anandhuvasudev/southindiandish huggingface dataset:
Ingredients: mace,star anis,khus khus,fennel,cinnamon,celery,black peppercorns,dry red chillies,cardamom,tsp fenugreek seeds,coriander seeds,cumin seeds

Chettinad Masala Powder Recipe - Chettinad Masala Powder Recipe,  1 tsp fennel, 3 long, 1 star anis, 1 tsp khus khus,2 tbsp coriander seeds, 1/2 inch mace, 1 tsp cumin seeds, 1 inch cinnamon, 2 cardamom, 1/2 tsp celery, 6 dry red chillies, 6 whole black peppercorns, 1 / 4 tsp fenugreek seeds, 15, Chettinad, To make Chettinad Masala Powder recipe, firstly put coriander seeds, cumin, dry red chillies, celery, star anis, cardamom, cinnamon, long, fennel, black pepper, fenugreek seeds, khus khus and mace in a pan.
8 to 8 Roast for 10 minutes.
Turn off the flame and let it cool down.
Now put it in a mixer grinder and grind it.
Pour and store this powder in an air tight container.
You can put the Chettinad Masala Powder recipe in an air tight container and store it for 3 to 4 months., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chettinad_Spice_Mix_Recipe_Chettinad_Masala_Powder-7_1600.jpg, 12
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),ginger,sunflower oil,cinnamon powder (dalchini),paprika powder (red chilli powder),cloves garlic,wild rice,soy sauce,green chilli sauce,sugar,onion,dried oregano,black pepper powder,green bell pepper (capsicum),tofu,pepper

Stir Fried Wild Rice with Peri Peri Tofu Recipe, 1 teaspoon Sugar,1 tablespoon Paprika powder - (red chilli powder),1 tablespoon Dried oregano,1 tablespoon Black pepper powder,1 inch Ginger - chopped,1 Yellow Bell Pepper (Capsicum) - chopped,1 tablespoon Soy sauce,Sunflower Oil - for cooking,1 Red Bell pepper (Capsicum) - chopped,1 Green Bell Pepper (Capsicum) - chopped,1 tablespoon Cinnamon Powder (Dalchini),1 Onion - chopped,1 inch Ginger - grated,Salt - to taste,Salt and Pepper - to taste,1 cup Tofu - cubed,4 cloves Garlic,4 cloves Garlic - chopped,1 cup Wild Rice,1 tablespoon Green Chilli Sauce, 80, Fusion, To begin making the Stir Fried Wild Rice with Peri Peri Tofu Recipe cook the wild rice in a pressure cooker with 2 cups of water for about 6 whistle or for at least half an hour.
Release the pressure and drain the water and keep it aside.In a mixer jar add chopped onions, garlic, paprika, dried oregano, pepper powder and salt to a coarse mixture.
Heat kadai with oil, add in the cubes of tofu and fry them till they crisps up.Then add in the ground peri peri masala to the tofu and saute them well, coat the masala evenly on the tofu.
Once done transfer the tofu into a bowl and keep it aside.In the same pan, add some more oil,add the garlic, ginger and onions and saute till the onions become translucent.Once done add the chopped bell peppers and green chillies.
Saute well till the bell peppers are cooked and add the cooked rice.
Add in the green chili sauce and soy sauce and stir fry till everything is well combined.Now transfer the rice in a bowl and then top it up with peri peri tofu and serve.Serve the Stir Fried Wild Rice with Peri Peri Tofu Recipe along with Chinese Vegetable Dry Manchurian Balls Recipe to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Stir_Fried_Wild_Rice_with_Peri_Peri_Tofu_Recipe_.jpg, 18
Ingredients: salt,coriander (dhania) leaves,fennel seeds (saunf),red chilli powder,dry coconut (kopra),water,curry leaves,coriander (dhania) seeds,cinnamon stick (dalchini),poppy seeds,onion,black pepper powder,chicken breasts,turmeric powder,sunflower oil

