Do you like to find some tasty and nutritious Malabar spinach recipes? Okay, I get what you’re getting at. Here you’ll find 24 delicious, nutritious, and simple Malabar spinach recipes.
The Malabar Spinach is a really intriguing food; whenever I think of it, I see okra, but in the form of a green vegetable. If you have ever experienced it before, you will understand what I mean by this! If you haven’t already, I highly recommend giving it a shot at some point; the recipe for Malabar Spinach Stir Fry is how I often make it.
As an evening snack or an appetizer when getting together with loved ones, try these Malabar spinach fritters made with an egg free, gluten free, nut free batter. You may accompany the bajjis with chutney and tea, and serve them hot.
Here’s a tasty dish for Malabar spinach with meat (canh mong toi nau thit bo bam). This is a simple soup to make for a typical Vietnamese family dinner. Here’s the recipe. The video is at the top. Enjoy!
- Prepare ground beef by marinating it in a mixture of salt, sugar, chicken/mushroom bouillon powder, black pepper, and fish sauce for 10 minutes.
- Vegetable oil should be heated on medium-high in a stockpot of suitable size. Infuse the mixture with garlic by cooking it in the pan (about 10 seconds).
- Mix the ground beef with the garlic and stir to combine. Prepare for one minute.
- Put in some water, and get the kettle boiling. Bring to a low simmer. Discard the floating debris and contaminants. Let it stay on the stove for another 5 minutes.
- Salt, fish sauce, chicken/mushroom bouillon powder, and sugar work well as seasonings for stock. Cook the malabar spinach until it has wilted (5 minutes).
- For a full and traditional Vietnamese supper, sprinkle some black pepper on top of the soup and serve it with steamed rice and a protein side dish (see below).
The Malabar spinach curry with raw papaya and cockles is a meal that is traditionally prepared in Mangalore. The mix of rice and a mouthwatering curry made with tender papaya and fragrant cockles or kubes creates a fantastic flavor profile.
The curry that you make is a highly nutritious dish. This cuisine is a coconut gravy curry, and it is prepared using Malabar spinach that has been cooked with toor dhal. This curry has a mild flavor and is balanced with a lot of garlic, which lends a magical quality to the dish. Coconut and other types of masalas give it a very pleasant taste.
Malabar spinach and horsegram are the primary ingredients of a traditional Mangalorean vegetarian meal. The combination of Malabar spinach and horse gram results in a meal that is high in nutritional value. Serve warm with brown rice that has been cooked but not polished.
The dish known as Malabar spinach and potato stir-fry is an excellent method for making the most of these two components. I’ll take my potatoes and greens any day of the week. I’d much rather have my potatoes served with greens than any other option.
And it’s even better when both can be stir-fried in less than a quarter of an hour. Additionally, there are just six components needed. In this essay, I’ll also acquaint you with Malabar spinach, which has quickly become my go-to tropical leafy green.
Malabar spinach dal, or Bachali Kura Pappu as it is most often known in southern India. Vitamin B9, Iron, Calcium, Copper, and Magnesium are among the most abundant nutrients in Malabar Spinach. You may use these protein-packed leaves in a stir-fry or with masoor dal or toor dal.
Your heart will be won over by the deliciousness of this Malabar spinach salad. It’s a Filipino staple that’s loaded with flavor and pairs wonderfully with grilled meats.
This seemingly plain serving of greens is bursting with flavor and texture. Tomatoes, onions, and Malabar spinach are combined with a sweet and sour sauce to make this refreshing salad.
You won’t believe how simple this is to prepare, and you’ll never forget the amazing tastes!
For a long time, the only method I ever cooked malabar spinach was the Japanese manner, and it was never particularly tasty. In addition, I found that it improved the flavor of Chinese stir-fry when I added it to the dish. Since then, this has become my standard method of preparing malabar spinach.
The first course of a Telugu dinner is typically a pickle or chutney, followed by dal, then curry, and finally a fry. And the dal is an essential part of the meal.
