anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,tamarind sauce red chilli powder cumin powder,black salt salt,chaat masala powder,soda,white urad dal

Dahi Vada Recipe - Dahi Vada With Sweet & Spicy Chutney Recipe,  1/4 teaspoon black salt or rock salt,1/2 cup white urad dal - soaked for 4 hours, tamarind sauce - red chili powder - 1/4 tsp cumin powder, as per use, chaat masala powder - a pinch, 1/4 teaspoon cooking soda, salt - as per taste, 75, South Indian Recipes, To make dahi vada recipe, first wash and clean the urad dal.
Now pour the urad dal with salt in a mixer grinder and make a paste.
Add soda dale and mix well.
You can also add some water if you want.
Make your hands wet.
Take 2 tablespoons of Urad Dal mixture in your hand and make it like a round ball.
Make other vadas as well.
Now heat oil in a pan.
Pour these vadas in hot oil and fry them till they turn golden brown.
After frying, remove it on an absorbent paper so that it absorbs more oil.
Now pour them in water and keep them aside for 30 to 45 minutes.
At the time of survey, squeeze the water thoroughly from the vada and pour it into a serving bowl.
Pour the curd over it.
Now add red chili powder, cumin powder, black salt, chaat masala powder and milli chutney.
Serve.
Serve dahi vada recipe with your meal.
Serve jaipuri potato onion vegetable, celery poori and raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Dahi_Vada.jpg, 6
Ingredients: paneer large cubes,salt,ginger,mint leaves (pudina),methi leaves (fenugreek leaves),red chilli powder,cloves garlic,onion,lemon,kasuri methi (dried fenugreek leaves),coriander powder,turmeric powder,green chillies,sunflower oil

Grilled cheese fenugreek tikki recipe, 2 Green Chillies,2 cloves Garlic,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 inch Ginger,1/2 cup Methi Leaves (Fenugreek Leaves),1 Onion,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Lemon juice,500 grams Paneer (Homemade Cottage Cheese) - cut into large cubes,1/2 cup Mint Leaves (Pudina), 200, Indian, To prepare Grilled Paneer Methi Tikki Recipe, prep all the ingredients mentioned.
In a mixer, grind all the ingredients given under 'For ground paste'  to a smooth paste without adding any water and transfer it to a large bowl.Add lemon juice, salt, turmeric powder, chilli powder, coriander powder and 1 teaspoon of oil to the mixture and mix well.Add the paneer cubes to the above mixture, mix well, cover the bowl with a cling film or a lid and let it marinate for at least 3 hours.Heat a grill pan (you can use a regular pan also) with oil and fry this marinated paneer over low to medium flame till they are crisp and browned on all sides.Remove the paneer and sprinkle hand crushed Kasuri methi on top.
Sprinkle chaat masala if you like, just before serving.Serve Grilled Paneer Methi Tikki along with Green Chutney as a appetizer along with a party meal of Amritsari Gobi Matar, Gajar Pulao and Gur Paare., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Paneer_Methi_Tikki.jpg, 14
Ingredients: salt,green chilli,asafoetida (hing),kokum (malabar tamarind),coriander (dhania) leaves,water,sugar

Futi Kadi Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,10 Kokum (Malabar Tamarind),1/4 teaspoon Salt,2 cups Lukewarm Water,1/4 inch Asafoetida (hing),1/2 teaspoon Sugar,1 Green Chilli - slit and chopped, 40, Konkan, To begin with the Futi Kadi recipe, take the kokum petals in a plate and sprinkle 1/4 teaspoon salt on it.Now soak these kokum petals in warm water for 30 minutes in a mixing bowl.
After 30 minutes, add the other ingredients and stir well.Serve the Futi Kadi with Steamed Rice and Kachumber Salad or simply drink it at the end of a hearty Goan meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Futi_Kadi.jpg, 7
Ingredients: salt,curd,sugar,coriander (dhania) leaves,cumin seeds (jeera),green chillies

