anandhuvasudev/southindiandish huggingface dataset:
Ingredients: pineapple,cumin powder (jeera),bananas,salt,green chilli,anardana powder (pomegranate seed powder),potato (aloo),chaat masala powder,red chilli powder,apple,coriander (dhania) leaves,ghee stir,lemon,sweet potato

Delhi Style Fruit Chaat Recipe -Homemade Kulle Chaat Of North India, 1 Potato (Aloo) - boiled,1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Anardana Powder (Pomegranate Seed Powder),Salt - to taste,1 Sweet Potato - peeled and diced,1/2 teaspoon Cumin powder (Jeera) - roasted,Ghee - for stir frying,1/2 cup Pineapple - diced,2 Ripe Bananas - peeled and diced,1/2 teaspoon Red Chilli powder,1 Lemon juice,1 Apple - peeled and diced,1 teaspoon Chaat Masala Powder, 30, North Indian Recipes, To begin making the Delhi Style Fruit Chaat or the Kulle Chaat Of North India, first boil the potatoes and keep them ready.
Cut and peel the fruits and keep them ready by the side.Heat a tablespoon of ghee in a heavy bottomed pan or a wok.
 Roast the diced and boiled potatoes on medium high heat until roasted and browned.
Once roasted, turn off the heat and keep aside.In a large mixing bowl, add the roasted potatoes, the cut fruits like apple, banana, pineapple and pomegranate.
Add the remaining ingredients like chaat masala, red chili powder, cumin powder, green chilies, lemon, coriander leaves & salt into the bowl and stir well to combine all of them.Check the salt and spices and adjust to suit your taste .Serve Delhi Style Fruit Chaat Recipe or Kulle Chaat along as an evening snack or as an appetizer for parties along with Pav Bhaji, Dahi Vada, Pani Puri and finally end it with a Paneer Kheer as a dessert., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Delhi_Style_Fruit_Chaat_Recipe_Homemade_Kulle_Chaat_Of_North_India-1-2.jpg, 14
Ingredients: tomato,arhar dal (split toor dal),mustard seeds,cloves garlic,curry leaves,mango,dry red chillies,onion,turmeric powder

Mamidikaya Pappu Recipe - Andhra Pappu - Raw Mango Dal, 4 cloves Garlic,3 Dry Red Chillies,1 Tomato - finely chopped,1 Mango (Raw) - peeled and chopped,10 Curry leaves,1 Onion - finely chopped,1 cup Arhar dal (Split Toor Dal),1 tablespoon Turmeric powder (Haldi),1 tablespoon Mustard seeds, 40, Andhra, To begin making Mamidikaya Pappu Recipe, firstly wash arhar dal/toor dal thoroughly in running water.Add arhar dal and grated raw mangoes in a pressure cooker, along with a teaspoon of turmeric powder and a bit of salt to taste.
Pressure cook on high heat for 3-4 whistles and turn off the heat.
Once the pressure cooker cools down on its own, mash the cooked toor dal thoroughly with a masher, or the backside of a ladle.For the tempering, heat oil in a heavy bottomed pan.
Once the oil is hot, add dry red chillies and crushed garlic pods, and saute it until it is golden brown and the raw aroma of the garlic goes away.
Immediately add curry leaves and stir till they sizzling stops.
Add the chopped onions and saute until golden brown, or caramelized.
Now add the tomatoes and cook until soft and mushy.
Once the tomatoes are cooked, add mashed dal contents from the pressure cooker and stir the Mamidikaya Pappu to combine.Cook the Mamidikaya Pappu Recipe on a low heat for about 2 minutes and switch off heat.
Your Mamidikaya Pappu is ready to be served.
Serve Mamidikaya Pappu Recipe (Raw Mango Dal) with Panasa Pottu Aava Koora Recipe- Andhra style Mustard Flavoured Raw Jackfruit Curry and steamed rice with Andhra Style Paruppu Podi Recipe (Dal Podi) to make it a complete Andhra style meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Mamidikaya_Pappu_Raw_Mango_Dal_1600.jpg, 9
Ingredients: salt,green chilli,parangikai pumpkin,mustard seeds,coconut,pearl onion (sambar onion),curry leaves,cumin seeds (jeera),turmeric powder