There is no shortage of dal recipes, but the one I present has a great, savory flavor to it. The Malabar Spinach Dal that I make varies somewhat from the traditional recipe, which is often prepared with either red or green gram.
When served with Hot Rice, Ghee, a pickle, or an Omelette as an accompaniment, this Dal reaches new heights of deliciousness.
Chan Choy Tong, also known as Malabar Spinach Soup, prepared with salted duck egg for an additional dimension of taste. This soup just takes a few minutes to prepare because to its rapid boil.
- The dried anchovies need to be washed and soaked for 10 minutes. Pour the water out and dry the surface with several paper towels.
- In a standard-sized saucepan, warm the vegetable oil. To cook anchovies (ikan bilis), you need only 2 minutes of frying time. Cook the garlic for 30 seconds after it has been added to the pan. Mix with some ground pig and seasoning. About 2 minutes later, the pork should become opaque.
Toss in some water and get it boiling. To simmer for 5 minutes, lower the heat.
- Scramble a salted duck egg and add it to the soup. The salted duck egg should be cooked all the way through, so use a spatula to break up the yolk and keep simmering.
- Season with salt if you want.
- Chop up some chan choy or Malabar spinach and throw it in. Put the soup back on the stove and heat it until it boils. Get the stove turned off.
- Distribute the soup to separate dishes and serve at once.
Malabar spinach chutney, or chutney prepared with Basella alba, is a simple and tasty condiment (basale soppu). This chutney, known as “basale soppu” in Kannada, is a staple in the cuisine of Karnataka’s coastal areas. For a tasty accompaniment, try this chutney with your next South Indian breakfast. It’s also great as a side dish for lunch or dinner. It’s a breeze to whip up and a far better option than traditional chutneys.
You can’t get much simpler than this Malabar spinach dish! Ingredients, helpful hints, and detailed directions for making this tasty basale chutney are provided below.
Malabar spinach is used in the meal known as Malabar Spinach curry, also known as Basale soppu curry or vaalchi bhajiche tonak. The following is a recipe for a classic Goan dish called Malabar spinach, and it is a nutritious dish. Cooking Malabar spinach leaves in a curry known as tonak, which is based on coconut, results in a dish that is only moderately flavored.
“I discovered this once I began cultivating malabar spinach. I believe it would taste nice with chaya (a vegetable that grows year after year in my backyard) or other types of leafy greens.”
- After cooking the galangal, garlic, and chile for a few minutes in the oil, add the greens and toss them in. Continue cooking the greens until they are completely wilted.
- Drain out extra liquid.
- Mix all of the other ingredients together in a pot with a heavy bottom and a medium size. Bring the mixture to a bare simmer while stirring it regularly. Do not let it boil.
- Mix in the greens after they have been cooked.
My go-to recipe is for Malabar spinach chutney, which calls for fresh mango and Malabar spinach as its primary components and is prepared with a mortar and pestle. Now we can have raw mangoes throughout the entire year. But when I was a kid, we always made chutney in the summer when we had access to fresh raw mangoes since it was a must.
As the temperature outside drops, it’s the perfect time to make yourself a bowl of hot soup to calm your nerves. And this soup made with spinach from the Malabar coast is precisely what you need!
Because of the peppery edge of the spinach and the meaty richness, it packs a ton of flavor into a small package.
The inclusion of the salted duck egg results in an increase in the flavor of the dish. One swig of chan choy tong is equivalent to traveling to Asia in your mind’s eye.
Malabar spinach with curds, also known as Bachali Aaku (Telugu). It’s wholesome and full of fiber. It’s a warm and comforting dish that’s simple to make.
- Bring some vegetable oil to a high temperature in a skillet.
- Seeds of mustard, cumin, and fenugreek should be added. Crisp up till golden and crunchy.
- Put in the green chili, chopped greens, and salt. Put a cover on it and let it simmer for 2 minutes.