Mirchicha Chatka (Fire Roasted Chillies With Yogurt Recipe), Salt - to taste,8 Green Chillies,1/2 teaspoon Sugar,1 teaspoon Cumin seeds (Jeera) - roasted,2 sprig Coriander (Dhania) Leaves - chopped (optional),3 tablespoon Curd (Dahi / Yogurt) - whisked, 25, Maharashtrian Recipes, To begin making the Mirchicha Chatka (Fire Roasted Chillies With Yogurt Recipe), first roast the Green chillies directly on Flame.
You can use a fork or Skewer to hold the chillies.
If you don’t have access to a flame burner, you can roast the chillies on a hot iron griddle or grill them in the oven.Roast till a few black spots appear on each chilly and properly cooked and pungent odor arises.Cool and pound together with the roasted cumin seeds in a mortar and pestle.
If using a grinder, do not grind the chillies to a fine paste.
Grind them coarsely.In a small bowl add the coarsely ground chillies and curd.
Add sugar, coriander leaves and salt to taste and mix.Serve immediately or cool for 30 minutes and then serve.Serve Mirchicha Chatka (Fire Roasted Chillies With Yogurt Recipe) with Bhakri, Roti or even as an accompaniment to Sabudana (Sago) Khichdi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Mirchicha_Chatka_Fire_roasted_Chillies_with_Yougurt_.jpg, 6
Ingredients: tomato,salt,cumin powder (jeera),ginger,char magaz,fennel seeds (saunf),anardana powder (pomegranate seed powder),ghee,coal dum,red chilli powder,cloves garlic,chicken bless,ginger garlic paste,dry red chillies,poppy seeds,lemon,onion,cashews,garam masala powder

Dum Murgh Aatishi Recipe - Spicy Smoked Chicken Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder,1/2 teaspoon Poppy seeds,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Anardana Powder (Pomegranate Seed Powder),Salt - to taste,1/2 tablespoon Ginger Garlic Paste,4 Onions - chopped,1/2 cup Fresh cream,4 cloves Garlic - chopped,2 teaspoons Red Chilli powder,1 tablespoon Lemon juice,1 inch Ginger - chopped,1 cup Homemade tomato puree,1 inch Coal - for dum,500 grams Chicken - Boneless,8 Whole cashews,1 teaspoon Char Magaz,2 Dry Red Chillies,2 tablespoons Ghee,1/2 teaspoons Garam masala powder, 60, North Indian Recipes, To begin making the Dum Murgh Aatishi Recipe, firstly add 1/2 tablespoon ginger garlic paste, red chilli powder, lemon juice, salt to taste, anardana powder, cumin powder and mix everything well.Next, add chicken and mix so that the chicken is properly marinated with the masala.
Cover and keep it aside for 3 to 4 hours for marination.Meanwhile add khus khus, cashew nuts, char magaz and fennel seeds in a mixer grinder and make a paste out of it.
Keep it aside.Heat oil in a heavy bottomed pan.
Once it is hot, add the ginger garlic and onions and saute until the onions become caramelised.
Once it gets caramelised, grind to make a smooth paste and keep aside.The final step is to make the Dum Murgh Aatishi.In a pan; add the ghee and dry red chillies.
Stir in the brown onion paste, poppy seeds paste, tomato purée, garam masala powder, red chilli powder and keep stirring till oil leave from side.
This will take about 4 to 5 minutes.After 4 to 5 minutes, add in the boneless marinated chicken and let it cook for about 3 to 4 minutes.
 Once the chicken is cooked properly, add in the cream to the chicken mixture.
After 2 minutes, switch of the heat.Heat a coal directly on the gas flame.
Once it is red, add it in a small bowl.
Place this bowl in the middle of the heavy bottomed pan of the chicken.
Put a teaspoon of ghee over the coal and cover the pan.The coal will smoke and add the smoky flavor to the chicken.
Once the smoke has subsided, remove the coal from the bowl and transfer the Dum Murgh Aatishi to a serving bowl.Serve Dum Murgh Aatishi along with Garlic Naan, Jeera Rice, Burani Raita and Pudina Pyaz Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/smoked_chicken.jpg, 19
Ingredients: tomato,turmeric powder,salt,mustard oil,red chilli powder,dry red chilli,sugar,leaf,panchon masala

