anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),kalonji (onion nigella seeds),red chilli powder,broccoli,turmeric powder,sweet potato,sunflower oil

Sweet Potato And Broccoli Sabzi Recipe, 1/2 teaspoon Cumin powder (Jeera),2 cups Broccoli - cut into florets,Salt - to taste,1/2 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Red Chilli powder,1 teaspoon Sunflower Oil,1 Sweet Potato - peeled and cut lengthwise,1 teaspoon Turmeric powder (Haldi), 40, North Indian Recipes, To begin making the Sweet Potato & Broccoli Sabzi Recipe, cut broccoli into small size florets.
Wash, pat dry and keep aside.
Peel and cut the sweet potatoes into thin strips similar to french fries.
Soak sweet potato in water in a bowl.
Heat oil in a skillet, on medium flame.
To this add the broccoli, sprinkle some cumin powder and salt.
Cover and cook the broccoli until done.
This should take about 4-6 minutes.
Once done, transfer the Broccoli to a bowl and set aside.
Heat oil in a stir-fry pan over medium heat.
Add the nigella seeds and allow it to sizzle.
Add the sliced sweet potatoes along with salt, red chilli powder and turmeric powder.
Stir to combine, cover the pan with the lid and cook potatoes until it is cooked through completely.This will take a good 10 minutes on medium flame.
Add steamed broccoli florets into this pan and stir to combine.
Cook the Sweet Potato & Broccoli Sabzi Recipe for another minute or so and turn off the heat.Transfer the Stir Fried Sweet Potatoes with Broccoli to a serving bowl and serve warm.Serve Sweet Potato & Broccoli Sabzi Recipe along with Gujarati Dal, Boondi Raita and Phulka for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Chandrima_Sarkar/Broccoli_Sweet_Potato_Sabzi_Recipe_11_1600.jpg, 8
Ingredients: salt,cloves garlic,red chilli flakes,classic alfredo pasta sauce,broccoli,pepper,button mushrooms,dried oregano

Alfredo Spaghetti with Roasted Mushroom & Broccoli Recipe, 4 cloves Garlic - minced,1 cup Broccoli - cut into small florets,1 cup Classic Alfredo Pasta Sauce,1 cup Button mushrooms - quartered,1 teaspoon Red Chilli flakes,Salt and Pepper - to taste,1 teaspoon Dried oregano, 60, Italian Recipes, We begin making the Alfredo Spaghetti with Roasted Mushroom & Broccoli Recipe by making the sauce first, so check our recipe to make the Classic Alfredo Pasta Sauce Recipe.In saucepan, heat water to boil the pasta.
Once it start to boil add the spaghetti and cook it till it is Al Dante.
Then drain the water and drizzle olive oil and toss it over in order to stop cooking.Heat a saucepan with oil, saute the garlic and then add the vegetables.
Saute till it is cooked.
Pour in the Pasta sauce.
Season it well.
Add milk in order to adjust the consistency of the sauce.Finally add the cooked pasta and toss it over for few seconds, check for seasoning again and serve.
Serve Alfredo Spaghetti with Roasted Mushroom & Broccoli Recipe along with Toasted Garlic Bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Alfredo_Spaghetti_with_Roasted_Mushroom__Broccoli_Recipe.jpg, 8
Ingredients: salt,cumin powder (jeera),boneless chicken,ginger,garam masala powder,coriander (dhania) leaves,black pepper powder,potato (aloo),cloves garlic,carrot,onion,ragi seeds sprouted,green chillies,instant oats (oatmeal)

