Dill Leaves / Sombu Keerai / ಸಬ್ಸಿಗೆ ಸೊಪ್ಪು Mutton Fry Recipe

Bengaluru / Bangalore based Tamil community prepares this mutton dill fry. We prefer serving this mutton with rasam rice and the thokku or the dry masala curry is mixed with rice and ghee and enjoyed. 

Recipe Video posted on Youtube English😀

Mutton Dill Fry Recipe Ingredients:
500 Grams Mutton
1 Cup Dill Leaves
1/4 Cup Peas
1 Large Onion
5 to 6 Pods Garlic 
6 Green Chilies
1 Tbsp Ginger and Garlic Paste
1 + 1 Tsp Chilly Powder
1 Tsp Turmeric Powder
1 1/2 Tbsp Coriander Powder
2 Tbsp Ghee
2 Tbsp Oil
2 Inch Stick Cinnamon
4 Cloves
4 Pods Cardamom
1/2 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Dried Coconut 
1/4 Tsp Jeera
1/2 Star Anise
Salt as per taste

1 Tsp Lime Juice

Prep:

Separate the dill leaves from hard stems and reserve only tender dill leaves.

Rinse the dill leaves in water three to four times. Strain and reserve the dill leaves in a colander. Allow excess moisture to drain.

Finely chop the dill leaves.

Separate the curry leaves, rinse in water and reserve.

Peel, wash and roughly chop the onion.

Remove the stems and wash the chilies. Slit the green chilies and reserve.

Peel, wash and crush the garlic slightly and reserve.

Peel and wash equal amounts of ginger and garlic and prepare a smooth paste.

Rinse the mutton well and place it in a colander allow excess moisture to drain.

To Cook the Mutton:

Heat a pressure cooker on medium flame with a tsp oil.

Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom and allow it to splutter.

Add the mutton, 1 tbsp ginger and garlic paste, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tbsp coriander powder and 1 tsp salt, stir and fry the mutton for a minute.

Once the mutton releases it's own juices measure and add 1 1/2 tea cups water stir well. Bring to a rapid boil, cover and place a whistle cook on high flame for 4 to 5 whistles or until the meat is tender.

Once the meat is cooked and if there's excess mutton broth drain and reserve the meat in a bowl and boil the broth, reduce it till thick consistency and reserve.

To prepare masala paste:

Heat a wok on medium flame with a tsp ghee and oil.

Add pepper, fennel, cumin, star anise, cloves, cinnamon, and cardamom stir and fry for a few seconds.

Add 1/2 the amount of onions, 2 chilies and dried coconut powder and fry till onion turn transparent.

Transfer the fried masala to a plate or mixer jar and allow it to cool completely. 

Once the masala cools down add 1/4 cup water and grind to form a smooth paste.

To Prepare Mutton Fry:

Heat a wok with a tsp oil and ghee. 

Add the remaining onion, crushed garlic and chilies, fry the onion till it turns transparent on medium flame.

Add 1 inch stick cinnamon, 2 cloves, 1 cardamom and fry for a minute.

Add 1 tsp chilly powder,1/2 tsp turmeric and 1 tbsp coriander powder and fry the masala for another minute.

Add dill leaves and frozen peas and a tsp salt stir well and fry. Add 1/4 cup water or meat broth cover and cook for 5 minutes on medium flame.

Add mutton and stir well in the dill leaves masala. Add 1/4 cup water and stir well. Cover and cook on medium flame for 10 minutes.

Add the prepared masala paste and dilute the masala with 1 cup water. Add the masala water, cover and cook the meat on medium flame allow the gravy to reduce.

Open the lid stir and fry the mutton and reduce the gravy for another 5 minutes.

Once the dill leaves mutton fry is done add lime juice and stir once. Serve the dill leaves mutton fry with steam cooked rice and enjoy!

