anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,spinach,macaroni pasta,milk,black pepper powder,parmesan cheese,butter,sunflower oil

One Pot Spinach Macaroni Pasta Recipe, 1 tablespoon Black pepper powder,Salt - to taste,1/2 teaspoon Sunflower Oil,2 cups Macaroni pasta,1/2 cup Milk,3/4 cup Parmesan cheese,1-1/2 cup Spinach - tightly packed,3 tablespoon Butter, 25, Italian Recipes, To begin with One Pot Spinach Macaroni, cook macaroni as per the packet instructions in a saucepan.
Once cooked, drain the water from the macaroni.
Into the same pot add butter and mix well.Now add finely chopped spinach and sauté it along with macaroni until spinach gets cooked.Add milk, salt and pepper powder and mix again.
Finally, add cheese stir and turn off the flame.Serve One Pot Spinach Macaroni as a one dish meal for a light dinner along with Fennel Pesto Pull-Apart Bread Recipe to make a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/One_Pot_Spinach_Macaroni.jpg, 8
Ingredients: salt,sugarof sugar,mango,red chilli powder,cumin seeds (jeera),turmeric powder

Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe, 2 teaspoons Salt,4 cups Sugar - 840 grams of sugar,2 teaspoons Cumin seeds (Jeera) - roasted & crushed,1 teaspoon Red Chilli powder - optional,5 cups Mango (Raw) - peeled and grated (1 kg of peeled and grated mango),1 teaspoon Turmeric powder (Haldi), 40, Gujarati Recipes﻿, To begin making the Aam Ka Chunda Recipe, wash the mangoes and dry them completely.
Peel the skin of the mangoes and then grate them.Combine the grated mangoes, salt and turmeric powder and leave aside for 2 hours.Once the mangoes have been marinated you will find that the mango has released some water.At this point stir in the sugar little by little to the mango mixture continuously until all the sugar is nearly dissolved.
There are two different ways you can make this pickle.Sun Method for the Chunda PicklePlace the mango mixture in the steel vessel with a rim.
Wrap the vessel with muslin or cheesecloth and tie it with a thick thread/lace to fit tightly around the vessel.Keep it under sunlight for about 7 days or until the sugar and jaggery melts and reaches a double string consistency, stirring it well at the end of every day.Bring it back inside once the sun sets.Stir well the next morning and place it under the sun again.Continue this process until the double string consistency has been reached.Stove top method for Chunda PickleHeat a heavy bottomed pan on low heat; add the mango and sugar mixture to the pan and stir continuously until the sugar has dissolved completely.You will find bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency.
This takes about 5 to 8 minutes.This step is crucial as over-cooking will make the sugar crystallize later.
Remove from the flame and let the mixture cool completely.Continue stirring the chunda pickle while it is cooling occasionally to prevent the sugar from crystallizing.
Roast the cumin seeds in the pan until it starts crackling.
Coarsely pound it and keep aside.Once the Mango Chunda pickle is cooled completely, stir in the chilli powder and crushed cumin seeds until well combined into the pickle.The Mango Chunda Pickle can be consumed immediately.Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration.Serve Aam Ka Chunda Recipe with Thelpas or with just about anything on your plate., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Quick_Mango_Chunda_Aam_Ka_Chunda_Recipe_Sweet_Mango_Pickle_Gujarati_Chundo_Pickle_recipe_1_1600.jpg, 6
Ingredients: salt,yellow moong dal (split),wheat flour,coriander (dhania) leaves,ghee,asafoetida (hing),mustard seeds,ajwain (carom seeds),red chilli powder,water,dry red chillies,turmeric powder,green chillies,sunflower oil

