anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,coriander (dhania) leaves,mustard seeds,methi leaves (fenugreek leaves),cauliflower (gobi),red chilli powder,gram flour (besan),curry leaves,sugar,cumin seeds (jeera),turmeric powder,spinach leaves (palak),sunflower oil

Cauliflower Palak Methi Muthia Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Whole Wheat Flour,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1/4 cup Coriander (Dhania) Leaves - finely chopped,3/4 cup Gram flour (besan),1 teaspoon Sunflower Oil,1 tablespoon Sunflower Oil,1/2 cup Spinach Leaves (Palak) - finely chopped,1/2 cup Cauliflower (gobi) - grated,1/3 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1 sprig Curry leaves, 30, Gujarati Recipes﻿, To begin making the Cauliflower Palak Methi Muthia Recipe, in a large mixing bowl, combine the cauliflower, spinach leaves, methi leaves, gram flour, whole wheat flour, red chilli powder, turmeric powder, salt, cooking oil, sugar and coriander leaves.
Mix well to combine, and add water to bring the Cauliflower Palak Methi Muthia dough together.
We need a nice, firm dough.
Do not knead the dough too much.Once the muthia dough has come together, divide the dough into three parts, now shape them into long hot dog style rolls and set aside.Heat a steamer on high heat, place these muthia rolls on a greased steamer plate and cover and cook for 15 minutes.After 15 minutes, open the lid, insert a greased knife into one of the rolls to check if the Cauliflower Palak Methi Muthia has cooked, if the knife comes out clean it is steamed well.If not continue to cook for a few more minutes until done.
Remove these Cauliflower Palak Methi Muthia from the steamer and allow it to cool.Once the Cauliflower Palak Methi Muthia have cooled, cut them into roundels and set aside.To temperIn a pan heat oil, on medium heat, add mustard seeds, and curry leaves and allow them to crackle.Next add the cumin seeds, add the Cauliflower Palak Methi Muthia and toss for a few seconds.Serve Cauliflower Palak Methi Muthia Recipe along with Green chutney and masala chai for a tea time snack., https://www.archanaskitchen.com/images/Cauliflower_Palak_Methi_Muthia_Recipe-5.jpg, 14
Ingredients: salt,wheat flour,ghee,jaggery,water,fenugreek seeds,dry red chilli,oil,tamarind paste,red onion,bud garlic

Yele Kadubu and Onion Chutney Recipe - Yele Kadubu Recipe With Sweet And Spicy Onion Chutney,  oil - as per use, 10 bud garlic, 1 tbsp tamarind paste, 1/4 tsp fenugreek seeds,1-1 / 2 cup wheat flour, 3 tablespoons ghee, 5 tbsp jaggery - make powder, salt - as per taste, 10 dry red Chili, 2 red onions, water - as per use, 30, Karnataka, To make Yele Kadubu and Onion Chutney Recipe, we will first make Yele Kadubu.
Now add wheat flour, salt, ghee, a little water in a bowl and mix well.
Keep it aside for 10 minutes after mixing.
Now take some flour and make it like bread.
Fold it twice and make it into the Triangle shape.
Now grease the idli steamer with ghee.
Add Yale Kadubu to it and steam or steam it for 8 to 10 minutes.
Now to make the chutney, heat the oil in a pan.
Add onion, fenugreek seeds, dry red chillies and cook till the onion becomes soft.
Turn off the gas and allow the mixture to cool down.
Pour it in a mixer grinder with jaggery, salt, tamarind and make a paste.
Remove and serve in a bowl.
Serve Yale Kadubu and Onion Chutney Recipe along with Masala Tea for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Yele_kadubu_with_red_onion_sweet_n_spicy_chutney_original_1600.jpg, 11
Ingredients: salt,parangikai pumpkin,rice,mustard seeds,asafoetida (hing),jaggery,curry leaves,dry red chillies,methi seeds (fenugreek seeds),coconut oil,bhindi (lady fingerokra),turmeric powder,banana,tamarind lemon

