Monday

Sabsige Soppu / Shepu Bhaji / Dill Curry

Recipe: Fresh dill cooked with lentil and rice seasoned with garlic and chili !

ShepuDill (3) 
     Dill is known as Shepu in Marathi and Suva bhaji/Sabsige soppu in Kannada. Although in most parts of the world, dill is considered a herb to be used for garnish or in pickles, sauces and dressings. But back  in India it is used as a regular vegetable/greens to make curries and bhaji. Although dill is considered to be native of the Mediterranean region, I’ve seen it abundantly grown in the regions I am aware of, that is Karnataka and Maharashtra states in India. It is very much part of the local cuisine and the preparations are known Shepu Bhaji(dill curry) is prepared in the Maharashtrian region, whereas in Karnataka, a pilaf preparation is known as Sabsige Soppu Bhaath(dill rice).
     Dill is very aromatic and gives a tangy flavor to the pickles or salad dressings. It has lot of health benefits and is considered to protect against free radicals and carcinogens, an anti-bacterial spice and the most helpful and flavorful way of preventing bone loss. So next time you come across (preferably at an Indian Store reason being, it is sold as a vegetable and not a herb !) a bunch of these aromatic greens,  pick it up to make this flavorful curry. I guess this preparation  is a special North Karnataka/ Belgaum style of preparation because I haven’t seen any curry which includes a little rice/cracked rice other then in Belgaum and goes to My Legume Love affair MLLA - 19 by Simple Indian Food started by Susan. So for all who avoid or never tasted a dill subzi, try this version ! Its so funny, the first time E had this subzi, he name it as Dill Biryani and the only biryani to be eaten with chapati/bread !!!

Ingredients:
4 cups fresh dill, washed , chopped
1/4 cup rice/cracked rice, soaked
1/8 cup moong dal, soaked
1 1/2 tbsp oil
2 green chilies, chopped
3 – 4 big garlic cloves, minced
1/2 cup onions, finely chopped
pinch of turmeric
salt to taste
ShepuDill (2)

Preparation Method:
Pre-prep: Soak the rice and moong dal in warm water for 15- 30 minutes. Drain and keep aside.
1. Heat oil in a pan, add minced garlic and  sauté till you get the aroma of fried garlic.
2. Add green chilies, onions and sauté till translucent.
3. Add the soaked mung dal and rice, and roast for few minutes. Add 1/2 cup water and let it cook for couple of minutes.
4. Add the washed /chopped fresh dill leaves, salt & turmeric. Cover the lid and cook on low to medium heat for few minutes.
5. Once done, give a stir. Serve with bread/chapati/bhakri/akki roti.
 ShepuDill (4)

Preparation Time: 15 – 20 mins
Serves: 2 - 4

Note:  Increase the amount of rice to 1 – 2 cups and the recipe will be turned into a flavorful and aromatic dill pilaf/pulav !!!

Tags:Dill, subzi, subji, sowa, shepu bhaji, sabsige soppu, sapsige soppu, shepu, suva, suvani bhaji,

28 comments:

Asha said...

That looks delicious. I love Sapsige, never made it this way. Thanks, I will try next time I get Dill.

Faiza Ali said...

That looks delicious..very new and unique recipe.

Joanne said...

How interesting! I would have never thought to use dill like this. It's amazing the things you learn by studying food from other cultures.

kitchen queen said...

the curry looks tum and delicious.

Nostalgia said...

Very nice.. I loved the recipe. I havea Kannadika friend who used to bring this for her lunch made with dill and chana dal. I love it!

Priya said...

Such a unique curry, never heard about this..looks yummm..

Padma said...

Just love this leaves. My mom makes with just dhal and tempers. Next time should try with some rice too. Looks so nice in color and full or flavor.

PJ said...

very interesting dill curry indeed! I have had shepuchi bhaji but your preparation is still very new and unique to me.. very nicely done!

Cham said...

Very different recipe with dill! Lovely color!

Sheetal Kiran said...

I cannot tell you how much shepu my mum and mil fed me post-partum!! But, even then, I don't usually turn down dill. If cooked right, it's absolutely delicious. Lovely, recipe SE!

Have an award waiting for you over at my blog!

Sushma Mallya said...

Quiet an interesting dish..looks lovely and i love the flavour of dill...i usually use these for akki roti,never tried for anything else till now...thanks for the recipe...

SE said...

Hey all, thanks for stopping by and for all the wonderful comments !! Do try this...it tastes great !

@ Sheetal...dill is considered to be the most flavorful way of having calcium. You can imagine how much of calcium goes for the baby from mothers body, so your mom and mil were right to feed you with dill, post-partum !!!

Dolly said...

Dear Denu, LOve this Dill Subzi.
My mom made this with potatoes and I loved it as a child. Thanks for remindind abt Dill..I have'nt made it in such a lonnnnnnnnng time.. Dil Kush ho gaya Dill se. Ur prepearation is so different and the results awesome.Surely on my to try list. Happy Republic day.

Jagruti said...

You made a sucha unique curry, never made this way..looks tempting and inviting..i use dry dill seeds sometimes..

Babli said...

Happy Republic Day!
Shepu bhaji looks colourful, delicious and tempting. Lovely recipe.

Vrinda said...

I never tried anything with dill leaves,looks and sounds wonderful...first time to ur blog,will be back often..

Soma said...

We never saw Dill in Bengal when i was growing up. I have kind of a love hate relationship. Loved it in pakoras when my friend made them, but once after that i did not. This looks like an interesting recipe to try.

Deepa G Joshi said...

wow..great recipe. You wont believe I have never eaten shepu ever in my life..but this looks so good. A must try..

kothiyavunu said...

The curry looks so welcoming and loaded with the flavors of dill... too good & looks delicious!!

tasteofbeirut said...

I am so intrigued by this dish; it reminds me of a Persian rice made with dill and lima beans; it looks so flavorful. Next time I see dill, I am trying it!

Spice said...

I'm not good with dill....once he got a big bunch I tried a little bit but it's aroma was so over-powering...never used it after that....but I guess i should give it one more try with dal in your way....will surely tell u whenever try....and didn't knew about dill & calcium...thanks for info....

RAKS KITCHEN said...

Very new to me,looks and sounds awesome! Has got awesome colour!

Nithu Bala said...

Looks so delicious..picture looks so beautiful..happy to have found you..you have a wonderful space..am following you..

Preety said...

i never used freah dill in my cooking, this is the great recipe to start with

Siddhi S said...

Wow this shepu bhaji luks nice...perfect click...Hey i hv couple awards for u in my blog, plz chk thm whn u gt tym

Parita said...

I have to try out dill curries very soon, I m not familiar with it much, thanks for sharing this wonderful recipe!

EC said...

Looks yumm..thanks for the entry

Varsha Naik said...

Very interesting. We make "ambadi" like this, with cracked rice. Sorry, I don't know English for Ambadi. Shepu mom makes exactly like yours, but with chana dal, no rice. I will try this sometime!

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