Before winding up the year 2016, I have a wonderful side dish from North Karnataka => dill leaves stirfry. It’s very very simple, healthy and uniquely flavored.
Those of you, who follow me and my blog constantly would have probably learnt by now that I am a great lover of North Karnataka food. I am much inclined towards northern region in food space though my roots are from Udupi. The switch from rice to rotti didn’t happen just like that. In my growing years, my school friends did share their tiffin box in exchange of mine. This developed the taste towards jolada rotti and it’s accompaniments in me which still lingers in my mouth.
If not food blogging I would have never tested, tasted the North Karnataka recipes in my kitchen. My food memories have been revamped and rejoiced in this blog journey to the extent that I never thought of.
This distinctly flavored dill leaves doesn’t appear in my vegetable list so often, but when I see the fresh, intense colored greens in the market I just don’t resist the urge to buy. Eventually few bunches of green goodness gets in my shopping cart. Followed by this initial step of buying, I end up cooking an elaborate meal consisting of both Udupi and North Karnataka delicacies. This dill leaves stirfry is one of the best to pair with jolada rotti and it is quite different too. Unlike other stirfries, it has cooked lentils and with every bite the stirfry tastes awesomely delicious.
To be honest with you I eat the leftovers with chapati and akki rotti too. It tastes equally good.
Finally, as I say Goodbye to YEAR 2016, I am immensely grateful for every single moment of this life. And I await the year 2017 with same contentment, cheerfulness and peace. Dear readers, WISH YOU ALL A VERY HAPPY NEW YEAR.