anandhuvasudev/southindiandish huggingface dataset:
Ingredients: potato,kashmiri red chilli powder,onion,green chillies,salt,water mix ingredients,green chilli,mustard,soda,asafoetida,red chilli powder,water,curd cracked,coriander (dhania) leaves finely,oil,turmeric powder,ginger,ghee,celery,curry leaves,gram flour

Kadhi Pakora Recipe,  1 onion - finely chopped, 1 teaspoon ghee, 1/2 teaspoon Kashmiri red chilli powder, 1/2 teaspoon cooking soda, salt - as per taste, salt - to taste, 1 red chili powder, 4 curry leaves, 1/2 teaspoon turmeric powder, oil - as per use, 2 green chillies - finely chopped, 1/2 teaspoon mustard, 1 potato - finely chopped, 1 green chilli - finely chopped,1 cup gram flour, 1/2 teaspoon celery, green coriander - Finely chopped, 2 Cup water -, 1/4 teaspoon asafoetida, 1/2 inch ginger - grated, water - mix ingredients For (as per use), 3 teaspoon gram flour, 500 gm curd - cracked, 15, Punjabi, To make Kadhi Pakora, firstly put the oil on a low flame in a pan for the Pakora floor.
While the oil is heating, add the pakoras ingredients to make pakoras in a pot.
Now add a little water and make a thick batter.
Once the oil is hot, pour small balls into the oil with the help of a spoon or your fingers.
Fry the pakodras till they are cooked well.
Make sure that the pakodas are cooked on a low flame till they turn brown.
Now put the paper napkin in a plate and take out the pakodia in it.
Keep it aside.
To make Kadhi, beat the curd and gram flour together.
Now add 2 cups of water to it so that there are no lumps in the solution.
Now add all the spices, salt, grated ginger and mix.
Put this solution in a tapli and start cooking on low heat.
Stir the solution until it comes to a boil.
When the batter starts boiling, reduce the heat and cook for about 20 minutes.
Bitch kept moving between bitches.
Now cook the pakoris for 5 more minutes and turn off the gas.
Now prepare for tempering.
Heat ghee in a tempering pot, add mustard seeds, curry leaves and dry red chillies and let it cook for 30 seconds.
Now add asafoetida, red chili powder and mix and tie the gas.
Pour this into the tadka kadhi from the upper and mix.
Garnish with green coriander and serve hot.
Serve kadhi pakoda with rice and kachumbar salad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Kadhi_Pakoras_Creamy_Yogurt_Curry_with_Fried_Dumplings.jpg, 21
Ingredients: tortillas,salt,red bell pepper (capsicum),sunflower oil,hung curd (greek yogurt),mint leaves (pudina),red chilli flakes,thyme leaves,black pepper powder,potato (aloo),dried oregano

Spicy Potato Wraps Recipe, 1/2 cup Red Bell pepper (Capsicum) - finely chopped,1/2 teaspoon Red Chilli flakes,2 teaspoons Sunflower Oil,Salt - to taste,2 teaspoon Dried Thyme Leaves,1/2 cup Hung Curd (Greek Yogurt),4 Potatoes (Aloo) - boiled and cubed,2 teaspoon Dried oregano,2 sprig Mint Leaves (Pudina) - for garnish,4 Tortillas,1 teaspoon Black pepper powder, 35, Fusion, To begin making the Spicy Potato Wraps recipe, par boil the potatoes in a pressure cooker for one whistle.Once the potatoes are cooked, peal the skin, cut it into cubes and keep aside.Now take a small bowl and mix all the ingredients listed in the red bell pepper yoghurt dressing table and keep aside.Heat oil in a heavy bottomed pan, add the dry herbs and potato cubes and give it a good toss.Season with salt and let it cook on low heat until the potatoes turn golden brown.
This will take around 10 minutes.Now, warm the flour tortillas in a skillet by brushing some oil on it and keep aside.To arrange the Spicy Potato Wraps, take the warm tortilla, apply a layer of red bell pepper yoghurt dressing and place a small portion of the spicy potatoes filling prepared in the middle.Garnish with a few mint leaves and fold it on both sides.
Serve the Spicy Potato Wraps Recipe with Low Fat Vegetable Dip Recipe with Herbs or Raw Mango and Spring Onion Dip or a light lunch or as an evening snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Spicy_Potato_Wraps_Recipe.jpg, 11
Ingredients: salt,spring onion greens,dill leaves,eggs,sour,butter oil,potato (aloo),black pepper powder,beetroot,wheat flour maida