Sprouted Ragi Chicken Cutlet Recipe, 1/2 teaspoon Cumin powder (Jeera),4 cloves Garlic - mashed,Salt - to taste,1/2 cup Carrots (Gajjar) - boiled and mashed,1 inch Ginger - grated,1 cup Instant Oats (Oatmeal),1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1/2 cup Potato (Aloo) - boiled and mashed,1/3 cup Ragi Seeds - soaked overnight and sprouted,1 Onion - finely chopped,1/3 cup Coriander (Dhania) Leaves - finely chopped,250 grams Boneless chicken,1 teaspoon Black pepper powder, 45, Indian, To begin making Sprouted Ragi Chicken Cutlet Recipe, partially cook the chicken for about 10 minutes in a kadai with enough water, cool it and grind with some salt and pepper.
I did not grind to a fine paste.Also cook potatoes and carrots in a vessel till they are cooked al dente.
Once done, drain all the water which you can later use as a vegetable stock for other gravy recipes or soups.Coarsely grind the sprouted ragi in a mixer grinder.Preheat a convection oven to 200 degrees.
Prepare a baking dish, grease it well such that the cutlets won't stick when baked.
Or you can also grease a parchment paper and line it on the baking sheet.Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.Combine everything well, add more oats if the mixture feels it has more moisture.Give shape to the cutlets and place them on a greased baking dish, drizzle some oil on the top and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes or till cooked and looks crisp from outside.Enjoy the hot and crispy sprouted ragi chicken cutlet.Serve Sprouted Ragi Chicken Cutlet Recipe along with Dhaniya Pudina Chutney Recipe and Date and Tamarind Chutney Recipe along with Indian salad like Kachumber Salad Recipe and Adrak Chai Recipe for a small tea party at home with your close friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Sprouted_ragi_chicken_cutlet_recipe_edited.jpg, 14
Ingredients: baking powder,decorative sugar (cake candy s) decorating,strawberry essense,chocolate ice,milk,flour (maida),sugar,vanilla,eggs,vanilla ice,chocolate chips,strawberry cake strawberry cake,sunflower oil

Homemade Ice-Cream Cake Recipe, 2 cups All Purpose Flour (Maida),2 1/2 cups Sugar,1/2 teaspoon Strawberry Essense,1 cup Chocolate chips,1 1/2 liter Vanilla Ice cream,4 Whole Eggs - at room temperature,3/4 cup Sunflower Oil,Strawberry Cake - A 9-inch strawberry cake,2 teaspoon Baking powder,1 cup Milk - warm,1 cup Decorative sugar (Cake/ Candy Sprinkles) - for decorating,1 1/2 liter Chocolate Ice cream - softened,2 teaspoon Vanilla Extract, 45, Indian, To start making this Homemade Ice-Cream Cake Recipe, prep the Spring form baking pan with butter and flour, line the base with parchment paper; Set aside.
For an ice-cream cake, it is best to use a cake pan with a removable base.
When the ice-cream cake is frozen, it can be removed easily.Sift the baking powder, flour and salt together, set aside.Preheat the oven at 375 degree F.Whisk the eggs and sugar until light yellow and fluffy.Add vanilla and oil; beat on medium speed for about 3 minutes.Pour flour, a little at a time, alternating with milk.
Whisk on low speed until combined.
Add strawberry flavour and combine.Pour the cake batter into the prepared baking pan, bake for 25 to 28 minutes, or until a skewer inserted in the centre of the cake comes out clean.Remove from the oven, and cool completely.
Cut the top off, and divide the cake into two equal layers.Work quickly while assembling the cake, else the ice-cream can melt right into the cake layer! Freeze the cake after every layer, if you live in warm temperatures.
 Also, I didn’t ice the entire cake with frosting.
I have applied frosting on top of the cake, mostly.
This cake has enough calories already.Cut the cake with a knife dipped in warm water, serve Homemade Ice-Cream Cake Recipe immediately., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Homemade_icecream_cake.jpg, 13
Ingredients: tomato,pav bhaji masala,salt,ginger,chaat masala powder,green peas (matar),cloves garlic,carrot,coriander (dhania) leaves,onion,lemon,green bell pepper (capsicum),pav buns,potato (aloo),butter,cabbage (patta gobi muttaikose)

