anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rice,coconut,jaggery,jackfruit ripe (kathal) ripe,ghee grease idli moulds,cardamom powder (elaichi)

Jackfruit Idli Recipe - Pansu Idli, 1/2 cup Jaggery,1 cup Fresh coconut - grated,Ghee - to grease idli moulds,2-2 Jackfruit Ripe (Kathal) - ripe,1 cup Rice,1 teaspoon Cardamom Powder (Elaichi),1 pinch Salt, 75, South Indian Recipes, To begin making the Jackfruit Idli Recipe, peel, deseed and chop jackfruit roughly.In a Mixer, combine jackfruit pieces, jaggery, grated coconut, and cardamom to a fine paste along with little water.
Transfer the jackfruit puree into a mixing bowl.
To this bowl, add rice rava and salt, mix everything well.
Allow this Jackfruit Idli batter to sit for 10-20 minutes so that the rice rava soaks well in the mix.Then, check the consistency of the batter.
It should be little thicker than idli batter.
No fermentation is required.Heat water in an Idli steamer.
Grease idli moulds with ghee .Pour the batter into the cavities.
Steam the Jackfruit Idlis for 15 minutes on a medium flame.
Prick a toothpick, if it comes clean, idlis are done.Allow the steamer stand to cool a bit and then remove idlis from moulds using a spoon or a knife.Sweet Jackfruit idlis are ready to serve.Serve Jackfruits Idlis with Idli Dosa Milagai Podi or a Spicy chutney like Spicy Garlic Chutney for a scrumptious breakfast and  Filter Coffee.
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Ingredients: tomato,basmati rice,salt,ginger,green chilli,avarekalu lilva beans,bay leaf (tej patta),ghee,cardamom (elaichi) podsseeds,mint leaves (pudina),mint leaves (pudina),red chilli powder,cloves garlic,coriander (dhania) leaves,onion,cinnamon stick (dalchini),cloves (laung),coriander powder,green chillies,garam masala powder

Karnataka Steel Awarekalu Pulao Recipe - Awarekalu Pulao, 1/4 cup Coriander (Dhania) Leaves,3/4 cup Avarekalu / Lilva Beans,8 cloves Garlic,2 inch Ginger,1 Green Chilli,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 Cardamom (Elaichi) Pods/Seeds,1 Cinnamon Stick (Dalchini),1-1/2 cups Basmati rice - soaked for 10 minutes,1 tablespoon Ghee,1 Bay leaf (tej patta),2 Cloves (Laung),2 teaspoons Coriander Powder (Dhania),2 sprig Mint Leaves (Pudina) - for garnish,1/2 cup Mint Leaves (Pudina),1 Onion - thinly sliced, 30, Karnataka, To begin making Avarekalu Pulao Recipe-Hyacinth Beans Pulao, wash and soak the basmati rice in enough water for 10 minutes.Now, add all the ingredients mentioned for making the masala paste including cinnamon stick, clove, cardamom, garlic, ginger, green chilli, mint leaves, coriander leaves, and grind it into a smooth paste adding little water using a mixer grinder.
Keep it aside.Heat ghee in a pressure pan, add the bay leaf, cinnamon stick and let the ghee become aromatic.Add the sliced onion and saute until it turns slightly brown.Add the slit green chillies, tomatoes and saute until the tomatoes turn a little soft.Add the ground masala paste, saute until the raw smell goes away.
This will take about 3 to 4 minutes.After 3 to 4 minutes, add the coriander powder, red chilli powder, garam masala powder and saute until the ghee separates out.
This will again take some 3 to 4 minutes.Now, add the fresh avarekalu or hyacinth beans, saute for 2 minutes.
Drain the water from the rice, add it to the pan and mix well.Add 3 cups of water, season with salt and bring the Avarekalu Pulao to a rolling boil.Now, close the Avarekalu Pulao with the lid, and pressure cook for one whistle on medium heat, switch off the heat and let the pressure release on its own.Once the pressure is fully released, open the lid, add the chopped mint leaves, fluff up the Avarekalu Pulao gently using a fork and it is ready to be served.Serve Avarekalu Pulao Recipe along with Tomato Onion Cucumber Raita, Satvik Carrot Sprout Salad and a roasted Papad for a weekday dinner.
You can also pack this easy Pulao Recipe in your Lunch Box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Avarekalu_Pulao_Recipe_Karnataka_Style_Hyacinth_Beans_Pulao.jpg, 20
Ingredients: salt,asafoetida (hing),cloves garlic,cumin seeds (jeera),lemon,green chillies,sunflower oil

