Sabbasige or Dill leaves is a herb which has a typical aroma. The is used in cooking for aroma and taste. I use it with rice flour... for Akkirotti, in Dal.. with Moong or Arhar dal. These leaves add a lot of taste to Ambode (dal vada or lentil dumplings).
This is known for Anti -Gas property and so used as a mouth freshener and digestive ,It is also known to enhance lactation in mothers.. so given to mothers as post natal diet.
Avarekalu Bhath is quite simple .
Please do find the recipe in here .
Sabbasige palya (Sauteed Dill leaves with Onions)
This particular palya is a simple one with just two main ingredients... Onions and Dill leaves .
2 fresh bunches of abbasige soppu (dill leaves)
1 Onion (finely chopped)dry red chillies - 2
jeera/cumin seeds -one spoon
sasive/mustard seeds - 1 spoon
Ingu/asafoetida - one pinch
turmeric powder - one pinch
curry leaves - a sprig
oil to saute
and salt to taste.
Wash and chop the dill leaves very fine, strain and keep aside. In a pan, heat the oil and add mustard seeds. When they sputter add jeera, red chillies, asafoetida, turmeric powder and curry leaves. Add the chopped onions and saute for a few minutes. Then add the chopped Dill leaves , saute for a few minutes. Add salt to taste and mix properly.
Add a dash of lemon to enhance the taste. Serve with Rotis or Rice. Goes well with both.
I am sure you will like it too.