completely.

   3.Toss in crushed garlic and curry leaves. Fry until the garlic turns golden and fragrant (30–45 seconds).

   4.Immediately pour the hot tempering over the simmering curry and stir it in.

   TIPSwirl the tadka in just before taking the curry off the heat — this preserves the aroma of the fresh tempering.
7. 7
   rest · ~5 min

   Rest the curry for 5 minutes before serving.

   Turn off the heat, cover the pan, and let the flavors meld for about 5 minutes. Serve hot with steamed rice.

   TIPThis curry tastes even better after an hour, making it excellent for meal prep.

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