 Assamese Bilahir Tok Recipe,  2 teaspoons Leaf, 1/2 tsp sugar, 1/4 tsp turmeric powder, 1 tsp panchon masala, salt - as per taste, 1 tbsp mustard oil,6 tomatoes - finely chopped, 1 tsp red chilli powder, 1 dry red chili - halved, 25, Assamese, To make Asamis Bilahir Tok recipe, first heat mustard oil in a pan.
After heating the oil, add panch phoran masala, bay leaf, dry red chilli and cook it for 15 seconds.
Add tomatoes and cook for 2 minutes.
Now add turmeric powder, red chili powder, salt, sugar and cook it.
Reduce the flame and cook for 5 to 7 minutes.
Turn off the gas and serve.
Serve the Asamias Bilahir Tok Recipe with Besan Chila and Masala Tea for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Assamese_Bilahir_Tok_Recipe_.jpg, 9
Ingredients: salt,mixed herbs (dried),paprika powder,mozzarella cheese,cloves garlic,red chilli flakes,coriander (dhania) leaves,onion,baby potatoes

Baby Potato Salad with Onion & Cheese Recipe, 1 Onion - sliced,Salt - to taste,4 cloves Garlic - finely chopped,250 grams Baby Potatoes - halved,2 teaspoon Mixed Herbs (Dried),100 grams Mozzarella cheese - grated or crumbled,3 teaspoon Red Chilli flakes,4 sprig Coriander (Dhania) Leaves,2 teaspoon Paprika powder, 25, Continental, To begin making the Baby Potato Salad with Onion & Cheese Recipe, we will heat skillet on a medium heat, drizzle 2 tablespoon of oil.
Add halved baby potatoes, sprinkle salt, and keep roasting them until it has a got a golden crust and the potatoes are just cooked.
Cover the baby potatoes with a lid to make it cook faster.
Once the baby potatoes are cooked, add 2 teaspoon of paprika powder, a teaspoon of mixed herbs, a teaspoon of red chilli flakes give it a toss.
Once done switch off the heat, add the pan roasted baby potatoes into a serving bowl, add sliced onions, chopped garlic and crumbled mozzarella cheese.Sprinkle Baby Potato Salad finally with some mixed herbs, red chilli flakes and fresh coriander leaves to serve.
Serve the Baby Potato Salad with Onion & Cheese Recipe along with mains like Greek Style Grilled Pita Pizza and Greek Style Spinach Spanakopita to make Sunday Brunch special., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Greek_Potato_Hash_Salad_Recipe-1_1600.jpg, 9
Ingredients: turmeric powder,idli rice,mustard,curry leaves,lemon,asafetida,sesame oil,green chillies

Lemon Sevai Recipe - Lemon Sevai Recipe,  2 tablespoons lemon juice, 2 green chillies - finely chopped, asafetida - a pinch,2 cups idli rice, 1 teaspoon mustard, 1 sprig curry leaves, 1/2 teaspoon turmeric powder, 2 tablespoons sesame oil, 160, South Indian Recipes, To make Lemon Sevai, first wash the rice and soak it in water for 2 hours.
Drain water and pour in a mixer grinder.
Add some water and grind it.
Now apply light oil on idli molds and fill this mixture in it.
Steam for 10 minutes.
Now put these idlis in the macaroni machine and make macaroni.
Keep in mind that only add hot idli.
Keep it aside after making.
Now heat oil in a pan.
Add mustard seeds and let it cook for 10 seconds.
Add turmeric powder, asafoetida, green chillies and curry leaves.
Mix well.
Now add vermicelli, lemon juice, salt and mix.
Serve hot.
Serve Lemon Sevai with filter coffee and butter bread toast for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Lemon_Sevai_Recipe_How_to_Make_Homemade_Rice_Noodles-1.jpg, 8
Ingredients: tomato,salt,arhar dal (split toor dal),mustard seeds,asafoetida (hing),cloves garlic,curry leaves,white urad dal (split),dry red chillies,onion,green amaranth leaves,turmeric powder,sunflower oil

