Valchi Baji and Chine| malabar spinach and yam (thuppe genasu) curry| mangalorean Authentic recipe скачать в хорошем качестве

Valchi Baji and Chine| malabar spinach and yam (thuppe genasu) curry| mangalorean Authentic recipe

Malabar spinach and yam(Chine) curry is a traditional Mangalorean dish, known locally as Basale Soppu (Malabar spinach) and Thuppe Genasu (yam) curry. This flavorful, coconut-based curry is seasoned with a blend of aromatic spices and tamarind, creating a rich and tangy dish that's often enjoyed with steamed rice. Description The curry features Malabar spinach, a leafy green with tender stems, and yam, a starchy root vegetable, cooked in a spicy, tangy coconut gravy. The dish showcases the coastal flavors of Mangalorean cuisine, with the use of coconut, red chilies, tamarind, and other spices. Ingredients Main Ingredients: Malabar spinach (Basale soppu): 1 bunch (chopped) Yam (Chine): 1 kg (sliced) Tamarind little Salt: to taste For the Masala Paste: Grated fresh coconut: 1 cup Dry red chilies: 4 + 5 (adjust to taste) Coriander seeds: 2 tablespoon Cumin seeds: 1 teaspoon Mustard seeds 1/2 teaspoon Garlic: 10 cloves Turmeric powder: ½ teaspoon 12 pepper corns 1 onion Method Preparation: Wash and chop the Malabar spinach leaves and tender stems. Peel and slice the chine. Boil both the spinach leaves and chine in one vessel and stems separately, and set aside. Make the Masala Paste: Cook the Curry: In a pot, add the cooked yam and Malabar spinach along with the ground masala paste. Mix in salt, and enough water to achieve a medium-thick curry consistency. Bring it to a boil, then simmer for 10–15 minutes until the flavors meld. Serve: Mix well and serve hot with steamed rice or chapati. This dish is a comforting and nutritious representation of Mangalorean home cooking. Adjust spice levels and tamarind to suit your taste!