- Prepare a basin for it. Relax at room temperature for a while.
- Now, whisk up a cup of curds. Sprinkle this over the finished greens. Combine in a harmonious fashion.
- The dish is best when served with rice or chapati and garnished with curry leaves.
Vaali-Tingalavre Gashi is a coconut-based vegetarian meal. The coconut sauce is prepared and boiled with the malabar spinach and navy beans. Garlic is added at the end to give the gravy some more kick. This is a recipe that I obtained from my mother-in-law.
Since she frequently prepares it, she recommended that I try this particular recipe. My hubby even said it was “quite delicious.” Beans and malabar spinach are both healthy and delicious, so you should try this version.
Vine spinach, also known as Malabar spinach, is the main ingredient in this genuine and straightforward curry, which is prepared by simmering the greens in a mixture made from freshly crushed shredded coconut, dried red chiles, and tamarind. Malabar spinach is a specialty dish in the cuisine of the Konkan region. It goes well with a side of steamed rice and some ghee for a light meal.
- Gather 14 or 15 malabar spinach leaves of average size. Soak them in water and slice them very little.
- Gather together the potato, gram flour, rice flour, ginger-garlic paste, turmeric powder, chili powder, cumin powder, garam marsala powder, and salt.
- Chopped malabar spinach and the other ingredients should be mixed together until a coarse paste is produced.
- Roll the mixture into small, uniform balls using the mixture.
- A nonstick frying pan should be heated and oiled well before use. Put the tikkis in a small pan and gently cook them on both sides until they are golden and crisp.
- Transfer to a serving platter, and serve immediately with your preferred sauce or chutney.
Mangaloreans love their Malabar Spinach in Prawn Gravy/Bassela Yetti Gravy. It is widely held that the flavors of Malabar Spinach/Bassela and prawns(yetti), clams, and dried shrimp are at their peak when cooked together. This curry is excellent and nutritious because to its rich texture and robust taste.
A pressure cooker is ideal for preparing Malabar spinach. If using a pan instead, sauté the stalks for 5-8 minutes before adding the leaves and cooking for another 10-12 minutes with the lid on over a medium temperature.
In general, we don’t include cooked toor dal in kodhel, but this recipe calls for it. It’s up to you whether you want to use the toor dal or not, but if you do, I suggest substituting it for the coconut masala.
The curry’s hue will change with the variety and quantity of peppers used.
Use Kashmiri, Byadagi, or Kumte dry red chilies, all of which fall in the moderate to medium heat range, for the best color and smokiness. When opposed to the spicy kind of smooth-skinned chilies, such as Guntur chillies, etc., these peppers have wrinkled skin. Depending on your preference, you can increase or decrease the amount of dried red peppers.
The flavor of the curry depends on how old the tamarind is. The pulp from an older tamarind tree is nearly black in color and has a sourer flavor than the pulp from a newer tamarind tree, which is brown in color and has a sweeter flavor. Adjust the tamarind pulp amount based on how it tastes.
- Put all but a single teaspoon of oil in a skillet over medium heat, add the panchphoron, and stir-fry until the spice crackles.
- Blend in the radishes, potatoes, cauliflower, and eggplant. Cook for 7-10 minutes on low heat, covered.
- Meanwhile, make a paste from the ginger, fennel, cumin, and coriander.
- Take off the lid and give everything a good toss; the veggies should be mushy and have released some liquid by now.
- Combining the greens and the spicy paste is a great idea. Slowly add the greens and let them wilt; if the mixture seems dry, you may add a splash of water, but you don’t want it to become soupy. To the bowl, add the peas and 1 teaspoon of the salt, then cover the pan.
- Apply the remaining oil, salt, and turmeric to the shrimp.
- Start the microwave at full power and cook for 1 minute.
- Spinach and eggplant should be lovely and tender after being stirred with the greens.
- Toss the shrimp and sugar together, then serve over rice and dal.