Basale Huruli Sambar / Malbar Spinach & Horse Gram Sambar

Ingredients:
1 bunch Malbar Spinach / Basale
1 cup Horse Gram / Huruli / Kudu
1 - 1 1/4 cup grated Coconut

4 - 5 Red Chillies

Large grape sized Jaggary

Grape sized Tamarind

1/4 tsp Chilly powder

Pinch of Turmeric powder
Salt to taste
2 tsp Mustard seeds(1 tsp for Sambar Masala + 1 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2.5 - 3 tsp Coriander seeds
3 - 4 Garlic flakes
4 - 5 Curry leaves
2 - 3 tsp Oil

Recipe:
Put horse gram in a heavy bottomed pan and fry them for about 10 mins in medium flame until they start spluttering and give nice aroma. Once they are cooled to room temperature crush them in a mixer as shown in the picture below.

Wash malabar spinach properly, separate the leaves from its stem and keep them aside. Chop the leaves into small pieces and stems into 1 inch sized pieces.

Put this chopped leaves, stems and crushed horse gram in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (2 whistles)

Put red chillies, cumin seeds, coriander seeds, 1 tsp mustard seeds and 1 tsp oil in a pan and heat. Fry them in medium flame until the mustard seeds starts spluttering.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground masala to the vessel containing cooked malabar spinach, bring it to boil and stir well. (Add water, salt if required.)
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add 1 tsp mustard seeds and fry. As soon as it starts spluttering, add 2-3 curry leaves and then add it to Sambar. It goes well with Rice/Dosas.