Thotakura Pappu Recipe (Toor Dal with Amaranth Leaves), 1 Onion - sliced,1 teaspoon White Urad Dal (Split),Sunflower Oil,4 cloves Garlic,Salt - to taste,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,1 cup Green Amaranth Leaves - chopped,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing), 35, Andhra, To begin making the Thotakura Pappu Recipe, we will add all the ingridients like dal, chopped amaranth leaves,onion, tomato, turmeric powder and salt in a pressure cooker.Add about 2 cups of water and pressure cook for atleast 4 whistle.
Once done allow the pressure to release naturally and open the lid.
Mash the dal and mix well with the cooked leaves.To temper, heat oil in a small kadai, add mustard seeds, urad dal and sprinkle hing allow it to splutter for few seconds.Add curry leaves and dry red chillies and allow them to crackle for few seconds and pour this hot tadka over the dal and mix well.
Check for salt and serve hot.Serve the Thotakura Pappu Recipe with steamed rice, Andhra Style Kakarakaya Vepudu Recipe to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/_Thotakura_Pappu_Recipe_Toor_Dal_with_Amarnath_Leaves.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),green chilli,coriander (dhania) leaves,chaat masala powder,red chilli powder,mozzarella cheese,sugar,onion,eggs,sunflower oil

Egg Lifafa Paratha Recipe, 1 Green Chilli - finely chopped,1/2 Tomato - chopped,Salt - to taste,1/2 tablespoon Sugar,1 Onion - chopped,1/2 Red Chilli powder,4 tablespoon Sunflower Oil,1/2 tablespoon Chaat Masala Powder,4 tablespoon Mozzarella cheese - grated,2 tablespoon Coriander (Dhania) Leaves - chopped,1/2 tablespoon Cumin powder (Jeera),2 Whole Eggs, 40, Indian, To begin making the Egg Lifafa Paratha recipe, In a bowl add flour, salt, sugar, 1 egg and a little oil.
Mix it well, add water and start kneading till it turns to a smooth dough.
Keep the dough aside for 20 minute.Take another mixing bowl, add 2 eggs and beat them properly.
Add chopped onion, green chilli, chopped tomato, chilli powder, cumin powder, chaat masala, chopped coriander leaves and salt to taste.Now apply some ghee or oil and knead the dough again to make clean dough.
Divide dough in equal 6-7 ball.Take one ball, dust some dry flour on it and start rolling it with rolling pin.
Apply some ghee/oil on top of rolled dough.
Fold from both reverse side.
Apply some ghee and fold both reverse side.
It'll be square in shape.Dust in some dry flour and roll out dough again and make a square shape.Put it on griddle on low flame.
Put egg mixture in between, add some mozzarella and fold the paratha from both sides and do the same for other side and sealed them completely.
Fry paratha from both sides with ghee or oil.
Serve hot.Serve Egg Lifafa Paratha along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Egg_Lifafa_Paratha.jpg, 12
Ingredients: tomato,salt,coriander (dhania),ginger,red chilli powder,cloves garlic,onion,coriander (dhania) leaves bucnh,coriander powder,chicken breasts,turmeric powder,garam masala powder,sunflower oil

