Dill leaves are nutritionally rich and suggested for the new mothers (postnatal food). It is known as strong source of iron andit improves milk production in lactating mothers. But many don’t like dill leaves just because of its strong flavour and the hard texture. Recently a neighbour gave us a lot of dill leaves from his farm. It was very fresh, still finishing it was a challenge to me as only I like it in any form. So I prepared palya, rice, savory bread and chutney out of it. Bread and chutney were really a big hit and chutney became my favourite to have with rice and ghee. It can be stored for 2 days if refrigerated! Read my post on the recipe of dillmultigrain savory bread.
Recipe for chutney is here.
Preparation time: 10 minutes
Cooking time: 5 minutes
Dill leaves – ½ cup (tightly packed)
Grated coconut – 2 tbsp
Coriander seeds – 1.5 tsp
Cumin seeds – 1 tsp
Channa dal – 1 tsp (optional)
Urad dal – 1 tsp
Fenugreek seeds – ¼ tsp
Dry red chillis - 2
Asafoetida – a pinch
Salt – to taste
Tamarind – small grape sized
Jaggery – 1.5 tsp (adjust as required)
Oil – 2 tsp
Mustard seeds – ½ tsp
Curry leaves - few
- Clean, wash dill leave and spread on a dry towel. Pat dry and chop roughly.
- Heat a pan; add coriander, cumin, dals and dry red chillis. Fry them by adding few drops of oil, until you get nice aroma and color changes to golden brown. Add asafoetida too. When done, add coconut gratings and sauté well. Switch off the heat, transfer these ingredients to a bowl & set aside.
- In same pan, take chopped dill leaves fry until all the leaves wilted properly and turn to dark green in color. The quantity of leaves taken will reduce to half now. Allow that too cooling.
- Take all the friend ingredients, dill leaves, salt, tamarind & jaggery in a mixer jar and grind without adding water. You need not make it too fine paste.
- Transfer to the bowl. Temper mustard & curry leaves in oil and season the chutney with it. Serve with rice.