Rajasthani Dal Muthia Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),Water - as required,1/2 teaspoon Mustard seeds,Ghee - as required,1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Ajwain (Carom seeds),1 Green Chillies - finely chopped,2 Dry Red Chillies,1/2 teaspoon Asafoetida (hing),2 cups Whole Wheat Flour,1 cup Yellow Moong Dal (Split),3 tablespoons Sunflower Oil - hot, 30, Rajasthani, To begin making the Rajasthani Dal Muthiya recipe, firstly we will begin with the dal.
Add mogar dal, green chillies, salt and turmeric powder in a pressure cooker with required amount of water.Cook it till the cooker releases 3 whistles.
Open the lid and mix it properly using a spoon.
(if you want the dal watery, you can add hot water according to your preference)The next step is to temper the dal.
Heat ghee in a tadka pan and add mustard seeds, red chili powder, asafoetida, dry red chillies and salt.
(You have already added salt while boiling the dal, so make sure that you add extra according to your taste).Pout the tadka on the dal and garnish it with chopped coriander leaves.To make muthiya, add flour, ajwain, salt in a large mixing bowl.
Mix it well.Slowly add the oil and water to make a dough out of it.
Once it is done, cover it with a cloth and keep aside for 15 minutes.After 15 minutes, make medium sized balls out of the dough and keep it aside.Meanwhile, heat oil in a frying pan.
Once the oil is hot, turn the heat to low.Take the flour ball and press it between your hand using your fingers.
Once it is done, drop the muthiya into the hot oil and fry it from both sides till it becomes light brown in colour.
It will take some time to cook, so don’t be in a hurry to take it out.Take it out on a tissue paper to remove the extra oil.Follow the same process for the remaining dough and serve it hot with the dal.Serve Rajasthani Dal Muthiya on its own with fried chillies and Masala Chaas for a delicious weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/daal_mutiye_1600.jpg, 14
Ingredients: salt,ginger,arhar dal (split toor dal),green chilli,ghee,mustard seeds,water,cloves garlic,curry leaves,white urad dal (split),dry red chillies,onion,cumin seeds (jeera),turmeric powder,spinach leaves (palak)

Palak Pappu Recipe - Andhra Style Palakura Pappu - Dal Palak, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,4 cloves Garlic,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 sprig Curry leaves - roughly torn,1 cup Arhar dal (Split Toor Dal),1 Green Chilli - slit,1 cup Spinach Leaves (Palak) - chopped,1 tablespoon Ghee,1 Onion - roughly chopped,2 cups Water,1 inch Ginger - finely chopped,2 Dry Red Chillies - broken, 50, South Indian Recipes, To begin with the Palak pappu , first pressure cook the spinach/palak along with 2 tablespoons water and a pinch of salt for 1 whistle.After the first whistle turn off the heat and release the pressure immediately and open the cooker.
This will ensure the palak has a rich green color.Heat oil into a pressure cooker over medium heat; add the onions, green chillies, ginger and saute until the onions soften.
Once it softens, add the turmeric powder, salt and 2 cups of water.
Pressure cook the pappu/ dal for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally, as the dal will continue to cook, as long as there is pressure inside the cooker.Once done, open and lightly mash the dal.
Stir in the cooked palak into the pappu and give it a taste and adjust the salt accordingly.
Bring the palak pappu to a brisk boil and turn off the heat.
Once done, transfer the palak pappu to as serving bowl.The lastly, heat ghee in a tadka pan over medium heat; add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown.Once the dal turns brown, add the garlic, red chillies and curry leaves and saute for a few seconds until you can smell the aroma of the garlic coming through.Pour this seasoning over the Palak Pappu and serve hot.Your Palak pappu (Spinach Dal) Recipe is ready, transfer it into a serving bowl and garnish with coriander leaves.Serve the Palak Pappu Recipe along with hot bowl of rice, topped with ghee and a Potato Roast for a lunch or dinner.If you are looking to make a healthy diabetic friendly lunch then serve the Palak Pappu Recipe along with Bajre Ki Roti Recipe or Jowar Roti with raita.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Andhra_Palakura_Pappu_Recipe_Dal_palk_south_indian_andhra_recipe_lunch_dinner-1_1600.jpg, 15
Ingredients: salt,ginger,green chilli,asafoetida (hing),mustard seeds,coconut,green moong sprouts,water,curry leaves,dry red chillies,cumin seeds (jeera),lemon,turmeric powder

