Malabar Spinach and Black-Eyed Peas Curry (Mangalore Cuisine)

Spicy, garlicky Malabar Spinach and Black-Eyed Peas Curry is a traditional dish from the Mangalore cuisine. This vegan, gluten-free dish is called Valchebaji Ani Gule Curry in Konkani or Basale Soppu and Chavli Curry in Kannada, and it is just what you need on a rainy day.

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Malabar Spinach—called Mayalu in Marathi, Bachali Kura in Telugu, Basale Soppu in Kannada, and Pui Saag in Bengali & Hindi—is a green, leafy vegetable that is a favourite in my home. In fact, at one time, we grew it in plenty in our garden. So, when I discovered this recipe for the Mangalorean Malabar Spinach and Black-Eyed Peas Curry, I had to but try it. And what a success it was!

Some Andhra Malabar Spinach Recipes

In Andhra and Telangana, we make three popular dishes with this green leafy vegetable:

• Andhra Bachali Kura Pulusu (Malabar Spinach Stew)
• Andhra Ava Pettina Kanda Bachali Kura | Yam & Malabar Spinach with Mustard
• Bachali Kura Pappu | Andhra Malabar Spinach Dal

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How to Make the Mangalorean Malabar Spinach and Black-Eyed Peas Curry

1. Preparing the Black-Eyed Peas
   1. Soak 1/4 cup black-eyed peas in 1 cup water for 3 to 4 hours.
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2. Preparing the Malabar Spinach
   1. Wash the medium-sized bunch Malabar Spinach well.
   2. Separate the leaves from the stem.
   3. Retain the slender, tender stems; and discard the thick and ones ones.
   4. Chop leaves to small pieces. You should get 2 packed cups of chopped leaves.
   5. Next, chop the tender stems into 1″ pieces.
3. Cooking the Malabar Spinach and Black-Eyed Peas
   1. To a vessel, add 2 cups of chopped Malabar Spinach leaves, the chopped stems, and the soaked black-eyed peas.
   2. Now add 1 tsp salt and 2 cups water, and mix well.
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   3. Pressure cook for 3 whistles and turn of.
   4. Let the pressure cooker depressurize and cool a bit.
   5. Take out the cooked mix.
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4. Making the Masala (I do this while the spinach and peas cook)
   1. Over medium flame, heat a small wok or frying pan.
   2. Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp mustard, 1/4 tsp peppercorns, and 1/8 tsp methi (4 to 5 seeds).
   3. Now dry roast this mix while stirring constantly till the coriander seeds start to change colour.
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   4. Turn off the heat.
   5. Immediately add 2-3 spicy red chillies and 2 bydagi chillies, and mix well.
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   6. Let the mix cool and then transfer to a small grinder.
   7. Grind the mix to a powder.
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   8. Now add 1/4 cup chopped onion, 1/4 cup grated coconut, 4 to 5 large garlic pods, and 1/4 cup water.
   9. Grind the mix to a smooth paste. Add more water, as necessary.
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5. Mixing It All Up
   1. Add the ground masala to the cooked malabar spinach and black-eyed peas.
   2. Mix with a gentle hand.
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   3. Over medium flame, let the Malabar Spinach and Black-Eyed Peas Curry cook till it starts to boil.
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   4. Turn off the heat.
6. Adding the Tempering
   1. In a tempering ladle, heat 1 tsp coconut oil.
   2. Add 1 tsp mustard seeds and wait till they crackle.
   3. Add 1 crushed garlic pod and 1 split red chilli.
   4. Stir-fry till the garlic just starts to change colour.
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   5. Add the tempering to the Malabar Spinach and Black-Eyed Peas Curry, and mix well. 
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7. Serving Suggestions
   1. Serve the Valchebaji Ani Gule Curry with steamed rice and papad.

