anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,coriander powder,coriander (dhania) leaves,red chilli powder,cloves garlic,water,curd,onion,cumin seeds (jeera),knol khol (ganth gobikadam),garam masala powder,sunflower oil

Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy, 1 tablespoon Garam masala powder,3 tablespoons Curd (Dahi / Yogurt) - whisked/ beaten,3 Knol Khol (Ganth Gobi/kadam),1/2 cup Water,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,Salt - As per your taste,1 tablespoon Sunflower Oil,3 Tomatoes,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped, 40, Indian, To begin making the Knol Knol Gravy Recipe, peel the  knol knol also known as Knol Khol and chop them into bite size pieces.Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates.
(Blanching the tomatoes).
Cool completely and grind into smooth paste.
In a kadai, add oil on medium heat.
Once the oil is hot, add cumin seeds.
When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.Add finely chopped ginger and garlic and saute until raw smell goes away.Next, add the prepared tomato puree and cook for 5 minutes.
Continue to cook till until the oil comes to the surface.
Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder.
Stir well until all the masalas are well combined into the gravy.
Now toss in chopped knol khol and coat well with masala gravy.
Whisk curd and add it to the gravy.Add in half cup water, cover and cook for 20 to 25 minutes.
Stir in between and check for water.
If required, add some more water to adjust the consistency of the gravy.
Turn off the heat.
Garnish with chopped coriander leaves.
Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Nol_Khol_Gravy.jpg, 14
Ingredients: green chillies,salt,sev,potato (aloo),chaat masala powder,sweet chutney (date tamarind),coriander (dhania) leaves,onion,sweet corn,pepper,green chutney (coriander mint)

Corn Bhel Recipe, 1 Potato (Aloo) - boiled,2 sprig Coriander (Dhania) Leaves - chopped,1 tablespoon Chaat Masala Powder,1 cup Sweet corn - boiled,2 tablespoons Green Chutney (Coriander & Mint),1 Onion - chopped,2 tablespoons Sweet Chutney (Date & Tamarind),Salt and Pepper - to taste,Sev - to garnish,2 Green Chillies - chopped, 40, North Indian Recipes, To begin making the Corn Bhel recipe, take a mixing bowl and mix corn kernels, onion, potato, green chillies and coriander leaves well.Add both date tamarind, dhaniya pudina chutney and mix everything properly.Next add chaat masala and salt to taste.
Sprinkle some sev and some more fresh coriander.
Mix everything and serve immediately.Serve Corn Bhel along with Masala Chai for your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Corn_Bhel.jpg, 11
Ingredients: salt,wheat flour,spinach,mozzarella cheese,water,dry yeast,red chilli flakes,sugar,onion,eggs,flour (maida),cherry tomato,dried oregano

Egg And Spinach Breakfast Pizza Recipe, 1 teaspoon Sugar,1/2 cup Caramelized onions,1 cup All Purpose Flour (Maida),1/2 cup Lukewarm Water,1 cup Mozzarella cheese - grated,1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,1 cup Spinach,1/2 cup Cherry tomatoes - halved lengthwise,1 cup Whole Wheat Flour,1 tablespoon Active dry yeast,4 Whole Eggs,1 teaspoon Salt, 130, Continental, To begin making the Egg And Spinach Breakfast Pizza recipe, get prepped up with all the ingredients first.Start by adding yeast and sugar in a bowl and pour lukewarm water to let it sit for 5-10 minutes until the yeast starts bubbling.In another bowl, add all-purpose flour, wheat flour, salt and mix with your fingers, dig a well in its center and pour in the yeast mixture.
Mix well.
Knead in the same bowl for about 5-10 minutes.Clean thoroughly counter surface, dust with flour, transfer the dough to the counter and start kneading.
Knead until smooth, soft and shiny dough.Place the dough in the bowl used for kneading, and cover it with a damp cloth.
Set it aside for 1 to 1.5 hours, for the dough to prove.
After 1 to 1.5 hours dough would have risen and it would be double the initial size.Cut onions in slices and fry it in oil until it caramelizes.
Remove from pan and keep aside.Chop spinach into small pieces and sauté it too for about a minute or two.
Remove from pan and keep aside.Preheat oven at 180-degree centigrade.
Once the dough is proven, knock down the down (punch it with your fist), this is done to release all the air that would have collected.
Gently knead for another 2 minutes and pizza dough is ready to use.Make two equal portions of the dough.
Take a portion and flatten the pizza base to the shape and size you wish.
Using a fork prick holes on the base to allow it to bake uniform all over the dough.Apply olive oil on the baking tray.
Place the flattened pizza crust on the baking tray.Sprinkle cheese, add spinach, and sprinkle caramelized onions, place cherry tomatoes, sprinkle red chili flakes, oregano.
Finally, break eggs on the top.Bake in preheated oven for 30 to 35 minutes until fully cooked.Serve Egg and Spinach Breakfast Pizza Recipe along with a bowl of fruits and a Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Egg_and_Spinach_Breakfast_Pizza.jpg, 13
Ingredients: salt,rice,ghee,water,ragi flour (finger millet nagli)