Pulikuthi Upperi Recipe - Spicy & Tangy Palakkad Poriyal Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Mustard seeds,2 tablespoons Rice,Coconut Oil - for cooking,1 Raw Banana - peeled and cut into small cubes,7 Dry Red Chillies,1 teaspoon Jaggery,1/4 teaspoon Asafoetida (hing),20 grams Tamarind - lemon sized,6 Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,1 sprig Curry leaves,1 cup Kaddu (Parangikai/ Pumpkin) - cut into small cubes, 30, Kerala Recipes, To begin making Pulikuthi Upperi Recipe, soak the tamarind in 1/2 cup of hot water for 5 minutes, squeeze out the pulp and keep aside.Dry roast the raw rice, fenugreek seeds and dried red chilies in a small pan on low heat until it turns golden and aromatic.
Grind it into a fine powder using a mixer grinder and keep aside.Since all the vegetables have different cooking times, we will cook each of them separately.Into a kadai, heat 1 teaspoon of oil add the raw banana, sprinkle some salt and stir fry until the raw banana is tender and cooked.
You can can cover the pan and cook the raw banana until done.
Keep this aside.Into the same kadai, add 1/2 teaspoon oil; add the pumpkin, sprinkle salt, the tamarind pulp, jaggery, turmeric powder and stir fry until the pumpkin is tender and cooked.
You can can cover the pan and cook the pumpkin until done.
Keep this aside.Lastly for the Pulikuthi Upperi, into a new kadai, add 1/2 teaspoon oil; add the mustard seeds and allow them to crackle.
Add the hing and curry leaves and saute for a few seconds.Add the bhindi, sprinkle salt and stir fry until the bhindi is tender and cooked.
You can can cover the pan and cook the bhindi until done.
Add the cooked pumpkin, the raw banana and the ground spiced into the cooked bhindi and stir until well combined.
Check the salt and chillies and adjust to suit your taste.
Once done, turn off the heat and serve the Pulikuthi Upperi hot.Serve the Pulikuthi Upperi Recipe along with Steamed Rice, Thakkali Vengaya Sambar, Curd and Appalam for a delectable weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Pulikuthi_Upperi_Recipe_Palakkad_Style_Country_Vegetables_Cooked_with_Tamarind.jpg, 14
Ingredients: salt,paneer,soy flakes,red chilli flakes,virgin olive oil,almond meal (badam powder),wheat bread crumbs,pepper,parmesan cheese,spinach leaves (palak)

High Protein Spinach & Soy Bites Recipe, 250 grams Spinach Leaves (Palak) - finely chopped,1/2 teaspoon Red Chilli flakes,2 tablespoon Whole Wheat Bread crumbs - toasted,1/4 cup Almond Meal (Badam Powder),1 tablespoon Parmesan cheese - grated,Salt and Pepper - to taste,1 teaspoon Extra Virgin Olive Oil,1/4 cup Soy Flakes,100 grams Paneer (Homemade Cottage Cheese) - grated, 60, Snack, To begin making High Protein Spinach & Soy Bites first dry roast the soya flakes in a skillet over medium heat for three minutes.
Once roasted cool and  grind to a coarse powder in mixer.
Transfer to a bowl.In a large mixing bowl combine all the ingredients, ground soya flakes, almond meal, bread crumbs, paneer, red chilli flakes, salt and pepper, together and bind together to form a dough like mixture.
Divide the mixture into equal portions and shape each portion into small size balls.Check the salt and adjust to suit your taste.While you are shaping the spinach balls preheat the oven at 200'C.
Grease a baking sheet with little oil.
Bake Spinach Bites in a preheated oven for about 20 minutes or till outer layer turns crisp and brown.
Alternatively Spinach Bites can be cooked in the Paniyaram Pan by pan frying it with a little oil.
Click to see how we cook vadas in Paniyaram Pan without deep frying them.
Once cooked transfer Spinach & Soy bites to a serving platter.Serve High Protein Spinach & Soy Bites as an appetizer for your party meal made up of Greek Style Green Beans Stir Fry,  Herbed Buttered Rice Recipe With Green Peas and Walnut Mushroom Veg Bolognese  , https://www.archanaskitchen.com/images/archanaskitchen/Snacks/High_Protein_Spinach_Bites_Recipe.jpg, 10
Ingredients: tomato,salt,turmeric powder,asafoetida,white urad lentils,mustard,fenugreek seeds,gourd,dry red chillies,oil,tamarind paste,coriander (dhania) leaves,green chillies