Mirchi Lahsun Ka Chunda Recipe (Chilli Garlic Chunda), 6 Green Chillies,15 cloves Garlic - crushed and chopped,Salt - to taste,1 teaspoon Lemon juice,1 tablespoon Cumin seeds (Jeera),1/4 tablespoon Asafoetida (hing),1 tablespoon Sunflower Oil, 22, Rajasthani, To prepare this easy Mirchi Lahsun Ka Chunda Recipe (Chilli Garlic Chunda), heat oil in a pan.Add cumin seeds and asafoetida .Add garlic and saute it for 1 minute.Add green chillies and saute it for 1-2 minutes or till soft and cooked.Add salt to taste and lemon.Cook for a few more seconds.Mirchi Lahsun Ka Chunda Recipe (Chilli Garlic Chunda) is ready to be served with weekend Rajasthani meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Mirchi_Lahsun_Ka_ChundaChill_Garlic_Chunda.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),coconut,tandoori masala,red chilli powder,cashew nuts ground paste,lemon,curd,tomato ketchup,ginger garlic paste,poppy seeds ground paste,red chilli sauce,chicken legs

Chicken In A Foil Recipe, 1/2 cup Dessicated Coconut,1 teaspoon Cumin powder (Jeera),Salt - to taste,3 tablespoons Red Chilli sauce,2 tablespoons Cashew nuts - ground to paste,6 Chicken legs - washed and cleaned,1-1/2 tablespoons Poppy seeds - ground to paste,3/4 cup Curd (Dahi / Yogurt),1 teaspoon Red Chilli powder,3 tablespoons Tandoori masala,1 cup Tomato Ketchup,1 tablespoon Ginger Garlic Paste,1 Lemon - juiced,1/2 cup Homemade tomato puree,1 tablespoon Honey, 60, Indian, To begin making Chicken In A Foil Recipe, marinate chicken legs in a mixing bowl by adding in the ginger garlic paste , tandoori masala, curd, red chilli sauce, salt and lemon juice.
Mix well to coat the chicken and let the chicken legs rest for about 30 minutes.Preheat oven at 400 Deg F for about 10 minutes.Arrange the chicken pieces on a sheet of foil, close the foil around the chicken to make a parcel and bake for 25 minutes.In a pan add oil, tomato puree, chilli powder, poppy seed paste, dry coconut powder, cashew paste, cumin powder and cook till the mixture is cooked and comes together.When the chicken is done in oven, mix it with the prepared sauce.Serve Chicken In A Foil Recipe along with Cheese Garlic Naan Recipe, Pickled Onions, Pakki Mutton Biryani Recipe and Burani Raita for a complete Sunday lunch.
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Ingredients: salt,coconut,ghee,sugar,cardamom powder (elaichi),flour (maida)

Surul Appam Recipe, 5 tablespoons Sugar,5 tablespoons Fresh coconut - grated,5 tablespoons All Purpose Flour (Maida),Salt - a pinch,1/2 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee, 20, South Indian Recipes, To begin making Surul Appam Recipe, get all the ingredients handy first.
To prepare the stuffing, take grated coconut, sugar (reserve about 1 tablespoon for later use) and Cardamom powder in a mixing bowl.
Mix together with spoon and keep aside.Now, take all purpose flour in another mixing bowl.
Add about a tablespoon of sugar and a pinch of salt to it.
Mix together to make batter adding water little by little.
The batter has to be thinner than dosa batter consistency.Heat a griddle, drizzle some ghee and pour a ladleful of batter on it.
Spread into thin dosa and cook on medium heat for about 2-3 minutes.After the bottom side is done, flip to the other side and cook for a minute.
Take care not to overcook and remove from pan before it starts turning brown on both sides.Repeat for the remaining batter.
Now take the prepared pancake and place 2 tablespoon of coconut stuffing on one side.
Spread all over the surface and roll from one end towards the other.Arrange the prepared and rolled pancakes in a plate and add some grated coconut on top to serve.Serve Surul Appam Recipe along with South Indian Filter Coffee Recipe and Mullu Murukku during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Surul_appam_recipe_edited1.jpg, 6
Ingredients: sugar jaggery,mixed nuts like cashew almonds,tawa paratha leftover,ghee