Chicken Kofta Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 Onion - chopped,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,Coriander (Dhania) Leaves - small bucnh,2 inch Ginger - finely chopped,Coriander (Dhania) Leaves - small bunch,1/2 cup Fresh cream,Sunflower Oil,1 Chicken breasts - minced,1 tablespoon Honey,2 cups Homemade tomato puree, 55, Indian, To begin making the Chicken Kofta Curry Recipe, first prep all the ingredients and keep it ready.To mince the chicken, place it in your mixer grinder jar and mince until smooth.In mixing bowl, add the minced chicken, the garlic, onion, garam masala, turmeric powder, red chilli powder and salt.
Sir well to combine and make balls of the mixture and keep aside.The next step is to make the kofta curry gravy.Heat oil or ghee in a pan; add the onion, ginger and garlic.
Saute until the onion becomes soft and tender.Once the onions have softened, add the tomato puree, the turmeric powder, red chilli powder, garam masala powder, coriander powder and salt.
Stir well and add the chicken kofta balls and simmer the gravy until the chicken kofta is cooked well.It will take about 5 to 6 minutes.
Ensure you cover the pan and simmer the chicken kofta curry.
Once done, cut the kofta a little to check if it is cooked.
You can add water to adjust the consistency of the Chicken Kofta Curry.Check the salt and spices of the Chicken Kofta Curry and adjust according to your taste.Once done, stir in the honey and cream and simmer for 2 to 3 minutes and turn off the heat.
Transfer the Chicken Kofta Curry into a serving bowl, stir in the coriander leaves and serve hot.
Serve this delicious Chicken Kofta Curry along with a Garlic Naan, Palak Paneer and Dal Makhani for a delicious Indian Dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Chicken_Kofta_Curry_Makhani_recipe-2.jpg, 13
Ingredients: tomato,cloves garlic,curry leaves,st flower,sunflower oil,coriander (dhania),salt,cardamom (elaichi) podsseeds,mace (javitri),sambar powder,star anise,garam masala powder,coconut,mustard seeds,water,ginger,bay leaf (tej patta),fennel seeds (saunf),cinnamon stick (dalchini),mutton,poppy seeds

Attirachi Kuzhambu Recipe - Spicy Mutton Gravy, 3 tablespoon Sunflower Oil,2 cloves Garlic,2 Tomatoes - finely chopped,1 Mace (Javitri),3 cups Water,1 Stone flower,Salt - to taste,1/2 tablespoon Garam masala powder,9 Shallots,Coriander (Dhania) Leaves - a small bunch,1 teaspoon Poppy seeds,2 Shallots - chopped,2 sprig Curry leaves -,1 cup Fresh coconut - grated,3 tablespoon Sambar Powder,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mustard seeds,1 inch Ginger,400 grams Mutton,1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),1 Star anise, 40, South Indian Recipes, To begin making the Attirachi Kuzhambu recipe, firstly grind all the ingredients - ginger, garlic, shallots, cinnamon stick, cardamom, star anise, fennel seeds, khus khus, mace, stone flower in a mixer jar without adding water.
Heat about 2 tablespoons oil in a pressure cooker, add bayleaf, grounded masala and saute it until the raw smell goes.Once the raw smell goes, add mutton, saute it in the masala 2 minutes and then add tomatoes, sambar powder and garam masala.
When masalas getting blended, add water and salt.
Cover and cook till 1 whistle and turn the flame medium for about 20 minutes.
Switch off the cooker and wait until the pressure releases.
Grind the coconut with water nicely.
Open the cooker and add coconut paste.
Let it boil for about 2 minutes.
After 2 minutes switch off and add the coriander leaves.
The next step is to temper the curry.
Heat a kadai and add 1 teaspoon oil.
After 10 seconds, add mustard seeds and when it splutter, add the chopped shallots.
When it turns soft, add curry leaves then add it to the gravy.
Give it a stir and serve hot.Serve Attirachi Kuzhambu along with Phulka, Chicken Biryani and Burani Raita for your weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jos-lenin/Aatiraichi_kuzhambuspicy_mutton_gravy_1_edited.jpg, 21
Ingredients: salt,ginger,drumstick leaves (moringamurungai keerai),mustard seeds,potato (aloo),red chilli powder,onion,turmeric powder,sambar powder,sunflower oil

