Vaali Bendi / Malabar Spinach Curry


1 cup finely chopped Malabar spinach / Vali / BasaLe soppu
Salt to taste
For the masala:
1 1/2 cup fresh grated coconut
4-5 red chillies roasted in little oil
little tamarind
Grind these into a fine paste and keep aside

For the tempering:
8-10 garlic cloves crushed
4 tsp oil


  • Wash and cook chopped Malabar spinach in cooker with 1/2 cup water
  • Transfer it to a vessel, add salt to taste and masala
  • Add water and adjust the consistency (semi-liquid)
  • Let it boil for 5-10 mins
  • Switch off the gas. Heat oil in a pan and add the crushed garlic cloves, fry till they turn brown and crisp
  • Add this tempering to the prepared curry
  • Serve hot with rice.


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