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Thursday, May 26, 2016



Dill leaves has a unique taste and a distinct flavour. Dill leaves are available in plenty in Karnataka. The leaves are low in calories and high in nutrients, which have been widely used since ancient times for its amazing medicinal properties. It is widely used in different recipes like dhal, thogayal, chutney etc. during post-partum period as it increases lactation and appetite.

My daughter made dill leaves pulao and sent me the above picture which was decorated by my son-in-law. It's always nice to see your loved ones taking effort to cook, is it not? Now, off to the recipe.


Basmati rice - 1 cup
Sabsige soppu (Dill leaves) - 2 cups (finely chopped)
Peeled and diced potatoes - 1/8 cup
Peeled and cubed carrot - 1/8 cup
Frozen peas / Shelled peas - 1/8 cup
Onion - 1
Ginger-garlic paste - 1/2 tsp.
Cinnamon - 1" stick
Bay leaf - 1
Cloves - 2
Oil - 3 tsp.
Pepper powder - 1/2 tsp
Salt - as per your taste

To grind to a paste:
Cumin seeds -1/2 tsp
Whole pepper - 1/8 tsp.
Green chillies - 1 (Do not use this if giving to new moms)
Onion -1/2


Wash basmati rice well and soak in 2 cups of water for half an hour.

Chop veggies, put diced potatoes in water to prevent discolouration. Chop onions into thin slices. Keep aside. Meanwhile, grind the items give in "To grind to a paste" to a smooth paste.

Heat oil in a pressure pan, add cinnamon, cloves, bay leaf and slit onions and saute until onions are translucent. Now, add gg paste, the diced and cubed veggies saute in medium flame for 2-3 minutes and then add dill leaves.Saute until they wilt. Add ground paste, soaked rice alongwith soaked water, salt and pepper powder. Mix well, allow it to boil. Now add peas and close the lid. Pressure cook for 3 whistles.

When the steam subsides, open the cooker and fluff it up with a fork, gently, without breaking the grains.

Tasty and healthy dill leaves pulav is ready. Serve hot with chips, papad, or any raita of your choice.

1 comment :

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