anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,elephant yam (suransenairatalu),mustard seeds,bay leaf (tej patta),red chilli powder,black peppercorns,gram flour (besan),curd,cinnamon stick (dalchini),methi seeds (fenugreek seeds),coriander powder,turmeric powder,sunflower oil

Dahi Suran Ki Kadhi Recipe - Yam Cooked In Yogurt Curry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,300 grams Elephant yam (Suran/Senai/Ratalu) - peeled and diced,1 tablespoon Gram flour (besan),Sunflower Oil - for cooking,1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 cup Curd (Dahi / Yogurt),1 Bay leaf (tej patta),1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, We begin making the Dahi Suran Ki Kadhi Recipe (Yam Cooked In Yogurt Curry Recipe) by cooking the diced yam in the pressure cooker with 1/2 cup water and a little salt, pressure cook it for 4 whistles till it is soft and firm.
Let the pressure release naturally by itself.The next step is to make the Kadhi so for that add curd in a saucepan and then add 2 cups water and besan flour.
Keep mixing it on a low heat and bring it to a boil.
Add some salt, red chilli powder, turmeric powder, coriander seeds, stir well and let it cook in low heat for few more minutes.
Later add in the boiled yam to the kadhi.
Once that is done, it is time to make the temper for the kadhi.
Heat a small shallow pan with oil and then add cumin seeds, cinnamon, bay leaf , fenugreek seeds and fresh ground peppercorns.Let the spices get roasted little and sprinkle the tempered spices on to the kadhi mixture.
Serve the Dahi Suran Ki Sabzi Recipe (Yam Cooked In Yogurt Curry Recipe) with Bhindi Masala, Jeera Rice and Phulka for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-26/Dahi_Suran_Ki_Sabzi_Gravy_Recipe-1.jpg, 13
Ingredients: green onion leaves,salt,cumin,sugar,dry red chillies,oil,mango

 Raw Mango And Spring Onion Chutney Recipe, 1 cup green onion leaves - cut, 1/2 tsp sugar, 2 dry red chillies, 1 tsp cumin, salt - as per taste, 1 raw mango - cut, 1 tsp oil, 40, Indian, To make raw mango and green onion chutney recipe, first cut the green onion leaves.
Now pour it into a mixer grinder.
Now add raw mango, dry red chilli, cumin, sugar, some water and grind it.
Now add oil and grind it again.
Add salt, mix and serve.
Serve raw mango and green onion chutney with dal bukhara, bhindi masala and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Raw_Mango__Spring_Onion_Dip.jpg, 7
Ingredients: turmeric powder,green chilli,red chilli powder,ginger garlic paste,onion paste,bay leaf,coriander (dhania) leavestake,onion,oil,cardamom,coriander powder,water used cilantro,eggs,garam masala powder,tomato paste

 Punjabi Style Egg Curry Recipe,  1 tsp coriander powder, 1 onion - finely chopped, 1 tbsp ginger garlic paste, 1 onion - paste, 1 bay leaf, 1/2 tsp turmeric powder, 1 green chili - finely chopped, 2 cardamom, 4 long, 1 big cardamom,Oil - As per use, 2 tomatoes - Paste, 4 eggs - boiled, 4 sprig green coriander - finely chopped Take, 1/4 tsp garam masala powder, 1 tsp red chilli powder, water - used cilantro, 40, Punjabi, To make Punjabi style egg curry recipe, first heat water in a saucepan.
Add eggs to it and cook for 15 minutes.
Turn off the gas when cracks begin to appear on the outer skin.
Allow to cool and then take out the skin.
After peeling, cut it in half and keep it aside.
Now heat oil in a pan.
Add long, bay leaves, cardamom and cook for 30 seconds.
Now add onions, green chilies and cook till the onions become soft.
After the onion becomes soft, add ginger garlic paste to it and cook it for 3 to 5 minutes.
After 3 to 5 minutes, add tomato puree, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and mix well.
Add 1/2 cup water and cook until thickened.
After the gravy is thick, add eggs and garnish with green coriander.
Serve Punjabi Style Egg Curry Recipe along with Lachha Paratha and Pudina Onion Kachumbar Salad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Punjabi_Style_Egg_Curry_Recipe_400.jpg, 15
Ingredients: salt,mango (ripe),red chilli powder,mango shrikhand,mint leaves (pudina),taco shells