Punjabi Choori Recipe (Sweet Crumbled Rotis), 2 teaspoons Ghee,2 tablespoons Sugar - or grated jaggery,4 Tawa Paratha - leftover or fresh,Mixed nuts - like cashew and almonds, 30, Punjabi, To begin making the Punjabi Choori Recipe, first break the paranthas in small pieces, by shredding it with your hands.Then place it in a mortar and pestle and further pound it into a coarse crumbly mixture.
This can also be done in a chopper or food processor.In a kadhai, warm some ghee and roast the dry fruits for about 2 minutes till fragrant and nutty.Add the crumbled roti powder to the ghee and nuts.
Saute together for 2-3 minutes.Switch off the flame at this point and add the sugar or jaggery powder.
Toss it all together for a couple of minutes till incorporated.Turn off the heat, transfer into a bowl and serve the Punjabi Choori recipe warm with a glass of milk., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Choore.jpg, 4
Ingredients: salt,ginger,rice,spring onion (bulb greens),cloves garlic,soy sauce,sugar,onion,black pepper powder,pepper,eggs,red chilli sauce,sunflower oil

Anhui Style Egg Dumpling Recipe, 2 sprig Spring Onion (Bulb & Greens),1 tablespoon Soy sauce,Salt - to taste,Sunflower Oil - for cooking,1/4 cup Rice - boiled,4 cloves Garlic - finely chopped,1 Onion - finely chopped,Salt and Pepper - to taste,1/2 inch Ginger - finely chopped,1 tablespoon Red Chilli sauce,1/2 teaspoon Sugar,1 inch Ginger - finely chopped,Black pepper powder - for seasoning,2 Whole Eggs, 35, Chinese, We begin making the Anhui Style Egg Dumpling by half cooking the rice in a pressure cooker.
Then release the pressure naturally.Heat a small skillet, add oil and then add ginger, garlic, onions fry for few minutes.
Then add the remaining sauce.
That is mentioned along with sugar.Transfer the cooked rice on to the pan, season it with salt and pepper, and toss it well.
Then at the end toss it along with some spring onions.
Keep it aside.In a bowl, crack 2 eggs, season it well and add chopped ginger.
Beat till it is mixed well.
Heat another small skillet with little oil.
Add two tablespoon of egg mixture in the middle of the pan, till it becomes a small circle.Then place a tablespoon of the rice mixture on one end and fold over the egg.
Leave it on the pan for 10 seconds and then serve.Serve the Anhui Style Egg Dumpling as a Part appetizer or can be eaten along with Sichuan Style fried rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Anhui_Style_Egg_Dumpling_.jpg, 13
Ingredients: salt,green chillies,mustard seeds,asafoetida (hing),coconut,coriander (dhania) leaves,curry leaves,curd,sesame seeds (til seeds),sooji (semolina rava),enos fruit salt,sunflower oil plus oil greasing,red chilli powder sprinkling,instant oats (oatmeal)

