anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,kalonji (onion nigella seeds),amchur (dry mango powder),fennel seeds (saunf),jaggery,red chilli powder,green bell pepper (capsicum),coriander powder,turmeric powder,green chillies,sunflower oil

Shimla Mirch Ki Launji Recipe, 1/2 teaspoon Kalonji (Onion Nigella Seeds),Salt - to taste,2-1/2 tablespoon Jaggery,2 teaspoon Coriander Powder (Dhania),1 teaspoon Fennel seeds (Saunf),1 teaspoon Green Chillies - finely chopped,Turmeric powder (Haldi) - a pinch,3/4 teaspoon Amchur (Dry Mango Powder),2 tablespoons Sunflower Oil,1 cup Green Bell Pepper (Capsicum) - chopped,1/2 teaspoon Red Chilli powder, 20, North Indian Recipes, To begin making the Shimla Mirch Ki Launji  recipe, heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame till the aromas of the seeds comes through and the chilies are cooked..Now add the capsicum and sauté on a medium flame for a few more seconds.Add the turmeric powder, coriander powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute.Add 1/2 cup of water, jaggery and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the capsicum turns soft, while stirring occasionally.Serve the launji immediately or store in an air-tight container in the refrigerator for 2 to 3 days.Serve Shimla Mirch Ki Launji along with Tawa Paratha, Dal Palak and Homemade Yogurt for a weekday lunch.
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Ingredients: salt,wheat flour,coriander (dhania) leaves,ghee,water,curd,green chillies ground paste,cumin seeds (jeera),sunflower oil

Spicy Yogurt Chapati/Roti Recipe, Ghee - as needed,3 Green Chillies - ground to paste,Salt - to taste,1/2 cup Water,1 teaspoon Cumin seeds (Jeera),1 tablespoon Sunflower Oil,2 cups Whole Wheat Flour,1-1/2 cup Curd (Dahi / Yogurt),3 tablespoons Coriander (Dhania) Leaves - finely chopped, 45, Indian, To begin making the Spicy Yogurt Chapati recipe, In a large saucepan/vessel, add yogurt, jeera, chilli paste, coriander, salt and oil.Whisk everything until smooth and lump-free.
Add 1/2 cup of water and mix it all together.
Now bring this to a gentle boil and lower the flame and pour the wheat flour to the centre as much as possible and let it cook on a low flame for approximately 4 to 5 minutes.Turn of the flame and vigorously mix this with a wet wooden stick or a spatula until this mixture comes together.
Should take about 2 minutes.Keep it covered until it slightly cools down and until you can handle the mixture with your hands.Knead it thoroughly for 5 to 6 minutes and divide the mixture into 10 equal portions.Now knead each of these balls for 20 seconds and shape it into pedas (round flatten balls).Roll the pedas into chapathis by dusting some wheat flour and roast simultaneously or roll all of them and stack them on top of each other by spreading some flour between each chapathi.And roast on a hot tava on both sides by smearing some oil or ghee.
Serve Spicy Yogurt Chapati along with Panchmel Dal and Bharwa Besan Mirch Sabzi for a weekday lunch or dinner.
You can also pack it for your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Spicy_yogurt_chapathi.jpg, 9
Ingredients: tomato,wheat brown bread,pizza pasta sauce,black pepper powder,mozzarella cheese,baby spinach,onion,sweet corn,green bell pepper (capsicum),butter grease waffle iron,dried oregano

Bread Waffle Pizza Recipe, 2 tablespoons Sweet corn,1 Green Bell Pepper (Capsicum) - chopped,1/2 teaspoon Dried oregano,1 Onion - chopped,1/4 cup Mozzarella cheese - grated,Black pepper powder - to taste,4 tablespoons Homemade Pizza And Pasta Sauce,1 Tomato - chopped,Butter - to grease waffle iron,15 Baby spinach,8 Whole Wheat Brown Bread, 30, Continental, To begin making the Bread Waffle Pizza Recipe, firstly cut the sides of each bread slice.Grease waffle iron with butter and put one bread slice over it.
Now spread pizza sauce and arrange chopped vegetables including onion, green bell peppper, sweet corn, tomato and baby spinach over it.Add mozzarella cheese over the bread slice.
Now, sprinkle black pepper powder and dried oregano leaves.
Cover it with another bread slice.Cover and cook it for 5 minutes or until it turns golden in colour.Repeat the same process to make more waffles.Serve Bread Waffle Pizza Recipe along with Watermelon Panzanella Salad, Penne Pasta Arrabiata and Chocolate Ganache Tart for your weekend brunch.., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Bread_Waffle_Pizza.jpg, 11
Ingredients: salt,arhar dal (split toor dal),dill leaves,chana dal (bengal gram dal),coconut,asafoetida (hing),ginger piece,curry leaves,coriander (dhania) leaves,turmeric powder,green chillies