Ragi Sankati Recipe - Andhra Style Ragi Mudda, 5 tablespoons Ragi Flour (Finger Millet/ Nagli),Ghee - as required,Salt - to taste,1-1/2 cups Cooked rice,Water - as needed, 35, Andhra, To begin making the Ragi Sankati recipe, add the cooked rice, ragi flour with water to a pressure cooker and cook on high flame till the cooker releases 2 whistles.Allow the cooker to leave pressure on itself.
Once done, take it out.With a traditional lentil masher or a hand blender, blend it coarsely.Check for seasoning and make balls of it by applying ghee to your hands and it is read to be served.Serve Ragi Sankati with Vendakkai Puli Kuzhambu and Elai Vadam for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Ragi_santi_or_ragi_rice_porridge.jpg, 5
Ingredients: salt,cumin powder (jeera),coriander powder,amchur (dry mango powder),red chilli powder,kabuli chana (white chickpeas),cumin seeds (jeera),ginger paste,turmeric powder,chana masala powder,sunflower oil

Sukhe Chole Recipe - Dry Masala Chickpeas, 1 tablespoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Ginger - paste,1/4 teaspoon Cumin powder (Jeera),2 teaspoon Chana Masala Powder,1/4 teaspoon Turmeric powder (Haldi),1 cup Kabuli Chana (White Chickpeas) - soaked overnight and boiled,2 teaspoon Red Chilli powder,Sunflower Oil - as required,2 teaspoon Amchur (Dry Mango Powder), 40, Punjabi, To begin making the Sukhe Chole Recipe, cook the Chole Chana in a pressure cooker with salt and water for 3 whistles until they are soft.
Drain and keep aside.Heat the oil in a wok/kadai, add the cumin seeds.
When the seeds crackle, add ginger paste and cook for seconds.Add the chole masala, red chilli powder, amchur powder, turmeric powder, coriander powder, cumin seed powder and salt and saute for about a minute.After a minute, add the chana and mix well.
Cook Sukhe Chole for another 2 minutes.
Once done, switch off the gas and add chopped coriander leaves.
Garnish Sukhe Chole with some ginger julienne.Serve Sukhe Chole Recipe during your fasting day along with Rajgira Puri.
You can also have it as a snack with your cup of Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Dry_Chole_recipe_1600.jpg, 11
Ingredients: wheat flour,sunflower oil canola olive oil,baking soda,curd,vanilla,caster sugar,cocoa powder

Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe, 3/4 cup Caster Sugar,1 teaspoon Vanilla Extract,3/4 cup Curd (Dahi / Yogurt),1/4 cup Cocoa Powder,2 cups Whole Wheat Flour,1/2 teaspoon Baking soda,1/2 cup Sunflower Oil - or canola or olive oil, 40, Continental, To begin making the Whole Wheat Chocolate Cupcake Recipe preheat the oven to 180 C and line the cupcake molds with liners and keep aside.Sift the flour, baking soda and cocoa powder and keep aside.Into a large mixing bowl, add the flour mixture, oil, yogurt/curd and vanilla extract.
Beat well until fluffy and all the ingredients are well combined.If you don't have cupcake liners, grease and flour the cupcake cavities with oil or butter and dust it with flour.
Spoon the Whole Wheat Chocolate Cupcake batter into the cupcake cavities.Place the tray in the preheated oven.
Bake the Whole Wheat Chocolate Cupcake Recipe about 15 minutes or or until the cake is cooked when tested with a skewer comes out clean.Remove the Whole Wheat Chocolate Cupcake Recipe from the oven and serve.Serve the Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe  as a snack for the family along with green tea, coffee or even plain hot milk., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/chocolate_cup_cake_feather_CAke_recipeshutterstock_185727686.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),ginger,spinach,ajwain (carom seeds),red chilli powder,cloves garlic,onion,green bell pepper (capsicum),eggs,turmeric powder,green chillies,pepper

