I ate this Malabar spinach curry frequently through my childhood in India. It was a recipe my Goan stepmother, grudgingly, adopted from my dad’s family, which had its roots in Karwar in north Karnataka. Grudgingly because although Goa and Karwar are within just 50 miles of each other along India’s Konkan coast, and ingredients used in both cuisines are very similar, you simply can’t get locals to agree on how to cook something. I remember countless arguments between my father and my stepmom, and my stepmom and my aunts, about the nuances of recipes and ingredients, with each side insisting that they were right. In the end, with this Malabar spinach curry, my stepmom’s hand was forced by my dad who simply wouldn’t eat it any other way! 😉
What is Malabar spinach
Malabar spinach (also called “vine spinach”) is a leafy green vegetable named for India’s hot, monsoon-swept Malabar coast, which runs along the southern Indian states of Karnataka and Kerala (where this leafy grows - and is eaten - abundantly). In India it goes by names like “maayalu,” “vali,” “poi saag”, “pasalai keerai,” “basale soppu” and “bachali kura”. Malabar spinach is also eaten in many other Asian countries, and in parts of Africa and Europe. This is a beautiful plant, with round, vining stems and thick, glossy, deep-green leaves that can grow larger than a human head. Malabar spinach (correctly pronounced “mull-a-bar” and not “mal-a-bar”) has nurtured a cult following here in the United States in recent years, if one is to go by the dozens of YouTube videos on how to grow this delicious vegetable. Gardeners and cooks often tout it as a substitute for spinach and describe the flavor as being similar to spinach. But to my mind that doesn’t do Malabar spinach any justice: it has a rich, peppery flavor that’s far more complex and interesting. Malabar spinach is also incredibly healthy: it has a nutritional profile that closely resembles spinach but it has loads more vitamin C and vitamin A than even spinach. Ayurveda says it cools the body, which makes it perfect eats for summer. Malabar spinach leaves can be added to salads, but I find its slightly mucilaginous mouthfeel off-putting. Instead I choose to cook and eat Malabar spinach the way my parents did: in this delicious Konkani Malabar spinach curry (called “maayalu randhayi” or “vali ambat” in Konkani). When cooked, that sliminess not only disappears but it helps thicken the curry, much as okra would thicken a gumbo.
More about this delicious Malabar spinach curry
A nutritious lentil-based dish. Although called a “randhayi” in Konkani, which means a curry with coconut, this Malabar spinach curry is actually a dal because its base is made up of lentils. Like many Karwari recipes it starts with a masala of blended coconut, coriander seeds and red chilli peppers. There are loads of nutrients from these ingredients in this curry, and you also get seven grams of protein and five grams of fiber - for just 172 calories a serving! Seasonal recipe. Many greens we eat locally, like spinach and lettuce, can’t tolerate the summer heat, but nutritious greens like amaranth and Malabar spinach thrive in the intense sun. This makes it the perfect time of year to eat recipes like amaranth dal and this Malabar spinach curry. Friendly to all diets. The malabar spinach curry is soy-free and gluten-free. I like adding a few peanuts - something my mom and aunts didn’t do - because I love the texture and the added protein. If you are nut-free you can easily skip them.
How to make Malabar spinach curry (step by step instructions)
Cook the lentils and leafies
Make the masala paste
Make the curry
Make the tadka
Storage
Refrigerate: Store in the fridge in an airtight container for up to four days. Freeze: Freeze in a freezer-safe container for up to four months. Thaw and reheat on stovetop or in microwave before serving. Add more water if thick and check if the curry needs more salt.
More Indian recipes with leafy greens
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