Nuchinunde / Nucchina Unde Recipe -Karnataka Style Dal Steamed Pakora, 1 pinch Turmeric powder (Haldi),Curry leaves,1/2 cup Dill leaves - finely chopped,Salt - to taste,sprig Coriander (Dhania) Leaves,6-7 Green Chillies - finely chopped,1 cup Arhar dal (Split Toor Dal),1/2 cup Fresh coconut,Ginger - small piece,1/2 cup Chana dal (Bengal Gram Dal) - optional,1 pinch Asafoetida (hing), 185, Karnataka, To prepare Nuchinunde / Nucchina Unde Recipe , wash and soak dals in water for about 2-3 hours.
Drain water.In a mixer, pulse the lentils coarsely along with green chillies and ginger without adding any water.In a bowl, mix together ground lentils, dill leaves, coriander , curry leaves, coconut, hing & salt.Heat water in a steamer.
Grease idli molds with oil.Make oval shaped dumplings and place them in the greased idli stand.
Steam cook for 10-15 minutes.When done, serve hot / warm Nucchinunde / Nucchina Unde Recipe with majjige huli / kadale chutney recipe or with tea during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/NUCHINUNDE__NUCCHINA_UNDE_recipe.jpg, 11
Ingredients: salt,ginger,mustard seeds,coconut,dry red chilli,curry leaves,coconut oil,turmeric powder,tapioca root

Kerala Style Kappa Ulathiyathu Recipe - Tapioca Stir Fry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 cup Shallots - chopped,2 Dry Red Chilli,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Mustard seeds,2 Tapioca root,Coconut Oil - for cooking,1 sprig Curry leaves,2 tablespoon Fresh coconut - grated, 45, Kerala Recipes, To begin making the Kerala Style Kappa Ularthiyathu Recipe, firstly cut the tapioca and boiling them in a pressure cooker with water and salt for about 3 whistle.Once done release the pressure naturally and drain the water and peel off the skin, cut them into big chunks and keep it aside.We begin by heating kadai with oil, crackle the mustard seeds, and curry leaves and dry red chillies.Then add in the onions and ginger and fry them till it is translucent, you can add the turmeric powder.Once that is done, add in the boiled tapioca and salt and fry them till it evenly coated.
Cook for 2 minutes, switch off the gas and serve hot.Serve the Kerala Style Kappa Ularthiyathu Recipe along with Kerala Style Fish Curry Recipe or Chettinad Muttai Masala Recipe and Kerala Parotta for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Kappa_Ulathiyatu_Recipe_Tapioca_Stir_Fry_Recipe.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),kashmiri red chilli powder,bay leaf (tej patta),ginger garlic paste,cashews water,onion,cumin seeds (jeera),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),butter,garam masala powder,paneer cubes

Paneer Peshawari Recipe - Cottage Cheese In Rich Gravy, 1 teaspoon Cumin powder (Jeera),1 cup Homemade tomato puree,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 Onions - finely chopped,2 teaspoons Kashmiri Red Chilli Powder,2 teaspoon Coriander Powder (Dhania),1 tablespoon Butter,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1-1/2 cups Paneer (Homemade Cottage Cheese) - cut into big cubes,2 tablespoons Fresh cream,2 tablespoons Whole cashews - soaked in 1/4 cup warm water,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Honey, 40, Punjabi, To begin making Paneer Peshawari Recipe, soak the cashew nuts in hot water for 10 minutes.Combine the soaked and drained cashews in a mixer jar and grind into a smooth paste using a mixer grinder.
Transfer to a bowl and keep aside.Heat butter in a wide pan on medium flame.
Once the butter has melted, add the cumin seeds and bay leaf, let the cumin seeds sizzle.
To this, add ginger-garlic paste, chopped onions and saute for 2-3 minutes, until the onions turn translucent and soft.
Once the tomatoes have softened, add the cumin powder, kashmiri red chilli powder, turmeric powder, garam masala powder, coriander powder and mix well.
This will help the raw smell go away from the onions, ginger and garlic.Stir the spices for a few seconds and then add in the tomato puree and cashew paste.Saute for the Peshawari masala for about 5 minutes on medium heat until the gravy thickens and the tomato and cashews combine well along with the spices to form a creamy gravy.
When you add cashew nuts the gravy tends to thicken and hence you can adjust the consistency by adding 1/4 cup of water.
Stir in the paneer, kasuri methi,and the honey and simmer Paneer Peshawari Recipe for another 5 minutes.Check the salt and spices in the Paneer Peshawari Recipe gravy and adjust to suit your taste.Once done, stir in the cream into the Paneer Peshawari Recipe and serve hot.Serve the Paneer Peshawari Recipe for a party along with Kashmiri Pulao Recipe, Butter Garlic Naan Recipe and Boondi Raita Recipe, and Kala Chana Salad for a complete party meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Paneer_Peshawari_Recipe.jpg, 15
Ingredients: cashew nuts,wheat flour,ghee,paneer,ajwain (carom seeds),jaggery,raisins,water knead dough,badam (almond),cardamom powder (elaichi),cinnamon powder (dalchini)