Beetroot Rosti Recipe, Salt - to taste,Dill leaves - chopped,4 tablespoons Butter - or oil as needed,3 tablespoon Whole Wheat Flour - or maida,4 tablespoons Sour cream - as required,1 Beetroot - peeled and grated coarsely,1 Potato (Aloo) - parboiled,1 Whole Egg - whisked,3 tablespoons Dill leaves - chopped (or any other herb of choice),Spring Onion Greens - chopped,1 teaspoon Black pepper powder, 25, European, To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes.
The cooking time may change depending on the quality of potato.
If should be firm but partially cooked.
Once done, mix the grated beetroot and potatoes in a mixing bowl.
Add egg, salt, pepper, dill, and flour.
Mix well.
Adjust the amount of flour if you think the mixture is too wet.Heat butter or oil in a non-stick pan.
Place the beetroot mixture in the pan and pat evenly to make a large pancake.Cook till the bottom is crisp and starts browning.Invert a large plate over the pan.
Carefully flip rösti onto the plate.
Drizzle some more butter to the pan.Slide rösti back in the pan cooked side up and cook till the bottom crisps up.You can alternatively make small patty/fritter shaped mini rostis.
Divide the mixture into small patties and cook on both sides till crisp and done.Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Beetroot_Rosti.jpg, 10
Ingredients: salt,red bell pepper (capsicum),parmesan cheese,spinach,garlic pods,virgin olive oil,mozzarella cheese,onion,button mushrooms,wheat bread crumbs preferably italian,dried oregano

