Dil leaves Coconut Rice

Di leaves (Sabbassige or Sabsige soppu) and Coconut rice is a main dish and we can eat them at any time for the day like for breakfast, lunch or as snack or even dinner. We can even pack for lunch or when you going for a picnic or traveling.

Lets see some benefits of eating Dil Leaves:
Dil Leaves have significant amount of Vitamin A and Vitamin C and good amount of folate, iron and manganese.Dil leaves helps in digestion. They are good for relieving constipation. They are very good for people who are suffering from Insomnia and help the people to get good sleep at night. The calcium content in Dil leaves helps to keep bone strong. Calcium and other minerals are a key component helps in proper growth and development of bones and the repair of injured bones as well. Dil leaves are good for people who are suffering from diabetes. They also good for excess gas, hiccups and immune system.

Here is a recipe of Dil Leaves Coconut rice with Gooseberry Tokku . Its mild and all age group will surely enjoy.

Things Needed :

Dil Leaves : 1 bundle (Big)
Raw Rice : 2 Cups
Goose berry dry pickle (Tokku ) : 2 Table spoon
Oil : 1 Table spoon
Ghee : 1Table spoon
Curry leaves : 8 to 10
Coriander leaves : 2 Table spoons
Salt : according to the taste.
Mustard seeds :  1 Tea spoon
Urid Dal : 1 Tea spoon
Turmeric powder : a little

Method :

1. Wash and cook rice in a pressure cooker and leave it for cooling.
2. Wash and cut Dil leaves into small and leave it aside. Wash and cut coriander leaves, 1 green chilly and curry leaves.
3. Grate coconut and keep it aside.
4. Now keep a big pan on the fire, add oil and heat. Put mustard seeds and urid dal.

5. Let the mustard seeds splutter. .Add curry leaves and green chilly
6.. Add Dil leaves and fry it till they turn soft. Add turmeric powder.

7. Now add Gooseberry tokku and mix it well.

8. Add cooked rice and mix it well. Add grated coconut and mix it well. Add coriander leaves and ghee at the end stir once slowly and shift Dil leaves Coconut Rice to the serving bowl.

Note :

 Do not over cook rice.Using a tea spoon of oil while cooking rice helps to keep the rice grain separately. Add red chilly or green chilly if you want the dish to be spicy. You can use mustard seeds, red chilly ground mixture instead of Goose Berry Tokku.
Time :  40 miutes.
Serves : 4 to 5.
You can serve them with a cup of curd .

Sabbassige-Soppu (Dil-Leaves) spicy Dosa

Dil leaves are known as Sabbassige Soppu in Kannada, Saada Kuppi somapa in Tamil, Chata Kuppa in Malayalam, Sova Kura in Telugu and Savaa in Hindi. They are said to be the heathiest leaves. Dill contains low calories with no cholesterol. This leaf contain essential fibers which are helpful in controlling the levels of blood cholesterol. Dill is also a great source of essential minerals, such as potassium, copper,,manganese.calcium, magnesium and iron.Not only the above said qualities of the leaf it contain still a lot of benefits.
Here I have tried Dil leaves with spices which we normally use for Patrode (Dakshina Kannada special). I mixed rice flour with the ground Masala and prepared Dosas. The result was super excellent and I love to share with you all. So that you also try and enjoy preparing this dosa.I am sure all age group will definitely love this Dosa.
Dil leaves Spicy Dosa can be eaten for breakfast or as evening snack or for dinner too.
Ingredients: 
Sabbassige Soppu (Dil Leaves): 2 Bundles
Rice flour : 2 cups
Coconut (fresh and grated) : 1/2 Cup
Coriander leaves: 3 Table spoons
Jeera : 1 Tea spoon
Red chilly : 6 to 8
Turmeric Powder:  a pinch
Tamarind Pulp : 1 Table spoon
Jaggery : 2 to 3 Table spoons
Salt : to taste
Oil: 5 to 6 Table spoons

Method :
1. Wash and cut Sabbassige soppu into thin pieces and keep it aside.
2  Grate coconut, soak tamarind in hot water and squeeze out the pulp.
3. Mix all the spices (coriander seeds, jeera, red chilly and tamarind pulp) and grind with coconut with little water till paste.
4. Add jaggery and salt to the dough and remove from the jar.
5. Put ground spices in a big bowl and add rice flour  (Fresh and smooth flour) and mix it well.
6. Now add cut Sabbassige Soppu to the dough and mix it well. Let it be like idly consistency.
7. Keep a pan on the fire and heat.
8. Sprinkle oil around the pan and take a spoon and spread it on the dosa pan.
9. Add 1/2 tea spoon of oil on the top and cook on medium flame for a minute.
10. Turn the other side and cook for 10 seconds.
Serve hot Sabbassige Soppina spice Dosa with honey or jaggery, chutney or chutney powder and a spoon of butter on the top of the dosa.
Note: Do not add lots of water while prepareing the dough. You can use less coconut if you want to and add more jaggery if you like sweet taste.
Serves 3 to 4
Time : 30 Minutes.

Dil (Sabbassige) leaves Idlies....

Dil leaves Idlies are prepared with using pulses,  like Channa daal and Toor daal and  you can have them for break-fast or for evening tea or for dinner too..

It is very healthy since it contains  Dil Leaves, pulses , coconut and coriander leaves.

Ingredients :

Toor Daal : 1 cup.
Channa Daal : 1 cup.
Dil leaves : 2 to 3 bundles.
Coconut : 1 cup.( fresh and grated).
Green chillies : 2 to 3.
Ingh : a pinch.
Curry leaves : 10 to 15 leaves .( can use more ).
Coriander leaves: 3 Table spoons.
Salt : to taste.

Method :

Wash and soak pulses for 2 to 3 hours. Cut green chillies , ginger,  coriander leaves , Dil Leaves (wash it before cutting ) and ginger. Grate coconut and keep it aside.
Now grind pulses together using little water. Consistency should be like Rava. ( Samolina). Now remove the ground mixture and put it in a big bowl.  Add dil leaves, curry leaves, coriander leaves, green chillies, grated coconut and grated ginger. Add required salt and ingh . Mix thoroughly and keep it aside. Now apply oil to idlli plates and pour a spoonful of dough to each plate. Arrange them in a pressure cooker or idli cooker  and steam it for 20 to 30 minutes,  Hot Dill idlies are ready to serve. Serve them with a spoonful of ghee and any kind of chutney, chutney powder or pickle.  Hot idlies are the best to enjoy.

Note: Do not grind the pulses nicely. Do not add more water while grinding. The dough should be thick.( like vada dough).  Can add grated carrots to it. But the taste differ. You can also grind coriander leaves , curry leaves, green chillies and ginger, ( Add at the end while grinding the pulses and grind for 2 minutes. )

Serves 4 to 6

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.