Kongunad Chicken Fry Recipe, 1/2 teaspoon Poppy seeds,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf),1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,3 tablespoon Coriander (Dhania) Seeds,10 Red Chilli powder,1 cup Water,2 inch Cinnamon Stick (Dalchini),1 cup Chicken breasts,1 Onion,Curry leaves - Handful,2 tablespoon Sunflower Oil,1 teaspoon Black pepper powder,5 tablespoon Dry coconut (kopra), 40, South Indian Recipes, To begin making the Kongunad Chicken Fry recipe, wash and clean chicken breast pieces with turmeric.
 Drain the excess water and keep it aside.
In a non-stickDrain the excess water and keep it aside.In a non-stick kadai, add the cinnamon stick, cloves, pepper powder, coriander seeds, fennel seeds and poppy seeds.
Saute until the aroma come out of it.
Once fried, add red chilli and coconut.
Saute for a minute.
Ensure not to over fry as it may burn the red chilli.Allow it to cool down and grind into a fine paste using water.
In another kadai, add oil and heat it over medium flame.Once the oil is hot, add chopped onions and fry until they become translucent.
Now, add turmeric, chicken, and salt.Cook until the chicken turns in colour, it becomes white after few seconds.Add the ground paste to the chicken and cook over medium flame until the chicken cooks completely and oil separates from the chicken.
Simmer it for few minutes until the gravy becomes dry.
Sprinkle curry leaves and coriander leaves over the chicken.
 Give it a stir and cook for few seconds.Remove from the flame.
Prepare this simple yet delicious Kongunad Chicken Fry and serve with rice and hot Jeera Rasam for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Kongunad_Chicken_Fry.jpg, 15
Ingredients: salt,red bell pepper (capsicum),milk,virgin olive oil,cloves garlic,lemon,thyme leaves,sweet potatoes skin,black pepper powder,pepper,broccoli,chicken breasts,beetroot,butter,dried oregano

Lemon Grilled Chicken Recipe, 1 tablespoon Extra Virgin Olive Oil,3 cloves Garlic - sliced,1 teaspoon Dried Thyme Leaves,250 ml Milk,Salt - to taste,1/2 cup Red Bell pepper (Capsicum) - cut diagonally,1/2 cup Broccoli - cut into small florets,1 Chicken breasts,Salt and Pepper - to taste,1 Lemon juice,2 Sweet Potatoes - skin peeled and chopped small,50 grams Butter,1 Beetroot - cut diagonally,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 55, Continental, To begin making the Lemon Grilled Chicken Recipe, add the chicken with lemon juice, thyme, oregano, salt and pepper in a mixing bowl and keep it aside for about 1 hour.We will move on to make the mashed potato, add the chopped sweet potato, milk, garlic and butter into a sauce pan and leave it to boil.Boil until the potatoes have become soft and fluffy.
Using a potato masher, mash all the potatoes, add little salt and mix well.
Before serving sprinkle some pepper so till then keep it aside.To saute the vegetables, heat a sauce pan with oil, add beetroot and saute until it softens.Next, add in the bell peppers and broccoli.
Saute for some more time by sprinkling little water and salt.Cover and cook so that the vegetables will get cooked inside the steam.
Once the vegetables are steamed, open the lid, add seasoning and salt as per your taste and keep it aside.To grill the chicken, grease the grilled pan with oil and keep it on medium heat.
Once the pan becomes hot, place the chicken on the grill pan and allow it to cook.
Cook on both the sides for 10 minutes.Keep brushing the chicken with the leftover dressing so that the chicken will develop enough flavor.Keep grilling the chicken until it is done.
The chicken breast will take about 15 minutes to cook on either side on medium heat.To serve, place the grilled chicken on the plate.
Spread the mashed potato next to the chicken and place some sautéed vegetables also by the side and serve.Serve the Lemon Grilled Chicken Recipe can be had along with a glass of Pomegranate Mint Cocktail Recipe to complete your Sunday meals.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Lemon_Grilled_Chicken_Recipe.jpg, 15
Ingredients: tomato,salt,chicken breasts,ginger,coconut,fennel seeds (saunf),ajwain (carom seeds),cloves garlic,black peppercorns,coriander (dhania) seeds,onion,cumin seeds (jeera),dry red chillies,badi hari mirch (large green chilli),sunflower oil