Mugachi Usal Recipe -Spicy Moong Sprouted Sabzi, 1 cup Green Moong Sprouts,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,2 tablespoon Fresh coconut - grated,Water - as required,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Mustard seeds,2 Dry Red Chillies,1 Lemon juice,1 sprig Curry leaves,1 pinch Asafoetida (hing), 30, Maharashtrian Recipes, To begin making the Mugachi Usal recipe heat a flat skillet with oil, splutter the mustard seeds and jeera.
Then sprinkle a pinch of hing.Place the moong sprouts in the pressure cooker.
Add the salt, turmeric powder, and salt and 1/4 cup of water and pressure cooker for 3 whistles and turn off the heat.Heat oil in a skillet pan over medium heat.
Add the mustard and cumin and allow it to crackle.
Stir in the curry leaves, green chillies, ginger, coconut and cooked moong sprouts.
Stir well until combined.Once the mugachi usal is combined well, check the taste and adjust the salt accordingly and turn off the heat.Serve Mugachi Usal along with Phulkas, Punjabi Bhindi Kadhi and  Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/1-aug/Mugachi_Usal_Bhaaji_Recipe_Maharashtrian_Sprouts_Sabzi_-4.jpg, 13
Ingredients: tomato,salt,ginger,paneer,red chilli powder,garlic,onion,cumin seeds (jeera),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Kasuri Methi Paneer Sabzi Recipe, 2-1/2 teaspoon Garam masala powder,Sunflower Oil - as required,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,1 teaspoon Garlic - finely chopped,1 teaspoon Cumin seeds (Jeera),2 Onions - finely chopped,2 teaspoon Red Chilli powder,2 Tomatoes - finely chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger - finely chopped,1 cup Paneer (Homemade Cottage Cheese) - cubed, 35, North Indian Recipes, To begin making  Kasuri Methi Paneer Sabzi Recipe, in a non-stick stir fry pan, add cooking oil and heat it over medium heat.Once the oil is hot, add cumin seeds and let them sizzle.Then add finely chopped onion and saute till  they become transparent; Add tomatoes and cook until they become soft and mushy.Add the masala powders, red chilli powder, garam masala and saute for a minute.Crush methi leaves with your hand and stir them well into the pan .Add required amount of salt.Add the paneer pieces to the spicy mixture in the pan.Combine Kasuri Methi Paneer Sabzi them well and simmer for about 3 - 4 minutes.
Do not saute often after adding paneer, as the paneer pieces may break and crumble.Switch off the flame and add garnish Kasuri Methi Paneer Sabzi with chopped coriander leaves.Serve Kasuri Methi Paneer Sabzi with Roti/Phulka or Chapati/Tawa Paratha.
You can even serve it as an starter to your party meal made of Peshawari Chole Recipe and Sindhi Pulao Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Ketaki/Kasuri_Methi_Paneer_Sabzi_Recipe1.jpg, 12
Ingredients: salt,wheat flour,spinach,penne pasta,milk,sweet corn kernels,red chilli flakes,virgin olive oil,cloves garlic,onion,black pepper powder,dried oregano

Spinach Corn Pasta Recipe In Creamy White Sauce, 1 tablespoon Extra Virgin Olive Oil,4 cloves Garlic - finely chopped,1/2 cup Sweet corn - kernels,1 teaspoon Red Chilli flakes,200 grams Spinach - finely chopped,2 cups Milk,Salt - as per taste,2 tablespoons Whole Wheat Flour,1 Onion - roughly chopped,300 grams Penne pasta,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 55, Italian Recipes, To begin making the Spinach Corn Pasta Recipe In White Sauce, we will first cook the pasta and make the sauce.In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.
Add the pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.
Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.*To make the whole wheat pasta sauceTo make pasta sauce; whisk the milk, wheat flour, black pepper powder, and salt.
Stir until there are no lumps.
In a separate pan, heat a tablespoon olive oil in a pan over medium heat.
Add chopped onion, garlic and saute for few minutes, until you smell the aromas coming through and the onions have softened.Pour the milk mixture into the onion mixture and keep stirring continuously to cook the sauce.
Keep stirring until the sauce thickens and has cooked through.Cook the sauce on medium heat, so the sauce thickens gradually with no lumps.
If the sauce is a little too thick, you can add water, milk or cream to lighten the sauce.
Once done, turn off the heat, check the salt and spice levels and keep aside.*To prepare the Spinach Corn Pasta Recipe In White SauceOur next step is to cook the spinach.
Heat a tablespoon of oil in a wok on medium heat.Add the spinach and corn and cook until the spinach has wilted down.
This will take about a minute.
Add the cooked fusilli pasta to the cooked spinach and give it a stir.
When you are ready to serve, combine the sauce along with the spinach pasta and give it a toss in the wok.
Check the salt and spice levels and adjust to suit your taste.It is important to mix the sauce to the pasta only when you are ready to serve, so the pasta tastes fresh and does not become sticky and gooey.
Sprinkle chili flakes and oregano before serving the Spinach Corn Pasta In White SauceServe the Spinach Corn Pasta Recipe In White Sauce along with Light And Creamy Broccoli Soup and Garlic Bread with Herb Butter for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Spinach_and_Corn_Pasta_Recipe_Whole_Wheat_Sauce.jpg, 12
Ingredients: salt,asafoetida (hing),mustard seeds,ghee,jaggery,tamarind pulped (you can also try this recipe preparing tamarind water),rasam powder red chilly powder,curry leaves,dry red chillies,cumin seeds (jeera)

Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam, 4 Dry Red Chillies,12 Curry leaves,2 tablespoon Jaggery - powdered,Salt - to taste,1/2 cup Tamarind - soaked and pulped (you can also try this recipe for preparing tamarind water),1 teaspoon Mustard seeds,1 tablespoon Cumin seeds (Jeera),1 tablespoon Ghee,1 teaspoon Rasam Powder - or red chilly powder,1 pinch Asafoetida (hing), 30, Karnataka, To begin making the Hunase Saaru Recipe or Mysore Style Spicy Tamarind Rasam first heat ghee in a kadai,  to this, add mustard seeds and cumin and allow it to crackle.Next, add asafoetida, curry leaves and red chillies and stir gently till they crisp up.Add the prepared tamarind extract, 1.5 cups water along with the rasam powder, salt, jaggery powder and bring the whole mixture to a boil on a high heat.Allow it to simmer for 5 to 10 mins till the quantity reduces to 3/4th its original volume.
By now the tamarind will lose its raw smell and the spices will  be well amalgamated.
Taste the rasam for spice, tang and sweetness levels and adjust by adding rasam powder/chilli powder or jaggery, as required.Take it off the heat and serve hot as a drink accompanying a South Indian thali meal, or over Steamed Rice with a dollop of ghee.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Hunase_Saaru.jpg, 10
Ingredients: salt,coconut,mustard seeds,cloves garlic,dry red chilli,curry leaves,white urad dal (split),coriander (dhania) leaves,onion,cumin seeds (jeera),coconut oil,green moong dal,turmeric powder,green chillies

Cherupair Thoran Recipe - Kerala Steel Green Gram Vegetable, 1/2 cup Green Moong Dal (Whole),3 Green Chillies,1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),2 teaspoons Coconut Oil,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,1/4 cup Fresh coconut - grated,3 cloves Garlic,1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - chopped for garnish,Curry leaves - few, 30, South Indian Recipes, To begin making the Cherupayar Thoran Recipe, wash the green gram and pressure cook it for 3 whistles by adding enough water and salt.Crush garlic and green chilli in a mortar pestle.
Mix it with the grated coconut.
Keep it aside.Heat a heavy bottomed pan with coconut oil.
Once he oil is hot, add mustard seeds and urad dal.
Once they splutter add cumin seeds, dry red chilli and curry leaves.
Give a quick fry.Add onion, turmeric and salt in the pan.
Saute the mixture till the onion becomes soft and translucent.
Add the coconut mixture and sauté it well till raw smell goes.
Add the cooked green gram and mix it well.
Keep on the flame on low for 2-3 minutes.
Switch off and garnish with chopped coriander leaves.
Serve Cherupayar Thoran hot.
Serve Cherupayar Thoran Recipe along with Keerai Sambar, Steamed Rice, Elai Vadam and Beetroot Pachadi for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Cherupayar_Thoran_Green_Gram_Dry_Sabzi_Kerela_Style.jpg, 14
Ingredients: salt,wheat flour,ginger,green chilli,asafoetida (hing),methi leaves (fenugreek leaves),gram flour (besan),curd,ragi flour (finger millet nagli),bajra flour ( pearl millet),rolled oats instant oats,sesame seeds (til seeds),sunflower oil

