anandhuvasudev/southindiandish huggingface dataset:
Ingredients: paneer,condensed milk,saffron strands,strawberries

Stuffed Strawberries Recipe With Grated Paneer, 6 Strawberries,1/2 Cup Paneer (Homemade Cottage Cheese) - grated,1 pinch Saffron strands,4 Tablespoons Condensed Milk, 13, Fusion, To begin making Stuffed Strawberries Recipe With Grated Paneer, have all the required ingredients handy.
In a saucepan, add condensed milk and grated paneer together.On a medium heat, cook them both by stirring continually without letting the paneer getting burnt.Keep stirring and cook continually till the mixture gets all dried and leaves the bottom of the pan and begins to lump up.
Mine took about 8 minutes to do this part.Add in the saffron strands, mix well and remove the saucepan from heat.
Allow to cool to room temperature.
Meanwhile you can prep the strawberries as well, if not done already.Wash and pat dry strawberries.With a sharp knife, cut around the top of each strawberry and scoop out the pulp in the middle.Cut off a small portion of the strawberry's sharp bottom, to help them to be in place.Scoop the prepared stuffing once cooled completely, into each hollowed strawberry.Decorate with a few saffron strands or with finely chopped strawberry pulp you scooped out earlier.
Serve either chilled or enjoy as it is.Serve Stuffed Strawberries Recipe With Grated Paneer along with other starters like Cheesy Rice Poppers Recipe and Cheese Garlic Bread Recipe for your next house party with family and friends.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Stuffed_Strawberries_with_paneer.jpg, 4
Ingredients: salt,black salt,cumin powder (jeera),tamarind water,coriander (dhania) leaves,asafoetida (hing),chaat masala powder,jaggery,red chilli powder,green moong sprouts,pani puris,mint leaves (pudina),potato (aloo),green chillies

Hing Pani Puri Recipe-Asafoetida Pani Puri, 1/4 cup Coriander (Dhania) Leaves,1/2 teaspoon Cumin powder (Jeera),2 Green Chillies,Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1 cup Tamarind Water,1/4 cup Mint Leaves (Pudina),1 teaspoon Black Salt (Kala Namak),1 tablespoon Jaggery,40 Pani Puris,1/2 cup Green Moong Sprouts,1 teaspoon SSP Asafoetida (Hing),1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 17, North Indian Recipes, To begin making the Hing Pani Puri Recipe we will first make the pani.
Thoroughly wash and chop the coriander and mint leaves.
 In a mixer-jar combine, the mint leaves, coriander leaves, green chillies, tamarind pulp, jaggery,black salt, cumin powder, chat masala, red chilli powder, hing and  grind to a fine paste along with some water.
Check the salt and spices and adjust to suit your taste.For the potato-green sprouts fillingFor the Pani Puri filling, in a mixing bowl, mash the potatoes, add the green moong sprouts and chaat masala, cumin powder and red chilli powder, black salt to taste and chopped coriander leaves.
Stir well to combine.
Serve Hing Pani Puri Recipe, by slightly crack the puris on the top to make an opening, stuff the potato-sprouts filling, fill it with the spicy hing pani and serve.You can either use store bought puris, or make Puri for Pani Puri Recipe at home.Serve Hing Pani Puri Recipe-Asafoetida Pani Puri at a chaat party along with Bhel Puri Recipe, Banarasi Tamatar Chaat Recipe.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Hing_Pani_Puri_Video_Recipe_20_1600.jpg, 14
Ingredients: cashew nuts,salt,green chillies,ginger,cardamom (elaichi) podsseeds,bay leaf (tej patta),ghee,green peas (matar),curd,onion,baby potatoes,cloves (laung),garam masala powder

