Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, dill leaves chutney. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Dill Leaves Chutney is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Dill Leaves Chutney is something which I have loved my entire life. They are nice and they look wonderful.
Healthy and tasty dill leaves chutney or in kannada it is sabbassige soppu / sabsige soppu In this recipe use of onion and garlic is optional. You can use this chutney as bread spread as well. Dill Leaves Indian Recipe: Dill Leave Indian Recipe with Potatoes, Potato and Dill Leaves Indian Dill Leaves are also known as Suva in Hindi and Shepu in Marathi.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook dill leaves chutney using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Dill Leaves Chutney:
- Prepare 1 1 bunch Dill leaves
- Take 1/2 cup Coconut grated
- Prepare 3 tbsp Urad dal
- Get 1/2 Onion chopped
- Take 1 gooseberry size Tamarind
- Get 1 tsp Jaggery
- Prepare 3 Red chilli
- Take 2 Green chilli
- Prepare to taste Salt
- Prepare 2 tbsp Oil
- Prepare To Temper:
- Prepare 1 tsp Oil
- Prepare 1/2 tsp Mustard
- Get 1/2 tsp Urad dal
- Prepare 3 Curry leaves
- Make ready 1 broken Red chilli
Dill has a bouquet that is aromatic and somewhat sweet. It is not a "hot" herb, like red chili peppers; rather. But the fresh dill leaves/dill weed gives nice aroma and has more health benefits compared to the dried ones. Serve hot with any desired curry, we had it with Boondi Raita and Radish Chutney.
Instructions to make Dill Leaves Chutney:
- Heat oil in kadhai add urad dal, red chilli. Saute until it change colour. Transfer this to a plate.
- In the same oil add chopped onion, green chilli, dill leaves. Saute fro 2 minutes in low flame.
- Cool down the mixture grind this to smooth paste with coconut,jaggery, tamarind and roasted urad dal, chilli. Add enough salt.
- Once it done transfer to one bowl and temper it. For temper heat small kadai add oil. Once it hot add mustard, urad dal, curry leaves and red chilli. Once mustard splutter completely pour this over chutney and serve as a side dish for idli or dosa.
Place in a strainer and press down to squeeze out excess water. The dill leaves incorporated into the dal helps to enhance the flavour of the dal. The dal is made in no time, all you require is a pressure to cook all the ingredients in one pot along with the addition of ghee. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste.
So that’s going to wrap it up for this special food dill leaves chutney recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
