Basale Soppina Huli

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Ingredients :

Basle leaves : 1 bunch

Channa dal : 1 Tablespoon
Urad dal: 1 Tea spoon
Coriander seeds : 1 Tablespoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Tablespoons
Salt : To taste
Oil : 2 Teaspoons. 
Tamarind: a small marble size.
Jaggery : 1 Tablespoon

Preparation :

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• Wash and cut Basle leaves and cook until they turn soft. Keep it aside.
• Grate coconut and keep it aside.
• Now keep a small pan on the fire. Put 1/2 teaspoon of oil.
• Separately fry Methi seeds, channa dal and urad dal till golden brown.
• Add coriander seeds and red chilli and fry for 1 minute.
• Now grind this mixture with coconut and small marble size tamarind
• Keep a pan on the fire. Add cooked basale soppu, jaggery, and turmeric powder and ground coconut mixture. 
• Add salt. Mix it well.
• Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.



• Keep a small pan on the fire and put a teaspoon of oil and heat. Add mustard seeds and hing. Add curry leaves when the mustard seeds splutter. Add this mixture to Basale curry and serve hot.