Milagai Bajji Stuffed with Masala Chicken Recipe, 4 Dry Red Chillies,3 tablespoon Fresh coconut,1/2 teaspoon Whole Black Peppercorns,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),6 Badi hari mirch (Large Green Chilli),1 Onion - chopped,1 teaspoon Ajwain (Carom seeds),1 teaspoon Fennel seeds (Saunf),1 teaspoon Coriander (Dhania) Seeds,300 grams Chicken breasts - minced,1/2 cup Homemade tomato puree,4 cloves Garlic - chopped,Sunflower Oil, 70, Tamil Nadu, To begin making the Milagai Bajji Stuffed with Masala Chicken Recipe, we will first dry roast the spices.
For the masalaHeat a skillet on low flame and add ajwain seeds, fennel seeds, cumin seeds,  coriander seeds, whole black pepper corns, dry red chillies and fresh coconut.
Roast them until the aroma is released and the coconut has turned light brown.
Turn off the flame.Allow it to cool down , the transfer it to a mixer-jar and grind it to a coarse powder.For the Masala Chicken StuffingHeat a skillet with oil on medium flame, add ginger and garlic and saute for a couple of minutes.
Add onions and saute till they turn translucent.Add tomato puree and a pinch of salt and cook till the raw smell of the tomato goes away.
Add ground masala powder along with the minced chicken and mix well.Saute till the chicken appears cooked and check for salt.
Switch off the heat and allow it to cool down.To make the Milagai Bajji Stuffed with Masala Chicken Make a slit in the middle of the bajji, keeping the stalk  intact and take out all seeds from inside.
Do the same for the rest of the chillies.
Stuff the chicken masala inside the chillies .
Drizzle oil over a flat pan on medium-low flame and place chillies to roast.Cover it with a lid and roast it evenly for about 20 minutes.Serve the Milagai Bajji Stuffed with Masala Chicken Recipe, along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make it a complete meal.You can also serve it along with a steaming hot cup of Gulkand Chai Recipe or Kesar Chai Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Milagai_Bajji_Stuffed_with_Masala_Chicken_Recipe_.jpg, 15
Ingredients: salt,cumin powder (jeera),garam masala powder,coriander (dhania) leaves,green peas (matar),ginger garlic paste,gram flour (besan),onion,lemon,mint leaves (pudina),potato (aloo),green chilli paste,sunflower oil

Stove Top Green Peas Seekh Kebab Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Lemon juice,2 Potatoes (Aloo),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,1 teaspoon Mint Leaves (Pudina) - finely chopped,2 cups Green peas (Matar),Sunflower Oil - to shallow fry,1 tablespoon Green Chilli Paste,4 tablespoons Gram flour (besan), 50, Indian, To prepare Stove Top Green Peas Seekh Kebab Recipe, pressure cook peas and whole potatoes together.
Keep aside to cool.Strain the peas and peel the potatoes.In a large bowl, take boiled peas and potatoes and mash them well with hands or a fork.Add gram flour for binding along with onions, ginger garlic paste, mint, coriander, dry spices and salt.
Add few drops of lemon juice too.Mix them well and bind to make a dough.
Cling wrap it bowl and refrigerate for 30 mins before use.Take bamboo skewers and grease them with oil.
Pinch a small ball of dough and coat it all around the skewer, such that the skewer passes from middle.
Leave space from both sides to hold.Similarly, prepare the rest of the seekhs too.Heat a nonstick broad base pan.
Place the seekhs on the pan and brush oil on top and sides of the seeks.Keep turning the skewers so that the Green Peas Seekh Kebab get fried from all sides.
Shallow fry till golden.Transfer the kebabs into kitchen towel or tissue paper so that the excess oil gets absorbed.Arrange them on a serving platter and serve with a spicy minty dip , lemon wedges and onions.If you want, you can easily slide off the kebabs from the seek and then cut into pieces and serve Stove Top Green Peas Seekh Kebab Recipe along with party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/STOVE_TOP_GREEN_PEAS_SEEK_KEBAB.jpg, 13
Ingredients: baking powder,wheat flour,orange (from orange),jowar flour (sorghum),milk,rum port,orange juice,brown sugar (demerara sugar),eggs,butter

