DILL LEAVES / SEED
In India, dill is known as 'Savaa' in Hindi and 'Soa' in Punjabi not related to Soy, In Telugu it is called soya and soya-kura (for herb greens). It is also called 'sapsige soppu' (ಸಪ್ಸಿಗೆ ಸೊಪ್ಪು) in Kannada.
Read more about Dill here
|Dill Leaves / Shepu|
|Dill seeds / Suva|
Dill is very rich in minerals, vitamin C and flavonoids, It gives protection Against Free Radicals and Carcinogens, It is considered an Anti-Bacterial Spice and it’s a flavorful way to help prevent bone loss.
Dill is mostly a culinary herb today, but it does have some value in medicine, mostly as a stomach soother and anti-gas remedy. It is also said to increase mother's milk and help treat breast congestion from nursing. It is mild, and makes a good remedy for colic in babies.
Dill water is used often for relief of the above symptoms.
Dill can also be made into a Tea, and sweetened with honey, or prepared as an infusion by steeping 2 teaspoons of seed in 1 cup of water for 10-15 minutes, then straining. Take 1-2 cups per day.
Tea made from a tablespoon of dill seed can help cure indigestion and treat hiccups. It has also been used successfully to treat colic (at 1/3 concentration). Save any remainder and soak your fingers in it to help strengthen your nails.
DILL LEAVES SAUTÉED / SHEPU CHI BHAAJI
This time when I had been to India my mother-in-law had made “Shepu chi bhaaji” and it was really yummy. Unfortunately it was not enough for a second helping as usually leafy vegetables when cooked always reduce drastically in quantity. Dill leaves and seeds are available aplenty in Singapore these days compared to a few years back, so I thought why not make the most of it. I have always been boiling dill seeds in water and giving my kids. On Sunday, I went to the supermarket and found a dark green fresh bunch of Dill leaves and I couldn’t resist buying. Here is a simple recipe for you'll to enjoy.
|Dill Leaves Sauteed / Shepuchi bhaji|
Dill (shepu) leaves – 1 bunch
Asafetida – A pinch
Onions – 1 (optional)
Garlic - 2 cloves
Green chilies - 2
Salt as per taste
De-stem the Dill leaves. Wash them well in a colander by running water through it. Drain and chop the leaves. Peel and slit the garlic into slivers. Break the green chillies into two.
In a wok, add a teaspoon of oil, once its hot, add a pinch of asafetida, add in the garlic slivers and green chillies, add in the onions for extra flavour(if you want) sauté till the garlic is orange in color. Don’t burn it. After this add in the chopped dill leaves, salt and sauté. You will see that it shrinks in size. Saute until the water is completely gone and until you see that the dill leaves look a bit fried. Serve hot wih fulkas/chappatis, Jowar/bajra rotis. Enjoy this flavorful healthy curry (sabji).