Drumstick Spinach Fry Recipe - Moringa Aloe Sabiji, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Sunflower Oil - for cooking,300 grams Drumstick Leaves (Moringa/Murungai Keerai) - washed and chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - finely chopped,3 Potato (Aloo) - boiled and cut into cubes,1 inch Ginger - finely chopped,1/4 teaspoon Sambar Powder, 55, South Indian Recipes, To begin making the Murunga Keerai Urula Poriyal Recipe; we will first cook the drumstick leaves and potato separately.
Heat a teaspoon of oil in a pan; add the chopped drumstick leaves, a little salt and saute the moringa leaves until it becomes soft and tender.As the drumstick leaves cook, you will notice that it releases water.
Once soft increase the heat to high and saute the drumstick leaves until all the water from the drumstick leaves is vaporised.
Turn off the heat, transfer the drumstick leaves to another dish and keep aside.Wipe the same pan clean with the paper towel.
Heat a tablespoon of oil; add in the mustard seeds, ginger, onions and sauté until the onions are lightly browned.Add the potatoes, sprinkle some salt and stir fry until the potatoes are lightly roasted.
Add the turmeric, red chilli powder, cinnamon powder, sambar powder and salt.Stir until all the ingredients are well combined.Sauté this Urula kizhangu / potatoes for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices.
At this stage stir in the sautéed moringa leaves.Cover the pan and simmer the Murunga Keerai Urula Poriyal for another couple of minutes.
Turn off the heat, transfer the poriyal to a serving dish.Serve the Murunga Keerai Urula Poriya along with Thakkali Vengaya Sambar, Steamed Rice and Carrot Salad for a wholesome weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Drumstick_Leaves_Aloo_Sabzi_Murunga_Keerai_Urula_Poriyal_Recipes-1.jpg, 10
Ingredients: tomato,salt,cumin powder (jeera),ginger,arhar dal (split toor dal),coriander (dhania),ghee,mustard seeds,asafoetida (hing),plantain stem,water,cloves garlic,red chilli powder,curd,curry leaves,lemon,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder

Vazhaithandu Lemon Rasam Recipe - Banana Stem Lemon Rasam, 1 tablespoon Lemon juice,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1/4 cup Arhar dal (Split Toor Dal) - cooked until soft,1 inch Ginger - chopped,1/2 teaspoon Mustard seeds,1/4 teaspoon SSP Asafoetida (Hing),Salt - a pinch,1/2 teaspoon Black pepper powder,4 cloves Garlic - sliced,1 cup Water,Coriander (Dhania) Leaves - small bunch finely chopped to garnish,1 sprig Curry leaves,1 tablespoon Ghee,1/2 teaspoon Cumin seeds (Jeera),2 tablespoons Curd (Dahi / Yogurt),1/2 cup Plantain Stem - peeled and chopped,1/2 teaspoon Red Chilli powder,1 Tomato - roughly chopped, 40, South Indian Recipes, To begin making the Vazhaithandu Lemon Rasam Recipe, whisk the yogurt salt and water in a bowl.
Peel the outer skin of plantain stem/Vazhaithandu and discard it.
 Place the cut banana stem in the yogurt.
This prevents it from getting discoloured.Preheat the pressure cooker over medium heat; once heated, add the mustard seeds, cumin seeds and allow it to crackle.
Add the ginger, garlic, asafoetida, curry leaves and stir for a few seconds.Finally add the banana stem along with the yogurt water, the tomatoes and all the powders - coriander, cumin, turmeric, red chilli and salt.Stir, cover the pressure cooker & cook for about 3 whistles and turn off the heat.Release the pressure immediately, either by lifting the weight with a fork or by placing the cooker under cold water.Once done, open the cooker and stir in the cooker dal and squeeze in the lemon juice.
Add a little water and salt and chilli if required according to your taste.
Bring the Vazhaithandu Lemon Rasam Recipe to a brisk boil and allow it to froth up - this will take about 4 to 5 minutes.
Once done, turn off the heat and stir in the chopped coriander leaves and stir.Serve the Vazhaithandu Lemon Rasam along with a bowl of steamed rice and a Andhra Style Beetroot Vepudu Recipe (Stir Fried Beetroot) for a lunch or a quick and wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Vazhaithandu_Lemon_Rasam_Recipe_-_Plantain_Stem_Lemon_Rasam-3_1600.jpg, 20