Whole Wheat and Jowar (Pearl Millet) Orange Cake With Orange Glaze Recipe, 2 teaspoons Milk - warm,1 tablespoon Butter - melted,1 tablespoon Brown Sugar (Demerara Sugar),1/2 teaspoon Baking powder,1 tablespoon Rum - or Port (optional),1/4 cup Brown Sugar (Demerara Sugar),1/4 cup Whole Wheat Flour,1 cup Fresh orange juice,2 tablespoon Orange Zest (Rind) - (from one orange),1/4 cup Jowar Flour (Sorghum),2 Whole Eggs, 55, Continental,  To begin making Whole Wheat and Jowar(Pearl Millet) Orange Cake With Orange Glaze Recipe, in a mixing bowl, whisk eggs with sugar and orange zest till nice and fluffy.In another mixing bowl, sieve the whole wheat and jowar flour with baking powder and fold in the flour mixture into the egg and sugar mixture.
Mix the cake batter well.
In a small bowl, mix butter with warm milk and stir well.
Pour this mixture into the cake batter.Meanwhile Preheat oven to 180 Degree Celsius.Grease and dust a cake tin.
Pour the cake batter into the cake tin.
Bake for 20 minutes.
Check with a skewer/toothpick/knife to see if the cake is cooked through.
The skewer/toothpick or knife should come out clean.Once done, take the cake tin out and place on a cooling rack.
Prick holes on the cake while still hot.To prepare the orange glazeMix juice of one orange with sugar and rum/port (optional).
Pour this glaze over the cake while the cake is still warm, allowing the cake to soak up all the syrup.Serve a portion of the cake on in a serving dish for your tea time snack, breakfast or pack it for your snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Whole_Wheat_and_Jowar_Orange_Cake_With_Orange_Glaze.jpg, 10
Ingredients: salt,amchur (dry mango powder),asafoetida (hing),coriander (dhania) leaves,water,gram flour (besan),cumin seeds (jeera),badi hari mirch (large green chilli) (non spicy) stalk,coriander powder,turmeric powder,sunflower oil

Bharwa Besan Mirch Sabzi Recipe - Chillies Stuffed With Spiced Gram Flour, 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),Salt - salt as required,Coriander (Dhania) Leaves - as required,Sunflower Oil - as required,Water - as required,1/2 teaspoon Coriander Powder (Dhania),1/2 cup Gram flour (besan),1/2 teaspoon SSP Asafoetida (Hing),1 tablespoon Sunflower Oil,6 Badi hari mirch (Large Green Chilli) - (non spicy) stalk removed,1/2 teaspoon Cumin seeds (Jeera), 55, Rajasthani, To prepare this easy Bharwa Besan Mirch Sabzi Recipe (Chillies Stuffed With Spiced Gram Flour), Firstly make the stuffing.Heat oil in a wok/kadai and add cumin seeds and hing.
Sauté for about 30 seconds.Add besan into it and cook for about 10 to 15 minutes on low flame, such that the mixture doesn’t get burnt.Once it is cooked, add the masalas including amchur powder, haldi powder, dhaniya powder, coriander leaves and the required salt.Sauté well and cook for 3 - 4 minutes on low flame.
Keep it aside.Fill the besan stuffing inside all the deseeded and slit chilies.Heat a little oil in a wide pan and add the stuffed chilies.
Sprinkle some water on them and cover the pan with a lid.Cook it for 10 to 15 minutes or till the Bharwa Besan Mirch Sabzi become soft and appear cooked.
Once done transfer the Mirchi ki Sabzi to a serving bowl and serve hot.Serve Bharwa Besan Mirch Sabzi as a side with dal fry and chapatis for a lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Bharwa_Besan_Mirch_Sabzi_Recipe-1.jpg, 11
Ingredients: salt,ginger,rice,lemon from the lemon,cloves garlic,red chilli flakes,jalapenos,onion,thyme leaves,coriander (dhania) leaves be ground,dried oregano

