Basale Soppu, Jackfruit seed, Shrimp coconut curry 🍛

Basale Soppu, Jackfruit seed, Shrimp coconut curry 🍛

[Music] [Music] hello everyone today i’m going to show you how to make baseless soap coconut curry with the jackfruit seed and shrimps this is this basala super known as malabar spinach well-known nutritious vegetable uh full of health benefits natural coolant purifies blood and this including in regular diet helps to prevent weakness of bones if you’re an anemic iron deficiency this is the best vegetable to have consumed and if you have a constipation you have to use this regularly and for the dal and all you can use it gives a unique taste and flavor and i’m going to use the half portion of this and you have to wash this leaves thoroughly with the fru wash and yeah then i’m going to separate the stem from the leaves and we have to cook cook separately and i’m going to soak this toward wash and soaked with a little water and i’m going to use i’m going to pressure cook tuvar dal and the um this basale suppose stem i’m not going to use the leave only the stems leave i’m going to cook later then i’ll add a little bit of water not too much water you know how normally how you make dal that much quantity of water you have to put and add little bit of salt and turmeric powder and pressure cook this for two or three whistles and naturally let the pressure come down now open the lid see the dal and the stems all almost cooked it’s nice and tender now keep this aside this jackfruit seed also great source of vitamin a good for eyesight and rich in iron and reduce the risk of blood clot also and a great antioxidant you have to wash this thoroughly and like you your boiling the potato add a little bit of salt and water and pressure cook this for two or three whistle so this is almost done and um strain them and let them to cool and you have to remove the skin from the seed this tastes exactly like a chestnut you know um it’s amazing taste um yeah you have to after removing uh the skin you have to cut into like you know pieces like this and keep them aside and i’m going to add the shrimps also it’s optional if you’re a vegetarian you can skip this part now let’s make a coconut red masala for that you have to wash soak tamarind before that you have to wash properly and soak it in the warm water and medium sized coconut we need only half portion of the coconut because we are going to add dal also so half portion coconut is enough and mixed dry red chilies for the measurement you can check my description box and dry roast cumin seed fenugreek seed mustard seed black peppercorn cuscus if you don’t have kuskas you can add cashews about five to six cashew and coriander seed i’m going to add more coriander seed and dry roast this on a very low flame until you see little changes in color and when if you get that you know fragrant then just switch off the flame i love to cool and we have to make this this all the spices and with the chili we have to make powder see from this chili you have to remove the stems and add all this in a small grinder this is the same kind of way make chutney you know the small grinder and you have to make all this into a powder like this and keep them aside and you have to cut a ginger garlic and onion just roughly cut and you have to dry saute them just to get rid of raw smell don’t need to add oil just want to we want to get rid of that you know kacha smell and allow them to cool and add transfer everything to the large big grinder where you make masala the spices which you ground the spices and onion sauteed onion ginger garlic also you have to add a soaked tamarind and add turmeric powder and salt when you’re adding salt you have to be careful so add salt according to your taste [Music] and add a little bit of water when you’re grinding now this is the coconut grated coconut add all this add little bit of water and just grind for two or three minutes and i’m going to grind this masala into two portions because grinder is very small in in uh you know back home we have that stone to grind to make masala but in this i don’t think they have that much capacity to grind so i’m going to divide it to two and this first portion of the masala is already done and i’m going to transfer this to a large dish where i’m going to cook the leaves and jackfruit seed and the shrimps this is the second time i’m going to dry grind this masala with a little bit of water and it’s done now i’m going to transfer this also in in that large container so i’m going to transfer to a large dish and i’m going to add a little bit of water don’t put too much water we want like a thick coconut like fish curry you know and yeah i’m going to because the leaves also going to release water so i’m going to add the leaves now stems and dal already cooked now i’m going to cook this leaves with this gravy this gives a unique fragrant and a taste you can add the sleeves when you’re making dal also you know so close the lid and cook this leaves until they are nice and soft and tender bring it to a boil and cover with lid and i love them to cook just for five to six minutes i forgot to add garam masala so i’m adding half teaspoon garam masala [Music] now i’m going to add the cooked dal and the masala stems and give it a stir bring it to a boil [Music] it smells so good you know now you can add jackfruit boiled to jackfruit seed and shrimps you can skip this part if you’re a vegetarian you can add a raw papayas also it gives a good flavor and this just boiled for another five minutes just close the lid and cook for five minutes yeah and then bring it to a boil i can smell all this shrimps and leaves amazing aroma divine oh my god this is so good with white rice and papad and pickle and we have to give tadka and see you can see the shrimps and and jackfruit seed and this leaves are so healthy you know if you are an anime this is perfect you can add this to a daily diet and it’s a coland also it schools your body if you have a heat too much heat in your body this is this leaf is the best to consume now let’s skip tadka for that we need um [Music] kadhi patha curry leaves and medium sized onion finely sliced and for this tadka i’m going to use little bit little extra oil because we have so much curry that red masalas and dal so we have a lot of quantities so i’m going to use a little extra oil and i’m going to add mustard seed allow them to pour and add onions and saute them until they are nice and in golden color now ready to add you can add curry leaves and half teaspoon cumin seed and add this tadka to the gravy smells so good and just give it a stir and this curry is ready now career see this is perfect for lunch i know this is a long procedure but you gonna love this curry believe me it smells so good and i’m gonna serve see you can see the jackfruit seed and basale supposed stems and shrimps and i fried popper and i’m gonna serve this with white rice and i’m going to add a little bit pickle and pop it a perfect lunch i hope you like this recipe and don’t forget to like share and subscribe to my channel thank you for watching see this jackfruit see just like chestnut you know it’s so tasty and it’s very healthy also and this barcelli stems i’m gonna enjoy this so excuse me um so good [Music] and also this pickle this is homemade pickle you can check uh jen jen’s kitchen for the recipe and yes so you please excuse me i’m gonna have

