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Saturday, May 22, 2010

Sabbasige Soppu Chitranna / Dill Leaves Lemon Rice

Ingredients:
2 cups cooked White Rice (Preferred: Basmathi or Sona Masuri)
2 cups Dill Leaves / Sabbasige Soppu
1/2 cup frozen or fresh Green Peas
1 medium sized Onion
3-4 Green Chillies
2-3 tsp finely grated Coconut
2 - 3 tsp Lemon Juice
1/2 - 3/4 tsp Turmeric powder
Salt to taste
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Black Gram seeds
6 - 7 Curry leaves
4 - 5 strands of Coriander leaves
3 - 4 tsp Oil

Recipe:
Cook the rice and keep it aside.

Chop onion into medium sized thin pieces as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves, dill leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, cumin seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add chopped green chillies, curry leaves, frozen green peas, turmeric powder and chopped onion. Fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped dill leaves and cook them well by covering a lid in medium flame.

Add cooked rice and mix well.

Add chopped coriander leaves, lemon juice, grated coconut and mix well. Keep the chitranna in low flame for about 3-4 mins. Serve hot. I tried this recipe from cuisineindia. Thanks Pratibha for the recipe.

Pudina Soppu (Mint Leavs) Tambli

Ingredients:
4 - 5 strands of Mint leaves / Pudina soppu
1/2 - 3/4 cup Grated Coconut
4 - 5 Black Peppers / Karimenasu
1/4 tsp Cumin seeds
1 Green Chilly
1/2 - 3/4 cup Buttermilk / Majjige
Pinch of Jaggary
Salt to taste
1/2 tsp Mustard Seeds
1 - 2 pieces of Red Chilly
3 - 4 Curry leaves
1.5 tsp Ghee

Recipe:
Separate the mint leaves, wash them properly and keep them aside.

Put 1 tsp ghee in a thick bottomed vessel. Add cumin seeds, black peppers, green chilly and fry them for about 1 min in medium flame. Add mint leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried mint leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) 
Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) Put mustard seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.