Mango Shrikhand Taco Recipe - Sweet Mango Yogurt Dip Taco, 2 Mango (Ripe) - peeled and thinly sliced,Salt - to sprinkle,1 cup Mango Shrikhand,Mint Leaves (Pudina) - to garnish,4 Hard taco shells -,Red Chilli powder - to sprinkle, 15, Mexican, To begin making the Mango Shrikhand Taco Recipe, keep the taco shells ready.
 You can either use store bought tacos or make them at home.
To make the Taco Shells at home follow The Homemade Hard Taco Shells RecipeTo make the Mango Shrikhand Next, follow the Amrakhand Recipe - Mango Shrikhand Recipe and keep it ready before hand and chill it.
To assemble the Mango Shrikhand Tacos Fill each taco with 3 tablespoons of Mango Shrikhand arrange the mango slices over it, sprinkle some salt and red chilli powder and garnish with mint leaves.
Serve the Mango Shrikhand Taco as dessert after a meal of Spinach & Corn Quesadilla Recipe and Red Bean Mexican Burrito Bowl Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Mango_Shrikhand_Taco_Recipe__.jpg, 6
Ingredients: lemon,salt,mint leaves (pudina),virgin olive oil toasting the baguettes,virgin olive oil,baguette,lemon,pepper,black eyed beans (lobia)

Black Eyed Bean Lemon Bruschetta Recipe, 1 cup Black Eyed Beans (Lobia) - cooked,1 Baguette - sliced,2-3 sprig Mint Leaves (Pudina) - finely chopped,Lemon juice - from one lemon,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,Extra Virgin Olive Oil - for toasting the baguettes,1 teaspoon Lemon zest, 30, Italian Recipes, To begin making the Black Eyed Bean And Lemon Bruschetta, you will first have to have the cooked black eyed beans.
Once you have the cooked beans, allow it to cool before you proceed with the recipe.
In a mixing bowl, combine the cooked black eyed beans, along with the olive oil, lemon juice, lemon zest, salt and pepper.Stir in the lemon zest and mint leaves to the mixture and stir to combine.
Check the salt and pepper and adjust to suit your taste and keep this bean topping aside.In our next step we will grill the baguette in the oven.
Preheat the oven to 200 C.
Slice and brush the with olive oil.
Arrange the olive oil baguettes on a baking sheet and grill in the oven until golden and crisp.Once toasted, remove the baguettes from the oven and arrange them on a serving platter.
Spread a spoonful of black eyed bean mixture over each slice and serve.Serve Black Eyed Bean and Lemon Bruschetta along with Roasted Tomato and Pumpkin Soup for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Black_Eyed_Bean_and_Lemon_Bruschetta_Recipe-1_1600.jpg, 9
Ingredients: coriander (dhania),green chilli,rice,cloves garlic,virgin olive oil,onion,cumin seeds (jeera),eggs,methi leaves (fenugreek leaves) bunch