Stuffed Mushrooms With Spinach & Parmesan Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1/2 teaspoon Dried oregano,1 tablespoon Parmesan cheese - grated,3 Garlic - pods,1 Onion - finely chopped,200 grams Spinach - roughly chopped,2 tablespoons Mozzarella cheese - shredded,20 Button mushrooms,1 tablespoon Whole Wheat Bread crumbs - preferably Italian,1/2 teaspoon Red Bell pepper (Capsicum) - crushed, 55, Continental, To begin making the Stuffed Mushrooms With Spinach And Parmesan Recipe, wash and clean the mushrooms.
Separate the stems from the mushrooms and take care not to break the cap of the mushrooms.
We will be using the cap to stuff the mushrooms with the filling.Chop the mushrooms stems that you had removed and keep them aside.
Heat olive oil in a heavy bottomed pan; add the chopped onions, garlic, salt and saute until transparent.
Add the chopped mushroom stems and the chopped spinach and stir well.
Stir fry until the spinach is cooked and the moisture is evaporated.
Once cooked through, turn off the heat and add the crushed red pepper, grated parmesan, dry oregano, Italian bread crumbs and stir well.
Check the salt and spice levels and adjust to suit your taste.Once cooked through, turn off the heat and add the crushed red pepper, grated parmesan, dry oregano, Italian bread crumbs and stir well.
Check the salt and spice levels and adjust to suit your taste.Preheat oven to 350 F/ 180 C.
Stuff the mushrooms with the prepared filling and top with some mozzarella cheese.
Place the filled mushrooms on a greased baking tart and place it in the preheated oven.
Bake for 20 minutes and serve warm.Bake the Stuffed Mushrooms With Spinach & Parmesan for 20 minutes, until you notice the cheese begins to melt and the mushrooms look wrinkled and cooked.Serve the Stuffed Mushrooms With Spinach & Parmesan as a tea time snack or as an appetizer for parties alongside  Vegetarian Smoked Mexican Bean Rice for a filling meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Stuffed_Mushrooms_Spinach_Parmesan_Mozerella_Recipe_1600.jpg, 11
Ingredients: tomato,salt,cumin powder (jeera),ginger,hung curd (greek yogurt),paneer,red chilli powder,gram flour (besan),broccoli,cardamom powder (elaichi),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Broccoli Cream Kofta Recipe, 100 grams Paneer (Homemade Cottage Cheese) - crumbled,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Garam masala powder,1/2 cup Hung Curd (Greek Yogurt),1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Honey,2 tablespoons Gram flour (besan),1 Broccoli - grated,1/4 teaspoon Cardamom Powder (Elaichi),1 teaspoon Turmeric powder (Haldi),2 cups Homemade tomato puree, 60, Lucknowi, To begin making the Broccoli Malai Kofta Recipe, combine all the ingredients for the kofta in a large bowl.
Adjust the salt to suit your taste.
Make bite-size broccoli malai kofta balls and keep aside.There are two ways we can cook these koftas without deep frying them.One is the Oven Method.
If you plan to bake the kofta's; then place the kofta balls on a greased baking sheet.
Brush the kofta balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour.
Remove the kofta's from the oven once baked and keep them aside.The Second is the Kuzhi Paniyaram Pan Method.
If you plan to use the Kuzhi Paniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.
The next step is to make the Kofta Curry Base.Heat oil in a heavy bottomed pan; add the grated ginger, and honey and saute for about a minute until the honey begins to bubble.
Add the tomato puree, turmeric powder, garam masala powder, chilli powder, coriander powder and simmer the kofta gravy for about 5 minutes until the raw smell from the tomatoes goes away.Add in the hung yogurt, 1 cup of water, salt to taste, the pan fried kofta's and simmer for another 5 minutes and serve.Serve the Broccoli Malai Kofta with a soft Phulka's and a Paneer Pulav for a weeknight dinner or for your parties when you call friends over.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Broccoli_Malai_Kofta_Recipe-1.jpg, 15
Ingredients: salt,wheat flour,ajwain (carom seeds),red chilli powder,cumin seeds (jeera),sweet potato

Sweet Potato Flatbread Recipe - Sweet Potato Chapati, 1 tablespoon Red Chilli powder,1 tablespoon Ajwain (Carom seeds),1 cup Sweet Potato - boiled and mashed,Salt - to taste,1 tablespoon Cumin seeds (Jeera),1 cup Whole Wheat Flour, 40, Indian, To begin making the Sweet Potato Flatbread recipe, boil sweet potatoes in a pressure cooker till firm and smash them using your hands or ladle.
Use 1 cup of mashed sweet potato for each cup of wheat flour.Take a big bowl, add wheat flour, sweet potato, salt, red chilli powder, ajwain, jeera seeds and mix everything together.Now add water little by little and make a soft dough.
Cover it with a cotton cloth and let it rest for 10 mins.Now using chapati roller, make a round shape roti or chapati.
Heat pan and flip the roti on both sides.
Drizzle little oil to get mild golden colour.
When it is cooked, switch off the stove and serve hot.Serve Sweet Potato Flatbread along with Boondi Raita and Aam Ka Achaar for your breakfast or for a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Janani_/Sweet_Potato_Flatbread.jpg, 6
Ingredients: salt,rice,coconut,baking soda,sugar,methi seeds (fenugreek seeds)

Kerala Style Appam Recipe Without Yeast, 1 cup Fresh coconut - grated,4 tablespoons Sugar,2 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Cooked rice,500 grams Rice - raw,1/4 teaspoon Baking soda,1 teaspoon Salt, 620, Kerala Recipes, To begin making the Kerala Style Appam, we need to first soak the rice along with the fenugreek seeds in water for at least 3 to 4 hours.Once soaked, grind the rice along with the grated coconut and the cooked rice.
Add very little water to make a thick and smooth batter.
Once ground into a batter.
Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place.
The fenugreek in the batter, will help in light fermentation of the batter.After 6 hours, the appam batter is now ready to be used.
When you are ready to make the appams, stir in the baking soda and allow it to rest in the batter for about 5 minutes.Preheat the Appachetty or the Appam pan on medium high heat.
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter.The batter will be thick in the center and thin on the sides.
Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked.Serve the Kerala Style Appam along with Kadala Curry or Kerala Style Vegetable Stew for breakfast or a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/No_Yeast_Kerala_Style_Appam_Recipe_Breakfast_Vegetarian_Archanas_Kitchen-1.jpg, 6
Ingredients: turmeric powder,salt,red chilli powder,curry leaves,oil,coriander powder,suran