Masala Palak Bhurji Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Cumin powder (Jeera),1 inch Ginger - chopped,1 Green Bell Pepper (Capsicum) - chopped,1 teaspoon Ajwain (Carom seeds),2 Onion - finely chopped,Salt and Pepper - to taste,1 cup Spinach,2 Green Chillies - chopped,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,4 Whole Eggs, 35, Indian, We begin making the Masala Palak Bhurji Recipe by heating a pan with oil, splutter the ajwain seeds, add in the onions and bell peppers saute till the onions become translucent.Then add in the tomatoes and add the spice powders along with salt and pepper.
Give it a stir.Add the chopped spinach and wet the spinach and cook till it wilts.
Then finally crack one egg at a time.Start mixing the egg with the masala that is been sautéed.
Mix well and combine all the ingredients together.
Check for seasoning once done, and serve.
Serve the Masala Palak Bhurji Recipe along with toasted bread and a Chickoo Banana Date Smoothie for your healthy breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Masala_Spinach_Omelette_Recipe_.jpg, 14
Ingredients: salt,rosemary,bean sprouts,black pepper powder,milk,cloves garlic,broccoli,singhade (water chestnut),dried oregano

Broccoli & Water Chestnut Soup Recipe, Salt - to taste,2 tablespoon Bean Sprouts - to garnish,1 cup Milk,1 teaspoon Rosemary,3 cloves Garlic - chopped,1 Broccoli - head,300 grams Singhade (water chestnut) - boiled and peeled,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 40, Continental, To begin making the Broccoli & Water Chestnut Soup Recipe, we will pressure cook the water chestnuts with water for at least 8 whistle and allow it to rest for few seconds until pressure releases naturally.Once done take the water chestnuts out and peel off the black skin and keep the seeds aside.
Chop them into half.Pressure cook the broccoli with little water separately for 1 whistle and set aside.Blitz the broccoli and water chest nut into a blender along with ½ cup milk to a smooth paste.Transfer the blended paste to a saucepan, add a little more milk to adjust the consistency, season well with salt and dried herbs and bring it to a boil.Before serving sprinkle some pepper powder and add beans sprouts and serve.Serve the Broccoli & Water Chestnut Soup Recipe along with garlic bread or Crispy Eggless Pinwheels Bread to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Broccoli__Water_Chestnut_Soup_Recipe_.jpg, 9
Ingredients: tomato,coriander (dhania) leaves,anardana powder (pomegranate seed powder),black peppercorns,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,sunflower oil,salt,black cardamom (badi elaichi),dry red chilli,sugar,kasuri methi (dried fenugreek leaves),garlic paste,tofu firm,amchur (dry mango powder),bay leaf (tej patta),fennel seeds (saunf),green bell pepper (capsicum),ginger paste

Kadhai Tofu Sabji Recipe, 1 Onion - diced,1 teaspoon Ginger - paste,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed,2 Tomatoes - blanched,250 grams Tofu - firm,2 teaspoon Coriander (Dhania) Seeds,5 to 6 Whole Black Peppercorns,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Sugar,1 teaspoons Anardana Powder (Pomegranate Seed Powder),1 teaspoon Garlic - paste,1 tablespoon Sunflower Oil,1 Black cardamom (Badi Elaichi),1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - as required,1 Green Bell Pepper (Capsicum) - diced,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),3 to 4 Dry Red Chilli,1 Bay leaf (tej patta), 25, North Indian Recipes, To begin making the Kadai Tofu Sabji, first make the dry masala.In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom.
Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.Now we will make the Kadai Tofu SabjiIn a kadai/wok, heat the oil.
Add the cumin seeds and let it splutter.Once done add  the onion and the  ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.Once the onions have turned translucent add  the turmeric powder, tomato puree and cook for 1 to 2 minutes.Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.Once done add the capsicum and stir fry for a few seconds.
Add the Tofu cubes, sprinkle salt and sugar.Mix nicely so that the masala coats the Tofu cubes.
Cook for another minute.Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Kadhai_Tofu_Sabji.jpg, 21
Ingredients: salt,coriander (dhania) leaves,paneer,potato (aloo),red chilli powder black pepper powder,black pepper powder,buckwheat flour (kuttu ka atta),green chillies,water knead the dough,sunflower oil

