Wednesday, March 28, 2012

kubbo/clams-vali/malabar spinach/Indian spinach Ambat

Indian spinach or vali in Konkani or basale soppu  in Kannada is a very tasty  and at the same time very healthy vegetable which is grown easily if you sow a small seed .All you need is moist soil and good sunlight.I remember in mangalore almost all the people used have this  in their backyard (maidara in konkani).It can be used for making many different  types of curries with so many combination like with clams or papaya and dal or dried or fresh prawns or with many types of beans.
              It has got loads of vitamins and minerals so its better to add this in your daily diet.We konkanis love this with clams or kubbo .As we all know how benificial these clams.They are rich in iron which is required for our daily diet.It is very good for women because of rich iron content especially for pre-menopausal women and for growing kids.
                                    .Normally in summer i prefer leafy vegetables but we can't live without our non-veg also.So we just combine  our vegetable with our non-veg dishes to make our dishes more tasty and healthy at the same time.and  no need of cooking 2 different dishes .
                        Today i have prepared a typical konkani dish called  kubbe/tissre  vali ambat  which is our  all time favourite" Konkani" delicacy. In this curry i have used clams with  one shell on or ekchippi(in Konkani) along with vali( malabar spinach) which makes this dish more tasty.

Ingredients needed is:-
Malabar/Indian spinach/vali/basaley soppu-4 cups(chopped leaves)
Spinach stems-1 cup ( cut into 4 inch length wise)
Tur dal/yellow lentil-1/2 cup
Red chillies-8-10
Coriander seeds-2tsp
Tamarind-1 marble sized ball
Turmeric powder-1/2tsp
Onion-3 chopped
Coconut /veg oil-1tbsp
Salt to taste.



Ready for steaming

after steaming 
  • Separate the leaves for stem and cut  stem into 4 inch long pieces and pressure cook along with dal/lentil for 20 mins.Add little turmeric while cooking
  • Now steam the clams with 2 cups of water for 10 mins on high flame.
  • Once it is done just keep the one side shell and discard the other as shown in the picture.
  • Now prepare masala for that you need to roast red chillies,coriander and methi till light brown or till you get the nice aroma.
  • Now grind coconut  along with,tamarind, roasted chillies,coriander and methi to a smooth paste.
  • Now take big sauce pan and add boiled dal, in that add chopped spinach leaves and cook until leaves are almost changes to light green it takes about 5 mins.
  • Now add clams and salt and bring it to  boil for further 5 mins.
  • Then add the ground masala and bring to boil and switch off the fire.
  • Now take a small pan for tempering.Heat oil and add chopped onions and fry until golden brown.
  • Then pour this over the curry and kubbey ambat is ready to serve with hot steaming rice.

kubbo-vali ambat


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