 Senai Kizhangu Varuval Recipe,  oil - as per use, 1 teaspoon red chilli powder,300 g suran - thinly sliced, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 sprig curry leaves, salt - as per taste, 45, South Indian Recipes, To make Senai Kijhangu Varuval recipe, firstly add suran, turmeric powder, red chili powder, coriander powder and salt in a bowl.
Mix everything well.
Heat the oil in a pan and add suran, cook till it becomes brown and crisp.
Remove and keep it separately.
Add curry leaves in this oil and after 15 seconds add the fried suran, mix well and serve.
Serve senai kijhangu varuval with kirai sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-25/Senai_Kizhangu_Varuval_Recipe_Shallow_Fried_Yam_Suran-1.jpg, 7
Ingredients: peaches,baking powder,salt,corn flour,nutmeg,flour (maida) wheat flour,water,sugar,lemon,caster sugar,brown sugar (demerara sugar),butter,cinnamon powder (dalchini)

Eggless Peach Cobbler Recipe, 100 grams Butter - cut into small pieces,1/4 cup Water - boiled,1-1/2 cup All Purpose Flour (Maida) - or whole wheat flour,4 tablespoon Sugar,1 teaspoon Corn flour,8 Peaches - peeled,1 teaspoon Lemon juice,1/4 teaspoon Nutmeg,1-1/2 teaspoon Cinnamon Powder (Dalchini),1/4 cup Brown Sugar (Demerara Sugar),1/4 cup Sugar,1/4 cup Caster Sugar,1/2 teaspoon Salt,1-1/2 teaspoon Baking powder,1/2 teaspoon Cinnamon Powder (Dalchini), 75, Continental, To begin with, the Eggless Peach Cobbler Recipe, wash the peaches and peel their skin off.
Cut them into pieces and place them in a mixing bowl.In the meanwhile preheat the Oven to 220 Degree Celsius.Add cinnamon and nutmeg powder on the peaches also sprinkle some cornstarch and lemon juice.
Toss the peaches around so that they are well coated with spices and cornstarch.
Place them on a non-greased baking tray and bake for 10 minutes.
They will be little soft after ten minutes of baking.Now in an another bowl add brown sugar and white caster sugar along with salt also add all purpose flour to it.
You can even use the whole wheat flour.
Add cold butter cubes to the dry ingredients and using your fingertips spread the butter.
The mixture will resemble sand.Add boiling water to the mixture and combine it until it comes together.Spoon this on top of the baked peaches all over and then spread it all over.In order to give that crispness to the cobbler, mix Castor sugar and cinnamon powder and sprinkle all over the baking tray.Bake it in the preheated oven for 35 minutes or until everything is bubbly and turned caramelised and slightly golden.
Serve the Eggless Peach Cobbler with some vanilla ice cream or chocolate ice cream.
You can use any ice cream of your choice for this dessert for your weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Eggless_Fresh_Peach_Cobbler.jpg, 13
Ingredients: salt,eggs,leek,chicken stock,carrot,white vinegar,broccoli,chicken breasts juliennes,pepper,button mushrooms,sunflower oil