Dry Fruits Meetha Paneer Paratha Recipe, Ghee - for cooking,Water - to knead dough,1/4 cup Jaggery,1/4 cup Raisins,1 teaspoon Cinnamon Powder (Dalchini),1/2 cup Badam (Almond) - coarsely powdered,1 teaspoon Ajwain (Carom seeds),1/2 cup Paneer (Homemade Cottage Cheese) - crumbled,1 teaspoon Cardamom Powder (Elaichi),2 cups Whole Wheat Flour,1/2 cup Cashew nuts - coarsely powdered, 60, Indian, To begin making the Dry Fruits Meetha Paneer Paratha Recipe, first get all the ingredients ready - like powdering the nuts and keep them aside.In a large mixing bowl, combine all the ingredients for the filling to form a dough that resembles the bread crumbs and keep aside.In another mixing bowl, add the wheat flour and a pinch of salt.
Add water little at a time and knead to make a smooth dough.
Keep this aside.For making parathas - divide the dough into 6 to 8 portions.Roll each portion into a 3 inch circle, dust it in flour to prevent to from sticking to the surface.
Place a large spoon of the dry-fruit paneer mixture in the center.
Bring the edges of the dough towards the center to seal the filling.Flatten the paratha, dust in flour and roll it out to make a meetha paneer paratha.
Roll it as much as your are comfortable to make a paratha that is not very thick.
Preheat a skillet over medium heat and cook the dry fruit meetha paneer paratha on both sides with ghee until cooked and browned on both sides.Proceed the same way with the remaining parathas and serve hot or cold.Serve Dry Fruits Meetha Paneer Paratha along with Aam Chunda Pickle and  Rose Lassi for a tasty breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Meenakshi_Kapur/dry-fruits-meetha-poori-recipe.jpg, 11
Ingredients: black cardamom (badi elaichi),salt,bay leaf (tej patta),red chilli powder,water,onion paste,curd,ginger garlic paste,coriander (dhania) leaves,cinnamon stick (dalchini),bottle gourd (lauki),gram flour (besan),coriander powder,turmeric powder,green chillies,sunflower oil

Aal Ke Kofte (Bottle Gourd Fritters In Spicy Gravy) Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),Water - as required,2 sprig Coriander (Dhania) Leaves - finely chopped,250 grams Bottle gourd (lauki) - grated,2 Bay leaf (tej patta),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 cup Gram flour (besan),2 Green Chillies - finely chopped,2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),1 tablespoon Ginger Garlic Paste,2 Onion - paste,Sunflower Oil - as required,1/2 inch Cinnamon Stick (Dalchini), 75, Rajasthani, To begin making the Aal Ke Kofte recipe, firstly we will begin with preparing the koftas.Mix all the ingredients mentioned under ‘for koftas’ in a mixing bowl.
Mix them properly.
Add a little water to bring the mixture together.Once it is done, make round shaped pakoras out of it and deep fry them in a deep frying pan.When they turn brown from both the sides, take them out to on a kitchen towel to absorb the extra oil.
Follow the same process for the reaming mixture and keep them aside.Heat oil in a heavy bottomed pan and add cloves, badi elaichi, tej patta and dal chini.After a minute add the ginger garlic paste and cook it tell the raw smell goes from the mixture.Once it is done add the onion paste and let it cook for 5 to 8 minutes.After 5 to 8 minutes, add red chilli powder, turmeric powder, coriander powder and the required salt.
Let it cook for 5 minutes.After 5 minutes, bring the flame to low and add the curd.Mix well and add the required amount of water.
Mix well and let it cook till the gravy gets a little thick.Once it is done, add the fried kofta and let it cook for 2 to 3 minutes more.After 2 to 3 minutes, switch off the stove and garnish it with chopped coriander leaves.Serve Aal Ke Kofte with Lauki Raita and Tawa Parathas for a perfect weekday meal.
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Ingredients: salt,arhar dal (split toor dal),tamarind water,coconut,brinjal (baingan eggsplant),mustard seeds,jaggery,sesame (gingelly) oil,black peppercorns,dry red chilli,curry leaves,coriander (dhania) seeds,turmeric powder,chana dal (bengal gram dal)

Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy, 1 Brinjal (Baingan / Eggplant) - cubed,1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Arhar dal (Split Toor Dal),1/2 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Jaggery - powdered (optional),Salt - to taste,1 cup Tamarind Water,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,10-15 Whole Black Peppercorns,1 sprig Curry leaves,1 tablespoon Sesame (Gingelly) Oil, 35, Tamil Nadu, To prepare Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy, pressure cook the toor dal with 1 cup of water for 4 to 5 whistles.Turn off the heat and allow the pressure to release naturally.
Once the dal is cooked, whisk the dal well and keep it aside.In the meantime, heat a small pan on medium heat and dry roast chana dal, coriander seeds, red chilly and peppercorns till it gets aromatic and turns golden brown.Once roasted, add the grated coconut to this and keep stirring till it turns brown.
Turn off the heat, cool and grind to a smooth mixture by adding a 1/4 cup of water.
Keep this aside.Heat oil in a preheat pan; add the mustard seeds and allow it to crackle.
Add the curry leaves and brinjal, sprinkle salt and give it a stir.
Cover the pan and cook the brinjal until roasted and soft.
To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut mixture and salt to taste.Simmer the Kathirikai Rasavangi  for a good 5 minutes until the raw smell of tamarind goes away and the rasavangi has good taste and flavours.Check the salt and adjust to taste accordingly.
Once done, turn off the heat and transfer the Kathirikai Rasavangi to a serving bowl and serve hot.Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe a complete south indian meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Traditional_Kathrikai_Rasavangi_recipe_Brinjal_Recipe_south_indian_style_3_1600.jpg, 14
Ingredients: mango (ripe),fennel seeds (saunf),water,orange juice,sugar

Fennel Infused Mango Sorbet Recipe, 1/2 teaspoon Fennel seeds (Saunf),2 tablespoons Sugar,1 cup Water,1-1/2 cup Fresh orange juice,1-1/2 cups Mango (Ripe) - puree, 250, Continental, To begin making the Fennel Infused Mango Sorbet Recipe, in a saucepan, put the sugar, fennel and water and bring to rolling boil stirring frequently.
Turn off the heat and allow to cool completely.
Once cooled strain and set aside.In large bowl combine the mango puree, orange juice and the sugar water.
Stir well till the mixture is well combined.Turn on the ice cream maker and transfer the mixture into the freezer bowl.
Churn for about 25-30 minutes or till you get the desired creamy consistency.Transfer the Fennel Infused Mango Sorbet into a airtight freezer safe container and into the freezer to set for 3-4 hours undisturbed.Remove the Fennel Infused Mango Sorbet from the freezer 5 minutes before you serve so it's easy to scoop it out and serve for the hot summers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rekha_Vengalil/Fennel_infused_mango_sorbet_recipe-1.jpg, 5
Ingredients: herb butter,cloves garlic,wheat brown bread,green chilli

Chilli Garlic Toast Recipe, 1 Green Chilli - finely chopped,6 tablespoon Herb Butter,4 Whole Wheat Brown Bread,2 cloves Garlic - finely chopped, 25, Fusion, To begin making the Chilli Garlic Toast Recipe, melt the butter in the microwave for about 30 seconds.Once it is melted, add the garlic and green chilli to the melted butter.Now apply the butter on one side of the bread slice and grill it on a pan for 5-6 minutes.
Cook it until it gets crispy.Serve Chilli Garlic Toast Recipe along with Masala Chai for your tea time snack or you can serve it along with Baked Pasta Recipe With Paneer And Spinach for your weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Chili_Garlic_Toast.jpg, 4
Ingredients: hung curd (greek yogurt),fruits (seasonal),chia seeds,multigrain digestive biscuits

