Oct 26, 2006

Dill Curry


Dill is a aromatic herb with a distinct smell and pungent flavour of its own kind. Dill is known as Suva bhaji or Sabsige soppu in Kannada. Dill can be used for garnishing soups, dals, sambars or rasam. A few sprigs of dill are enough to fill your sambar with its strong flavour. I was amazed when my friend Seema bought few bunches of Dill at the Indian Supermarket. This is the recipe I got from her.

Dill Curry
Dill Curry with chapati

2 bunch dill leaves
5 green chillies
1/2 tsp mustard
1 tsp oil
1 tbsp mung dal

Soak mung dal in water for 30mins. Drain the water and set aside the dal. Clean and rinse dill leaves in water. Drain the water and chop the leaves. Set aside.

Heat oil in a kadai, splutter mustard seeds, add green chillies, add mung dal and fry till it gets light dark colour. Now add dill leaves. Add very little water. Add little salt and cover the kadai. Cook on low flame. The dill leaves on cooking wilt and the quantity reduces a lot, so be careful with the amount of salt you add. Cook for 5 minutes. Put it on a high flame to evaporate all the water.

Serve with chapati. Do not worry about the little quantity of the curry that a bunch of dill yields, the curry is very aromatic and it eats like pickle.


Aruna said...

Manjula...I learnt it from my mom. She adds a few grushed garlic pods, little sugar and grated coconut in addition to what you mentioned. She would say sugar removes the wierd/bitter taste of shepi.I donno the Konkani name for it.Give it a try next time

Manjula said...

Hi Aruna,

I learn't this recipe from a friend who is from Belguam. She calls it sephi or suva baji.

Will try adding garlic and coconut next time. May not add sugar, my hubby loves the weird taste of dill :)

Unknown said...

Hi you can use even toor dal insead of moong dal, just boil toor dal first as we do for hurna da holige or puran polo(Marathi), and while seasoning add crushed garlic cloves and slitted green chillies and this add different aroma to this dish