Valibhaji Sasam (Malbar 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.
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
Note:
Substitute garlic with hing (asafoetida) when following a no onion garlic diet.
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.
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.