Dill Palya

Method

1. 1

   Prepare dill: Wash a large bunch of fresh sabsige soppu (dill) thoroughly. Strip the feathery leaves from the tough stems. Roughly chop.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

5. 5

   Add garlic: Add 4 garlic cloves sliced. Fry 1 minute.

6. 6

   Add dill: Add the chopped dill leaves. Season with half tsp turmeric and salt.

7. 7

   Toss and cook: Cook on medium heat 4-5 minutes until dill is wilted and cooked through.

8. 8

   Dry out: Cook on high heat 2 minutes.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Dill palya has a very distinctive herby aroma. Serve with steamed rice and sambar or with ragi mudde.