Chicken And Egg Soup Recipe, 1/2 cup Button mushrooms - sliced,1 Carrot (Gajjar) - sliced,Sunflower Oil - for cooking,1 Whole Egg,1 Chicken breasts - cut juliennes,1/2 cup Broccoli - chopped small,Salt and Pepper - to taste,1 1/2 cup Chicken stock,1 Leek - sliced,1 teaspoon White vinegar, 40, Chinese, To begin making the Chicken and Noodle Soup Recipe heat oil in a saucepan add chicken cut into juliennes, leek, mushrooms, carrot, and broccoli.Cook for 3 minutes in low heat.Now add chicken stock, salt and black pepper powder.Cook over low heat for 10 minutes.Then add white vinegar and allow to cook for some more time.Now break an egg in a small bowl and beat it till the yolk combines with white, add the egg into the soup when it is boiling and cook till egg comes on top.Remove gently in a bowl and serve hot.Serve your healthy and hot Chicken And Egg Soup Recipe followed bySichuan Style Fried Rice and Ginger Garlic Chicken Recipe for a comforting weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/chicken-and-egg-soup-recipe.jpg, 11
Ingredients: tomato,salt,ghee,mustard seeds,asafoetida (hing),coriander (dhania) leaves,red chilli powder,water,ginger garlic paste,onion,cumin seeds (jeera),horse gram dal (kollu kulith),coriander powder,turmeric powder

Horsegram Dal Recipe - Kulith/Kollu Dal, 1/2 teaspoon Mustard seeds,Salt - to taste,Coriander (Dhania) Leaves - chopped for garnish,1/2 cup Horse Gram Dal (Kollu/ Kulith),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 tablespoon Ghee,1 tablespoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1 tablespoon Ginger Garlic Paste,3 cups Water,1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera), 510, Indian, To begin making the Horsegram Dal, first step is to soak horse gram in 1 cup of water overnight.Next morning, in a pressure cooker, add the soaked horse gram dal and 3 cups of water.
Add salt to taste and turmeric powder.
Close the cooker with a lid and pressure cook for 6-7 whistles.
Let the pressure release naturally.
Next, heat ghee in a heavy bottomed pan on medium flame.
Once the ghee has melted, add mustard seeds, cumin seeds and let them crackle.Add asafoetida and let it cook for few seconds.
Next add ginger garlic paste, saute it and let it cook on medium flame until raw aroma of ginger garlic goes away.
This will take about a minute or two.Add in the chopped onion, saute until the onions are translucent.
Add tomatoes, red chilli powder, salt and coriander powder.
Cover the pan and let it cook for 2 to 3 minutes.
After 2 to 3 minutes, add the mashed horse gram into the pan.
Cover and let it simmer for about 3 to 4 minutes.Turn off the flame and garnish with freshly chopped coriander leaves.Serve Horsegram Dal along with Phulkas, Aloo Baingan Ki Sabzi and Boondi Raita for a complete and wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Horsegram_Dal.jpg, 14
Ingredients: baking powder,salt,gram mozzarella cheese,mixed herbs (dried),gram buttermilk,red chilli flakes,baking soda,pizza,sooji (semolina rava),flour (maida),gram butter

Herbed Muffins With Cheese Recipe, 1 cup All Purpose Flour (Maida),1/4 teaspoon Red Chilli flakes,1-1/2 teaspoons Baking powder,140 gram Buttermilk,1/2 teaspoon Pizza seasoning,1/2 teaspoon Salt,50 gram Mozzarella cheese - grated,40 gram Butter - melted,1/4 teaspoon Baking soda,1/2 cup Sooji (Semolina/ Rava),1/2 teaspoon Mixed Herbs (Dried), 40, Continental, To prepare Herbed Muffins With Cheese Recipe, preheat Oven to 150-160 degrees Celsius.Mix all dry ingredients in a large Mixing bowl (flour, rawa, baking powder, baking soda, herbs, pizza seasoning, chilli flakes, and salt).Mix all wet ingredients in a small mixing bowl (melted butter, buttermilk, and mozzarella).Add wet ingredients to dry ingredients and stir until just combined.Divide herbed muffin batter evenly into the greased Muffin tin or paper cups.Bake for 10-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean.To make Herbed Muffins With Cheese Recipe more interesting, top it up with swirls of homemade mayonnaise, required oregano and chilli sauce and garnish with carrot and capsicum slices and serve.Serve the Herbed Muffins With Cheese Recipe along with Tzatziki dip or Corn Pineapple Salsa Salad to enjoy the muffin., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/herbed_muffins_with_cheese.jpg, 11
Ingredients: salt,rye,ginger,yogurt,asafoetida,water,semolina,curry leaves,polenta,broccoli,oil,cashews,ino fruit salt,green chillies,white urad dal

