anandhuvasudev/southindiandish huggingface dataset:
Ingredients: onion,cardamom powder (elaichi),turmeric powder,sunflower oil,coriander (dhania),black cardamom (badi elaichi),salt,wheat flour,cardamom (elaichi) podsseeds,rose water,garam masala powder,nutmeg powder,red chilli powder,water,curd,garlic,ginger julienne,ginger,saffron strands milk,bay leaves (tej patta),cinnamon stick (dalchini),mutton shanks),coriander powder

Duration Special Nihari Recipe, Water - as required,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 teaspoon Rose water,2 Black cardamom (Badi Elaichi),1 cup Whole Wheat Flour,1/4 teaspoon Nutmeg powder,1/2 teaspoon Saffron strands - soaked in milk for 10 minutes,2 tablespoon Sunflower Oil,3 tablespoons Curd (Dahi / Yogurt),Salt - to taste,2 Bay leaves (tej patta),1-1/2 inch Ginger - julienne,1 teaspoon Turmeric powder (Haldi),2 teaspoons Garam masala powder,Coriander (Dhania) Leaves - small bunch,4 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Garlic - crushed,1 teaspoon Ginger - crushed,1 inch Cinnamon Stick (Dalchini),1 teaspoon Onion - sauteed and ground,1/2 teaspoon Cardamom Powder (Elaichi),1 kg Mutton - (I used shanks),1/4 cup Water, 135, Awadhi, To prepare Awadhi Khaas Nihari Recipe, firstly slowly add water into the whole wheat flour and make a tight dough.
This dough is to seal the vessel.
Once it is ready, keep it aside.Heat oil in a wok/ pan and add whole spices (green cardamom, cinnamon, cloves, black cardamom and bay leaves.Now add the meat and saute for 6-7 minutes.Add salt and turmeric and mix well.
Pour in the water, cover the pan and cook.When it comes to a boil, immediately add ginger- garlic paste, coriander powder, red chilli and onion paste.Now add nicely whisked yogurt, rose water , garam masala, nutmeg and cinnamon powder and saffron soaked milk/water.Cover the lid and cook for 2-3 minutes.Now transfer the prepared meat mix in a broad base heavy bottom vessel/ handi.Cover the with a lid and seal it with the wheat dough and leave to cook on slow fire.
This may take 1.5- 2 hours.Once the meat is cooked till tender, garnish with fresh coriander and ginger juliennes.Serve Awadhi Khaas Nihari Recipe hot with roomali roti or butter garlic naan and rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Nihari_Khaas.jpg, 23
Ingredients: salt,ginger,coriander (dhania) leaves,onion,green chillies,cabbage (patta gobi muttaikose),white urad dal

Cabbage Onion Vada Recipe, 1 cup White Urad Dal (Whole) - soaked for 3 hours,Salt - to taste,1/4 Coriander (Dhania) Leaves - finely chopped,1/2 cup Onions - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 teaspoon Green Chillies - finely chopped,1 teaspoon Ginger - finely chopped, 220, South Indian Recipes, To begin making the Cabbage Onion Vada, finely grind the soaked urad dal with salt, adding as little water as possible into a thick smooth vada batter.Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste.
Check the salt and spice levels to see if your would like to adjust to suit your taste.Heat the Kuzhi paniyaram Pan and add a drop of oil into each cavity; once the pan is well heated scoop the vada batter using a scoop spoon.
Cover the pan and allow it to steam .You will notice the top part of the vada getting cooked.
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well.
When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked.
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada'sServe Cabbage Onion Vada along with Masala Chai and Green Chutney for evening snack., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Cabbage_Onion_Vada_3.jpg, 7
Ingredients: fish sauce,salt,boneless chicken,bok choy,rice wine vinegar,corn flour,spring onion greens,sesame (gingelly) oil,cloves garlic,shiitake mushrooms (or oyster mushrooms),spring onion (bulb greens),oyster sauce,light soy sauce,brown sugar (demerara sugar),black pepper powder,red chilli sauce,sesame seeds (til seeds)

Cantonese Chicken With Mushrooms Recipe, 1 tablespoon Light soy sauce,1 tablespoon Oyster sauce,Salt - if required,3 tablespoons Spring Onion Greens,Sesame seeds (Til seeds) - toasted,1 teaspoon Corn flour,1 cup Shiitake mushrooms - (or oyster mushrooms),1 tablespoon Fish sauce,2 tablespoon Sesame (Gingelly) Oil,2 teaspoon Black pepper powder,1 tablespoon Rice Wine Vinegar,8 cloves Garlic - crushed,1 Bok Choy - chopped,1/2 cup Spring Onion (Bulb & Greens),250 grams Boneless chicken,1 teaspoon Brown Sugar (Demerara Sugar),1 tablespoon Red Chilli sauce, 45, Cantonese, To begin making the Cantonese Chicken With Mushrooms recipe, wash chicken pieces and chop into small cubes.
Add little salt and a pinch of pepper powder, mix well and marinate it for at least 30 minutes inside fridge.Heat 2 tablespoons sesame oil in a wok.
Add crushed and minced garlic cloves and sauté for a minute.
Add chopped white spring onions and toss for 30 seconds.
Next add chicken pieces and toss till chicken pieces turn white.
Cover and cook for 5 minutes until chicken is half cooked.Add chopped mushrooms and boy choy, toss for a minute.Now in a small bowl mix all the sauces - soy sauce, fish sauce, oyster sauce, red chilli sauce and vinegar with brown sugar and pour it into the wok.
Cook on high flame for about 2 to 3 minutes.Mix corn starch in about 1 teaspoon water.
Once chicken is fully cooked, add the corn starch water mix, stir well and let it cook for 1 minute.Remove from wok and transfer to a serving plate.
Garnish with green spring onions, sesame seeds and serve hot with noodles or as starter.Serve Cantonese Chicken With Mushrooms along with Cantonese Style Chicken Chowmein for a perfect dinner night., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Cantonese_Chicken_with_Mushrooms.jpg, 17
Ingredients: bananas nendra variety,ghee,sugar,cardamom powder (elaichi),cloves (laung)