Pumpkin Thoran Recipe - South Indian Pumpkin Sabzi, 1 teaspoon Turmeric powder (Haldi),1 Green Chilli,2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chilli - slit,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,500 grams Kaddu (Parangikai/ Pumpkin) - diced,15 Pearl onions (Sambar Onions) - finely chopped,1 sprig Curry leaves, 25, Indian, To begin making the Pumpkin Thoran Recipe, prepare all the ingredients and keep them ready.Into a mixer grinder, make a paste of the coconut, curry leaves, cumin seeds and green chillies.
You don't need to add any water to grind to a paste.Heat oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds and let them splutter.Immediately, add curry leaves and stir for a couple of seconds.
Add finely chopped onions and saute the onions until they soften.
Once the onions soften, add the slit green chillies.Once the onions turn pink, add the cut pumpkin, turmeric powder, salt and stir.
 Sprinkle some water and cover the pan.
Cook the pumpkin until it is soft and tender.Stir in between, as required.
Once the pumpkin is cooked, add ground coconut mixture and toss for a few seconds on high heat and turn off the heat.
Check the taste of the Pumpkin Thoran and adjust the seasonings accordingly.
Once done, transfer the Pumpkin Thoran to a serving bowl and serve hot.Serve Pumpkin Thoran with Cherupayar Curry, Steamed Rice and Moru Kachiyathu for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Pumpkin_Thoran_Recipe_3_1600.jpg, 9
Ingredients: salt,ginger,coriander (dhania) leaves,water,curry leaves,sugar,peanuts (moongphali) almonds,mint leaves (pudina),green chillies,lemon juiced

Green Chutney Recipe - Coriander Mint Chutney Recipe, 1 teaspoons Sugar,1 inch Ginger - chopped,Salt - to taste,1 cup Mint Leaves (Pudina) -  chopped,1 Lemon juice - juiced,1 cup Coriander (Dhania) Leaves -  chopped,1/4 cup Curry leaves,1/4 cup Roasted Peanuts (Moongphali) - or almonds,2 Green Chillies - roughly chopped,1/4 cup Water, 30, North Indian Recipes, To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender.
Add very little water to blend the chutney well.
The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve.
You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Green_Chutney_Video_Recipe_Dhania_Pudina_Chutney_6_1600.jpg, 10
Ingredients: tomato,salt,arhar dal (split toor dal),ginger,chana dal (bengal gram dal),bay leaves (tej patta),ghee,asafoetida (hing),red chilli powder,cloves garlic,dry red chillies,onion,cumin seeds (jeera),green chillies verticy,cinnamon stick (dalchini),lemon,turmeric powder,green moong dal,black urad dal,masoor dal

Panchmel Dal Recipe | Rajasthani Dal | Panchkuti Dal, 1/4 cup Green Moong Dal (Whole),1 Tomato - finely chopped,1 Bay leaves (tej patta),1 Onion - finely chopped,1 tablespoon Ghee,2 Dry Red Chillies - broken,1/4 cup Arhar dal (Split Toor Dal),1 Lemon - juice extracted,1 inch Ginger - finely chopped,Salt - as required,1/4 cup Chana dal (Bengal Gram Dal),1/4 cup Black Urad Dal (Whole),4 cloves Garlic - finely chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Masoor Dal (Whole),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit vertically,2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing),1 inch Cinnamon Stick (Dalchini) - broken, 40, Rajasthani, To begin making the Rajasthani Panchmel Dal, we will first soak the all the dals in 3 cups of water for about 3 hours.
 Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle.
Add the onion, green chillies, ginger and garlic and saute until the onion softends.Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through.Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened.Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal.Cover the pressure cooker, and pressure cook the Rajasthani Panchmel Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through.Turn off the heat and allow the pressure to release naturally.
Once the pressure has released, check if the dals are cooked well to perfection.
Once pressed between fingers it should mash easily.Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Panchmel Dal to a serving bowl.The next is the tadka, heat ghee in a pan over medium heat.
Add the cumin seeds and red chillies and allow it to roast for a few seconds.
Turn off the heat and add this tadka to the Rajasthani Panchmel DalServe the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Rajasthani_Dal_Panchmel_Dal_recipe_4_1600.jpg, 20
Ingredients: salt,ginger,green chilli,cloves garlic,sugar,lemon,peanuts (moongphali),mint leaves (pudina)