Instant Sooji Oats Dhokla Recipe - Steamed Semolina & Oats Dhokla, 1/2 teaspoon Mustard seeds,1 teaspoon Sesame seeds (Til seeds),1 tablespoons Sunflower Oil - plus extra oil for greasing,Red Chilli powder - for sprinkling,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1 teaspoons Enos fruit salt,2 Green Chillies - slit,1/2 cup Curd (Dahi / Yogurt),1/2 cup Instant Oats (Oatmeal),Coriander (Dhania) Leaves - a few,1 cup Sooji (Semolina/ Rava) - roasted,5 Curry leaves,Fresh coconut - grated, 50, Gujarati Recipes﻿, To begin making the Instant Sooji Oats Dhokla Recipe, add the roasted sooji, instant oats, yogurt, salt to taste in a bowl.
Add little water at a time and stir to make a thick batter.Allow the batter to rest for 5 minutes and add enos salt.
Stir well to combine.Prepare the steamer by pouring water and preheating it on medium heat.
Grease the dhokla pans with a little oil.Pour the dhokla batter into the greased dhokla plates.
Sprinkle some chilli powder over the dhokla and place in dhokla steamer.Cover the steamer and let it steam for about 10-15 minutes until a tester, like a butter knife, when inserted comes out clean.
Once done turn off the heat.
Remove the stand from the steamer and allow it to rest for a couple of minutes.Cut the Sooji Oats Dhokla  into squares or diamonds and arrange them on a serving platter and keep aside.Into a preheated pan add oil.
Once the oil is hot add the mustard seeds, sesame seeds and asafoetida.
Allow the seeds to crackle.Once done add the green chillies, curry leaves.
Stir for a few seconds and turn off the heat.
Spread the seasoning over the Sooji Oats Dhokla.
Garnish with a few chopped coriander leaves and grated coconut and serve.
Serve this Instant Sooji Oats Dhokla Recipe - Steamed Semolina & Oats Dhokla with Green Chutney and Masala Chai for breakfast or a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Instant_Sooji_Oats_Dhokla_Recipe_Video_For_Breakfast_Evening_Snack_15_1600.jpg, 14
Ingredients: green chillies,salt,sunflower oil,coconut,mustard seeds,asafoetida (hing),carrot,curry leaves,mango,white urad dal (split),cucumber,beetroot,chana dal (bengal gram dal),paneer cubes

South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot, 1 teaspoon White Urad Dal (Split),1/4 cup Carrot (Gajjar) - grated,1/4 cup Chana dal (Bengal Gram Dal) - soaked in water for 3 hours,Salt - to taste,1/2 cup Cucumber - chopped,1/2 tablespoon Mustard seeds,2 Green Chillies - finely chopped,1 tablespoon Fresh coconut - grated,1 teaspoon Sunflower Oil,Asafoetida (hing) - a pinch,1/4 cup Beetroot - grated,1/4 cup Paneer (Homemade Cottage Cheese) - small cubes,1/2 cup Mango (Raw) - grated,10-15 Curry leaves, 30, South Indian Recipes, To begin making South Indian Kosambari Recipe wash and soak the chana dal in water for a minimum of 2-3 hours.Once it is soaked, drain the water completely and grind the chana dal in a mixer till you get a coarse paste.The next step is to prepare the salad.In a mixing bowl, combine the coarsely ground chana dal, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes and keep it aside.
In a tadka pan, heat oil on the medium heat.Add mustard seeds, curry leaves and asafoetida and allow them to crackle.
Once the seeds have crackled add the urad dal and allow it to turn into a nice golden colour.
Once done turn off the heat and add it to the Kosambari mixture.
Sprinkle some salt and pepper powder and mix  well to combine.
Check the salt and adjust the seasoning to suit your taste.
Garnish the Kosambari Salad with some grated coconut and serve.Serve South Indian Kosambari Recipe along with Moong Dal Rasam/Pesara Pappu Charu Recipe, Steamed Rice and Capsicum Masala Poriyal Recipe to complete your South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/South_Indian_Kosambari_Salad.jpg, 14
Ingredients: snake gourd (pudulangai),green chillies,yellow moong dal (split),ginger,fennel seeds (saunf),curry leaves,coriander (dhania) leaves,dry red chillies,cinnamon stick (dalchini),cloves (laung),chana dal (bengal gram dal)

