Dill Palya

Ingredients

• - 300g fresh dill (sabbasige)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare dill: Wash a large bunch of fresh sabsige soppu (dill) thoroughly. Strip the feathery leaves from the tough stems. Roughly chop.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
5. Add garlic: Add 4 garlic cloves sliced. Fry 1 minute.
6. Add dill: Add the chopped dill leaves. Season with half tsp turmeric and salt.
7. Toss and cook: Cook on medium heat 4-5 minutes until dill is wilted and cooked through.
8. Dry out: Cook on high heat 2 minutes.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Dill palya has a very distinctive herby aroma. Serve with steamed rice and sambar or with ragi mudde.