Aloo Matar Korma Recipe In White Gravy, 2 Green Chillies,1 cup Green peas (Matar) - boiled,1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Cashew nuts,1 inch Ginger,500 grams Baby Potatoes - boiled,1/4 cup Fresh cream,1 Onion - roughly chopped,1 tablespoon Ghee,1 Bay leaf (tej patta),2 tablespoons Curd (Dahi / Yogurt),4 Cloves (Laung), 30, North Indian Recipes, To begin making the Aloo Matar Korma Recipe In White Gravy, wash and pressure cook the baby potatoes to 2 whistles.
Peel and keep aside.Similarly, steam or boil the green peas and keep them aside.Make a smooth paste of the ingredients mentioned under 'grind into a smooth paste' which includes onion, cashew nuts, green chillies and ginger using a mixer grinder.
Keep it aside.Now, heat ghee in a heavy bottomed pan, add the bayleaf, cardamoms, cloves and let it release its aroma into the ghee.
This will take about 10 to 15 seconds.Add the ground onion ginger cashew mixture into the pan and saute for 3 minutes.Gently whisk the curd and garam masala into the cream to a smooth texture and add it to the pan.Add a cup of water, season with salt and let it simmer for 2 to 3 minutes.Add the boiled baby potatoes and green peas, simmer for another 2 minutes and switch off the flame.Serve this delicious Aloo Matar Korma Recipe In White Gravy along with Tawa Paratha and Palak Raita for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Aloo_Matar_Korma_Recipe_In_White_Gravy.jpg, 13
Ingredients: idli dosa batter,salt,dill leaves,green chilli,curry leaves,onion,cumin seeds (jeera),sunflower oil

Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe), Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1/2 cup Dill leaves - chopped,1 Green Chilli - chopped,1 sprig Curry leaves - chopped,2 cups Idli Dosa Batter, 40, Karnataka, We begin making the Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe) by mixing all the ingredients into the dosa batter.Heat a paniyaram pan, add ghee or oil in each depression and pour some batter into it.
Cook the Sweet Paniyarams till they turn light brown from one side, then flip each paniyaram using a skewer and cook them the other side.
Add ghee or oil as needed.Once cooked and they light brown from both sides, transfer them to a plate and serve hot.Serve the Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe) along with Tomato Onion Chutney | Thakkali Vengayam Chutney and glass of coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Sabsige_Soppu_Paddu_Recipe_Dill_leaves_Savory_Fritters_Recipe_.jpg, 8
Ingredients: tomato,salt,coconut milk,ginger coarse paste,chicken currycut bs,red chilli powder,cloves garlic coarse paste,curry leaves,fennel powder,onion,coconut oil,coriander powder,turmeric powder,green chillies,garam masala powder

Kerala Chicken Curry Recipe - Nadan Kozhi Curry, 2 Green Chillies,2 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),Salt - as per your taste,1 teaspoon Garam masala powder,6 cloves Garlic - crushed or a coarse paste,2 teaspoons Red Chilli powder,1 tablespoon Fennel Powder,2 tablespoons Coconut Oil,1-1/2 teaspoons Salt,1 cup Coconut milk - thick,500 grams Chicken - curry-cut with bones,1 inch Ginger - crushed or a coarse paste,1 teaspoon Turmeric powder (Haldi),2 Onions - thinly sliced,1 Tomato - chopped,1 sprig Curry leaves, 40, Kerala Recipes, To begin making Kerala Chicken Curry Recipe, we need to first marinate the chicken.
In a mixing bowl, combine the chicken pieces along with red chilli powder, turmeric powder, salt and rub the spices well on the chicken pieces.
Set aside for an hour.
In a kadai, add 2 tablespoons of coconut oil and heat on medium heat.
When the oil is hot, add thinly sliced onions and the curry leaves.
Add a pinch of salt while sautéing the onions, this helps in speeding up the process of the onions browning.
This will take about 5-7 minutes.Once the onions are brown, add crushed ginger and garlic.
Stir till the raw smell goes away.Add in chopped tomatoes, saute till tomatoes turn mushy.
Next add in the spices- red chilli powder, coriander powder, fennel powder, turmeric powder, garam masala, salt and mix the ingredients well.
Once the oil starts to separate from the sides, add in the marinated chicken pieces along with the marinade and toss gently until the Kerala chicken is well coated with the masalas.Cover with a lid and cook the Kerala Chicken Curry on low flame for about 10 to 12 minutes.Stir in between.
If it's dry, add two tablespoons of water and give a stir.
Pour thick coconut milk and adjust salt and allow to boil on medium flame.
Adjust the consistency of the Kerala Chicken Curry to your choice, and switch off the flame.
Garnish with chopped coriander leaves.
Cover the Kerala Chicken Curry and allow to rest for the flavours to get incorporated into the chicken.
Serve Kerala Chicken Curry Recipe along with Nei Choru or even Malabar Parotta for a delicious weekday lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Nandan_Kozhi__Kerala_Style_Chicken_Curry.jpg, 15
Ingredients: rice,cardamom (elaichi) podsseeds,poha (flattened rice),coconut,jaggery