Garlic Mint Chutney Recipe, 1 teaspoon Sugar,3/4 teaspoon Lemon juice,1 tablespoon Raw Peanuts (Moongphali),Salt - to taste,1 Green Chilli - chopped,3 cloves Garlic,1 inch Ginger - roughly chopped,2 cups Mint Leaves (Pudina) - chopped, 40, North Indian Recipes, To begin making the Lehsuni Pudina Chutney, firstly keep all the ingredients ready.Next, take a mixer grinder jar and add all the ingredients in it.
Add a little water and grind it to a smooth paste.
Do not add too much water as we want a thick paste and not watery chutney.Once ready, take it out in a bowl and serve.
Serve Lehsuni Pudina Chutney along with Punjabi Aloo Paratha and Tadka Raita for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Preethi_Kitchen_Appliances_Lahsun_Pudina_Chutney_Video_recipe-1.jpg, 8
Ingredients: salt,ginger,cinnamon powder (dalchini),mustard seeds,cardamom (elaichi) podsseeds,cloves garlic,black peppercorns,dry red chillies,onion,chicken,cumin seeds (jeera),white wine vinegar,cloves (laung),sunflower oil

Chicken Vindaloo Recipe, 4 Dry Red Chillies,Salt - to taste,4 Cloves (Laung),1 teaspoon Mustard seeds,1 inch Ginger,500 grams Chicken,2 Onions - finely chopped,1 teaspoon Cinnamon Powder (Dalchini),3 Cardamom (Elaichi) Pods/Seeds,7 cloves Garlic,1 tablespoon Cumin seeds (Jeera),1/4 cup White wine vinegar,1/2 tablespoon Whole Black Peppercorns,Sunflower Oil - as required, 40, Goan Recipes, To begin making the Chicken Vindaloo recipe, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften.
Grind to a paste in a mixer grinder.Make diagonal cuts on the surface of chicken legs and smear them with the prepared chilli paste.
Cover and marinate in the fridge for about an hour.Dry roast the spices - cloves, whole cardamoms, cinnamon powder, peppercorns and cumin seeds on low flame till fragrant.
Grind to a powder when cool.In a heavy bottom pan, heat oil on medium flame and add mustard seeds.When they begin to splutter, add onions and fry till they turn golden brown.At this stage, add the marinated chicken along with all the juices and liquid in the pot.Fry till the chicken is well coated in the masala.
Add the vindaloo masala and salt, fry further for 2 minutes.Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick.
Garnish with coriander and serve hot.Chicken Vindaloo is perfect to be served with steamed rice or pav and makes a perfect sunday brunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Chicken_Vindaloo.jpg, 14
Ingredients: salt,wheat flour,ginger,sweet potato skin,green chilli,mustard oil,methi leaves (fenugreek leaves),red chilli powder,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Sweet Potato & Methi Stuffed Paratha Recipe, 1 inch Ginger - chopped,Salt - to taste,2 Sweet Potato - skin peeled and boiled,1 teaspoon Cumin seeds (Jeera),1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 tablespoon Mustard oil,1 Green Chilli - chopped,1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi), 90, North Indian Recipes, To begin making the Sweet Potato & Methi Stuffed Paratha Recipe, pressure cook the sweet potato with water for about 4 whistle.
Release the pressure naturally.
Once they cool down, peel the potatoes and mash them.
Keep them aside.In the meantime clean the methi and keep it ready.
Wash and chop them roughly.Add wheat flour, salt, oil.
Knead it into soft dough by adding little water for the Chapati or the outer layer.
Keep it covered and leave it aside.Heat a sauce pan with mustard oil, add cumin seeds and allow it sizzle for few seconds.
Add in ginger and saute till they are translucent.Add chopped methi leaves and saute till the leaves are cooked.
Add mashed potato, green chillies and all the spice powders including turemric powder, red chilli powder, coriander powder.Give it a mix and check for salt.
Leave it aside to cool down for a while.Divide the stuffing into 4 equal portions.
Divide the dough also into 4 equal portions, take one small ball of dough, Roll the dough ball into a small thick flat round shape.
Place the stuffing in the center and close from all sides.Roll it very carefully to a round shaped bread, with 1 centimeter thickness.
It can be little thick also.Now to cook the Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and it is ready to be served.Serve the Sweet Potato & Methi Stuffed Paratha Recipe along with Tomato Onion Cucumber Raita , Carrot Cucumber Tomato Salad with Lemon and Coriander to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato__Methi_Stuffed_Paratha_Recipe_.jpg, 12
Ingredients: salt,cumin powder (jeera),ginger,garam masala powder,karela (bitter gourd pavakkai),mustard seeds,gram flour (besan),jowar flour (sorghum) white millet flour,soda,garlic,cumin seeds (jeera),dry red chillies,rice flour,turmeric powder,sesame seeds (til seeds),green chilli paste,sunflower oil