Fenugreek & Egg Fried Rice Recipe (Anda Methi Chawal), 1 Green Chilli - finely chopped,2 teaspoon Extra Virgin Olive Oil,Coriander (Dhania) Leaves - a bunch,2 Whole Eggs,1-1/2 cup Cooked rice,3 cloves Garlic - minced,Methi Leaves (Fenugreek Leaves) - a bunch,1/2 teaspoon Cumin seeds (Jeera),1 Onion - thinly sliced, 50, Indo Chinese, To begin making the Fenugreek & Egg Fried Rice Recipe (Anda Methi Chawal), make sure you have all the ingredients ready including some cooked rice.
A day old rice works great for such quick recipes.We will next, cook the eggs to a scramble.
Heat a dollop of butter in a skillet, break the eggs into the pre heated skillet.
Add some salt and black pepper and keep whisking the eggs till it forms a scramble.
Keep the scrambled eggs aside.Next, heat large wok over medium heat.
Add the cumin seeds and allow to crackle.
Add the chopped garlic, green chili and onions.
Stir-fry until the onions become soft and transparent.Once the onions have softened, add the chopped fenugreek (methi) leaves and cook until the leaves turn soft.
Add the scrambled eggs and stir to combine.Finally add the cooked rice, season with salt and pepper to taste and give the rice a stir to combine it along with the methi leaves and eggs.
Stir fry the rice over medium high heat for few minutes, until the flavors are blended well together.
Check the salt and spice levels and adjust to suit your taste.Finally stir in the chopped coriander leaves and serve warm Serve Fenugreek & Egg Fried Rice Recipe (Anda Methi Chawal) for the dinner along with Mushroom and Bok Choy Stir Fry Recipe for a wholesome weeknight dinner or even pack them into a lunch box for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rekha_Vengalil/Fenugreek_fried_rice_original_1600.jpg, 9
Ingredients: yellow bell pepper (capsicum),salt,water knead,wheat flour,pizza pasta sauce,del monte corn kernels,mixed herbs (dried),soda,onion,broccoli,black pepper powder,del monte black olives,sunflower oil

Cheesy Tawa Pizza Recipe With Corn And Broccoli, 1 Onion - sliced,1/2 cup Del Monte Whole Corn Kernels,Salt - to taste,Water - to knead,1 teaspoon Cooking soda,1/2 cup Broccoli - cut into small florets,1 tablespoon Salt,1 teaspoon Mixed Herbs (Dried),Del Monte Black Olives,4 tablespoons Homemade Pizza And Pasta Sauce,1 cup Whole Wheat Flour,Black pepper powder - for seasoning,Sunflower Oil - for frying,1 Yellow Bell Pepper (Capsicum) - sliced, 40, Italian Recipes, To begin making Cheesy Tawa Pizza Recipe With Corn & Broccoli, keep all the ingredients ready for the dough.Add about 1/4 cup water, wheat flour, soda and salt and knead it into a soft but not a sticky dough.
Rest the dough in the same bowl covered with a cloth and keep it aside till you make your topping.Heat a sauce pan with oil.
Once the oil is hot, add the onions, broccoli, and bell peppers one after the other.
Add salt and pepper, roast them till it becomes soft.To make the base, take a medium sized ball from the dough and roll it quite thin like chapattis and place it over a heated tawa.Flip it over and cook on either side till your see brown spots on them.Smear tomato sauce on one of the sides, top it up with the cooked onion, broccoli, bell peppers, sweet corn and black olives.
Grate some cheese on the top.
Cover it with a lid and cook for about 5 minutes till the cheese melts.
Take it out and garnish with mixed herbs.Serve the Cheesy Tawa Pizza Corn & Broccoli can be served as an evening snack along with a glass of Banana Almond & Prunes Smoothie for your kids.You can also serve Cheesy Tawa Pizza Corn & Broccoli for Brunch along with Spaghetti Pasta Alla Puttanesca and No Bake White Chocolate Cheesecake., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/3-Cheesy_Tawa_Pizza_Recipe_With_Corn_and_Broccoli_-_Kids_Recipes_Made_With_Del_Monte-2.jpg, 13
Ingredients: salt,yellow moong dal (split),coconut,mustard seeds,black pepper corns,curry leaves,cabbage (patta gobi muttaikose) (red green cabbage),white urad dal (split),cumin seeds (jeera),coconut oil,turmeric powder