Konkani Style Patholi/Kadabu Recipe-Sweet Dumpling Recipe, 1/2 cup Jaggery,2 Cardamom (Elaichi) Pods/Seeds,1 cup Rice,1 cup Fresh coconut,1 Fresh coconut,1 cup Poha (Flattened rice), 110, Konkan, We begin making the Konkani Style Patholi/Kadubu Recipe by soaking the rice in water for about 1 hour before you start using it.Once soaked, drain the water and grind it along with flattened rice and coconut to form a lightly smooth mixture.
You can add 2 tablespoon water while grinding.Take the mixture out and keep it in the refrigerator till you do the stuffing.Heat a saucepan, add in the freshly grated coconut and jaggery, and 2 tablespoon water.
Pound the cardamom and add it into the mixture.Allow the jaggery to melt and then let it become thick and sticky.Heat a steamer with water on a low flame and keep it aside.Meanwhile, take out the butter paper cut into a 10 centimeter square.
Take the rice mixture out and by using your hand take some mixture and pat them flat and little thick and round.Spoon the sweet stuffing and place it to one end, make sure you do not over fill it.
Fold over the butter and close the dumpling to form a semi-circle.Fold the butter paper from the sides carefully and you can as well tie it lightly with a thread or leave lightly folded and place it inside the steamer.
Repeat the process for the remaining as well.
Serve the Konkani Style Patholi/Kadubu Recipe after a nice meal of  Solkadhi Recipe  and Kadgi Chakko Recipe  with hot steam rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_PatholiKadabu_Recipe_Sweet_Dumpling_Recipe.jpg, 5
Ingredients: salt,kalonji (onion nigella seeds),cloves garlic,gram flour (besan),curry leaves,onion,sweet corn,green chillies,sunflower oil

Andhra Style Makka Garelu Recipe (Corn Vada Recipe), 2 Green Chillies,4 cloves Garlic,1/4 cup Gram flour (besan),1 cup Sweet corn,Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),1 Onion - chopped,Sunflower Oil,1 sprig Curry leaves, 40, Andhra, To begin making the Andhra Style Makka Garelu Recipe, blitz the corn in a mixer without water to a very chunky mixture.Transfer to a bowl, add the remaining ingredients including the besan and combine to make a thick garelu mixture.
Check the salt and adjust to taste accordingly.Heat oil for deep frying.
Once the oil is hot take small portions of the makka garelu mixture, flatten it to make a round disc and slide into the hot oil.Fry until the garelu is browned and crisp.
Ensure you fry over medium heat, so it gets cooked evenly from inside out.Serve the Makka Garelu along with hot tea or dip it with a Date and Tamarind Chutney Recipe to enjoy your evening snack.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Makka_Garelu_Recipe_Spicy_Corn_Pakora-4.jpg, 9
Ingredients: ghee,ghee butter greasing,gram chenna,sugar,bottle gourd (lauki),cardamom powder (elaichi),almonds (badam)