 Broccoli Rava Idli Recipe,  2 tbsp cashews, 1 tsp rye, 1/2 tsp ino fruit salt, 1 cup yogurt, 1/4 tsp asafoetida, 1 cup broccoli - tighten, 1 Sprig curry leaves, 1/2 cup semolina, 2 green chillies - chopped, 1 tsp white urad dal, salt - as per taste, 1 inch ginger - finely chopped, 1/2 cup water,1/2 cup polenta, 1 tsp oil, 30, South Indian Recipes, To make the Broccoli Rava Idli recipe, first of all, add corn rava and semolina rava in a pan and roast it for 2 to 3 minutes.
Turn off the gas, take out in a bowl and keep it aside.
Now heat oil in a pan.
Add mustard seeds, asafoetida, urad dal and cook till the dal turns golden brown.
Now add cashews, green chillies, curry leaves, ginger and cook till cashews turn golden.
Now add grated broccoli, salt and mix again.
After 2 minutes, turn off the gas and allow this mixture to cool down.
Then add yogurt, half cup of water to the rava mixture, mix and keep it aside for 15 minutes.
Add broccoli mixture, fruit salt and mix.
If the mixture looks thick then add some water and mix it.
Add water to the idli steamer and apply ghee or oil on the idli plates.
Add idli mixture to it and cover the idli steamer.
Steam for 10 to 12 minutes.
Put a toothpick in it and see if idli is not made by bunny.
If the toothpick comes out clean, turn off the gas and remove them from the steamer.
Add ghee on top and serve.
Serve broccoli rava idli recipe with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Broccoli_Rava_Idli_Recipe_4_1600.jpg, 15
Ingredients: salt,coriander (dhania) leaves,mustard seeds,gram dal (pottukadalai),water,curry leaves,cumin seeds (jeera),coconut milk,turmeric powder,green chillies,sunflower oil

Kobbari Charu Recipe - Coconut Milk & Dal Sambar Recipe, 2-1/2 cups Coconut milk,1/2 teaspoon Mustard seeds,Coriander (Dhania) Leaves - few sprigs,Salt - to taste,1 cup Water,1/4 cup Roasted Gram Dal (Pottukadalai),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,8 Green Chillies - adjustable,1/2 teaspoon Cumin seeds (Jeera),Curry leaves - few, 50, South Indian Recipes, Start preparing Kobbari Chaaru Recipe (Coconut Milk & Dal Sambar) by preparing coconut milk.
Scrape the white flesh of half of the freshly opened coconut and grind in a blender using around 2 cups of water.Strain with a sieve to extract coconut milk.Grind the roasted chana dal along with green chillies into a fine paste in a Mixer adding water as required and set aside until required.Now heat a Kadai with oil.
Add mustard, cumin seeds and curry leaves.
Let them splutter for few seconds.Add turmeric, water, coconut milk, salt and bring this to boil.As soon as it starts boiling, stir in the ground dal paste and mix well.
Make sure that there are no lumps, by stirring while you add the paste.Bring the mixture to boil and at this stage, it resembles kadhi.Lastly, sprinkle with coriander leaves and turn off the heat.Scrumptious Kobbari Chaaru Recipe (Coconut Milk & Dal Sambar) is ready to be served for lunch with steamed rice and fryum (Akki Peni sandige) or just Phulka Recipe (Roti/Chapati) - Puffed Indian Bread.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/5-jan/Kobbari_Chaaru_Recipe_Coconut_Milk_and_Dal_Sambar_Existing_Recipe-2.jpg, 11