Basale Pelatheri Kajipu | Malabar Spinach & Jackfruit Seeds Curry

Last Updated on November 2, 2020 by Babita

Basale Pelatheri Kajipu is a classic Mangalorean recipe that is widely popular during the summer and monsoon season in India. This recipe combines basale (Malabar spinach), with pelatheri (jackfruit seeds), coconut, and spices to create an oil-free curry that is perfect with rice.

In the Dakshin Karnataka region, Basale is mostly used in curries. It is often combined with jackfruit seeds, littlenecks clams (marwai), pundi (steamed rice dumplings), or horse gram (kuddu). The basic recipe is the same. However, depending on what the basale is combined with, it adds to the flavor.

What vegetable is Basale

Basale is a tropical plant that grows like a creeper/vine (see picture below). It has wide, thick, meaty leaves and soft stems that have a slightly slimy texture to it. Both the leaves and the stems of Basale are edible.

What are the Other Names of Basale

Basale is what we call this vegetable in my native language of Tulu. It is also known as Baselle Alba, Malabar Spinach, Ceylon Spinach, Mayalu (Marathi), Climbing Spinach, Poi (Bengali), Chaang Choi (Chinese). Basale is available in most Asian Supermarkets as well as Indian stores.

Ingredients for Basale Pelatheri Kajipu

• 1 large bunch of basale
• 1 cup of jackfruit seeds
• 1 1/2 cups of fresh shredded coconut
• 1 1/2 tsp coriander seeds
• 1 tsp jeera
• 1/2 tsp mustard seeds
• 7-8 dry red byadagi chili
• 1/2 onion
• 2 large cloves of garlic
• 3 small pieces of tamarind
• 1/4 tsp turmeric powder
• 3 cups of water
• salt as per taste

Prep for Basale Pelatheri Kajipu

Separate the Basale leaves and stems. Cut the stems into 3″ pieces. Roughly chop off the large leaves into 2″ pieces. If the leaves are smaller don’t chop them (see picture below)

How to Prep Jackfruit Seeds

To prep Jackfruit seeds for this curry is pretty simple. Place them on a kitchen towel and crush each seed with a hammer. Peel and discard the skin from the seed. You will have broken pieces of seeds which are perfect and how it should be for this curry.

Instructions for the curry

• After separating the leaves and stems of Basale rinse and drain them 2 to 3 times and set aside.
• In a frying pan roast red chilis, coriander seeds, cumin seeds, mustard seed separately and set them aside.
• If you are using frozen shredded coconut then lightly toast them on the frying pan too.
• Blend the coconut, red chilis, coriander seeds, cumin seeds, mustard seeds, onion and garlic into a fine paste.
• Add this coconut paste into pressure cooker. Add the basale leaves, stems, turmeric, salt, jackfruit seeds and water. Give them a quick stir and then close the cooker with its lid and pressure cook it for about 12 minutes or around 3 whistles.
• Take it off heat and wait for all the pressure to release. Open the cooker, stir and serve the Basale Curry over some warm rice.

Useful Suggestions:

For this recipe of Basale Pelatheri Kajipu, I have used pressure cooker to save time. However, you can use a large stockpot to make this recipe also. If you decide to use a stockpot, follow all of the above steps. However, you will have to cook it for a longer time. You will need to cook it for at least 30 to 35 mins for the basale as well as the jackfruits seeds to cook.

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