5 Grain Greek Yogurt Fruit Parfait Recipe, Fresh fruits - sliced (Seasonal),4 tablespoons Chia Seeds,8 Multigrain Digestive Biscuits - broken,2 tablespoons Honey,1 cup Hung Curd (Greek Yogurt), 15, Continental, To begin making the 5 Grain Greek Yogurt Fruit Parfait, first prep all the ingredients and keep it ready.Pulse the NutriChoice 5 Grain Digestive Biscuits in a mixer to make coarse crumbs and keep aside.Whisk the greek yogurt with honey and keep aside.Slice the seasoning fruits and keep aside.To assemble the 5 Grain Greek Yogurt Fruit Parfait, into a jar, spoon the crumbled NutriChoice 5 grain digestive biscuits.Add 3 tablespoons greek yogurt,  layer with seasonal fruits, top it with a tablespoons of chia seeds, some more greek yogurt and finally sprinkle biscuit crumble on top.The 5 Grain Greek Yogurt Fruit Parfait is now ready.
Refrigerate it for at least 2 hours before serving.Serve the 5 Grain Greek Yogurt Fruit Parfait as a snack for your office or an evening snack at home.You can also serve the 5 Grain Greek Yogurt Fruit Parfait for breakfast along with Indian Style Masala Omelette Grilled Sandwich for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/5_Grain_Greek_Yogurt_Fruit_Parfait_Recipe_full_1600.jpg, 4
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,fennel seeds (saunf),cloves garlic,curry leaves,coriander (dhania) leaves,st flower,onion,chicken,cinnamon stick (dalchini),dry red chillies,black pepper powder,coriander powder,turmeric powder,green chillies,star anise,sunflower oil

Karuveppilai Chicken Fry Recipe- Curry Leaf Flavoured Chicken, 1 tablespoon Coriander Powder (Dhania),Sunflower Oil,2 Stone flower,1 inch Ginger - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),4 sprig Curry leaves,2 Green Chillies - slit,1 Onion - chopped,1 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Fennel seeds (Saunf),500 grams Chicken - pieces,2 Dry Red Chillies,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 Star anise,1 sprig Coriander (Dhania) Leaves,1 teaspoon Black pepper powder, 55, Tamil Nadu, To begin making the Karuveppilai Chicken Fry Recipe, wash and clean the chicken thoroughly.For the Karuveppilai MasalaHeat a skillet on low flame, add curry leaves,  cinnamon stick, star anise, cardamom pod, stone flower, fennel seeds, dry red chillies, black peppercorns and dry roast all of them.
Roast until the aroma of spices wafts through.This will take about 5-7 minutes.
Turn off the flame.
Allow the spices to cool down to room temperature and grind it into a smooth powder using a mixer-grinder.
Set aside.
Next, place a heavy bottom pan on medium flame, add some oil.
Once the oil is hot, add ginger and garlic and saute for a couple of minutes.
Add in onions and saute till they turn translucent.
This will take about a minute or two.
 Once the onion have softened, add the green chillies and chicken pieces along with turmeric powder.Stir the ingredients together until the chicken is half cooked.
Add in the Karuveppilai Masala and coriander powder, sprinkle salt and keep roasting until the chicken is well cooked.
You can sprinkle some water if the masala is getting stuck at the bottom.
Cover and cook for 2 minutes.
Finally add chopped coriander leaves and serve hot.Serve the Karuveppilai Chicken Fry Recipe as an appetizer with chilled Beer or serve it along with a simple Sunday lunch with Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe, piping hot Steamed Rice  and Elai Vadam Recipe for a comforting South Indian lunch.
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Ingredients: salt,mustard seeds,asafoetida (hing),jaggery,red chilli powder,mango (ripe) ripe,dry red chilli,cumin seeds (jeera),coconut milk,turmeric powder,sunflower oil

Ripe Mango Pachadi Recipe - Ripe Mambazha Curry Recipe, Salt - as required,Sunflower Oil - as required,3 teaspoons Jaggery - grated,2 Dry Red Chilli,1 teaspoon Cumin seeds (Jeera),1/3 teaspoon Asafoetida (hing),1/3 teaspoon Turmeric powder (Haldi),1/4 cup Coconut milk,2 Mango (Ripe) - ripe,1/3 teaspoon Mustard seeds,1/2 teaspoon Red Chilli powder, 20, South Indian Recipes, To begin making the Mambazha Pachadi Recipe, peel the skin and roughly chopped mangoes into pieces.Take the mango pieces in a saucepan and add water until the mango gets immersed (approximately one cup of water).
Place it in medium flame.Cook for a minute mashing some pieces gently until the mango turns soft.
Add jaggery to it and mix well until it dissolves.
Remove from flame.Heat oil in a heavy bottomed pan, add mustard and cumin seeds.
After they pop up add red chillies and asafoetida.Now add the cooked mango to it and stir well.
Add turmeric and chilli powder along with the salt.Stir well and add coconut milk.
Cook for two minutes until the Mambazha Pachadi becomes thick.
Garnish with curry leaves and serve.Serve Mambazha Pachadi Recipe along with Keerai Sambar and Steamed Rice for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swathy_Nandhini_/RIPEN_MANGO_PACHADI__MAMBAZHA_PACHADI.jpg, 11