Gourd Peel Chutney Recipe - Bottle Gourd Peel Chutney Recipe,  2 green chilies, 2 tablespoons oil, 2 sprig of green coriander, 1 teaspoon fenugreek seeds,1 cup gourd - cut with peel, 1 teaspoon turmeric powder, 1 teaspoon mustard, 1/2 teaspoon asafoetida, 2 tomatoes, 10 dry red chillies, salt - as per taste, 1 teaspoon white urad Lentils, 1 teaspoon tamarind paste, 25, South Indian Recipes, To make gourd peel chutney, first heat oil in a pan.
Add mustard seeds, fenugreek seeds and urad dal.
After 10 seconds, add dry red chillies and asafoetida.
Turn off the gas after 20 seconds.
Tadka is ready for your sauce.
Add some more oil to the same pan.
Add green chili, green coriander, tomatoes and gourd to it.
Add salt, turmeric powder and some water and cook until the gourd becomes soft.
After cooking, turn off the gas and allow it to cool.
After cooling, pour this mixture into the mixer grinder.
Now add half of the tempering mixture and tamarind.
Add some water and grind it.
Take it out in a bowl.
Add the remaining tempering and mix it.
Serve Serve gourd peel chutney with spinach dal, sev tomato vegetable and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sailajaangara-gmail.com/Bottle_Gourd_Peel_Chutney.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),mustard seeds,methi leaves (fenugreek leaves),red chilli powder,onion,soy (nuggets),coriander powder,turmeric powder,garam masala powder,sunflower oil

Fenugreek & Soy Chunks Dry Vegetable Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),2 teaspoons Sunflower Oil,1 Tomato,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 cup Soy Chunks (Nuggets) - soaked in hot water,1 Onion,1 cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped,2 teaspoons Red Chilli powder, 50, North Indian Recipes, To begin making the Methi & Soya Chunks Dry Sabzi Recipe , we need to soak the soya chunks in a bowl of boiling hot water for about 20 minutes.After 20 minutes, drain the extra water and set it aside.
In a heavy bottomed pan, heat oil on medium heat, add mustard seeds and let them splutter.Next, add in the chopped onion and cook till it turns golden brown.
This will take about 4 to 6 minutes.Once the onions are nice and brown in colour, add in the chopped tomato and cook well until they turn soft and mushy.
Now that the onion tomato base has come together, add the methi leaves.
Cover and let it cook for 2 minutes.At this stage add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and stir well.To this methi mix, add the drained soya and salt.
Mix well to combine and let it cook for 2 more minutes.Turn off the heat and remove Methi & Soya Chunks Dry Sabzi into a serving bowl.Serve this Methi & Soya Chunks Dry Sabzi Recipe  Dhaba Style Dal Fry Recipe and Steamed Rice along with a bowl of Dahi, for a simple and comforting weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/kritikakallimani-gmail.com/Methi_Soya_original-2.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),mustard oil,bay leaf (tej patta),cloves garlic,water,rohu fish,dry red chillies,onion,cumin seeds (jeera),coriander (dhania) leaves,potato (aloo),turmeric powder,garam masala powder

