Dill leaves recipe or Sabsige soppu recipe is most nutritious recipe. Dill leaves in Kannada is called “sabsige soppu or sabbakki soppu”. Here is a sabsige soppu saaru with benefits of dill leaves.
Sabsige soppu saaru is an healthiest rasam from Karnataka Cuisine. Basically it is an instant, tasty & aromatic rasam, especially made for postnatal care women. Dill leaves are not only a flavored herb mainly used as a seasoning, but also as a preventive and therapeutic agent for many ailments.
What is dill leaves, shepu, suva bhaji?
Dill or ‘anethum graveolens’ is very popular ancient herbs used in cooking for flavor and aroma. It is available in fresh as well as dried form. Dill is used for preparing dishes like soups, pickles, salad dressing and curries. It is always better to use fresh dill leaves to get most flavors, rather than dried form.
Dill leaves are certainly beneficial for pregnant women & nursing mothers. Undoubtedly, they are the power house of rich nutrients, folic acid, vitamins & minerals, which are necessary for a healthy pregnancy & during postnatal care period. Also it is believed that Dill improves breast milk supply, ease digestion & improves sleep.
Dill leaves for breast milk
Furthermore Dill leaves are the traditional home remedy to boost the breast milk naturally. Additionally, they have high fiber content & vitamin K. Hence these helps to replenish the blood loss that happens during delivery. Eating dill seed or dill leaves as a part of diet is not only healthy for nursing mother, but also gives positive effect to keep the baby healthy.
Dill leaves nutrition for pregnancy
Fresh dill is a good source of folate, iron, phosphorus, vitamin B6, calcium, niacin, potassium & all these nutrients support healthy growth & development in nursing mother, as well as in baby. You can use Dill seed or fresh Dill leaves, in any of these form. If you are using Dill seed, then make a tea & then drink it. And if you are using fresh Dill leaves, you could prepare Dill leaves rasam, stir fry using cooked lentil etc.
In addition to this, the making of Dill leaves rasam is too easy & hardly takes 15 mins. This is one of the quick, nutritious & healthiest rasam recipe, which goes well with hot steamed rice with a dollop of ghee. You can also sip it like a soup. Moreover it is a tasty rasam when you have flu or common cold. Easily digestible & reduces stomach bloating, gastritis etc.
Here adding a tsp of coconut oil enhances the taste of rasam with a nice flavor. Most importantly, As per the scientific studies, coconut oil contains monolauric acid, which is the main fatty acid present in human breast milk also. Further, these fatty acids offers the nursing infant protection from illness, viruses and bacteria.
Benefits of Dill leaves
- Boost breast milk supply
- It may reduces menstrual cramps
- May aids in Insomnia
- Maintains bone health
- Prevents excess gas
- Contains Antimicrobial effects
- Protects against free radicals & carcinogens
- Provides a source of energy and aids in Digestion
- May acts as a natural bug repellent
- Manages Diabetes
- Lowers cholesterol
- Helps to reduce Depression
- May treat Epilepsy
- Boost immunity
For more healthy recipes, please do check our other recipe collection
Here is a tasty & flavorful nutritious Dill Leaves Rasam with step by step photos and a detailed video.
Recipe Video:
Sabsige soppu saaru | Sabsige soppu recipe | Dill leaves benefits for Pregnancy | Dill leaves recipe
Ingredients
- 1 tsp ghee
- 1 tsp cumin
- 1 tsp coriander seeds
- ¼ tsp fenugreek seeds
- ½ inch ginger
- 4 to 6 black pepper
- ½ cup dill leaves roughly chopped
- ½ cup grated coconut
- 1 tsp salt
- 1 tsp jaggery
- 2 tbsp tamarind juice
For tempering:
- 1 tbsp ghee
- ½ tsp mustard
- ½ tsp cumin
- 1 red chilli
- ½ tsp hing/asafoetida
- 2 to 4 curry leaves
Instructions
- Firstly, heat a pan on moderate flame and add ghee
- As ghee starts to melt, add cumin, coriander seeds, fenugreek seeds, ginger & black pepper
- Saute all these ingredients for 2 mins
- Then add chopped dill leaves & stir well
- Turn off the heat & add grated coconut
- Mix well and allow to cool this for a minute or two
- Now transfer the roasted items to a blender jar
- Add little water and blend this to a fine paste. Keep it aside
- Meanwhile heat a pan again on medium flame and add ghee
- When ghee is heated up, add mustard, cumin, red chilli, hing & curry leaves
- Saute well until mustard & cumin splutters
- Next add blended paste with water as needed
- Bring this to a boil
- Further add salt, jaggery & tamarind juice
- Give a good mix & allow to boil for 2 more minutes
- Finally turn off heat and add 1 tsp coconut oil, give a good mix
- Nutritious & tasty Dill Leaves Rasam Is ready to serve!!
Instructions:
-
Firstly, heat a pan on moderate flame and add ghee
-
As ghee starts to melt, add cumin, coriander seeds, fenugreek seeds, ginger & black pepper
-
Saute all these ingredients for 2 mins
-
Then add chopped dill leaves & stir well
-
Turn off the heat & add grated coconut
-
Mix well and allow to cool this for a minute or two
-
Now transfer the roasted items to a blender jar
-
Add little water and blend this to a fine paste. Keep it aside
-
Meanwhile heat a pan again on medium flame and add ghee
-
When ghee is heated up, add mustard, cumin, red chilli, hing & curry leaves
-
Saute well until mustard & cumin splutters
-
Next add blended paste with water as needed
-
Bring this to a boil
-
Further add salt, jaggery & tamarind juice
-
Give a good mix & allow to boil for 2 more minutes
-
Finally turn off heat and add 1 tsp coconut oil, give a good mix
-
Nutritious & tasty Dill Leaves Rasam Is ready to serve!!
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