Recipe for Mangalorean Malabar Spinach and Black-Eyed Peas Curry | Valchebaji Ani Gule Curry | Basale Soppu Chavli Curry

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Malabar Spinach and Black-Eyed Peas Curry (Valchebaji Ani Gule Curry)

Aruna

This spicy garlicky Malabar Spinach and Black-Eyed Peas Curry (called Valchebaji Ani Gule Curry in Konkani Or Basale Soppu Chavli Curry in Kannada) is a traditional Mangalorean dish. Serve this delicious, vegan, gluten-free dish rice and papad on the side.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 4 hours hrs

Course Accompaniment, Dinner, Lunch

Cuisine Gluten Free, Indian, Karnataka, Mangalore, South Indian, Vegan, Vegetarian

Servings 4 People

Calories 75 kcal

Equipment

• Bowl
• Tempering Spatula
• Ladle for Stirring
• Spoon
• Knife
• Chopping Board
• Grinder

Ingredients

  

1x2x3x

• 2 Cups Malabar Spinach (Finely Chopped)
• 1/4 Cup Black-Eyed Peas
• 2 Cups Water
• Salt to Taste

For the Masala

• 1/4 Cup Coconut
• 1/4 Cup Onion (Sliced)
• 4 to 5 Garlic Cloves
• 1 tbsp Coriander Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Pepper Corns
• 1/8 tsp Methi Seeds
• 3 to 4 Spicy Red Chillies
• 2 to 2 Bydagi Red Chillies
• 1/3 Cup Water

For Tempering

• 1 tsp Coconut Oil
• 1 tsp Mustard Oil
• 2 Garlic Cloves (Crushed)
• 1 Red Chilli

Instructions

 

Preparing the Black-Eyed Peas

• Soak 1/4 cup black-eyed peas in 1 cup water for 3 to 4 hours.

Preparing the Malabar Spinach

• Wash the medium-sized bunch Malabar Spinach well.
• Separate the leaves from the stem.
• Retain the slender, tender stems; and discard the thick and ones ones.
• Chop leaves to small pieces. You should get 2 packed cups of chopped leaves.
• Chop the tender stems into 1″ pieces.

Cooking the Malabar Spinach and Black-Eyed Peas

• To a vessel, add 2 cups of chopped Malabar Spinach leaves, the chopped stems, and the soaked black-eyed peas.
• Add 1 tsp salt and 2 cups water, and mix well.
• Pressure cook for 3 whistles.
• Let the pressure cooker depressurize and cool a bit.
• Take out the cooked mix.

Making the Masala (I do this while the spinach and peas cook)

• Over medium flame, heat a small wok or frying pan.
• Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp mustard, 1/4 tsp peppercorns, and 1/8 tsp methi (4 to 5 seeds).
• Dry roast while stirring constantly till the coriander seeds start to change colour.
• Turn off the heat.
• Immediately add 2-3 spicy red chillies and 2 bydagi chillies, and mix well.
• Let the mix cool and transfer to a small grinder.
• Grind the mix to a powder.
• Now add 1/4 cup chopped onion, 1/4 cup grated coconut, 4 to 5 large garlic pods, and 1/4 cup water.
• Grind the mix to a smooth paste. Add more water, as necessary.

Mixing It All Up

• Add the ground masala to the cooked malabar spinach and black-eyed peas.
• Mix with a gentle hand.
• Over medium flame, let the Malabar Spinach and Black-Eyed Peas Curry cook till it starts to boil.
• Turn off the heat.

Adding the Tempering

• In a tempering ladle, heat 1 tsp coconut oil.
• Add 1 tsp mustard seeds and wait till they crackle.
• Add 1 crushed garlic pod and 1 split red chilli.
• Stir-fry till the garlic just starts to change colour.
• Add the tempering to the Malabar Spinach and Black-Eyed Peas Curry, and mix well.

Serving Suggestions

• Serve the Valchebaji Ani Gule Curry with steamed rice and papad.

Nutrition

Calories: 75 kcalCarbohydrates: 8 gProtein: 2 gFat: 4 gSaturated Fat: 3 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gSodium: 315 mgPotassium: 237 mgFiber: 3 gSugar: 2 gVitamin A: 1686 IUVitamin C: 23 mgCalcium: 47 mgIron: 1 mg

Keyword Basale Soppu Chavli Curry, Malabar Spinach and Black-Eyed Peas Curry, Valchebaji Ani Gule Curry

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!