Karela Muthia Recipe - Bitter Gourd Steamed Dumplings, Salt - as required,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Sesame seeds (Til seeds),2 pinch Cooking soda,1 teaspoon Cumin seeds (Jeera),2 tablespoons Rice flour,2 tablespoons Jowar Flour (Sorghum) - white millet flour,1/2 teaspoon Garlic - chopped,1/2 teaspoon Green Chilli Paste,1/2 teaspoon Garam masala powder,2 Dry Red Chillies,1/2 teaspoon Ginger - grated,3 Karela (Bitter Gourd/ Pavakkai) - peeled and grated,Sunflower Oil - as required,4 tablespoons Gram flour (besan), 35, Gujarati Recipes﻿, To begin making the Karela Muthia Recipe, wash karelas and grate them along with the peel.Squeeze the grated karela with hand to remove excess water content and collect the greens in a mixing bowl.Add besan, jowar atta, rice atta, ginger, garlic, green chilli paste, cooking soda, turmeric powder, cumin powder, garam masala powder, salt and mix with a hand whisk.Now slowly add little water and knead to make a firm dough.
Grease your palm and divide the dough into four equal portions.Roll each portion between your palm to shape into a thick log.
Make four logs and keep aside.Heat water in a steamer (Idli or Dhokla steamer) and place the logs on the steamer plate and steam for 15 minutes or more till the flour cooks well.Remove and keep aside to cool.
Cut into 1 inch pieces and collect them in a bowl.For tempering, heat oil in a tadka pan and add cumin, mustard seeds, dry red chilies and asafoetida and allow them to splutter.Now add the muthia pieces and shallow fry them for 5 to 6 minutes.Serve Karela Muthia as a snack along with Green Chutney with a cup of Punjabi Style Espresso Coffee Recipe for your evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Karela_Muthia.jpg, 17
Ingredients: salt,baking powder,corn flour,bananas,rice flour,coconut,cardamom powder (elaichi),flour (maida),sesame seeds (til seeds),sunflower oil

Thai Style Fried Bananas Recipe, Sesame seeds (Til seeds) - for coating,4 Ripe Bananas,2 tablespoons All Purpose Flour (Maida),1/2 teaspoon Baking powder,2 tablespoons Rice flour,2 tablespoons Dessicated Coconut,2 tablespoons Corn flour,1 pinch Salt,1/4 cup Rice flour - for coating,1/2 teaspoon Cardamom Powder (Elaichi) - (optional),Sunflower Oil - to drizzle, 60, Thai, To begin making the Fried Bananas, get all the ingredients together and keep them handy.We will begin by making the batter for the fried bananas.
Into a large bowl, add in the maida, rice flour, corn flour, baking powder, salt, coconut and stir to combine well.
Next add in little water at a time to make a thick and almost smooth batter.
The batter should be such that it can coat the back of a spoon.Keep the rice flour and sesame seeds ready.If you are using mini bananas (almost a large finger size), then slice it lengthwise into half.
If you are using a large banana, then cut it into half, then slice it half lengthwise.
Keep it aside.Next grease a 8 x 8 inch foil or a butter paper with oil and dust it with flour.
This is so that when we air fry the batter dipped bananas, they don’t stick to the foil or the paper.Fit the foil or the butter paper pinching the ends so as to leave a little gap for air circulation.Dip banana slices into the wet batter, then roll the wet batter coated banana slices into the dry rice flour and then onto the sesame seeds.
I like adding sesame seeds to the top as it adds a crunchiness to the air fried bananas.Place the batter dipped bananas into the greased foil or butter paper.
Air fry the bananas at 200C for about 10 to 15 minutes, flipping half way through so it gets fried evenly all around.Once ready, serve the Thai Crispy Fried Bananas as an tea time snack or even as a dessert served along with vanilla ice cream., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/banana_fritter_recipe_Goreng_Pisang_shutterstock_82725232.jpg, 10
Ingredients: tomato,salt,cumin powder (jeera),mustard oil,cloves garlic,onion red,water,turmeric powder,green chillies,pohala fish