Maharashtrian Multigrain Thalipeeth Recipe, 1 Green Chilli - finely chopped,1/2 cup Ragi Flour (Finger Millet/ Nagli),Salt - to taste,80 grams Rolled Oats Or Instant Oats - powdered,1 inch Ginger - grated,1/2 cup Gram flour (besan),2 tablespoons Sesame seeds (Til seeds),250 grams Methi Leaves (Fenugreek Leaves) - chopped,1/2 cup Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,1/4 teaspoon Asafoetida (hing),1/2 cup Bajra Flour ( Pearl Millet),Sunflower Oil - for smearing, 55, Maharashtrian Recipes, To begin making the Maharashtrian Multigrain Thalipeeth Recipe, in a large bowl combine all the ingredients except the yogurt and oil.
 Stir in the yogurt and knead well to make a firm dough, adding water if necessary.
Knead for a couple of minutes until smooth.
 Cover the dough and allow it to rest for 10 to 15 minutes.Divide the dough into 15, 2-inch diameter balls.
Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle.
You can roll them thick or thin, it is purely your preference.Pre-heat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough.Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough.Cook with a press and turn motion with a flat spatula or a wooden press.
 You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking.Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside.
Continue the similar process with the other portions of the dough and serve warm.Serve the Maharashtrian Multigrain Thalipeeth along with a achar., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Maharashtrian_Multigrain_Thalipeeth_Recipe_Saffola_Fit_Foodie-4.jpg, 13
Ingredients: salt,spring onion greens,cumin powder (jeera),milk,peanuts (moongphali) pound,curd

Spring Onion and Peanut Raita Recipe, 1 cup Curd (Dahi / Yogurt),1 teaspoon Cumin powder (Jeera),Salt - to taste,1/4 cup Milk,2 tablespoon Roasted Peanuts (Moongphali) - toasted and pound,1/2 cup Spring Onion Greens - finely chopped, 15, Indian, To begin making the Spring Onion and Peanut Raita, start whisking the curd to a smooth mixture.Add toasted peanuts, spring onions and sprinkle with cumin powder and serve fresh.Serve the Spring Onion and Peanut Raita along with Thepla, Aloo Palak Sabzi Recipe and Gujarati Dal Recipe to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Spring_Onion_and_Peanut_Raita_Recipe_.jpg, 6
Ingredients: salt,button mushrooms,sunflower oil,milk,goat cheese,black pepper powder,eggs,spinach leaves (palak),butter,dried oregano

Mushroom & Goat Cheese Omelette with Spinach Recipe, Salt - to taste,4 Spinach Leaves (Palak) - torn,1/4 cup Milk,100 grams Button mushrooms - quatered,1 tablespoon Butter,50 grams Goat Cheese,Sunflower Oil,2 Whole Eggs,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 30, Continental, To begin making the Mushroom & Goat Cheese Omeltte with Spinach Recipe, break the eggs into a bowl, add milk and sprinkle some salt and whisk till it combines well.Heat a flat skillet with oil, add mushroom and saute until all the water has been evaporated.
Sprinkle with little salt.Once the mushroom is cooked, add dried oregano and pepper powder and mix well.
Toss well and transfer it to a bowl.Heat a flat nonstick skillet to make the omelette, add a tablespoon of butter.
Keep the heat to medium and slowly add the whisked eggs.Allow the egg to cook for 5 minutes.
Add sautéed mushroom, torn spinach leaves and crumbled goat cheese to one side and fold the omelette and serve warm.Serve the Mushroom & Goat Cheese Omelette with Spinach Recipe along with Zucchini Pancake Recipe With Tomato Salsa and Quick Strawberry Yogurt Smoothie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Mushroom__Goat_Cheese_Omeltte_with_Spinach_Recipe.jpg, 10
Ingredients: salt,ginger,coconut,mustard seeds,dry red chilli,curd,curry leaves,cumin seeds (jeera),beetroot,turmeric powder,sunflower oil

Kerala Style Beetroot Pachadi Recipe, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,2 Beetroot,Salt - to taste,3 Dry Red Chilli,1 inch Ginger,5 Curry leaves,1/2 cup Curd (Dahi / Yogurt),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/3 cup Fresh coconut - grated,1/2 teaspoon Cumin seeds (Jeera), 35, Indian, To prepare Kerala Style Beetroot Pachadi Recipe, wash, peel the skin and grate the beetroot.
Cook beetroot covered with little water, in a Pressure cooker.Ina Mixer, grind all the ingredients under “for grinding” into paste adding very little water.Once the beetroot gets cooked, then add the grounded paste and turmeric powder.Stir well, add salt and cook for few minutes until the raw smell of paste vanishes.Let it cool, then whisk curd well and add it to the beetroot.
Mix well.Now heat oil in Tadka pan, add mustard seeds, red chilli and curry leaves.
Once it splutters add to the pachadi and stir until combined.Enjoy the Kerala Style Beetroot Pachadi Recipe with steamed rice, Vendakkai Uppadan and Jack Fruit Seeds Stir Fry Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swathy_Nandhini_/BEETROOT_PACHADI.jpg, 11