One Pot Pav Bhaji Recipe Using Preethi Electric Pressure Cooker, 1 tablespoon Lemon juice,1 cup Tomato - puree,1 sprig Coriander (Dhania) Leaves - finely chopped for garnishing,3 cloves Garlic - grated,Salt - to taste,2 Carrots (Gajjar) - diced,1 Onion - finely chopped,12 Pav buns,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,2 teaspoons Pav bhaji masala,1 teaspoon Ginger - grated,1/2 cup Green peas (Matar) - steamed,3 Potatoes (Aloo) - peeled and diced,2 tablespoons Butter,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Chaat Masala Powder,1 Onions - finely chopped for serving, 55, North Indian Recipes, We will begin making the Pav bhaji using  Preethi Electric Pressure Cooker.First set pressure cooker to the gravy mode, so we can saute the masala for the pav bhaji.
Once the cooker is heated, add the oil, onion, garlic, ginger and saute until the raw smell from the onion goes away.Once it does, add all the remaining ingredients for the bhaji except, the steamed green peas, butter, and lemon juice.Stir well, add 1/2 cup of water, Lock the lid in place.
Set the timer for 30 minutes and allow it to cook until you hear the beep sound.Once done, allow the pressure to release naturally in the electric pressure cooker.Open the cooker, mash the pav bhaji using a potato masher until it looks well mashed.
Add the lemon juice and butter and stir.
Check the taste and adjust accordingly.
Once done, transfer the One Pot Electric Pressure Cooker Pav Bhaji to a serving bowl.Serve the One Pot Electric Pressure Cooker Pav Bhaji along with toasted Homemade Whole Wheat Pav, and Masala Chai  with some onions sprinkled on the top., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/One_Pot_Pav_Bhaji_Recipe_Using_Preethi_Electric_Pressure_Cooker-1.jpg, 16
Ingredients: salt,orange,canned black beans (canned),cumin powder (jeera),tomato (or cherry tomato),black pepper powder,parsley,virgin olive oil,cloves garlic,orange juice,red yellow green bell peppers (capsicum),sweet corn,red onion,dried oregano

Cuban Black Bean Salad Recipe, 1 Red Yellow and Green Bell Peppers (Capsicum) - finely chopped,Parsley leaves - small bunch,Salt - to taste,2 cloves Garlic - minced,2 Tomatoes - diced (or cherry tomatoes),1/2 teaspoon Dried oregano,1 Red onion - chopped,1/2 teaspoon Black pepper powder,1 cup Sweet corn - steamed,2 tablespoons Extra Virgin Olive Oil,3 tablespoons Fresh orange juice,1/2 teaspoon Orange Zest (Rind),1 Canned black beans - (canned) drained & rinsed,2 teaspoon Cumin powder (Jeera),1 teaspoon Dried oregano, 20, Continental, To begin making the Cuban Black Bean Salad Recipe, first get all the ingredients ready.
If you don't find black beans, you can also cook Rajma (red kidney beans) ahead of time and use it in this salad.In a small mixing bowl, whisk all the ingredients for the mojo sauce until smooth.In a large salad mixing bowl, add all the ingredients for the salad and the mojo sauce and stir well to combine.
Check the salt and seasonings and adjust to suit your taste.Serve the Cuban Black Bean Salad along with a bowl of soup and a crusted bread for a weeknight dinner or pack it into your lunch box for work as well.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Black_Bean_Salad.jpg, 14
Ingredients: salt,green chilli,rice,mustard seeds,coriander (dhania) leaves,potato (aloo),red chilli powder,water,curry leaves,onion,methi seeds (fenugreek seeds),horse gram dal (kollu kulith),turmeric powder,sunflower oil

