Curry Menu The Honest Herbivore

Malabar Spinach/Basale Soppu Thambuli



Malabar Spinach/Basale Soppu Thambuli

Thambuli is a type of raita eaten with hot rice. Malabar spinach paste is cooked in whisked curd with a seasoning.
Prep Time10 mins
Cook Time15 mins
Course: Gravy
Cuisine: Karnataka
Keyword: Raita
Servings: 4
Author: Chaya


  • 1 cup Malabar Spinach/Basale Soppu
  • 1 cup Curd
  • 1/2 cup Coconut chopped or grated
  • 1 tsp Urad dal
  • 1 tsp Black Pepper Corns
  • 1 Green chilly
  • 1 Dry Chilly
  • 2 Strings Curry Leaves
  • 1 tsp Cumin seeds
  • 1 tbsp Salt
  • 2 tbsp Oil


  • In a kadai add 1 tbsp oil, cumin seeds, pepper corns, green chilly, chopped malabar spinach, saute for 2 mins on medium flame. keep aside to cool down.
  • In a mixing jar add coconut, cooked malabar spinach, 1/2 cup water, grind it to fine paste.
  • Add curd to mixing jar whisk for 1 min.
  • In a kadai add oil, mustard seeds, as mustard seeds start to splutter add urad dal, curry leaves, dry red chilly, saute it for 2 mins. Remove half of the tempering, keep aside.
  • Now add malabar spinach paste, give a stir, add salt, mix well, close the lid and cook for 3 to 4 mins on medium flame.
  • Add whisked curd, stir well, add water according to consistency.
  • close the lid and cook for 2 to 3 mins. Add remaining tempering to garnish.
  • Malabar Spinach/Basale Soppu Thambuli ready to have.


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