Cabbage Poricha Kootu Recipe (Red Cabbage) - South Indian Cabbage Dal, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 cup Fresh coconut - grated,2 teaspoons Whole Black Pepper Corns,2 cups Cabbage (Patta Gobi/ Muttaikose) - (Red/ Green Cabbage) roughly chopped,1 teaspoon Coconut Oil,1 cup Yellow Moong Dal (Split),1 sprig Curry leaves, 35, Tamil Nadu, To begin making Cabbage Poricha Kootu Recipe, into the pressure cooker, add the chopped cabbage (red cabbage or green cabbage) and 2 tablespoons of water, sprinkle some salt and turmeric powder and pressure cook for 1 whistle.Turn off the heat and release the pressure immediately by running it under cold water.
This will prevent the cabbage from getting over cooked.
Transfer to a bowl and keep this aside.In the same pressure cooker, add the washed the moong dal along with turmeric powder and 1 cup water.
Pressure cook for 2 to 3 whistles.
After 2 to 3 whistles, turn off the heat, release the pressure naturally and keep it aside.In a mixer grinder, add grated coconut, cumin seeds and black peppercorns along with 1/4 cup of warm water and grind to a smooth paste.
Keep aside - this is the poricha kootu masala.
Add the cabbage, coconut masala to the pressure cooked moong dal and give it a quick stir.
Add salt to taste and give the Cabbage Poricha Kootu a brisk boil and turn off the heat.
Give it a taste and adjust the salt and seasonings accordingly.Transfer the Cabbage Poricha Kootu to a serving bowl.Last step is to heat the oil in a small tadka pan, add the mustard, urad dal seeds and let it splutter.
Allow the dal to turn golden brown.
Stir in the curry leaves, cook for 10 seconds and turn off the heat.Add this tadka over the prepared Cabbage Poricha Kootu and give it a stir.
Serve hot.Serve the Cabbage Poricha Kootu Recipe  (Red Cabbage / Green Cabbage) along with Phulkas/Steamed Rice, Beetroot Thoran and Carrot Cucumber Tomato Salad for a delicious and simple weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Red_Cabbage_Poricha_Kootu_Muttaikose_Poricha_Kootu_Recipe_1_1600.jpg, 11
Ingredients: salt,wheat flour,kalonji (onion nigella seeds),amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),red chilli powder,black peppercorns,ginger garlic paste,baking soda,coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,flour (maida),kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Pyaaz Ki Kachori Recipe, 3 Onions - finely chopped,2 teaspoons Ginger Garlic Paste,1/2 teaspoon Fennel seeds (Saunf) - coarsely crushed,2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1/2 cup Whole Wheat Flour,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 teaspoon Whole Black Peppercorns - crushed coarsely,1/4 teaspoon Asafoetida (hing),1-1/2 cup All Purpose Flour (Maida),2 tablespoons Sunflower Oil,1 pinch Baking soda,Sunflower Oil - for frying, 60, North Indian Recipes, To begin making the Pyaaz Ki Kachori recipe, heat a cast iron pan with 2 tablespoons of oil.
Once the oil is hot,  add asafoetida and saute it for a few seconds.Add cumin seeds and saute till brown.
Next, add ginger paste, garlic paste, red chilli powder, onions and saute till the onion turn slightly brown and translucent.Once the onion turns brown, add amchur powder, coarsely crushed fennel seeds, kalonji, coriander powder, crushed black peppercorns, garam masala and mix well.Lastly, add kasuri methi, chopped fresh coriander and mix again to blend well.
Allow the mixture to cool and add salt just before stuffing.
The filling of kachori is ready.The next step is to make the dough.
Sieve maida, wheat flour and baking soda into a bowl.
Make a well in the center and add sizzling hot oil and salt.
Mix well with a spoon.Now add sufficient water and knead the dough.
Cover the dough with a clean kitchen towel for about 20 minutes.Grease your palms and make small balls of the dough.
Flatten the balls slightly and shape into small katoris /cups with your fingers.
Place some of the onion filling in the center and gather all the edges and seal.
Flatten the kachoris with your hands and make all the kachoris in the same way.Next, we will fry these Kachoris.
Heat the required amount of  oil in a heavy bottomed pan and once the oil is hot, add the kachoris one by one.
Fry them from both the sides till it turn golden and crispy.Once done, take them out on an absorbent paper.Serve this crispy and mouth watering Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney for your evening snacks or tea party snacks.
You can also serve it as an appetizer for potluck or as a starter for your dinner parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preethi_Prasad/PYAAZ_KI_KACHORI.jpg, 18
Ingredients: salt,sour,paneer,green bell pepper (capsicum) green capsicum,virgin olive oil,jalapenos,onion,cheddar cheese,black pepper powder,chicken breasts,tomato basil pasta sauce,taco,tortillas