Kollu Masala Dosa Recipe - High Protein Horse Gram Dosa, 1 Onion - sliced,1/2 cup Coriander (Dhania) Leaves - chopped for garnish,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 Green Chilli,Salt - to taste,1/2 cup Horse Gram Dal (Kollu/ Kulith),2 Potato (Aloo) - cooked and cubed,1 cup Rice,1 teaspoon Sunflower Oil,Water - to make the batter,1/2 teaspoon Red Chilli powder,1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,Sunflower Oil - for frying, 960, Konkan, To make Horse Gram Masala Dosa Recipe, first clean and wash the rice, horse gram and fenugreek seeds.
Soak them together for 5 hours in water.
Grind the rice, horse gram, fenugreek seeds along with just a little water until you get a thick batter.
Place the kollu dosa batter in a deep vessel, cover it and allow it ferment for 8-10 hours or overnight.
The next step is to make the masala for the Kollu Masala Dosa.In a pan, add 1 tablespoon of cooking oil.
Once the oil is hot, temper with mustard seed, curry leaves and fry the onions and green chilli.Once the onions are soft, add the turmeric powder and chili powder, boiled potato cubes.
Roughly the boiled potato cubes and mix all the ingredients well.
Add salt, give it all a good stir and turn off the flame.
Garnish with chopped coriander leaves and keep the aloo masala aside.The final step is to make the kollu dosa and stuff it with the potato masala.To prepare the kollu dosa, mix the fermented batter well with salt and water (if required) and bring it to a smooth and yet spreading consistency.
Heat the dosa tawa on a medium flame.
Add a teaspoon of oil and spread it on the dosa tawa.Pour a cup of batter on the tawa and spread the batter evenly into a circle.
Drizzle, oil around the kollu dosa and cook on medium heat until the dosa is browned and crisp.Once you see the dosa has slightly browned at the bottom, flip the dosa upside down and cook the other side of the dosa.
Once done, flip the Kollu dosa once again and add the potato masala stuffing in the centre of the dosa and fold the dosa in half.
Serve Kollu Dosa along with Coconut chutney and Vengaya Sambar for an ultimate South Indian Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Horsegram_Dosa.jpg, 14
Ingredients: peanuts roast,khus khus,buds garlic finely,salt per,mustard oil,cumin powder,dry red chillies,amaranth leaves,ginger kass

Bengali Style Shak Bhaja Recipe - Stir Fried Green Amaranth Leaves (Recipe in Hindi),  3 Buds Garlic - Finely chopped, 1/2 teaspoon Khus Khus, 1/2 cup Peanuts - Roast, 2 Dry Red Chillies, 1 inch Ginger - Kass, 1 teaspoon Cumin Powder, Salt - As per taste, mustard oil - as per use,300 grams Amaranth Leaves, 45, Bengali Recipes, To make Bengali Style Shak Bhaja, first wash Amaranth leaves thoroughly.
Cut the leaves and cook on a high flame for 2 minutes in a saucepan with water.
Now heat the oil in a pan.
Add peanuts and cook for a while.
Take out after roasting.
Add dry red chillies, khus khus, ginger and garlic to the remaining oil.
After 20 seconds, add peanuts and cooked amaranth leaves.
Add salt and mix well.
Cook for 1 minute and serve hot.
Serve Bengali style Shak Bhaja with phalguni dal, boondi raita and roti for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Lal_Shaak_Bhaja_Stir_Fried_Red_Amaranth_Recipe-1.jpg, 9
Ingredients: green chilli,mustard oil,asafoetida (hing),dry red chilli,greens (collard greens,eggs,sunflower oil

Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs, 1 teaspoon Asafoetida (hing),2 Dry Red Chilli,1 Green Chilli - optional,3 to 4 tablespoons Mustard oil,4 Greens - (collard greens,2 Whole Eggs - hard boiled,Sunflower Oil - as required, 60, Kashmiri, To begin making the Kashmiri Haak T Thool Recipe, wash the greens nicely and pat dry them.
Coarsely chop them and keep aside.Heat oil in a wok/kadhai and deep fry the boiled eggs till they are golden in color.Transfer the fried eggs in a bowl and keep aside.Take out the excess oil from the wok and leave around 3 to 4 tablespoons only and heat.Add broken red chili, green chili and asafoetida and saute for a second.Now add chopped greens and salt and cover the lid for few minutes.Once the greens turn soggy and watery, add in the fried eggs and let the greens cook till water starts drying up.Turn off the heat and serve hot.Serve Kashmiri Haak T Thool along with Steamed Rice and Kachumber salad for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Haak_t_Thool_Greens_cooked_with_Eggs__Kashmiri_Veg.jpg, 7
Ingredients: salt,amchur (dry mango powder),virgin olive oil toss,colocasia root (arbi),black pepper powder

Savoury Baked Arbi Chips Recipe, 6 Colocasia root (Arbi) - thinly sliced,Salt - to taste,Amchur (Dry Mango Powder) - to taste (optional),Black pepper powder - to taste,1 tablespoon Extra Virgin Olive Oil - to toss, 25, Indian, To begin making Savoury Baked Arbi Chips Recipe, pre heat oven at 400 F / 200 deg CMeanwhile wash, peel and thinly slice taro roots/arbi using a mandolin slicer.
In a small bowl, mix olive oil, amchur (if using), salt and pepper.
Rub this mixture into taro slices and toss well so that the spices and oil is coated on the arbi slices.Line a baking tray with a greased parchment paper.
Spread chips evenly on the parchment paper.
Take care that they do not overlap.
Bake for 10-12 minutes.
Take them out, toss and again place the baking tray in oven and bake at 160 deg centigrade for 4-5 minutes or ill crisp.
Closely monitor the oven after a few minutes since each oven has different temperatures.
Bake accordingly.
Keep monitoring the recipe closely and bake accordingly.Crispy crunchy arbi chips ready to munch.Serve Savoury Baked Arbi Chips Recipe along with a dip like Tomato and Sunflower Seed Dip Recipe on a cloudy evening to family and kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Savoury_Baked_Arbi_Chips_Recipe.jpg, 5
Ingredients: salt,ginger,green chilliesor,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),lemon,green moong dal,turmeric powder,sunflower oil

Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe, 1 cup Green Moong Dal (Whole) - soaked overnight,1/2 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves - torn,1 teaspoon Salt - or to taste,1 teaspoon Cumin seeds (Jeera),6 sprig Coriander (Dhania) Leaves - finely chopped,1 Green Chillies - finely chopped or slit,2 inch Ginger - finely chopped,1 teaspoon Sunflower Oil,1 Lemon - juice extracted, 430, Gujarati Recipes﻿, To begin making the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag, soak the moong dal overnight for about 6-7 hours.Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in.
Pressure cook for 3-4 whistles and turn off the heat.
Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy.
Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle.
Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds.
Add the cooked moong dal and stir gently to combine all the ingredients.Taste and adjust the salt to suit your taste.Cover Whole Green Moong Dal Sabzi / Vagharela Mag with a light fitting lid and simmer for 4 to 5 minutes until tender and all the ingredients are well combined.Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir.
Turn off the heat and serve warm.Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast.
Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Gujarati_Vagharela_Mag_Recipe_Video_4_1600.jpg, 10
Ingredients: ghee,gram dal (pottukadalai),jaggery,almond meal (badam powder),cardamom powder (elaichi)

