Dil & Palak Leaves Curry

Dil (Sabbassige & Palak (Spinach) leaves curry is a gravy dish and goes well with chapatis, rotis, idli, dosa and even with plain rice. It is prepared using simple spices which are available in our kitchen  "Oggarane dabba". (The box which is used to keep seasoning items).
Dil leaves are called Sabbassige or Sabseege soppu in Kannada. (Karnataka)
This curry reminds me that many people eating raagi balls (raagi mudde) and this type of curry. Soppu (leaves ) is used with dal or legumes (different varieties of peas). But that has loads of strong garlic and chilly. I have seen people enjoy hot curry with raagi mudde. I have used very less spices and no dal or any kind of peas. It is a simple and quick curry, any one can prepare and enjoy their meal.

Lets see some benefits of having coriander seeds in our diet. 
Coriander seeds have many healthy compounds like anti oxidant, disease preventing and health promoting properties. They also contain digestive properties. They are rich in dietary fiber. Coriander seeds help to ease constipation problems. They also help to control cholesterol levels.The sees are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. These minerals help in the production of red blood cells, improving metabolism, controlling the heart rate and blood pressure. They are good for diabetes. Coriander seeds are good for common cold and cough. They are contain antiseptic qualities and help in healing mouth ulcers. remedy for bad breath.
Remember that using over dose of coriander seeds  might cause problems to your liver.
Lets see the recipe now. As I said it is easy and tasty recipe and anybody can try it out, I mean the learner can also try and enjoy.
These leaves grown in our home garden and I am very happy to prepare curry using these leaves. No onion or garlic added in this " Dil &Palak Leaves Curry".

Things needed :

Palak leaves : 1 Bundle  (Small)
Dil Leaves : 1 Bundle (Small)
Coconut : 2 to 3 Tablespoons
Coriander seeds : 1 1/2 or 2 Tablespoons.
Jeera/ Cumin seeds : 1/2 Teaspoon
Red chilly : 5 to 6 (according to your wish)
Ingh : a little
Turmeric powder : a little
Jaggery : 1/2 Tablespoon Tamarind : a small marble size.
Salt : to taste
Curry Leaves : 5 to 6
Methi/Fenugrik Seeds : 1/2 Teaspoon

Method :

1. Wash and cut palak and dil leaves into small pieces. Cook them with very little water til they turn soft and keep it aside.

2. Grate coconut and grind with raw coriander seeds, red chilly, small size of tamarind, little ingh and jeera/cumin seeds.

3. Keep a pan on the fire and put cooked leaves, salt,jaggery and turmeric powder. Mix it well and let it boil for 1 to 2 minutes.

4. Add ground coconut mixture and mix it well. Add 1/2 Teaspoon of methi seeds to the curry. Boil for 2 to 3 minutes.

5. Stir in between so that it does not get burnt at the bottom. Boil for at least for 5 minutes.

6. Add curry leaves and shift the curry to a serving bowl.

Note :

You can add cut onions and garlic while cooking. (optional). ( I have not added). Adding Dal is also an optional. (Toor/Moong). I have not added. Adding jaggery a little is also a good option. (It helps to reduce the acidity if caused by the spices in the curry). Adding seasoning to the curry is optional. Adding methi/fenugrik helps the curry to be thick and it reduces the cholesterol in the curry.
Time : 20 minutes
Serves : 4