Mexican Cottage Cheese Chicken Enchilada Recipe, 3 Tortillas,1 cup Paneer (Homemade Cottage Cheese) - grated,2 Chicken breasts,Salt - to taste,1/2 cup Cheddar cheese - grated,Black pepper powder - to taste,1 Onion,1/4 cup Green Bell Pepper (Capsicum) - ¼ cup green capsicum,2 Pickled Jalapenos - sliced,1 cup Sour cream - whisked,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Taco seasoning,1 cup Tomato Basil Pasta Sauce, 75, Mexican, To begin making Mexican Cottage Cheese Chicken Enchilada Recipe, boil cleaned chicken breasts in a saucepan with enough water and shred them into pieces.Heat olive oil in a wok and when the oil is hot, add the finely chopped onions and green capsicum.
Saute well.Once they are almost cooked and softened, add chopped jalapenos and mix for a minute.Add shredded chicken along with taco seasoning, salt to taste and pepper powder to taste.Pour the tomato basil pasta sauce to the wok and mix well.
Cook for about 5 minutes on medium heat or till the sauce and spices are well absorbed by the chicken.
Remove from heat and let it cool.In another shallow frying pan whisk together sour cream and grated cottage cheese on a medium heat.Season it with salt, pepper powder.
Do a taste check and adjust spice.
Remove the pan from heat.Lightly warm the tortillas on a flat skillet.On a flat plate once the tortillas are warmed, place chicken mixture in the middle, pour some cheese mixture and spoon about a tablespoon or two, of grated cheese.
Roll the tortillas as tightly as you can.Keep the oven to preheat at 160 degree centigrade.Grease a lasagna baking pan.
Place the rolled tortillas in the pan.
Pour leftover cheese mixture and top it with grated cheese.Bake in preheated oven for about 20-25 minutes or till all the cheese melts and a divine flavour emanates from the enchiladas.Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos or Cheese and Bacon Pinwheels and a dessert like Tres Leches for a wholesome weekend dinner with your best of kins., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Mexican_Cottage_Cheese_Chicken_Enchilada.jpg, 13
Ingredients: bananas spotty,mango (ripe),black sesame seeds,basil leaves,orange juice,kiwi other fruit,coconut milk,tofu soft,turmeric powder

Mango Tofu Smoothie Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Black sesame seeds,100 grams Tofu - soft,1/2 cup Fresh orange juice,Kiwi - Few pieces or any other fruit,1 Ripe Bananas - spotty and frozen,Basil leaves - for garnish,1-1/2 cups Mango (Ripe) - frozen,1/2 cup Coconut milk, 10, Indian, To begin making the Mango Tofu smoothie, place all the ingredients in a blender and blend the ingredients until smooth.Serve in a tall glass or a jar and top it with black sesame, basil and kiwi.Try this Mango Tofu smoothie for breakfast or a post-workout protein rich meal, whichever way its a winner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Mango_Tofu_smoothie.jpg, 9
Ingredients: potato,olive oil,ginger,celery,carrot,onion,lemon,coriander powder,pepper crush make vegetable stock

