Another traditional Maharashtrian dish. This is as homely as it gets. Satisfying and highly nutritious In India, dill is known as shepu in Marathi, savaa in Hindi or soa in Punjabi. In Telugu, it is called soya and soya-kura (for herb greens). It is also called sapsige soppu (ಸಪ್ಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi(சதகுப்பி).
In Malayalam, it is ചതകുപ്പ(chathakuppa )or ശതകുപ്പ(sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujrati, it is known as hariz. In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.
Traditionally prepared with yellow moong dal .
Ingredients:
4-5 bunch of Dill leaves /Shepu gaddi/ sorted washed and chopped coarsely
3-4 green chillies-chopped
1 onion chopped
3-4 cloves of garlic- chopped
2 tablespoons of moong/Toor dal
mustard seeds
turmeric powder(Optional)
sugar
Salt to taste
curry leaves(Optional)
grated coconut (ola khobra)
Method :
1.Wash the dill (Shepu) thoroughly and chop roughly.
2.Wash and soak moong dal and leave aside.
3.Heat the oil and add mustard seeds. Add asafoetida(hing) and Add the garlic cloves and green chillies.
4. Add moong daal and saute for a minute.
5.add chopped onion,turmeric . Saute for another minute.
6.Add dill and cover for a few minutes.
7.Add salt and mix well. add grated coconut ,Cover again till the dill is completely around 5 to 7 mins cooked.
8.Mix well and serve hot. This is a very healthy and tasty vegetable.
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