Almond Pottukathalai No Recipe - No Almond Chana Dal, 1/4 cup Ghee,1/4 cup Almond Meal (Badam Powder),1 teaspoon Cardamom Powder (Elaichi) - crushed,1/4 cup Jaggery - powdered,1 cup Roasted Gram Dal (Pottukadalai), 40, Indian, To begin making the Badam Pottukadalai Ladoo Recipe, we will first dry roast the already roasted channa dal until it releases the roasted aroma and slightly changes its color.Allow the roasted channa dal to cool down and powder it using a mixer grinder.Next in a large bowl, combine all of the ladoo ingredients including roasted chana dal powder, jaggery, cardamom powder, almond meal along with ghee.Knead using your hands until it holds into a ball of mass.
Keep kneading until you can make lemon size balls of the Badam Pottukadalai Ladoo.
The heat in your hands will help all the ingredients to bind itself together.
So resist adding more ghee.
Add only if neededRoll them into lemon size balls and the Badam Pottukadalai Ladoo are ready.
Store the ladoos an air tight container in the refrigerator.Serve Badam Pottukadalai Ladoo as a tea time snack along with a hot cup of Filter Coffee.
You can also pack them in your snack box.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Pottukadalai_Badam_Ladoo_Roasted_Chana_Dal_Recipe-3.jpg, 5
Ingredients: mustard seeds,coconut,asafoetida (hing),kokum (malabar tamarind) water,cloves garlic,curry leaves,coriander (dhania) leaves,dry red chillies,cumin seeds (jeera)

Konkani Style Sol Kadhi Recipe - Kokum Flavored Coconut Curry, 4 cloves Garlic - crushed,1 sprig Coriander (Dhania) Leaves - chopped,8 Kokum (Malabar Tamarind) - soaked with 1 cup water,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/2 cup Fresh coconut,2 Dry Red Chillies,1 sprig Curry leaves,1 pinch Asafoetida (hing), 20, Konkan, To begin making the Konkani Style Sol Kadhi Recipe, firstly we will soak the kokum in 1 cup water for about 30 minutes.Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste.
Strain the paste through a fine sieve to extract fresh coconut milk from it.
Keep it aside.Heat a pan with a teaspoon of oil, crackle the jeera and mustard seeds.
Then add in the curry leaves and dry red chillies.
Sprinkle hing and add in the garlic as well.
Saute for about 20 seconds.Once done pour this over the milk, add the kokum liquid as well and then garnish with some coriander leaves.
Serve the Konkani Style Sol Kadhi Recipe along with Steamed Rice and Karate Batate Puddi Sagle Recipe (Konkani Style Bitter Gourd And Potato Recipe)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Sol_Kadhi_Recipe_Kokum_flavored_Coconut_Curry_Recipe_.jpg, 9
Ingredients: dry red chillies green chillies,salt,ghee,asafoetida (hing),coriander (dhania) leaves,jaggery,water,curry leaves,kokum (malabar tamarind) unsweetened juice,cumin seeds (jeera)

Kokum Saar Recipe - Traditional Maharashtrian Kokum Drink, 3 tablespoon Kokum (Malabar Tamarind) - unsweetened juice,3 tablespoon Jaggery - grated,2 teaspoon Cumin seeds (Jeera),5-6 Curry leaves,2-1/4 cup Water,2-3 Dry Red Chillies - broken or 1-2 green chillies,1 tablespoon Ghee,1/2 teaspoon Asafoetida (hing),Salt - as required (if using unsalted juice),2 teaspoon Coriander (Dhania) Leaves - chopped, 30, Maharashtrian Recipes, To begin making the Maharashtrian Kokum Saar Recipe, first add Kokum juice, water and jaggery in a saucepan.
add salt if using unsalted juice.Heat on a low flame till the jaggery dissolves (Do not bring the kokum saar to boil).
Keep it on low while we prepare the seasoning for the kokum saar.Heat ghee in a small tadka pan.
Add the cumin seeds, hing curry leaves, chillies and mix.
Allow the seasoning to crackle.Take off the heat and pour it over the Kokum Saar.Take the Kokum Saar off the heat, garnish with coriander leaves and serve immediately.
Serve the Maharashtrian Kokum Saar along with Matki Chi Rassa Bhaji , Steamed Rice and Kachumber Salad for your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Kokum_Saar_Traditional_Maharashtrian_drink_made_using_Kokum_juice.jpg, 10