Vrat Ki Kachori Recipe (Savory Buckwheat Paneer Pastry), Water - to knead the dough,1 Potato (Aloo) - boiled & mashed,1 tablespoon Coriander (Dhania) Leaves - optional,1/2 teaspoon Red Chilli powder - with black pepper powder (adjust according to your taste),Black pepper powder - to taste,1 cup Paneer (Homemade Cottage Cheese),2 Green Chillies - chopped,100 grams Buckwheat Flour (Kuttu Ka Atta),Rock Salt - to taste,Sunflower Oil - to fry, 40, North Indian Recipes, To begin making the Vrat Ki Kachori Recipe (Savory Buckwheat-Paneer Pastry), start with making the kachori/pastry mix.
Mix flour, salt, green chilies, mashed potatoes in a mixing bowl.
Add red chilli powder or pepper powder as per preference and mix everything well.Add a little water to knead the dough and knead a soft dough.
Once it is done, keep the dough covered for 5 minutes.Meanwhile, we will prepare the paneer filling for Vrat Ki Kachori.
For the filling, mash the paneer, along with the rest of ingredients for filling.
You can optionally add raisins to oomph up the flavour.
Keep it aside.
To prepare the Vrat Ki Kachori, heat oil in a Shallow fry pan.
Take a small ball of the dough between your palms.
The dough will be soft.
Press in the center and make an indent.Put the paneer filling in the indent and softly bring the edges together till the center and close into a ball again.
Now, press between your palms and flatten the kachori lightly.Take some dry buckwheat flour and lightly cover the kachori on all sides.
Make all the kachoris like this.Next, heat some oil in a heavy bottomed pan.
Put these kachoris in the wok and shallow fry them in the pan on medium heat, till they are crisp on both sides.
Take them out on a kitchen towl to absorb the excess oil.
Serve hot.Serve this crispy Vrat Ki Kachori Recipe with Paneer filling for evening snacks with No Onion No Garlic Dhaniya Pudina Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aditi_Bahl/Vrat_ki_kachori_recipe.jpg, 10
Ingredients: salt,cumin powder (jeera),ghee,mustard seeds,black peppercorns,curry leaves,cumin seeds (jeera),black pepper powder,tamarind,turmeric powder

Jeera Milagu Rasam Recipe  - South Indian Pepper Cumin Rasam, 1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),1/4 teaspoon Turmeric powder (Haldi) - optional,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,30 grams Tamarind - soaked in hot water,1/2 teaspoon Black pepper powder,1 teaspoon Ghee,1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 30, South Indian Recipes, To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water.Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle.
Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt.Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.You can add more water, pepper and cumin if you find the water too tangy.Once done, turn off the heat and serve Jeera Milagu Rasam hot.
Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Jeera_Milagu_Rasam_Recipe___South_Indian_Pepper_Cumin_Rasam.jpg, 10
Ingredients: salt,kasundi mustard sauce,kalonji (onion nigella seeds),mustard oil,poppy seeds ground,red chilli powder,water,curd,turmeric powder,green chillies,hilsa fish

Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),5 Green Chillies - slit (adjust to taste),1/2 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup Water,1/2 tablespoon Poppy seeds - ground,1/2 tablespoon Kasundi mustard sauce,3 tablespoon Mustard oil,3 tablespoon Curd (Dahi / Yogurt),500 grams Hilsa Fish, 40, Bengali Recipes, To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes.
Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.Meanwhile in a kadai, heat the mustard oil on a low flame.
Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan.
Cover the pan and cook further for about 10 minutes.Check the salt and adjust to suit your taste, check if the fish is tender and cooked well.
Once it is cooked well, switch off and serve.Serve Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe along with Steamed Rice, Bengali Posto Porota Recipe, Bengali Style Cholar Dal Recipe and Bengali Bhog Khichuri Recipe for a wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/hilsa_fish_curry_bengali_style.JPG, 11
Ingredients: salt,sunflower oil,mustard seeds,asafoetida (hing),red chilli powder,curry leaves,sugar,vinegar,ginger paste,dates,turmeric powder,green chillies,garlic paste

