Sabsige Soppu Recipes

Sabsige Soppu Recipes: Delicious and Healthy Indian Dishes

Sabsige Soppu, also known as dill leaves, is a fragrant herb that holds a special place in Indian kitchens, especially in South Indian cuisine. Packed with nutrients and a unique flavor, sabsige soppu is widely used in various recipes ranging from dals and rice to snacks and curries. In this article, we’ll explore a variety of recipes that showcase the versatility of sabsige soppu. Whether you’re looking for something healthy, flavorful, or both, these recipes will delight your taste buds.

What Is Sabsige Soppu (Dill Leaves)?

Sabsige Soppu is the Kannada name for dill leaves, a fragrant green herb often used in Indian cooking. Known for its slightly tangy and refreshing flavor, dill is not just a taste enhancer but also rich in nutrients like vitamin A, vitamin C, iron, and fiber. It’s especially popular in South Indian states like Karnataka, where it is commonly added to lentils, curries, and snacks.

Here’s why you should include sabsige soppu in your diet:

• Rich in antioxidants: Helps boost immunity.
• Good for digestion: Known to reduce bloating and indigestion.
• High in calcium and iron: Supports bone health and prevents anemia.
• Low in calories: Ideal for weight watchers.

Now that we understand its benefits, let’s dive into some easy and delicious sabsige soppu recipes!

1. Sabsige Soppu Dal (Dill Leaves Dal)

This is one of the most popular dishes made with dill leaves. It’s healthy, flavorful, and pairs perfectly with rice or rotis.

Ingredients:

• 1 cup toor dal (pigeon peas)
• 1 cup fresh sabsige soppu (dill leaves), finely chopped
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1 medium tomato, chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• 2-3 garlic cloves, crushed
• 2 dried red chilies
• A pinch of asafoetida (hing)
• 1 tbsp oil or ghee
• Salt to taste

Instructions:

1. Rinse the toor dal and pressure cook it with turmeric powder, 2 cups of water, and a little oil for 3-4 whistles. Mash the cooked dal and set it aside.
2. Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chilies, and a pinch of asafoetida. Let them splutter.
3. Add crushed garlic, onions, and green chilies. Sauté until the onions turn translucent.
4. Add chopped tomatoes and cook until they soften.
5. Mix in the chopped dill leaves and sauté for 2-3 minutes until the raw smell disappears.
6. Add the cooked dal, salt, and water to adjust the consistency. Simmer for 5 minutes.
7. Serve hot with steamed rice or chapati.

2. Sabsige Soppu Akki Roti (Dill Leaves Rice Flour Flatbread)

A classic Karnataka dish, akki roti made with dill leaves is a healthy and tasty breakfast or snack option.

Ingredients:

• 2 cups rice flour
• 1 cup sabsige soppu (dill leaves), finely chopped
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. In a large mixing bowl, combine rice flour, dill leaves, onions, green chili, cumin seeds, and salt.
2. Gradually add water to make a soft dough. The dough should be firm but pliable.
3. Take a small portion of the dough and pat it flat on a banana leaf or parchment paper to form a thin roti.
4. Heat a tawa (griddle) and gently transfer the roti onto it. Drizzle a little oil around the edges.
5. Cook on medium heat until both sides are golden brown.
6. Serve hot with coconut chutney or a side of butter.

3. Sabsige Soppu Chitranna (Dill Leaves Lemon Rice)

Chitranna, or lemon rice, gets a healthy and aromatic twist with the addition of dill leaves.

Ingredients:

• 2 cups cooked rice
• 1 cup sabsige soppu (dill leaves), finely chopped
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (black gram)
• 2-3 green chilies, slit
• A pinch of turmeric powder
• Juice of 1 lemon
• Salt to taste

Instructions:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add chana dal, urad dal, and green chilies. Sauté until the dals turn golden.
3. Add turmeric powder and chopped dill leaves. Cook for 2-3 minutes.
4. Mix in the cooked rice and salt. Stir well to combine.
5. Turn off the heat and add freshly squeezed lemon juice. Mix gently.
6. Serve with raita or papad.

4. Sabsige Soppu Vada (Dill Leaves Fritters)

These crispy, flavorful fritters are perfect as an evening snack with tea.

Ingredients:

• 1 cup chana dal (Bengal gram), soaked for 2 hours
• 1 cup sabsige soppu (dill leaves), finely chopped
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp ginger, grated
• A few curry leaves
• Salt to taste
• Oil for deep frying

Instructions:

1. Drain the soaked chana dal and grind it coarsely without adding too much water.
2. In a bowl, mix the ground dal with dill leaves, onions, green chilies, ginger, curry leaves, and salt.
3. Heat oil in a deep pan.
4. Take small portions of the mixture, shape them into patties, and deep fry until golden brown.
5. Serve hot with coconut chutney or tomato ketchup.

5. Sabsige Soppu Tambuli (Dill Yogurt Chutney)

Tambuli is a cooling dish made with yogurt and spices, often served with rice.

Ingredients:

• 1 cup sabsige soppu (dill leaves), finely chopped
• 1/2 cup grated coconut
• 1 tsp cumin seeds
• 1-2 green chilies
• 1 cup yogurt (curd)
• 1 tsp ghee
• 1/2 tsp mustard seeds
• A pinch of asafoetida
• Salt to taste

Instructions:

1. Heat a tsp of ghee in a pan and sauté the dill leaves for 2-3 minutes. Let them cool.
2. Grind the sautéed dill leaves with grated coconut, cumin seeds, green chilies, and a little water to form a smooth paste.
3. Transfer the paste to a bowl and mix it with yogurt and salt. Adjust the consistency with water if needed.
4. Heat ghee in a small pan, add mustard seeds and asafoetida, and pour the tempering over the tambuli.
5. Serve with hot steamed rice.

6. Sabsige Soppu Pakoda (Dill Leaves Pakora)

A quick and easy snack, these pakoras are crunchy, flavorful, and perfect for rainy days.

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup rice flour
• 1 cup sabsige soppu (dill leaves), finely chopped
• 1 small onion, finely sliced
• 1 tsp carom seeds (ajwain)
• 1/2 tsp red chili powder
• A pinch of turmeric powder
• Salt to taste
• Water as needed
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine gram flour, rice flour, dill leaves, onions, carom seeds, red chili powder, turmeric, and salt.
2. Add water gradually to form a thick batter.
3. Heat oil in a deep pan. Drop small portions of the batter into the hot oil and fry until golden brown.
4. Serve hot with mint chutney or tamarind sauce.

Tips for Cooking with Sabsige Soppu:

• Always wash dill leaves thoroughly before using them to remove any dirt or grit.
• Chop the leaves finely to distribute their flavor evenly in dishes.
• Use sabsige soppu in moderation if you’re new to its taste, as its flavor can be strong for some people.
• Pair it with ingredients like coconut, lentils, or rice to balance its sharpness.

Conclusion

Sabsige Soppu is a versatile herb that can elevate the taste and nutritional value of many dishes. From dals and rotis to fritters and rice dishes, the recipes shared here offer a glimpse into the variety you can create with dill leaves. The next time you see fresh sabsige soppu in your local market, be sure to grab a bunch and try out these recipes. Not only will they tantalize your taste buds, but they’ll also provide a host of health benefits.

So, which recipe are you excited to try first? Let us know in the comments!