Saturday, May 12, 2012

Sabbassige Curry(Dill Leaves)

Sabbassige Soppu/Dill leaves are loaded with healthy properties. 
We can prepare varieties of dishes using this Dill leaves. Like wise , akki rotti, paratas, different varieties of rice, dal vada, dry curries etc etc etc.

Let us see some benefits of eating  " Dil leaves/Sabbassige soppu " in our diet ".
Dil leaves helps to boost digestive health. It provides relief from insomnia, diarrhea, menstrual disorders and respiratory disorders. It helps to boost immune system. It is contain anti inflammatory substance. Dil leaves are good for ladies just after their delivery. Dil leaves do contain
or Dil Leaves are good to keep your body cool.
Sabbssige/Dil leaves Curry can be eaten with Chapatis ,  Jolada Rotti ( Jawar),  Raagi Rotti , Pooris and  Rice.
No Onion or No Garlic is used in this curry.
Lets see the recipe Now :

Things Needed:

Sabbassige Soppu ( Dil
Leaves ) : 1 Bundle ( Medium Size ).
Toor dal : 1/2 Cup
Green Chilly : 2 to 3
Ginger : an inch.
Mustard Seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Ingh/Asafoetida : a pinch.
Jeera/Cumin seeds : 1/2 Teaspoon.
Methi Seeds : 1/4 Tea spoon.
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : to taste.
Turmeric Powder:  a pinch.
Curry Leaves : 6 to 8.
Water : 2 cups.

Method :

1. Wash and cut Sabbasige Soppu ( Dil leaves), Green chilly, curry leaves and ginger.

2. Wash and cook toor dal, green chilly, dil leaves and ginger in a pressure cooker. Let it cool.

3. Keep a pan on the fire and heat. Add mustard seeds, urid dal, let it splutter.
4. Add green chilly, curry leaves and ingh. Mix it well and put off the fire.

5. Now keep cooked toor and dil leaves on fire. Add a glass of water and let it boil.
6. Add salt and turmeric powder. (a pinch). Add mustard seasoning and boil for 2 to 3 minutes.

7. Shift the curry to a serving dish. Serve with any main dish you have prepared.
8. The thick curry taste better.

Note : 

You can use Moong dal instead of toor dal. Adding onions and garlic to the curry is optional.
Adding any spice to the curry is optional. Taste differ. Adding Ghee to the curry is optional. It adds to the taste. Adding more/less chilly is optional.
Time : 20 Minutes
Serves : 4.


  1. Hi Nalini,
    Even I do it in similar way. It tastes yummy. We can also do variation by adding tamrind also ,it gives very nice taste.

  2. Hi...
    Thats nice recipe... We always cook dil leaves with tur dal or whole moong never tried moong dal willtry it now and thanks for the health tip too...

    You have posted photos and looks great too

  3. Thank You so much ShivuH. Yes I know we can try in using tamrind....and you can do varieties of dishes with using Dil leaves...will try and post when I cook those dishes.

    thanks Vishku..for the compliments....

    Thanks Friends for posting comment..its way of encouraging ..

  4. Can this be done with other leaves as well? like Palak or methi?

  5. Yes , You can ...With Palak and Methi leaves also will be tasty with their own aroma ....You remember in Andra Pradesh they call it "Pappu..Means Daal".

  6. We made this with Patal kai yesterday and it was very yummm! Nice recipe this one.

  7. Hee Ravi
    Nice to know that you tried Padavala Kai(Snake gourd). Yes Even Ridge gourd( heere Kai), French Beans, todnde Kai and even cabbage will suit this recipe. Keep trying and let me the result.