Malabar spinach, is a leafy green vegetable popular on Coastal regions of India. Unlike traditional spinach, Malabar spinach has thick, fleshy leaves and stems with a slightly mucilaginous texture when cooked. It is rich in vitamins A, C, and iron, making it a nutritious addition to meals. Additionally, Malabar spinach is easy to grow and thrives in warm, humid climates, making it a popular choice for home gardens and traditional farming.
Malabar spinach is very popular in my hometown. These creepers are grown by a group of people called Gaudti’s. When it’s in season, they used to come to our doorstep with fresh-grown Malabar spinach bundles and sell them to us at a minimal rate. This used to be naturally grown without any fertilizers, and they used to taste very good when cooked. My mother used to cook these fresh bundles and serve them with hot rice. Here in the USA, I buy Malabar spinach from the Chinese market near me.
How to make Valibhajji Sasam (Malabar spinach curry):
Malabar Spinach Curry is a delightful South Indian dish featuring the vibrant flavors of Malabar spinach leaves, cooked to perfection with a blend of aromatic spices and coconut. This nutritious curry starts with tempering crushed garlic in coconut oil, followed by cooking the spinach leaves until tender. The creamy coconut-based sauce, prepared by grinding fresh grated coconut, green chilies, garlic, and tamarind, adds richness and depth to the dish. Garnished with a tempering of roasted green chilies and blistered garlic, this curry offers a burst of flavors and textures. It can be enjoyed hot with rice or roti, making it a wholesome and satisfying meal option. Optionally, hing (asafoetida) can be used instead of garlic for a no-onion, no-garlic version, and kokum can be substituted for tamarind. This curry is best prepared with minimal water to maintain its delicious taste.
Serving suggestion for Valibhajji Sasam (Malabar spinach curry):
Serve this with hot piping rice or some chapati.
Valibhaji Sasam (Malbar spinach curry)
Ingredients
- 1 tbsp coconut oil or oil
- 1 whole head of garlic crushed
- 1 bunch of Malabar spinach only leaves
For grinding:
- 1 cup tightly packed fresh grated coconut
- 3-4 green chillies
- 2-3 cloves of garlic
- 1/2 tsp oil
- 1 tsp tightly packed tamarind
Instructions
- Heat 1 tbsp of coconut oil or regular oil in a pan.
- Add the crushed garlic and sauté until fragrant and slightly golden.
- Add the Malabar spinach leaves to the pan and cook with a little water until wilted.
- Once the Malabar spinach leaves are cooked, set aside to cool. (Use minimum water to cook the Malabar spinach.)
- Meanwhile, in a tempering pan, add some oil and roast green chilies and blister the garlic.
- In a grinder or food processor, combine the fresh grated coconut, roasted green chillies, blistered garlic cloves, and tamarind. Grind into a smooth paste.
- Add this ground chutney to the cooled Malabar spinach. Stir well to combine all the ingredients.
- Serve the Valibhajji/Malabar spinach coconut curry hot with rice or roti.
- Enjoy your flavorful and nutritious dish!
Notes
Avoid thinning out or adding lots of water, as it may affect the taste.
Tamarind can be substituted with kokum while cooking Malabar spinach; add in 3 to 4 kokum pieces.
