Sabbasige soppina palya (dill stir-fry) recipe.
Sabbasige soppu or dill is widely known for its health benefits. Also known as suva or shepu, these highly nutritious greens are rich in essential vitamins and minerals and have been used for medicinal purposes for thousands of years. Dill is used in Karnataka cuisine to make stir fry, dals, fritters, and much more. This simple stir fry served with rotis or rice is an easy weekday meal.
This dish is made slightly different when compared to a regular palya. It is usually paired with toor dal. To make sabbasige soppina palya (dill stir-fry), I first cook toor dal until they are just done taking care they are not mushy. I then saute garlic, dry red chilli, and hing in oil. To this, I add washed and chopped dill leaves and salt and simmer until the dill is cooked. I then add the boiled toor dal, give everything a good mix and simmer for a couple of minutes. I then finish it with freshly grated coconut.
Also try dill leaf fritters (which is also known as ambode). Click here for recipe.
For more Karnataka recipes, click here.
- 1 cup dill
- ½ cup pigeon pea (toor dal)
- 2 teaspoon oil
- 1-2 dry red chill
- 2-3 cloves garlic sliced
- A small pinch asafoetida
- Salt to taste
- 2 tablespoon coconut fresh, grated
- Wash the pigeon pea lentil and boil with sufficient water until it is completely cooked but not mushy
- Wash the dill leaves and chop them roughly
- Heat oil in a fry pan or kadhai. Add garlic and dry red chilli. Saute until the garlic turns golden brown
- Add asafoetida and saute for a few seconds
- Add the dill leaves, salt and mix well. Add some water and simmer for a few minutes until the dill is cooked
- Add the boiled pigeon pea lentil and mix well. Simmer for another 5-10 minutes
- Add grated coconut and mix well. Turn off the heat
- Serve hot with rice or roti
Read more about the benefits of dill here.