Basale Kadhi

Basale leaves are commonly used in Kannada cuisine. Usually they add the leaves to dal while cooking. They are not spinach, but are as nutritious. Basale plant is native to India and, in the rest of the world, it is known as Malabar spinach. Typical of leaf vegetables, Basale is rich in vitamins A, B and C, iron and calcium. It is low in calories and has a fair amount of most minerals. The succulent mucilage is a rich source of soluble fibre. Ayurveda recommends Basale in the treatment of several conditions such as anaemia, cough, dysentery and diarrhea.

Today I thought of making kadhi with basale leaves, and it turned out delicious!

Ingredients:

Large basale leaves       - 2, washed and chopped fine

Curds   - 2 cups

Water   - 11/2  cups

Besan   - 11/2 tbsps

Turmeric powder          - 1/3 tsp

Salt to taste

Oil        - ½ tbsp

Jeera    - ½ tsp

Methi seeds      - 1/3 tsp

Asafoetida        - a pinch

Method:

Whisk the curds, add the besan and turmeric powder, and mix well. Add the water, salt, and mix again. Heat the oil in a pan, add jeera and methi seeds. When they brown, add asafetida and pour in the curds besan mix. Stir it and bring to boil. Add the chopped basale leaves and reduce the flame. Cook for about ten minutes till the leaves are done. Don’t forget to stir in between. It is a good accompaniment for rice.

Kadhi with ajwain leaves pakode: Click here for recipe