Malabar Style Dates Pickle Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Sugar,Salt - to taste,1 teaspoon Mustard seeds,4 Green Chillies - finely chopped,1 tablespoon Ginger - paste,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),3 tablespoons Vinegar,2 tablespoons Sunflower Oil,250 grams Dates - pitted and roughly chopped,1 tablespoon Garlic - paste,1 sprig Curry leaves, 20, Malabar, To begin making the Malabar Style Dates Pickle Recipe, remove the seeds from the dates, roughly chop them and keep aside.Heat oil in a wide pan, add the mustard seeds, allow to splutter and then add asafoetida, curry leaves and let the curry leaves splutter.Add the ginger, garlic pastes and green chilli.
Saute till the raw smell goes away.
Add the turmeric, red chilli powder and mix well.Add the chopped dates, and cook until the dates become soft.
Season this with salt, sugar and saute for another minute or till the seasoning merges with the recipe.Add the vinegar and simmer until the pickles comes together and then switch off the heat.Serve the Malabar Style Dates Pickle Recipe along with Parathas for breakfast or with Vegetable Biryani and Papadam for a weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Malabar_Style_Dates_Pickle_Recipe.jpg, 13
Ingredients: salt,water knead,coconut,cardamom (elaichi) podsseeds,jackfruit ripe (kathal),rice flour,sunflower oil

Kerala Style Chakka Pal Kozhukattai Recipe-Rice Dumpling In Jackfruit flavored Coconut Milk, 1 cup Fresh coconut - grated,1 cup Jackfruit Ripe (Kathal) - chopped finely,1 Cardamom (Elaichi) Pods/Seeds,1/2 cup Rice flour,Lukewarm Water - to knead,1 tablespoon Sunflower Oil,1 teaspoon Salt, 50, Kerala Recipes, We begin making the Kerala Style Chakka Pal kozhukattai Recipe by boiling the jackfruit.
To make the Jackfruit puree for the Chakka Pal kozhukattaiIn a kadai, combine the chopped jackfruit with 1/2 cup water over a medium heat.
Leave it on, for about 20 minutes till the jackfruit become soft.Now once the jackfruit is done, allow it to cool down.
Transfer the jackfruit into a mixer-jar and grind it  into a smooth puree.
Keep it aside.To make the Coconut Milk for the Chakka Pal kozhukattaiNext make coconut milk by combining the grated coconut and 1/2 cup of water in a grinder until smooth.
Once done pour it over a strainer and take the first milk out.
Once you squeeze out all the water.
Add the coconut back into the grinder and add some more water and grind it once again.
Squeeze out all the water again into the same bowl and keep it aside.To make the rice dumplings for the Chakka Pal kozhukattaiIn a mixing bowl, add the rice flour, salt oil and 2 tablespoon of the jackfruit puree and water, knead it into a firm dough.
Rest it for 20 minutes.
After 20 minutes, grease your hands with some ghee and start making the rice dumplings by making small round shaped dumplings with the dough.
Make the dumplings using all the dough and keep aside.
To assemble the Chakka Pal kozhukattaiHeat a saucepan on medium flame, combin  the coconut milk, jackfruit puree, and cardamom stirring continuously using a whisk.Reduce the heat, and allow the coconut milk to simmer.Next, keep a small bowl of ghee by your side, grease your fingers with it and start making the rice dumplings by rolling small round shaped dumplings with the mixed rice flour dough and drop it into the boiling coconut milk.
Gradually drop the rice dumplings into this coconut-jackfruit milkOnce everything is complete you can keep stirring until the milk thickens and then turn off the flame.
Serve the Kerala Style Chakka Pal kozhukattai Recipe along with Kerala Style Pazham Pori Recipe (Banana Fry)  to kick start your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chakka_Pal_kozhukattai_Recipe_Rice_Dumpling_in_Jackfruit_flavored_Coconut_Milk_Recipe.jpg, 7