Sabsige soppu (dill leaves) chutney

PreviousNext

Other

2 servings

Very Easy

15 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

It soothes his delicate stomach walls and helps increase his digestive power too. Its an easy to do dish and good to taste!

Ingredients

• Grated Coconut- 2 tablespoons
• Sabsige soppu- Few leaves (only)
• Tamarind- 1 inch peice
• Hing/Asafoetida- A pinch
• Dry roasted Channa dal/Chickpeas lentil- 1 teaspoon
• Red Chilly-1
• Salt to taste
• Oil- 1 teaspoon
• Urad dal- 1 teaspoon
• Mustard seeds- 1/2 teaspoon
• Curry leaves- Few

You may like

Foie gras and onion chutney puffs

Preparation

• Grind Coconut, Dill leaves, Tamarind, Hing, Dal and Red chilly to a fine paste. Add salt to taste. In a pan, heat the oil.
• Add Urad dal and Mustard seeds. When the mustard seeds splutter, add the Curry leaves.
• Season the Chutney with this tempering. Enjoy with Rice, Idly or Dosa!

Questions

Photos of members who cooked this recipe