dill

by MaxEntropy_Man Wed Jun 22, 2016 11:25 am

i haven't seen much use of this herb in indian cooking. started using it in all kinds of salads recently. it has a delicate flavor that i rather like. baked some cauliflower yesterday with a mild curry powder, threw in some chick peas and halved grape tomatoes. added some good olive oil and lemon. added some chopped dill weed at the end and salt to taste and voila! simple salad for dinner, extended to lunch the next day.

by Guest Wed Jun 22, 2016 11:40 am

MaxEntropy_Man wrote:i haven't seen much use of this herb in indian cooking. started using it in all kinds of salads recently. it has a delicate flavor that i rather like. baked some cauliflower yesterday with a mild curry powder, threw in some chick peas and halved grape tomatoes. added some good olive oil and lemon. added some chopped dill weed at the end and salt to taste and voila! simple salad for dinner, extended to lunch the next day.

In India, dill is known as shepu (शेपू) in Marathi and Konkani, savaa in Hindi or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It is also called sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi(சதகுப்பி). In Malayalam, it is ചതകുപ്പ (chathakuppa) or ശതകുപ്പ (sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva(સૂવા). In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice. In Sri Lanka dill is known in Sinhala as "maaduru".

https://en.wikipedia.org/wiki/Dill

by Hellsangel Wed Jun 22, 2016 12:02 pm

MaxEntropy_Man wrote:i haven't seen much use of this herb in indian cooking. started using it in all kinds of salads recently. it has a delicate flavor that i rather like. baked some cauliflower yesterday with a mild curry powder, threw in some chick peas and halved grape tomatoes. added some good olive oil and lemon. added some chopped dill weed at the end and salt to taste and voila! simple salad for dinner, extended to lunch the next day.

Oh my! Aren't you quite the Rachel Ray, Il Professore?

by Merlot Daruwala Thu Jun 23, 2016 12:17 am

MaxEntropy_Man wrote:i haven't seen much use of this herb in indian cooking. started using it in all kinds of salads recently. it has a delicate flavor that i rather like. baked some cauliflower yesterday with a mild curry powder, threw in some chick peas and halved grape tomatoes. added some good olive oil and lemon. added some chopped dill weed at the end and salt to taste and voila! simple salad for dinner, extended to lunch the next day.

Oh suvi bhaji is very popular in Karnataka and Maharashtra, as a green on a standalone basis as well as a flavoring agent. In the latter role, it turns up in all kinds of unexpected places - sometimes ruining it all for non-fans like me - such as my favorite dal vada.

by garam_kuta Thu Jun 23, 2016 2:17 pm

Merlot Daruwala wrote:
MaxEntropy_Man wrote:i haven't seen much use of this herb in indian cooking. started using it in all kinds of salads recently. it has a delicate flavor that i rather like. baked some cauliflower yesterday with a mild curry powder, threw in some chick peas and halved grape tomatoes. added some good olive oil and lemon. added some chopped dill weed at the end and salt to taste and voila! simple salad for dinner, extended to lunch the next day.

Oh suvi bhaji is very popular in Karnataka and Maharashtra, as a green on a standalone basis as well as a flavoring agent. In the latter role, it turns up in all kinds of unexpected places - sometimes ruining it all for non-fans like me - such as my favorite dal vada.

in vadE* you say Shocked

...shame on you, traitor! Evil or Very Mad

such a disgrace to all kannadigas..maan ! i can't believe you don't like sabsige soppu..
the masAl vade made out in the open street shop, just across nataraj theatre and behind swastik (no longer exist), wow! da best i have eaten, with optimized amount of dill..i want some, here, now Crying or Very sad

by goodcitizn Fri Jun 24, 2016 12:22 pm

How best to use the dill
I don't know the drill
But when it comes to parsley
I'd rather use it sparsely

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