Dill with sateed mushroom in peppery masala. Fresh Dill is very fragrant and sweeter with little bit of fennel and ajwain flavour. Suits well for soups, pickles and some curries. Here is my attempt to combine it with Mushroom and pepper.
Mushroom Masala / Dill Masala / Mushroom Pepper Masala with Dill / Dill Curry / Dill Saute / Dill Fry / Dil
German ~ Dill
Hindi ~ Sowa
Tamil ~ Sataguppi, Guppai
Telugu ~ Shatapushpamu, Vakataraha, Sabasiga
Malayalam ~ Chathakuppa
Kannada ~ Sabbasigi soppu, Sabbasige bija
|10 nos||Mushroom(button mushroom in india)|
|3 stks||Fresh dill herb (about 10 leaves)|
|2 nos||Onion (chopped)|
|1 tsp||Ginger (crushed)|
|3 clove||Garlic (crushed)|
|¼ tsp||Turmeric powder|
|3 tsp||Coriander /dhania powder|
|¾ tsp||Black pepper powder|
|½ tsp||Salt (or to taste)|
|½ tsp||Cumin seeds|
|¼ tsp||Fennel seeds / perum serakam|
Separate the dill leaves from stalk and chop finely. Clean the mushrooms and keep aside, chop only at the time of adding, this helps to avoid too much blackening. Heat oil in a pan, splutter cumin and fennel. Add the chopped onions, crushed garlic, ginger and fry till translucent. Now slice the mushrooms and add it to the onions along with turmeric, coriander powder, black pepper powder and saute for few minutes or until the mushroom is cooked (about 3 minutes over medium flame). Sprinkle salt, add chopped dill and saute for few seconds on until the dill looks slightly wilted. Swtich off and serve with rasam and rice.
If using dill seeds or dried leaves, use very little as they are too strong.
White button mushrooms are used for this recipe. Try with 5 dill leaves and see whether you can handle the flavour and then add the rest as garnish.
Yields: Serves 3 approx.