Jalapeno Cilantro Lime Rice Recipe, 1 tablespoon Dried oregano,2 tablespoon Red Chilli flakes,1 inch Ginger - chopped,Salt - to taste,1 tablespoon Dried Thyme Leaves,1 Onion - chopped,1 cup Coriander (Dhania) Leaves - roughly chopped- to be ground,1 Lemon - juice from the lemon,2-1/2 cups Cooked rice,10 Pickled Jalapenos - sliced,4 cloves Garlic - chopped, 35, Continental, To begin making the Jalapeno Cilantro Lime Rice, Keep your rice cooked and ready for the recipe.
You can check out the link on How to cook rice in a pressure cooker.Add freshly washed coriander leaves into a mixer and grind it into a coarse paste and keep it aside.Heat a kadai with oil, once hot add ginger and garlic and saute till they become soft.
Add in chopped onion and saute till they turn translucent.Once the onion changes the colour to light brown, add in the sliced jalapeños and a give it a light mix.
You can add cooked rice as well.Sprinkle all the seasonings, red chilli flaxes, thyme, oregano, and ground coriander paste and salt to taste.Toss the rice well and mix until you notice that all the grains have changed to a bright green colour.
Squeeze in the lemon juice, check the salt and seasoning and adjust according to taste.
Turn off the heat and transfer the Jalapeno Cilantro Lime Rice into a serving bowl and serve hot.Serve the Jalapeno Cilantro Lime Rice along with Jamaican Stew,  Delicious Herbed Hassel back Potatoes and a glass of wine to make a delicious continental meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Jalapeno_Cilantro_Lime_Rice_Recipe_.jpg, 11
Ingredients: baking powder,pineapple,milk,dry coconut (kopra),baking soda,vivatta maida,sugar,caster sugar,rum (coconut rum ),coconut milk,butter,sunflower oil

Pina Colada Cake Recipe, 1 cup Dry coconut (kopra) - shredded,2 cups Caster Sugar,2 tablespoons Coconut milk,1/2 teaspoon Baking powder,1/2 cup Butter (unsalted),1 cup Butter (unsalted) - softened,3/4 cup Milk,2 teaspoons Rum - (coconut rum - optional),1/2 cup Sunflower Oil,1 Pineapple - sliced to chunks,2 cups Vivatta Maida,1 pinch Baking soda,1-1/2 cups Sugar, 70, Continental, To begin making Pina Colada Cake Recipe, in a large bowl, mix the butter and sugar well with the help of a hand mixer.To this, add the flour, baking soda, baking powder and mix well.
Then add milk, oil and pineapple chunks and 1/2 cup of shredded and toasted coconut.
Add a teaspoon of coconut rum if desired and mix evenly.Preheat oven at 325 degrees F for about 10 minutes.Meanwhile grease two 8 inch pans (any pan of your choice) and pour the cake batter into them after greasing them with a little butter.Bake in oven for 25 minutes or more till the toothpick inserted in the middle of the pan comes out clean.
Take the pans out and cool on a wire rack.Meanwhile for the frosting, beat the butter till it becomes light in a blender.
Add sugar, coconut milk to the butter and mix well to achieve a creamy texture.Take the cakes out of the pans.
On a plate, first keep a cake and apply frosting all over the cake.
Arrange four pineapple slices and also add the toasted coconut all over.Keep the other cake on top of this carefully.
Apply the frosting again all over the other cake and cover both of them completely with the frosting.Spread the toasted coconut all over the cake carefully.
Arrange the remaining pineapple slices as shown in the picture or can be done of your own choice.Refrigerate for at least 2 to 3 hours before serving.
Serve Pina Colada Cake Recipe with Samosa Recipe, Cold Coffee Smoothie Recipe and more tea time snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/mts.rajesh-gmail.com/PINA_COLADA_CAKE_recipe_edited.jpg, 12
Ingredients: tomato,turmeric powder,salt,ginger,coriander leaves,cumin powder bake,cinnamon,cloves garlic,kidney beans,spoon garam masala powder,onion,cardamom,oil,butter

