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A Mangalorean Classic I Never Loved (But Still Recommend)

This recipe is straight from my mom’s kitchen, and I’ll be honest, I really didn’t enjoy eating it as a kid. Even now, it’s not my favorite (vegetarian food just isn’t my thing), but there’s no denying this Mangalorean Basale Soppu Curry is both delicious and incredibly good for you. It’s a comforting, home-style dish that brings together earthy Malabar spinach and hearty toor dal, simmered in a roasted coconut-based masala.

Whether you grew up eating South Indian food or are just looking for new ways to cook with greens, this curry has something worth appreciating.

What Is Basale Soppu (Malabar Spinach)?

Basale Soppu, also known as Malabar spinach or valchi bhaji, is a fast-growing leafy green widely used across India, especially in tropical regions like Karnataka, Kerala, Goa, and parts of the Northeast. It thrives in warm, humid climates and is commonly featured in traditional coastal and South Indian recipes. It has a slightly slippery texture when cooked (think spinach meets okra), but it holds up well in gravies. It’s packed with iron, vitamin A, vitamin C, and fiber, making it a great leafy option if you’re looking to eat more whole foods.

Ingredients You’ll Need

For the Curry Base:

• 1 bunch Basale Soppu (Malabar spinach) – stems and leaves chopped separately
• 1/2 cup toor dal (split pigeon peas) – soaked for 30–60 mins
• 1/2 red onion – sliced
• 1 small tomato – chopped
• Tamarind – lemon-sized ball, soaked in warm water
• 1 tsp turmeric powder
• Salt – to taste
• Water – as needed

For the Masala Paste:

• 1 tsp oil
• 3–4 dried red chilies (Byadgi for color, Guntur for heat)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2–3 garlic cloves
• 1/2 cup grated coconut (fresh or frozen)
• 1/4 tsp turmeric powder

For the Tempering:

• 1 tbsp coconut oil or ghee
• 1 sprig curry leaves
• 1 small onion – finely chopped

Step-by-Step Recipe for Basale Soppu Curry

1. Prep the Greens and Dal

Chop the basale stems into 2-inch pieces and roughly tear the leaves. Wash both well with a little turmeric. Soak the toor dal in water for 30 minutes to 1 hour until it becomes slightly soft.

2. Pressure Cook the Base

In a pressure cooker, add the soaked dal, chopped basale stems, sliced onion, tomato, tamarind water, turmeric, and just enough water to cover. Cook for 1 whistle and allow natural pressure release. Once done, add the basale leaves and let the curry simmer gently on low heat.

3. Prepare the Masala Paste

Heat oil in a small pan. Roast coriander seeds, cumin, garlic, and red chilies until aromatic. Add grated coconut and turmeric, toast lightly, then let it cool. Grind the mixture into a smooth paste with a little water.

4. Add the Masala and Simmer

Add the ground masala to the simmering curry. Season with salt and let it boil gently for 5–7 minutes. The flavors will meld and the curry will take on a beautiful color and aroma.

5. Final Tempering

Heat coconut oil or ghee in a small tadka pan. Add curry leaves and let them splutter. Add finely chopped onion and fry until golden. Pour this tempering over the curry.

Serving Suggestions

Serve this Basale Soppu Curry hot with steamed rice. It’s excellent with a crisp papad, tangy pickle, or if you’re going all out – a side of fish fry or Chicken Sukka. It’s a balanced meal that feels homely and nourishing.

What Makes a Mangalorean Curry Unique?

Mangalorean curries are known for their rich use of coconut, whole spices, and tamarind. The coastal influence brings a depth of flavor that’s earthy, tangy, and sometimes spicy, but always comforting. Dishes like this Basale Soppu Curry highlight how simple ingredients, when cooked right, can create bold and memorable flavors. If you’re curious about more Mangalorean recipes, check out my Mangalore Buns or Mangalorean Crab Sukka, both are packed with authentic flavour and are my mom’s recipes.

More Recipes from the Mangalore Coast

If you’re exploring authentic Mangalorean cuisine, don’t stop at just one dish. Here are some of my most popular recipes from the region:

• Chicken Sukka – A dry-style chicken dish with roasted coconut and bold spice
• Kundapur Prawn Ghee Roast – A fiery, aromatic prawn roast made with ghee and red chilies
• Kori Gassi – The classic Mangalorean chicken curry with a creamy coconut-tamarind base

These dishes bring together the deep, coastal flavors that define this cuisine, and they all pair beautifully with steamed rice, dosa or even idli

Final Thoughts

This may not be the dish I grew up loving, but I’ve grown to like it and appreciate what it stands for: tradition, nourishment, and simplicity. Basale Soppu Curry is one of those quiet, dependable recipes that your body thanks you for, even if your childhood self rolls their eyes. Give it a try and let me know how it goes 🙂