Lauki Burfi With Paneer Recipe - Bottle Gourd Fudge With Cottage Cheese, 3/4 cup Sugar,1 teaspoon Cardamom Powder (Elaichi),250 gram Chenna (Homemade Cottage Cheese),1 tablespoon Ghee - for cooking,1/2 tablespoon Slivered Almonds (Badam),1 teaspoon Ghee - or butter for greasing,1 kg Bottle gourd (lauki), 50, Indian, To begin making Lauki Burfi With Paneer Recipe, place a pan on medium heat.
Add ghee to it.
Once the ghee is warm, add grated lauki to it.
Saute the lauki for 2-3 minutes till it becomes soft and starts releasing water.At this stage add in the sugar.
Mix well.
Saute the lauki and sugar mixture on medium heat till all the water from the lauki and sugar mixture is evaporated.At this stage, add the homemade chenna(paneer).
Add it to the lauki mixture and mix everything properly.Saute all the ingredients on low flame till all the ingredients are well combined for about 3-4 minutes.
Add cardamom powder and mix well.Turn off the heat and keep the pan aside.Meanwhile, grease a tray with some ghee and keep aside.Transfer the lauki mixture to the greased tray.
Spread it evenly.
Garnish it with some slivered almonds.
Let it cool for 10-15 minutes.
With a sharp knife, cut the cooled mixture into squares.Serve the healthy recipe of Lauki Burfi With Paneer Recipe as a nutritious sweet.
You can pack it up for your kids snack box or serve it after your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Lauki_Burfi_Recipe_Bottle_Gourd_Milk_Fudge_Archanas_Kitchen_Indian_Sweets-1.jpg, 7
Ingredients: tomato,salt,ginger,red chilli powder,cloves garlic,water,curry leaves,onion,turmeric powder,coriander powder,chicken breasts,coconut oil,garam masala powder

One Pot Pressure Cooker Chicken Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,300 grams Chicken breasts - cut into chunks,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 teaspoon Coconut Oil,2 Tomatoes - finely chopped,2 cups Water,1 inch Ginger - finely chopped,1 sprig Curry leaves, 40, South Indian Recipes, To begin making One Pot Pressure Cooker Chicken Curry Recipe, place a pressure cooker on medium flame.Add one teaspoon coconut oil or regular cooking oil and allow it to heat.
Now add some curry leaves, chopped ginger, garlic and saute for a couple of minutes.
Add in the chopped onions and cook until soft and translucent.Once the onions have softened, add in the chopped tomatoes and turmeric powder, garam masala powder, red chilli powder and coriander powder.
Mix well.
Finally mix in the chunks of chicken, salt to taste and water.
Pressure cook the chicken curry for 3-4 whistles and turn off flame.
Wait for the pressure to release naturally and transfer the chicken curry to a serving bowl and serve hot.Serve One Pot Pressure Cooker Chicken Curry Recipe along with some steam rice or Tawa Paratha Recipe and Burani Raita Recipe (Garlic Based Yogurt) for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/One_Pot_Pressure_Cooker_Chicken_Curry_Recipe.jpg, 13
Ingredients: cashew nuts,basmati rice,salt,coconut,mustard seeds,ghee,curry leaves,white urad dal (split),dry red chillies,peanuts (moongphali),sesame seeds (til seeds)