Pohala Jhola Recipe (Pohala Fish Curry), Salt - as required,8 cloves Garlic,1 teaspoon Cumin powder (Jeera),4 Green Chillies,2 Tomatoes,3 tablespoon Mustard oil,2 Onions - red ones,1 teaspoon Turmeric powder (Haldi),3 cups Water,300 grams Pohala fish, 50, Oriya Recipes, To begin making the Pohala Jhola recipe, clean fish and give marks on it with knife.
Add turmeric and salt and keep aside for 5 minutes.Make a paste of garlic, onion, green chili and grind the tomatoes coarsely.Heat oil in a cast iron pan and fry fish on both side until they are done.
It will take 3 to 5 minute.Take them out, add onion masala paste in the same pan and fry for a minute.Add tomato paste, salt and fry for another 2 minutes until it's done.
Add water and let it boil for 2 minutes more.Add cumin powder and mix well.
Immediately add fried fishes to it and cook for 2 minute at low flame.After 2 minutes, switch off the stove and it is ready to serve.Serve Pohala Jhola with hot steamed rice for a delicious weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sai_Priya/Pohala_Jhola.jpg, 10
Ingredients: salt,tahini,red bell pepper (capsicum),macaroni pasta,virgin olive oil,cloves garlic,lemon,vinegar,black pepper powder

Macaroni With Tahini Sauce Recipe, 1 tablespoon Lemon juice,250 grams Macaroni pasta,1 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - cubed,Salt - to taste,Black pepper powder - to taste,3 cloves Garlic,1 tablespoon Vinegar,3 tablespoon Tahini, 20, Fusion, To begin making the Macaroni with Tahini sauce recipe, add olive oil in a pan and roast the garlic in the same.Combine tahini, vinegar, salt and pepper in a small bowl and mix everything well.
Smash the garlic cloves and add to the sauce.
Keep it aside.Heat some olive oil in a skillet.
Cut the capsicum into small cubes and add it into the pan.
Season with salt and pepper and cook them till they become soft.While the veggies are roasting, bring a medium-sized pot of water to the boil and cook the pasta al dente.When done, transfer a portion of macaroni to a plate or bowl, add the roasted veggies, and top off with the roasted garlic tahini sauce.Serve Macaroni with Tahini sauce along with Pizza Margherita and a Cucumbertini Recipe for a weekend night dinner with friends., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Macaroni_With_Tahini_Sauce.jpg, 9
Ingredients: salt,ginger,sunflower oil,green chilli,coriander (dhania) leaves,asafoetida (hing),coconut,mustard seeds,red chilli powder,dry red chilli,curd,sugar,white urad dal (split),curry leaves,boondi,white urad dal

Thayir Vada Recipe (Spicy Fritter Soaked In Sweet Yogurt Recipe), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,2 cups Curd (Dahi / Yogurt),Sunflower Oil - for cooking,Salt - to taste,2 teaspoons Sugar,Boondi - as needed,1/4 cup Fresh coconut - grated,1/2 cup White Urad Dal (Whole),1/2 teaspoon Asafoetida (hing),2 Green Chilli - chopped,1 sprig Curry leaves - finely chopped,Coriander (Dhania) Leaves - a few sprigs finely chopped,1 inch Ginger - finely chopped,1 Dry Red Chilli - halved,1/2 teaspoon Red Chilli powder, 105, South Indian Recipes, We begin making Thayir Vadai Recipe (Spicy Fritter Soaked In Sweet Yogurt Recipe) by soaking the urad dal in water for about 2 hours.
Strain and grind the dal to a smooth batter along with the green chilli, ginger, hing and salt by adding little water to a consistency which is thick and smooth.Beat curd along with salt, sugar and coconut to a smooth consistency and refrigerate before you start frying your vadas.
Heat oil for pan frying in a kuzhi paniyaram pan and fry the vada by adding a drop of batter into the oil.
The vada must be fried till it is golden brown.Do the same till the rest of the batter is over.
Drain the vada over a paper napkin.
Soak the vada in the curd mixture for about 30 minutes in refrigerator.To temper the ingredients, heat a pan with oil, add mustard seeds, split urad dal and allow it to crackle.
Add curry leaves, hing, dry red chillies and allow them to crackle as well.
Pour the tempering on top of the thayir vadai.
While serving sprinkle some kara boondi and some coriander leaves.Serve your Thayir Vadai as a snack or even serve as an appetizer for your parties.Serve your Thayir Vadai Recipe (Spicy Fritter Soaked In Sweet Yogurt Recipe) chilled after refrigerating for some time along with Vegetable Rava Upma Recipe and South Indian Filter Coffee to make it a complete breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-23/South_Indian_Thayir_Vadai_Recipe_dahi_Vada_Navratri-1.jpg, 16