True to my ignorance, I dint even know there was something called Dill till about roughly 2 years back. Then I saw it in one of the recipes and googled it. The main reason for this ignorance was that it has never been cooked in my house. In Kerala it is hardly ever seen or used in any cuisine. As far as I was concerned, it was something you would use to garnish, just sprinkle on the top. So imagine my shock when a palya/ upperi of dill leaves was served with some roti. It was the kind of reaction as if someone gave you a stir fry of cilantro leaves which you are supposed to use for garnish. More than that the taste was a shocker. The leaves just refused to go past my tonsils. I tried hard not to contort my face in front of them who had offered food to me so lovingly. I guess its an acquired taste. And I acquired it in a bad way!
To satisfy my curiosity, I googled Dill palya and found that it is a common part of kannada cuisine. I had not encountered it because they hardly ever serve it in hotels. It is popularly known as 'sabbsige' in kannada. Now I think I know why I can never be a foodie. My palate is so unforgiving to new flavours. Now I truly, deeply admire all those tv anchors who bite into ox tails and beatles without blinking an eyelid and even manages to give a thumbs up for it!
To satisfy my curiosity, I googled Dill palya and found that it is a common part of kannada cuisine. I had not encountered it because they hardly ever serve it in hotels. It is popularly known as 'sabbsige' in kannada. Now I think I know why I can never be a foodie. My palate is so unforgiving to new flavours. Now I truly, deeply admire all those tv anchors who bite into ox tails and beatles without blinking an eyelid and even manages to give a thumbs up for it!
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