Dill Leaves Pulav

Hope many of us know about the Dill leaves, it is absolutely perfect for Women health and I would call it as an Herb perfectly because of the nutritious facts in it. Most people use it as a spice or even as a curry. It’s wonderful source of many vitamin and iron and helps mostly for women to regularize the ovulation and even after pregnancy as it offers you 0.1 mg of zinc per ounce which helps breast milk secretion in new mothers. In India, dill is known as shepu in Marathi and Konkani, savaa or menthulu in Hindi or soa in Punjabi. In Telugu, it is called methulu and Methi-kura (for herb greens). It is also called sabbasige soppu in Kannada. In Tamil it is known as sada kuppi .In Malayalam, it is chathakuppa or sathakuppa. In Gujrati, it is known as hariz.

 

Few Nutritious Facts:

• Folic Acid: Folic acid, along with vitamin B12, is important for formation of red blood cells
• Vitamin B-6 (pyridoxine)- Helps in maintaining the health of nerve and muscle cells
• Riboflavin (vitamin B-2)- helps in the conversion of carbohydrates to sugar, which fuels the body function. It can also serve as antioxidant, which slackens the pace of ageing.
• Vitamin-C: helps the body develop resistance against infectious agents
• Vitamin-A: for maintaining healthy mucus membranes and skin and is essential for good eye-sight
• Calcium: Helps to Promotes strong bones, lowers blood pressure
• Good source of Iron and Zinc
• Manganese- plays a vital role in reproduction and bone growth

So, I think nothing more is needed to explain the benefits of dill leaves. If you are fond of pulavs and variety rice why not try out this dill leaves pulav it’s a very unique recipe precisely made in Karnataka. I learned making this way from my kannadiga friend and thanks to her as well :).

 

Ingredients:

• Basmathi Rice- 1 Cup
• Dill Leaves- ½ Cup
• Peas-1/4 Cup
• Onion-1
• Ginger garlic paste- ½ Tspn
• Green chillies-4 Nos
• Coconut milk- ½ Cup
• Turmeric Powder-1/4 Tspn
• Coriander Powder-1 Tspn
• Shredded coconut-1/4 Cup
• Garam Masala-1/2 Tspn
• Salt-To Taste
• Jaggery- a Pinch

Ingredients:

• Oil- 2 Tspn
• Fennel Seeds-1/2 Tspn
• Bay Leaves-few
• Cloves- 2 nos
• Roasted Peanuts- few
• Mustard- 1 Tspn
• Red Chilies- 2 Nos
• Cumin Seeds- ½ Tspn

Method:

• Cook rice with coconut milk and water for 2 whistles and set aside to cool
• In a pan, heat oil and add all the ingredients under “To Temper”.
• Add sliced onion, green chilies, ginger garlic paste and turmeric powder and cook until the onion becomes translucent.
• Add the dill leaves, peas and shredded coconut to it and stir for 2 minutes.
• Now add the coriander, garam masala powder,salt and stir occasionally to let the raw smell goes off completely from it.
• Pour little water to it and cook covered just to bake the dill leaves for about 5-10 minutes and add jaggery.
• After it gets thickened add the cooked dill leaves to the cooked rice and mix well.

Tips:

"You can use ghee instead of oil which gives a rich taste.

You can add a teaspoon of lemon juice at the last, which also adds an extra taste.

Adding jaggery is optional however it adds a good taste to the pulav."