Aloo Bilahi Maas Recipe - Assamese Fish Curry With Potatoes And Tomatoes, 1/2 teaspoon Turmeric powder (Haldi),3/4 teaspoon Cumin powder (Jeera),Salt - to taste,6 Rohu fish - or any other fresh water fish,3 cups Water,3 Tomatoes - finely chopped,4 cloves Garlic - finely chopped,1/2 teaspoon Garam masala powder,2 tablespoon Mustard oil,1/2 tablespoon Cumin seeds (Jeera),1 Onion - finely chopped,4 tablespoon Mustard oil,4 sprig Coriander (Dhania) Leaves - chopped,1 Bay leaf (tej patta),2 Dry Red Chillies - slit,4 Potatoes (Aloo) - boiled and roughly mashed, 30, Assamese, To begin making the Aloo Bilahi Maas Recipe, marinate the fish pieces in 1/2 teaspoon turmeric powder and salt.Heat 2 tablespoons of oil in a heavy bottomed pan and fry the fish pieces from both the sides.Remove the fish pieces and keep them aside.
In the same pan, add the remaining oil, bay leaf, red chilies and cumin seeds.
Stir it for about 30 seconds.Next add onion, garlic and little salt and saute it for about two minutes on medium heat.After 2 minutes, add tomatoes and saute well.
Cook till the tomatoes are mushy and oil oozes out.Once the tomatoes are mushy, add the mashed potatoes, turmeric powder, cumin powder and mix well till you get a thick gravy.Add water and mix again.
Bring it to a boil and cook for about a minute.Add the fried fish pieces, garam masala powder and salt.
Reduce the heat to medium.
Cook it covered for about 5-7 minutes till you find oil rise to the top.Add coriander leaves and simmer for about a minute.
Serve hot.
Serve Aloo Bilahi Maas along with Steamed Rice and Egg Shoap for your weekday dinner.
To make the meal even better, serve Assamese Komolar Kheer as a dessert after your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shalinir28-gmail.com/Assamese_Fish_Curry_with_Potatoes_and_Tomatoes__Aloo_Bilahi_Maas.jpg, 15
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,mustard seeds,foxtail millet,fennel seeds (saunf),cloves garlic,curry leaves,onion,turmeric powder,green chillies,sunflower oil

Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice), 1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,1-1/2 teaspoon Kashmiri Red Chilli Powder,Salt - to taste,1 teaspoon Ginger - roughly chopped,2 Green Chillies - slit,1/2 cup Foxtail Millet,1 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf),1 tablespoon Sunflower Oil,2 Onions - thinly sliced,5 Tomatoes - roughly chopped,1 sprig Curry leaves, 35, Tamil Nadu, To begin making Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice), we first start with cooking the foxtail millets.
Wash the foxtail millets under running tap water nicely, drain and transfer it to the pressure pan.
Add around 2 cups of water, season with salt and pressure cook for 4 whistles and keep aside.
Once cool, fluff up the cooked millets with a fork.Now to prepare the tomato rice, heat oil in a pan, add the mustard seeds and let it crackle.Add in the curry leaves and let it splutter.Roughly pound the garlic cloves, ginger and fennel seeds using a pestle and mortar and add it to the pan, let it cook for a minute.Add the sliced onions and saute until it turns translucent.Now, add the tomatoes, green chillies, kashmiri red chilli, turmeric powder, season with salt and mix well.Let this tomato mixture cook until it turns soft and mushy, this will take around 10 minutes.Once the tomato mixture is cooked well and is thickened to a paste consistency, add in the cooked foxtail millets and gently toss everything together.Close it with a lid, cook for 5 minutes and let the foxtail millet absorb all the the tomato mixture flavour into it.Serve the Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice) along with Tomato Onion Cucumber Raita Recipe and Elai Vadam Recipe for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Thinai_Thakkali_Sadam_Recipe_Foxtail_Millet_Tomato_Rice.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),ginger,chicken wings,cloves garlic,red chilli powder,onion,turmeric powder,garam masala powder