Chettinad Podalangai Vadai Recipe (Chettinad Style Snake Gourd Fritters), 1 cup Chana dal (Bengal Gram Dal),1 inch Ginger,1 Cinnamon Stick (Dalchini) - small,1 teaspoon Fennel seeds (Saunf),2 to 3 Cloves (Laung),3 to 4 Dry Red Chillies,2 to 3 Green Chillies - finely chopped,1/4 cup Yellow Moong Dal (Split),1 sprig Curry leaves,2 to 3 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Snake gourd (pudulangai) - finely chopped, 170, Chettinad, To begin making the Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) recipe, wash and soak the channa and moong dals along with dried red chillies for 2 hours.Now, coarsely grind the soaked dals and dried red chillies using a mixer grinder and keep aside.
Make sure you do not add any water, as the snake gourd will keep releasing water into the batter.Add the chopped snake gourd's in a small bowl, sprinkle some salt over it and let is sit for 10 minutes.
This will help remove any excess water from the vegetable.In the mean, heat a small tadka pan and dry roast the fennel seeds, cinnamon and cloves.
Grind this along with ginger to a fine paste in a mixer using little water and keep aside.Take a big bowl, add the coarsely ground chana and moong dal mix, snake gourd with water completely squeezed out, ginger and spice paste, finely chopped green chillies, coriander and curry leaves.
Season with salt and mix well.Heat enough oil for frying in a frying pan on medium heat, when the oil is well heated, make small vadai's and slowly drop it into the oil.Let it cook on one side for 3 minutes and until it turns slightly golden brown.Once the vadai's are cooked on one side, flip it over and let it cook on the other side for another 3 minutes.Remove from oil and let it drain in a kitchen paper.Serve this Chettinad Podalangai Vadai (Chettinad Style Snake Gourd Fritters) Recipe during Navratri or include it as a condiment while making a Chettinad themed elaborate weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Chettinad_Podalangai_Vadai_Chettinad_Style_Snake_Gourd_Fritters.jpg, 11
Ingredients: tomato,turmeric powder,salt,ginger,red chilli powder,lentil sugar,black urad dal (split),chana dal,onion,oil,green chillies,take celery,garam masala powder

Amritsari dal recipe - Amritsari Dal (Recipe in Hindi),  1/2 teaspoon garam masala powder, oil - as per use, 1 onion - finely chopped, 2 green chillies - finely chopped, 2 long - finely chopped Take 1/2 teaspoon celery, 1/2 teaspoon red chili powder, 1 inch lentil sugar, salt - as per taste, 1/2 teaspoon turmeric powder, 1/4 cup chana dal, 1 inch ginger - grated,1 cup black urad dal (split), 1 tomato - finely chopped, 40, Punjabi, To make Amritsari dal, first wash and soak the lentils for 4 to 5 hours.
Now heat the oil in a pressure cooker.
Add lentils, tomatoes, turmeric powder and 3 cups of water.
Turn off the cooker and cook until it comes to 4 cities.
Allow the pressure to drain and keep the lentils separately.
Now heat oil in a pan.
Add onion, ginger, garlic and cook till the onion becomes soft.
After the onion softens, add green chillies, tomatoes and remaining spices.
Cook for 2 to 3 minutes.
After 3 minutes, add dal and dal in it.
Add water as per your taste, mash the lentils slightly and let it cook for 10 minutes.
After cooking, turn off the gas and garnish with green coriander.
Serve Amritsari dal with green tomato vegetable, boondi raita and phulka for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-19/Amritsari_Dal_Recipe_North_Indian_Lentils-2_1600.jpg, 13
Ingredients: salt,green chilli,eggs,mustard seeds,black urad dal (split),curry leaves,rice puttu wheat puttu,cumin seeds (jeera),turmeric powder,sunflower oil

Kerala Style Puttu Upma Recipe With Scrambled Eggs, 1 pinch Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1 Whole Egg,1 cup Rice puttu - or wheat puttu,1/4 teaspoon Black Urad Dal (Split),2 Green Chilli - slit/cut,1 sprig Curry leaves,2 teaspoon Sunflower Oil, 20, Kerala Recipes, To prepare Kerala Style Puttu Upma Recipe With Scrambled Eggs, heat oil in a kadai on medium heat, add the mustard seeds and allow them to crackle, next add the cumin seeds and allow them to sizzle.
To this add urad dal and saute till it turns into a light brown colour.
Now add green chilli, curry leaves, turmeric powder and crack open the egg and scramble it for about half a minute.Once the eggs are nicely scrambled, add the crumbled puttu.Add salt and mix well.
Sprinkle some water and mix well.
Close with a lid and cook on low flame for a minute.
This will make the puttu softer.Serve Kerala Style Puttu Upma Recipe With Scrambled Eggs along with a Cocoa Banana Almond Date Smoothie Recipe for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena/Puttu_Upma_recipe_with_Scrambled_Eggs_edited.jpg, 10
Ingredients: wheat brown bread,wheat flour,nutmeg ground,salt,milk,dijon mustard,pepper,eggs,cheese cheese,butter

