Dill Leaves Fried Rice / Sapsige Soppina Chitranna

Dill leaves are very near to my dill (heart) and to my stomach. It has remained as a dear leafy vegetable at my mom’s house and as well as in my in-laws house. Here is one such recipe I would like to share. It is a very simple preparation and will not take more than 30 minutes of your time in the kitchen.


Rice: 1 Cup
Dill Leaves: 1 fist full (collect only leaves)
Medium sized onion: 1
Green Chilies: 3
Lemon: 1/2

Oil: 2 tbsp
Mustard: 1 tsp
Chana dhal: 1tsp
Urad dhal: 1tsp
Turmeric: 2 pinches
Curry leaves: 1 line

Cook 1 cup of rice with 2 cups of water
Collect dill leaves, wash, chop finely and keep them aside.
Dice onion and cut chilies lengthwise
Squeeze lemon juice from ½ lemon
Divide salt into two parts. Mix one part of salt with cooked Rice and keep it aside.
Do normal seasoning with mustard, chana dhal, urad dhal, turmeric and curry leaves. Immediately after adding curry leaves, add green chilies, diced onions and fry them till onions turn translucent. Add finely chopped dill leaves, fry for 10 seconds. Cover and cook the mixture on a low flame for 2-3 minutes. Don’t forget to stir in between! Add the remaining portion of the salt and cover cook again for 1 more min. Total frying time should not exceed 5 minutes. Remove from the fire, add lemon juice, rice and mix thoroughly. Check salt and sour levels before you serve.
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