Ellu Sadam Recipe - South Indian Style Til Pulao Recipe, 1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1 tablespoon Raw Peanuts (Moongphali),3 tablespoons Sesame seeds (Til seeds),2 tablespoons Fresh coconut - grated,2 sprig Curry leaves,Salt - to taste,3 tablespoons Ghee,1 teaspoon Mustard seeds,1 tablespoon Cashew nuts - halved,1-1/2 cups Basmati rice, 40, Hyderabadi, To begin making Ellu Sadam Recipe, wash and soak the basmati rice in enough water for 20 minutes.Dry roast the sesame seeds and dried red chilies on low heat in a pan, until the sesames splutter and turn brown.
Turn off the heat and let them cool.
Once the sesame seeds are cool, grind it into a coarse powder using a mixer and keep aside.Heat 2 tablespoons of ghee in a wide pan, add the mustard seeds and split urad dal, let it crackle.
Add the curry leaves and let it splutter.
Next, add the ground sesame red chilli mix, grated coconut and mix well.
Cook till the coconut gets a good golden texture.Now, drain the water from the rice and add it to the pan, saute for a minute until the rice is coated with the ghee and ellu masalas.Add 2 cups of water and let the Ellu Sadam cook till 3/4th with the lid closed.
This will take around 15 minutes.In the meantime, heat a tablespoon of ghee in a small tadka pan, add in the cashew and peanuts, roast till it turns golden brown.Switch off the heat of the tadka pan.Once, the Ellu Sadam is cooked to 3/4th, add this prepared cashew, peanut mixture to the Ellu Sadam Recipe pan.Cover the Ellu Sadam Recipe with a foil, and seal it with the lid tightly over it.
Let the sadam cook for 5-7 minutes.Once done, switch off the heat, fluff up the Ellu Sadam/ Til Pulao using a fork gently.
Serve the Ellu Sadam Recipe - Til Pulao along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a delicious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sesame_Seeds_Pulao_Recipe.jpg, 11
Ingredients: salt,cloves garlic,carrot,soy sauce,green bell pepper (capsicum),onion,vinegar,black pepper powder,hakka noodles,chicken breasts,red chilli sauce,green chillies,sunflower oil

Indo Chinese Chicken Hakka Noodles Recipe, 3 Green Chillies,1/2 Chicken breasts - thinly sliced,1 Carrot (Gajjar) - thinly sliced,4 cloves Garlic,Salt - to taste,1 Tablespoon Red Chilli sauce,Black pepper powder - to taste,500 grams Hakka Noodles,1 Tablespoon Vinegar,1 Green Bell Pepper (Capsicum) - thinly sliced,2 tablespoons Soy sauce,Sunflower Oil - as required,1 Onion - thinly sliced, 30, Indo Chinese, To begin making the Indo Chinese Chicken Hakka Noodles recipe, boil water in a saucepan on medium flame, when the water comes to a single boil, gradually add in the noodles along with a teaspoon of oil and some salt.
Cook until the noodles are firm.
Drain the water, and place the noodles in a colander to drain off the excess water.
Rub your hands with oil and run it through the noodles.
Heat up oil in the pan on medium heat and saute garlic for few minutes.
Add chicken and cook for another 5 to 10 minutes.Next add all the chopped veggies and cook for a couple of minutes then add soya sauce, vinegar, red chilli sauce, green chillies and mix everything well.Now toss in the noodles and sprinkle salt , black pepper powder and give it a good stir.
Use a fork to mix so that noodle do not break.
Serve hot.Serve Indo Chinese Chicken Hakka Noodles along with Asian Style Honey Chicken With Vegetables Recipe and Burnt Garlic Veg Fried Rice Recipe  for a weekend dinner finished off with a dessert of Chocolate And Salted Caramel Tart Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Indo_Chinese_Chicken_Hakka_Noodles.jpg, 13
Ingredients: salt,brinjal (baingan eggsplant),cranberries,parsley leaves,lemon,sesame seeds (til seeds),sunflower oil

