SABSIGE SOPPU CHITRANNA / DILL LEAVES RICE RECIPE
A delicious simple variety rice prepared using dill rice.
Ingredients
- 2 cup Any Rice / Sona Masoori
- 1 cup Dill leaves / sabsige Soppu
- 1/2 onion, optional
- few fresh / frozen peas, optional
- 3-5 nos Green Chilli
- Coriander leaves, chopped
- Lemon juice
- 1/4 tsp Haldi/ turmeric
- Salt to taste
to temper
- 3-4 tsp Oil
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1/2 tsp Channa dal
- handful of Peanut
- 1-2 red chilli , broken
- few Curry Leaves
Instructions
- Wash rice and cook it in the proportion 1: 2.5 ie 1 glass rice 2.5 glass water. The cooked rice grains should be separate, not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. Allow the rice to cool completely.
- Clean, wash and finely chop dill leaves finely.
- Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds, urad dal, channa dal and groundnuts. When mustard seeds splutter nicely, add red chilly and curry leaves. Saute.
- Add chopped onion and peas if using . Saute 2-3 mins.
- Add Dill leaves, turmeric and salt . Saute 3-4 mins. Don't overcook.
- Masala for Dill leaves chitranna ready.
- Add cooked cooled rice to the pan. Squeeze lime & Mix them thoroughly & gently. Ensure no rice lumps are formed.Taste test.
- Tasty & Easy Sabsige chitranna / Dill rice is ready to serve. Serve at room temperature as such or with papad / raitha.