Malabar Spinach Curry (Karakali) / ಬಸಳೆ ಸೊಪ್ಪಿನ ಕರಕಲಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.  

Again, this is a traditional recipe from Havyaka cuisine. This is a kind of spicy curry or side dish which suits the lovers of spicy food! Normally, people love to eat this hot curry during the rainy season.
I used home grown Malabar spinach for preparing this recipe. If you plant it in a pot, it will grow nicely even with little care! This leafy vegetable is a good source of vitamins 'A' and 'C'. Sometimes, I will use this vegetable for preparing the Sambar and some other traditional Havyaka dishes.  

Preparation time: 45 - 50 minutes

Malabar spinach - 1 bunch
Dried red chillies - 3 (adjust as per your preference)
For seasoning: Oil - 2 spoon, Urad dal - 1/2 spoon, Mustard seeds - 1/4 spoon, Asafoetida, pinch of turmeric
Water - 1/2 cup
Salt to taste
Amchur powder - 1/2 spoon
Crushed garlic - 1 spoon

Clean the Malabar spinach thoroughly and chop them finely.

Heat oil in a pan, add red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it starts spluttering, add the chopped Malabar spinach.
Add 1/2 cup of water, salt and amchur powder and allow to cook for 25 - 30 minutes by closing the lid.
Saute them occasionally and add little more water, if required.
By the time you cook for 30 minutes, malabar spinach will get cooked nicely and will become like a paste.
If it has not become like a thick paste, you can crush it in the mixie for a while.
Finally, do the seasoning with crushed garlic and enjoy this side dish with hot rice!
No need to keep it in the fridge if you can consume it within 2 days.
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  1. Hi Vaani, nice recipe, i used to make raita (tambuli). But here i have not seen, once i brought it from indian stores and it was not clean. from where did u get this?

  2. Dear Padmini, I bought it from a Chinese Grocery Store once, and planted the same in the pot. Even I have not seen the Malabar Spinach in any store here these days!


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