One Pot Punjabi Rajma Masala Recipe - One Pot Punjabi Rajma Masala Recipe,  1/2 cup tomato puree, 2 cloves garlic - finely chopped, 1 tsp turmeric powder, 1 tsp cumin powder - bake, 1 onion - chopped, 1 tsp oil, 1 tbsp butter, 1 small Spoon garam masala powder, 2 inch cinnamon, salt - as per taste, coriander leaves - a little, 1 inch ginger - finely chopped, 4 cardamom,1 cup kidney beans, 105, North Indian Recipes, To make One Pot Rajma Masala Recipe, first soak Rajma in 3 cups of water for 8 to 10 minutes.
Now turn on the sauté mode in the electric pressure cooker.
In this, heat the oil as per the usage.
Now add onion, garlic, ginger and cook till the onion turns golden brown.
Now add tomato puree, turmeric powder, cumin powder, garam masala powder, cardamom and cinnamon.
Cook for 2 minutes.
Now add the soaked rajma with water.
Turn off the cooker and turn on the kidney mode.
Allow the pressure to drain automatically after cooking.
After the pressure comes out, you will see that the indicator is down.
After the pressure comes out, open the cooker, take out in a bowl and garnish with green coriander.
Serve the One Pot Punjabi Rajma Masala Recipe with rice and mint onion kachumbar salad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/One_Pot_Punjabi_Rajma_Masala_Recipe_In_Electric_Pressure_Cooker-1.jpg, 14
Ingredients: salt,curry leaves curry leaves,green chilli,water,curd,black pepper powder

Curry Leaves Buttermilk Recipe - Curry Patta Chaas Recipe, 1 cup Curd (Dahi / Yogurt),1 Green Chilli,Salt - to taste,1/2 teaspoon Black pepper powder,2 sprig Curry leaves - 2 sprigs curry leaves,2 cup cups Water - 2 cups Water, 10, Indian, To begin making the Curry Leaves Buttermilk Recipe, keep the curd ready.
You can either use store bought curd or make fresh curd at home -  learn How To Make Homemade Yogurt (Curd)In a mixer-jar, combine the curry leaves, salt, black pepper powder, and green chilli and grind to a coarse paste.
Next add the curd and water and blend it one more time, until the Curry Leaves Chaas is well combined.
Pour into a glass and serve chilled.
Serve Curry Leaves Buttermilk Recipe along with a healthy meal of Iyengar Style Vendhaya keerai Pulao Recipe, Onion Bajji Recipe, and South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot for a complete meal.
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Ingredients: tomato,salt,arhar dal (split toor dal),sunflower oil,sundakkai (turkey berries),mustard seeds,asafoetida (hing),methi leaves (fenugreek leaves),coriander (dhania) leaves,water,dry red chilli,curry leaves,cumin seeds (jeera),coriander powder,turmeric powder,sambar powder,tamarind lemon

Sundakkai And Methi Leaves Sambar Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/4 cup Methi Leaves (Fenugreek Leaves) - tightly packed,1/2 cup Arhar dal (Split Toor Dal) - boiled and mashed,Water - as required,Salt - to taste,Coriander (Dhania) Leaves - few,1/2 cup Sundakkai (Turkey Berries),1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 Tomato,1/4 teaspoon Asafoetida (hing),2 teaspoons Sambar Powder,1 Tamarind - lemon sized,Sunflower Oil - as required,Curry leaves - few, 65, South Indian Recipes, To begin making the Sundakkai & Methi Leaves Sambar recipe, slit the sundakkai after removing the stem.
Do not cut them into two.Meanwhile, wash the methi’s.
Soak the tamarind in water and dilute it.Heat oil in a heavy bottomed pan.
Add asafoetida and let it cook for about 10 seconds.
Add mustard seeds, cumin seeds, dry red chilli and let it cook for about 10 seconds.
Next, add the sundakkais and let it fry for at least 3 to 4 minutes.
Add curry leaves and mix well.Next, add the methi leaves and cook till it becomes soft.
Once done, add tomatoes, turmeric powder, sambar powder, coriander powder, salt and mix well.
Let it fry for a minute.Add tamarind juice and remaining water and let it get boiled.Allow it to boil for around 8 to 10 minutes.
After 8 to 10 minutes, add cooked dal and stir well.
Cook until the sambar thickens and garnish it with coriander leaves.Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Sundaikkai__Methi_leaves_sambar.jpg, 17