Rustic Southindian Style Dill Leaves and Potato Curry Recipe (Urulai Sozhikeerai Varuval)

This rustic southindian style dill leaves and potato curry, is a typical Bangalorean Tamilian community recipe prepared during monsoon season. 

We normally serve this sidedish with roti or steam cooked rice and ghee. This curry is very healthy packed with iron and minerals, has perfect blend of spices, very fragarant and truly satisfies all the cravings for rich food during monsoon.

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Ingredients:
2 Potatoes (Washed and cubed with skin reserve in a bowl of water)
1 1/2 Cup Dill Leaves Washed and roughly chopped
1 Large Onion roughly chopped
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Coriander Powder
2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Garam Masala (Optional)
1 Tbsp Cumin Seeds
3 Tbsp Oil
Salt as per taste
1/2 Lime Juice and Coriander leaves for garnish.

Method:
Heat a wok with 3 tbsp oil on medium flame.

Add cumin seeds to the oil allow to splutter.

Add ginger and garlic paste fry for 30 seconds or until the raw flavor reduces.

Add chopped onion and fry in ginger galic paste until transparent. Add 1/2 cup water to the onions to cook and caramalize a bit. Place the onion on high flame allow the moisture to evaporate.

Add chilly powder, coriander powder, turmeric powder and garam masala to the fried onions fry these masalas on low flame for 30 seconds.

Add cubed potatoes, chopped dill leaves and salt fry in the onion masala a bit.

Add 1 1/2 Cups of water to cook the potatoes cover and cook until the potato absorbs all the masala and cooked till fork tender.

If the potato has excess moisture place on high flame stir and fry to the consitency you want to serve.

Garnish with coriander leaves and lime juice mix well...serve hot with rice, roti and dhal...Enjoy 😍

Dill & Onion Samosa (Samosa Irani)

I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)

Ingredients:

(2 Bunches Dill Leafs

Fist Full Coriander and Mint Leafs)

the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.

4 Large Onion (thinly sliced)

1Tbsp Garam Masala Powder

1 Tbsp Red Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)

2 Tbsp Maida mixed with little bit water (this will help seal the edges)

3 Tbsp Oil & Oil for frying

Salt as per taste

Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.

Lets Prepare:

• Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.
• once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.
• After 10  minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.
• Take about a tbsp of filling and place on the patty and fold as show on the diagram.

• Seal the edges with the maida mixture.
• Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)

Recipe in English demo video...enjoy:)

Keerai Kootu ( Dill Greens dhal)

Dill Leaves Kootu is a southindian vegan/vegetarian curry served with roti or rice. 

Ingredients:

• 1 Large Onion (Finely chopped)
• 1 Large Tamatoe (Finely Chopped)
• 1 Large bunch of Dill leaves (Cut into 1/2 inch peices)
• 10 Pods Of Garlic ( Smashed a bit using mortar and pestle)
• 4 to 5 Curry leaves
• 3 to 4 Green Chilles (Slit in the middle)
• 1/2 Cup  Split Mungbeans  ( wash and cook in a pressure cooker)
• 1 Pinch Asafoetida 
• 1 Tbsp Chilly powder
• 1/2  Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1/2 Tsp Mustard seeds
• 1/2 Tsp Split Black gram dal
• 1/2 Tsp Cumin seeds
• 1 Dry Red Chilly
• 2 Tbsp Vegetable Oil 
• Salt to taste.

Method:

Heat a wok add oil allow to reach temperature start to temper with mustard seeds and cumin and black gram dal followed by  red chilli add asafoetida, fry for a minute.

Add  curry leaves, onions, tomatoes and green chilly fry till onion turns transparent.

Add dry masala chilly powder, turmeric powder and coriander powder fry for a minute. Add dill leaves stir well, add salt as per taste and fry.

Once the dill leaves wilt add 1 cup of water stir and cover till the greens are cooked. Add the cooked dhal stir and cover for 2 mins and serve hot with rice or roti....enjoy...:)