Aubergine And Cranberry Beans Dip Recipe, 1 tablespoon Lemon juice,1/4 teaspoon Sesame seeds (Til seeds) - roasted,1 cup Parsley leaves,1 Brinjal (Baingan / Eggplant),Salt - to taste,1/4 cup Cranberries,Sunflower Oil - as required, 45, Continental, To begin making the Aubergine And Cranberry Beans DipRecipe, wash the aubergine and rub oil.Roasted it directly under the flame and allow it to cool.Soak cranberry beans for 6 hours.
The quantity doubles up.Boil them in a pressure cooker.
Take only 1/4th of the boiled beans.
If there is anything extra you may use it similar to butter beans or Rajma.Roast the dry sesame seeds.
Remove the skin of the aubergine and chop roughly.Take a mixer grinder, add aubergine, boiled beans, parsley, sesame seeds, salt and lemon juice.Blend well and adjust the salt and lemon if required.
Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/aubergine-and-cranberry-beans-dip-recipe.jpg, 7
Ingredients: baking powder,wheat flour,bananas,spinach,eggs,pistachios,milk,virgin olive oil,baking soda,vanilla,cinnamon powder (dalchini)

Sweet Spinach Whole Wheat Muffin Recipe, 1/3 cup Extra Virgin Olive Oil,1 cup Spinach - puree,1 teaspoon Baking powder,1/2 Whole Egg,1 tablespoon Cinnamon Powder (Dalchini),1 tablespoon Vanilla Extract,4 tablespoon Honey,6 tablespoon Milk,1 cup Whole Wheat Flour,1/2 teaspoon Baking soda,10 Pistachios - chopped,1 Ripe Bananas - mashed, 35, Continental, To begin making the Sweet Spinach Whole Wheat Muffin Recipe take all the dry ingredients in one bowl and measure out all the wet ingredients in another bowl.Preheat the oven to 180 degree Celsius to 10 minutes and keep it ready.Whisk in the wet ingredients till it combines well.
Add the wet ingredients slowly to the dry ingredients and fold in the flour to combine well.Grease a cupcake tray with oil or butter and with the help of an ice cream scoop, scoop out the batter and drop it in each mold.Pound the pistachios and add it on top of the cup cake and bake it in the oven to 150 degree Celsius for 10 minutes.
Once done insert a skewer to check if it is done and comes out clean.
Serve the Sweet Spinach Whole Wheat Muffin Recipe as an evening snack with a glass of Mulled Apple Juice Recipe or even for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Spinach_Whole_Wheat_Muffin_Recipe_.jpg, 11
Ingredients: salt,mustard seeds,green moong sprouts,curry leaves,coriander (dhania) leaves,dry red chillies,lemon,black pepper powder,sunflower oil

Green Legume Fry Recipe - Green Moong Sprout Fry, 1/2 teaspoon Mustard seeds,2 sprig Coriander (Dhania) Leaves - finely chopped,2 sprig Curry leaves,Salt - to taste,1 teaspoon Lemon juice,1-1/2 cup Green Moong Sprouts,2 Dry Red Chillies,1 teaspoon Sunflower Oil,1 teaspoon Black pepper powder, 20, South Indian Recipes, To begin making the Pachai Payaru Poriyal Recipe, we need to keep the green moong sprouts ready.
You can either use store bought green moong sprouts or make them at home.
Learn How to make Sprouts at Home Next in a pan heat oil on medium flame, add the mustard seeds and allow them to splutter, next add the dry red chillies and curry leaves.
Allow the curry leaves to crackle.
At this stage add the green moong sprouts, salt and steam cook it by covering the pan, and cook for about a minute and a half.
You can optionally sprinkle a little water and cook, if you like to make the Pachai Payaru Poriyal a little soft.Open the lid, turn off the flame, add the black pepper powder, lemon juice and coriander leaves.
Give the Pachai Payaru Poriyal a taste and adjust the salt and pepper according to taste and give it a good mix.
Once done, transfer the Pachai Payaru Poriyal to a serving bowl and serve warm or under room temperature as well.
Serve Pachai Payaru Poriyal along with Mysore Rasam Recipe, Steamed Rice  and Curd Rice Recipe With Mint Flavour for a simple healthy meal.
, https://www.archanaskitchen.com/images/Pacha_Payaru_paruppu_poriyal_sprouted_green_moong_poriyal_recipe-1.jpg, 9