Basale Soppu-Jackfruit seeds-Shrimp coconut curry 🍛
-Serving:6-7
-Cuisine-Authentic Mangalore dish

INGREDIENTS
-1/2 bundle Basalae Soppu/Malabar Spinach
-2 cups Jackfruit seeds
-1 tbsp dry shrimps (optional)
-11/2 cup toor dal (soak for hour)

TO MAKE MASALA
Ingredients
-1/2 medium onion
-1” ginger, 4 garlic
-1/2 fresh grated coconut
-5 Guntur red chilies ,4 Bombay chilies, 5 Kashmiri chilies ( gives the color)
-1 -1/2 lime size tamarind (cleaned & soaked)
-1 -1/2 tbsp coriander seeds
-1 tsp mustard seeds
-1 tbsp kaskas
-1/2 tsp garam masala
-1 tsp cumin
-1 tsp whole black pepper
-1/2 tsp fenugreek seeds
-1/2 tsp turmeric powder
-add dry shrimp (optional)
-Salt to taste

FOR SEASONING
-2 spring curry leaves
-1/2 medium onion finely sliced
-1/2 tsp cumin seeds
-5 tbsp oil (preferably coconut oil)

-COOK BASALE SOPPU
-Wash and clean Basale Soppu separate the leaves from the stems
-Pressure cook soaked dal and basale stems with 1/2 cup water, pinch of turmeric powder salt to taste
-Pressure cook 2-3 whistles allow the pressure to reduce naturally and set aside
-Wash Jackfruit seeds pressure cook with pinch of salt and 1/2 cup of water until they are tender (2-3 whistles)
-Strain allow to cool remove skin and set aside

PREPARE COCONT RED MASALA
-Dry Roast -1/2 roughly cut onion, garlic,ginger allow raw smell to go and set aside.
-DRY ROAST-On very low flame dry roast all the dry spices until they turn slightly change color & fragrant mixing them so that they don’t burn & roast evenly:kaskas, cumin,black pepper, mustard seeds, dry red chilies, coriander seeds, fenugreek seeds
-Remove the roasted ingredient from the pan allow to cool and power the spices
-Then transfer to big jar blender :coconut, powdered spices, turmeric powder, soaked tamarind, sautéed onion, garlic, ginger grind all to a smooth thick paste adding very little water at a time and set aside
-( I ground in two batches)

-LETS COOK
-In a large dish/Kadai add coconut red masala add very little water bring it to a boil (5-7 minutes)
-Now add Basale Soppu/malabar spinach leaves, to the ground masala bring to a boil close the lid & continue to cook for another 5-7 more minutes, until leaves are nice and tender
-Add cooked toor dal and basale stems bring to a boil (2-3 minutes)
-Add boiled jackfruit seeds, shrimps
And continue cooking
-When the gravy has come to a full boil turn off the flame

-SEASONING 🌿🧅
Heat oil & add mustard seeds allow to pop, add sliced onion & sauté until nice and brown, turn off the flame
-now add curry leaves & cumin seeds mix for a second
-Pour the seasoning over the Basale Soppu curry close the lid immediately
-Enjoy with steamed white rice, papad & pickle.

(Note: you can add raw papaya, raw banana also)