Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, dill leaves chutney. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Dill Leaves Chutney is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Dill Leaves Chutney is something which I have loved my whole life. They’re nice and they look fantastic.
Healthy and tasty dill leaves chutney or in kannada it is sabbassige soppu / sabsige soppu chutney for rice, idli, dosa. Dill Leaves, also known as Dill weed is a green leafy vegetable that has incredible therapeutic benefits and culinary applications. Coming from the celery (Apiaceae) family, this annual herb goes by the. Also Known as Shepu, Suva bhaji.
To begin with this particular recipe, we have to prepare a few components. You can have dill leaves chutney using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Dill Leaves Chutney:
- Make ready 1 1 bunch Dill leaves
- Take 1/2 cup Coconut grated
- Get 3 tbsp Urad dal
- Make ready 1/2 Onion chopped
- Make ready 1 gooseberry size Tamarind
- Make ready 1 tsp Jaggery
- Get 3 Red chilli
- Get 2 Green chilli
- Prepare to taste Salt
- Prepare 2 tbsp Oil
- Get To Temper:
- Take 1 tsp Oil
- Make ready 1/2 tsp Mustard
- Make ready 1/2 tsp Urad dal
- Prepare 3 Curry leaves
- Prepare 1 broken Red chilli
Serve hot with any desired curry, we had it with Boondi Raita and Radish Chutney. 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. Since this keerai is sour, there is no need.
Steps 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.
In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need. 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. Enjoy your chutney, however it might have turned out.
So that is going to wrap this up for this exceptional food dill leaves chutney recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!