Chicken Wings With Bhuna Masala Recipe, 1 tablespoon Garam masala powder,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - chopped,8 Chicken Wings,3 cloves Garlic - chopped,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Cumin powder (Jeera),1 Tomato - chopped, 40, Indian, To begin making the Chicken Wings With Bhuna Masala Recipe, we will first boil the chicken wings in a sauce pot with some water.Boil the wings for about 20 minutes till it's half done.
This parboiling method will help the wings to absorb less oil once you fry them.
Drain the water and keep the wings in a bowl.Pre heat the oven to 180 degree Celsius and keep it ready until you move on to make the Bhuna masala.Heat a saucepan with oil, add onions, garlic and ginger and saute until for 3-5 minutes.
Add tomatoes and sprinkle some salt and cook until the tomatoes are mashed well.
Now add in the dry masala powders-  red chilli powder, turmeric powder, garam masala powder, cumin powder and salt.
Mix well and turn off the flame.
Allow it to cool.
Transfer into a mixer-jar and blitz it into a smooth paste.
Place the bhuna masala in a mixing bowl add the chicken wings to this and coat it well.
Place the wings on a baking tray.
Drizzle some oil and bake it in the grill mode for 15 minutes and then flip it over and bake it again for another 15 minutes.Serve the Chicken Wings With Bhuna Masala Recipe along with some Greek Yogurt Dip or Pudina Dahi Chutney as a delicious appetizer.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_Wings_With_Bhuna_Masala_Recipe_.jpg, 10
Ingredients: salt,yellow moong dal (split),coconut,mustard seeds,beetroot dices,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),coconut oil

Tamil Nadu Style Beetroot kootu Recipe, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1 teaspoon Coconut Oil,1 Beetroot - cut into small dices,1 cup Yellow Moong Dal (Split),1 sprig Curry leaves, 40, Tamil Nadu, We begin making the Tamil Nadu Style Beetroot kootu Recipe by pressure cooking the beetroot and moong dal in a pressure cooker with water for about 4 whistle.
Release the pressure naturally and keep it aside.Using a grinder, grind all the ingredients mentioned in the list to a coarse paste.
Add this paste into the cooked mixture and mix it.Then in order to temper, heat a small skillet with oil, crackle mustard seeds and urad dal, then add the hing and curry leaves, take it away from the heat and add it on top of the kootu and serve.
Serve the Tamil Nadu Style Beetroot kootu Recipe along with steam rice and Paruppu Rasam Recipe (South Indian Dal Rasam)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Beetroot_kootu_Recipe_.jpg, 10
Ingredients: turmeric powder,cardamom powder,rye,ginger,salt,semia baked,asafoetida,red chilli powder,carrot,curry leaves,white urad dal (split),green beans,onion,lemon,sugar,coriander (dhania) leaves,dal sugar powder

Semiya Upma Recipe,  1 teaspoon Rye, 1 sprig Curry leaves - finely chopped, 1/2 teaspoon Asafoetida, 1 onion - finely chopped, 6 green beans - finely chopped, 1 carrot - chopped, 2 carrots - finely chopped, 1 teaspoon sugar, 1 teaspoon White Urad Dal (split), red chili powder - as per taste, 1/4 Teaspoon cardamom powder, 1/2 teaspoon turmeric powder, 1 inch ginger - grated, 1/4 teaspoon Dal Sugar Powder, 1 lemon Juice, salt - as per taste,2 cups Semia - baked, sprig of green coriander - finely chopped, 45, South Indian Recipes, To make Semiya Upma, first heat 2 tablespoons oil in a pan.
Add mustard seeds and let it cook for 10 seconds.
Now put urad dal in it and cook for 20 seconds.
Now add onion, ginger, curry leaves and cook till the onion becomes soft.
After the onion softens, add vegetables and cook till the vegetables are soft.
After the vegetables are soft add semia and the remaining sari ingredients.
Add 1 cup of water, mix and cover the pan.
Allow it to cook for 10 minutes.
After 10 minutes, open the pan, mix and cook it with a little more water if raw.
Turn off the gas, add lemon, green coriander and ghee and mix once the semia has softened.
.
Serve hot.
Serve the Semiya Upma with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Semiya_Upma_Recipe_Vermicelli_Savory_Breakfast_Pudding-1.jpg, 17
Ingredients: turmeric powder,salt,ginger,fenugreek,spinach,ghee,red chilli powder,eggsplant,carrot,cloves garlic,tomato finely,chana dal,green beans,heart leaves,gourd,onion,mango,coriander powder,green moong dal split,green chillies

