Sabsige Soppu (Dill Leaves) | Fresh, Aromatic Greens

Daily Usage

Sabbakki leaves can be used in a variety of simple and familiar ways:

• Add to dal for extra aroma and freshness
• Use in vegetable stir-fries (palya)
• Mix into paratha or dosa batter
• Blend into chutneys with coconut and spices
• Sprinkle over soups for a herbal touch
• Combine with rice dishes for mild flavor

Recipes

1. Sabbakki Soppu Dal

• Wash and chop fresh Sabbakki leaves
• Cook toor dal until soft
• Add chopped leaves to the dal
• Prepare tempering with mustard seeds, garlic, and chilli
• Mix tempering into dal and simmer briefly
• Serve hot with rice

2. Sabbakki Palya (Stir-Fry)

• Heat oil and add mustard seeds and cumin
• Add chopped onions and sauté
• Mix in chopped Sabbakki leaves
• Add salt and mild spices
• Cook until leaves soften
• Serve as a side dish with roti or rice

3. Dill Leaves Chutney

• Take fresh Sabbakki leaves and grated coconut
• Add green chillies, salt, and tamarind
• Grind into a smooth paste
• Add tempering of mustard seeds and curry leaves
• Serve with dosa or idli

4. Sabbakki Paratha

• Mix chopped leaves into whole wheat flour
• Add salt, spices, and water
• Knead into soft dough
• Roll into parathas
• Cook on a hot tawa with light oil
• Serve with curd or pickle

Storage & Shelf Life

• Store Sabbakki leaves in the refrigerator
• Wrap in a loose cloth or paper towel
• Keep in a breathable bag to avoid moisture buildup
• Avoid washing before storing
• Wash only before use

Shelf Life:

• Best used within 2–4 days for maximum freshness

Supports Everyday Energy

Sabbakki leaves contain essential nutrients like iron and magnesium that contribute to maintaining daily energy levels. Including them in meals helps support a balanced and active lifestyle.

Traditional Use

These leaves are often used in traditional cooking for their light, fresh flavour.

Rich in Vitamins and Minerals

Dill leaves provide a mix of important nutrients including vitamin K, calcium, and potassium.

Antioxidant Properties

Sabbakki leaves contain naturally occurring antioxidants. This makes them a valuable addition to a clean, balanced diet.

Before any Organic Mandya product reaches your kitchen, it must successfully pass through our rigorous three-tier verification process:

1. Two Independent Organic Certifications to guarantee authentic farming practices.
2. Third-Party Lab Testing to ensure absolute purity and safety

- Fresh and aromatic. Harvested fresh so the feathery leaves are perky and the fennel-like fragrance, dill's whole appeal, is at its strongest.

- Chemical-free and Mandya-grown. Grown without synthetic pesticides or fertilisers, close to home.

- A Karnataka favourite. The right green for sabsige soppu palya, dal, saaru and chitranna.

- Local and seasonal. Brought to you fresh for Bangalore, not shipped wilted through a long supply chain.

- Honestly aromatic. We tell you dill is strongly fragrant and to add it late, so you get the best from it.

Organic Mandya Sabbakki leaves are grown using traditional farming methods that avoid synthetic chemicals and pesticides. Farmers focus on soil health, natural composting, and seasonal harvesting practices to ensure quality produce.

After harvesting, the leaves are handled carefully to maintain freshness and prevent damage. Minimal processing ensures that the leaves retain their natural aroma, color, and texture.

The farm-to-home approach means the greens are delivered quickly after harvest, helping preserve their natural quality. This results in fresher leaves that perform well in cooking and retain their flavor.

By choosing Organic Mandya Sabbakki leaves, you are selecting produce that aligns with mindful farming practices and clean eating habits.