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Monday, December 8, 2008

Basale Boluhuli

1 bunch of Malbar Spinach / Basale
2 medium sized Onions
Pinch of Turmeric powder
Large grape sized Tamarind
Lemon sized Jaggary
1 Green Chilly
1/4 - 1/2 tsp Chilly powder
3/4 - 1cup cooked Yellow Lentils / Toor dal / Thogaribele
4 - 5 Curry Leaves
4 - 5 flakes of Garlic
Pinch of Asafoetida powder
Salt to taste
1 tsp Mustard seeds
2 tsp Oil


Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the malbar leaves into small pieces and stems into 1 inch sized pieces.

Cut green chilly into two pieces. Chop onion into medium sized long pieces.

Put tamarind, little amount of water in a bowl, mash it and keep it aside. Add chopped malbar leaves, stems, onion, green chillies, turmeric powder, tamarind water, jaggary, chilly powder, salt and little amount of water in a pressure cooker and cook. (1-2 whistles) Once the pressure goes off, add freshly cooked yellow lentils and bring it to boil.

Remove outer cover of garlic flakes, mash it and put it in a pan. Add 1-2 tsp oil to this pan and fry it for few minutes until it turns golden in colour. Add mustard seeds and once it starts spluttering add asafoetida powder, curry leaves and keep it for few seconds. Add this seasoning to Boluhuli. Mix well before serving. It goes well with Rice.

1 comment:

SMN said...

Yum i miss this a lot :(