 Carrot Soup Recipe,  1 onion - cut straight and thin, 1 potato - cut, 2 teaspoons whole pepper - crush Make 3 cups of vegetable stock, 1 teaspoon coriander powder, 1 lemon - thin and cut straight, 1 celery - cut, 2 teaspoons of olive oil, 1 inch ginger - peel and chop,5 carrots - peel and chop, 25, Continental, To make the carrot soup recipe, first heat the oil in a saucepan.
Add onions and cook for 1 minute.
After 1 minute add onion and cook for 1 minute.
Add coriander powder to it and cook.
Now add ginger, celery, carrots, potatoes, salt and mix it well.
Add 2 cups vegetable stock, cover the saucepan and cook until the vegetables are soft.
Turn off the gas and keep it aside to cool.
After cooling, add the mixer to the grinder and make puree.
Put this puree in a saucepan and heat it.
Add black pepper and cook for 1 to 2 minutes.
Remove in a bowl, add lemon juice and serve.
Serve the Carrot Soup with Dal Makhni, Stuffed Gourd and Phulka for daily dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Carrot_Soup.jpg, 9
Ingredients: salt,coconut,mustard seeds,black pepper corns,spinach leaves (palak),cloves garlic,dry red chilli,pearl onion (sambar onion),curry leaves,dry red chillies,coriander (dhania) seeds,methi seeds (fenugreek seeds),cumin seeds (jeera),coconut oil,tamarind,turmeric powder,black eyed beans (lobia)

Keerai Karamani Kuzhambu- Palak Lobia Curry Recipe, 4 Dry Red Chillies,1 teaspoon Black pepper corns,1 tablespoon Coriander (Dhania) Seeds,1/2 teaspoon Mustard seeds,2 Dry Red Chilli,Salt - to taste,2 sprig Curry leaves,100 grams Spinach Leaves (Palak) - roughly chopped,2 cloves Garlic - sliced,1/2 cup Fresh coconut,1/2 teaspoon Methi Seeds (Fenugreek Seeds),30 grams Tamarind - soaked in water,1 teaspoon Coconut Oil,1/4 cup Pearl onions (Sambar Onions) - quartered,1 cup Black Eyed Beans (Lobia) - soaked for 4 hours,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi), 30, South Indian Recipes, To begin making Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu prep all the ingredients and keep them ready.
Soak lobia/ black eyed beans for 4 hours.
Wash the palak and roughly chop them.Add lobia/ black eyed beans in a pressure cooker with two cups water and salt and turmeric, close the pressure cooker lid and pressure cook lobia/ black eyed beans for 5 whistles / 20 minutes until cooked completely.Roast all the ingredients - coriander seeds, cumin seeds, methi seeds, red chillies, black peppercorns in a pan till a nice aroma is released for about a minute.Add the coconut and roast for a few seconds.
Turn off the heat and allow it to cool a bit.Once the coconut mixture is cooled add to a mixer grinder, along with the soaked tamarind and add just a little water and blend to make a smooth paste.
Keep aside.Heat coconut oil in saucepan over medium heat; add the onion and saute for a minute until the onions soften.
add the curry leaves and stir for a few more seconds.Add the coconut masala and the cooked black eyed beans and salt to taste.
Add a little water and give the Keerai Karamani Kuzhambu a brisk boil for about 3 to 4 minutes.
Once done, check the salt and adjust to taste accordingly.
Finally for the tadka, heat coconut in a pan over medium heat.
Add the mustard seeds, curry leaves, red chillies and garlic.
Allow the mustard seeds to crackle and the garlic to turn golden brown and turn off the heat.Transfer the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu to as sering bowl and pour the tadka over the kuzhambu and serve hot.Serve the Palak Lobia Curry Recipe/ Keerai Karamani Kuzhambu with Pavakkai Poriyal, Drumstick Leaves Ragi Roti and Burani Raita for a wholesome high protein diabetic friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/palak_lobia_curry/Palak_Lobia_Curry_Recipe_Spinach_Blackeyed_Beans_Curry_11_1600_1600.jpg, 17