Sabsige Keerai/Dill Leaves Poriyal

Sabsige Keerai/Dill Leaves is a type of greens and good for health. Its also called Sabakki Soppu in Kannada. My mom used to make it frequently back in Bangalore but we don't get this in Chennai:-( I never knew we get this in Singapore. Just the other day was so happy seeing this in a Chinese Vegetable Shop in Little India and immediately bought it. I just love the aroma of the leaves.

This can be given post delivery for good health. I have had almost daily..:-)

Ingredients
Sabsige Keerai - 2 bunches
Onion - 2nos
Fresh Grated coconut - 1 tspn
Dry Red Chilli - 2nos(As per your taste)
Salt

For Seasoning
Oil - 2 tspns
Mustard - a pinch
Channa Dal/Urad Dal - 1 tspn

Preparation Method

Wash and chop the Keerai and Onion into fine pieces.
In a Kadai, heat oil add mustard wait till it splutters, then add dal, red chilli and wait till its brown.
Add onion and fry till its transperant.
Now add Keerai and cook till the colour changes with salt and water.
Once its done and no water is left its ready to Serve.

Garnish with grated coconut and its good to have with Rasam rice.

This is going off to Healing Foods Spinach by Divya and Siri.

Note - You can also cook this in pressure cooker and later season it.

Homemade Dhaniya Podi/Coriander Powder

Dhaniya Podi is usually added in many dishes in our kitchen. But this podi is quiet different to mix with white rice.

This recipe is from my Mother-in-law who has learnt from her mom.

A very simple and tasty powder. I usually love mixed or podi sadam. Tried for the first time and just loved it and sharing it.

Ingredients
Dhaniya/Coriander Seeds - 1/2 cup
Urad dal - 1/4 cup
Oil - 1 tspn
Dry Red Chilli - 2 nos (As per your taste)
Puli/Tamarind/Imli - a small piece
Peringayam/Asafotida/Hing - 2 pinches
Salt to taste

Method
In a heavy bottom kadai, dry roast dhaniya till its slightly brown/black and transfer it to a plate.
In the same kadai, add 1 tspn of oil, add rest of the ingredients except salt and puli. Saute till its brown.
Now allow it to cool and grind to a coarse powder with salt n tamarind.

Serve with hot rice. You can mix ghee or Nalla Yennai/Gingely oil for yummy taste.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

This is going off to Cooking with Seeds Event hosted by Radhika started by Priya.

Happy Ugadi!!!

Dear Readers,

Wish you all a very Happy Ugadi Festival. Lets this new year bring you lots of happiness, success, good health and wealth.

For Ugadi Festival Recipes click here.