Sindhi Sai Bhaji Recipe - Sindhi Sai Bhaji Recipe,  1/2 cup gourd - finely chopped, 1 tsp turmeric powder, 1 1/2 cup carrots - finely chopped, salt - as per taste, 1/2 cup green beans - finely chopped, 1 tomato - Finely chop, 1 tablespoon Ghee, 1 tablespoon ghee, 1/4 cup green moong dal - split, 1 raw mango - finely chopped, 1/4 cup chana dal - washed and soaked, 1 cup fenugreek - finely chopped, 2 green chillies - finely chopped,1 cup spinach - finely chopped, 1/2 cup eggplant - finely chopped, 1 inch ginger - finely chopped, 1 tablespoon Red chilli powder, 1 tablespoon coriander powder, 1/2 cup heart leaves - finely chopped, 4 cloves Garlic - finely chopped, 2 onions - finely chopped, 45, Sindhi, To make Sindhi Sai Bhaji recipe, first wash and soak chana dal and green moong dal in water for 30 minutes.
Wash and cut the sari vegetable thoroughly and keep it separately.
Heat the oil in a pressure cooker.
Add onion and cook till it becomes soft.
Now add ginger, green chilies and cook for 30 seconds.
After 30 seconds, add carrots, beans, brinjals, gourd, tomatoes and cook for 2 to 3 minutes.
Add chana dal, green moong dal, coriander powder, turmeric powder, salt and cook for 1 minute.
Now add spinach, fenugreek and mix.
Add 2 cups of water, close the cooker and cook until 4 to 5 cities come.
Turn off the gas and let the pressure drain automatically.
With the help of masher, mash it and keep it aside.
For tempering, heat ghee in a tempering pan.
Add the garlic and cook till it turns light brown.
Now add red chillies to it and turn off the gas after 10 seconds.
Delve, mix and serve in the bhaji.
Serve Sindhi Sai Bhaji recipe with Bhuga rice, Sidhi Koki and gourd raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Sindhi_Sai_Bhaaji_Recipe_.jpg, 20
Ingredients: orange juiced,bananas,orange fruit,peanut butter other nut butter,poha (flattened rice),coconut milk regular milk,blackberries other berries,vanilla,black pepper powder,maple syrup

Avalakki Porridge In Warm Spiced Berries Recipe, 1 tablespoon Peanut Butter - or any other nut butter (optional),1 tablespoon Honey - or maple syrup,1/2 Orange - juiced,1/2 teaspoon Black pepper powder,1/2 cup Ripe Bananas - mashed,1/2 cup Blackberries - or any other berries,1/2 teaspoon Vanilla Extract,1 cup Coconut milk - or regular milk,1/2 cup Poha (Flattened rice),1/2 Orange - segmented fruit, 25, South Indian Recipes, To begin making the Avalakki Porridge In Warm Spiced Berries recipe, wash Avalakki properly with water using a colander.In a saucepan bring milk to a gentle boil, add mashed banana and avalakki and cook till soft.
Don’t worry if it goes mushy, it will only add a creamy texture.In another saucepan bring orange juice, berries and few orange segments to a boil and cook until all the berries have mushed up and soft add honey, vanilla and pepper powder.Mix well and turn of the heat.
Serve the porridge with warm berry-orange mixture, remaining segmented oranges and nut butter for a healthy breakfast.Serve Avalakki Porridge in Warm Spiced Berries on its own for a healthy and wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Avalakki_Porridge_in_warm_spiced_berries.jpg, 10