The Croque Madame Sandwich Recipe, 1 1/2 tablespoons Whole Wheat Flour,1 cups Milk,Butter - for cooking the sandwiches,6 Whole Wheat Brown Bread,1/4 teaspoon Nutmeg - ground,Salt and Pepper,3 Whole Eggs,2 teaspoons Dijon Mustard,1/3 cup Cheese - grated or cheese slices,1 1/2 tablespoons Butter, 40, French, To begin making the Croque Madame Sandwich Recipe, we will first make the Bechamel Sauce.To make the bechamel sauce, in a small saucepan, melt the butter over medium heat.
Add in the flour and cook, stirring constantly, until you can smell the aromas of the lightly roasted flour.
Take care not to allow the butter to turn brown or get burnt.Once the flour is lightly roasted, add the milk and nutmeg and keep stirring continuously until the mixture thickens.
Once it thickens and forms a creamy consistency, turn off the heat and transfer the Bechamel sauce to a serving bowl.The next step is to make the sandwich.
Grease and heat a cast iron skillet on medium heat.Arrange the 3 slices of bread, sprinkle the cheese and spread the bechamel sauce on the top and finally cover the bread with another slice.Add a couple of tablespoons of butter on the cast iron skillet and allow it to melt.
Place the bechamel sandwiches on the top of the butter and grill the sandwiches  on the skillet until you see the cheese melting and also the sandwich is crisp from both the sides.Once the sandwiches are well grilled, place them on a serving platter, drizzle more bechamel sauce on the sandwiches and sprinkle some cheese while it is hot.
You can choose to broil the cheese and sauce under a broiler to melt the cheese or simply serve it as it is.The final step is to make the fried egg for the Croque Madame Sandwich.In the same cast iron skillet or another skillet, heat a teaspoon of oil or butter and crack the 3 eggs onto the skillet keeping some space between each egg.
You can also fry one egg at a time if your skillet is small.Once the eggs are fried, place them on top of the grilled sandwiches.Serve Croque Madame Sandwich as a perfect weekend breakfast along with a bowl of fruits and Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/The_Croque_Madame_Sandwich_Recipe_A_Classic_French_Breakfast_Dish-1.jpg, 10
Ingredients: salt,coconut,coriander (dhania) leaves,green moong dal sprouted,carrot,onion,lemon,cucumber,green chillies

Recipe - Sprouted Green Moong with Tadka, 1/2 cup Carrot (Gajjar) - grated,1/3 cup Cucumber - finely chopped,Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Onion - finely chopped,1/4 cup Fresh coconut - grated,1/2 tablespoon Lemon juice,1 cup Green Moong Dal (Whole) - sprouted,2 Green Chillies - chopped, 15, South Indian Recipes, To begin making Hesarukalu Bele Kosambari Recipe, first prepare sprouted green moong.Learn  How To Make Sprouts At Home.Now that you have the sprouts ready with you, in a mixing bowl, combine the sprouted green gram, grated carrots, grated coconut, finely chopped cucumbers, onions, and green chilies.Adjust the amount of green chilies as per your palate.
Mix all the ingredients well.Season the mixture with salt and lime juice.
Mix all the ingredients well.
Finally add fresh chopped coriander leaves and toss again.A very simple and healthy salad recipe is ready.Serve Hesarukalu Bele Kosambari Recipe with Steamed Rice and Beetroot Garlic Lemon Rasam for a complete south indian meal.
You can also have it as a midday snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Sprouted_Green_Gram_KosumbariHesarukalu_Bele_Kosumbari.jpg, 9