Goan Style Banana Halwa Recipe (Kelyacho Halwo), 3 Ripe Bananas - Nendra variety,3 tablespoons Ghee,1 teaspoon Cardamom Powder (Elaichi),4 Cloves (Laung),9-10 teaspoon Sugar, 35, Goan Recipes, To begin making the Goan Style Banana Halwa Recipe (Kelyacho Halwo), peel and slice the bananas into thin rounds.Heat ghee in a heavy bottomed pan over medium heat, add the bananas and stir fry in the ghee for a few seconds until it released an aroma.Add a 2 to 3 tablespoons of water, sugar and cloves and cook the bananas on low heat until the liquid thickens.
When you lift it and drop, it should fall in thick drops and not a stream.Once the bananas have a thick halwa like consistency, add the cardamom powder to the Banana Halwa and turn off the heat.
Allow the the Kelyacho Halwo to cool and serve.
The Banana Halwa will thicken as it cools down.
Serve the Goan Style Banana Halwa (Kelyacho Halwo) as a quick dessert after a Sunday afternoon brunch or even when you are craving for something sweet at anytime of the day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Banana_Halwa__Kelyacho_Halwo.jpg, 5
Ingredients: baking powder,salt,nutmeg powder,instant coffee powder,dark chocolate chips,water,butter,vanilla,brown sugar (demerara sugar),flour (maida),eggs,walnuts,cinnamon powder (dalchini)

Chocolate Coffee Sticky Cake Recipe, 1/2 cup Water - (adjust),3/4 cup Walnuts - roughly chopped,2/3 cup Dark Chocolate Chips,1.5 teaspoons Baking powder,2 Whole Eggs - +2 tablespoons of one beaten egg,1 cup Brown Sugar (Demerara Sugar),1/4 teaspoon Salt,3/4 cup All Purpose Flour (Maida),1/2 cup Butter - softened,1/4 teaspoon Vanilla Extract,1/4 teaspoon Nutmeg powder,1/2 teaspoon Cinnamon Powder (Dalchini),2 teaspoons Instant Coffee Powder, 70, Continental, To begin making Chocolate Coffee Sticky Cake Recipe, first set your oven to pre-heat at 180 degrees C for 15-20 minutes while you get the ingredients and the batter ready.Next, prepare your 9" bundt pan by thoroughly buttering it.
Smear butter all over the insides of the pan, spreading it with your fingers.
Next, sprinkle flour all over the buttered surface, tapping it with the heel of your palm so the butter spreads evenly.
Set this aside till you are ready to use it.Take a mixing bowl and sift together the flour, baking soda, ground cinnamon, ground nutmeg baking powder and salt into it.
Mix well and set this aside.In saucepan melt the chocolate chips, coffee powder and water over a medium-low heat, while stirring constantly.
Turn off the heat and set the saucepan aside to cool.Meanwhile, in a mixing bowl, cream the softened butter and brown sugar, using a hand-beater, on a high speed till it looks light and fluffy.
To this, add the melted chocolate mixture and beat briefly, till well combined.Next, add the eggs one at a time, beating well after each addition.
Also add the vanilla extract and mix well.Now, reduce the speed to low and gradually add the flour mixture and beat well till well combined and no lumps remain.
The batter will be runny, this is how it is meant to be, so do not panic.Lastly, fold the walnuts in to the batter using a spatula and pour the batter into the bundt pan.Set the pan into the oven to bake at 180 degrees C, for 35-40 minutes or until a toothpick inserted into the pan comes out clean.Once baked, remove the bundt pan from the oven and set it aside for 10 minutes to cool slightly, on a wire rack.
When cooled, gently place a plate over the pan and swiftly turn the pan over to release the cake onto the plate.Chocolate Coffee Sticky Cake is ready to be served.
It tastes wonderful served warm, straight out of the oven, and goes well with a hot cup of tea or coffee.
Perk up your Dinner Party Dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rekha_Vengalil/CHOCOLATE_COFFEE_STICKY_CAKE.jpg, 13
Ingredients: turmeric powder,cashew nuts,tomato,salt,kasuri methi,cumin powder,kabuli channa,red chilli powder,ginger garlic paste,onion,oil,coriander powder,green capsicum

Chole Capsicum Masala Recipe - Chole Capsicum Masala Recipe,  1 green capsicum - chopped, 1 teaspoon Kasuri methi, 1 cup tomato puree, oil - to cook, 1 teaspoon cumin powder , 2 teaspoons ginger garlic paste, 2 teaspoons coriander powder, salt - as per taste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder,1 cup Kabuli Channa - soaked boiled, 1/2 cup cashew nuts, 2 onions - finely chopped, 70, North Indian Recipes, To make chickpea capsicum, soak cashew nuts in water for 12 to 15 minutes.
Heat the oil in a skillet, cook the onion till it turns brown.
Add ginger garlic paste and cook 1 minute.
Add capsicum, and roast for 2-3 minutes.
Now add cumin powder, coriander powder, turmeric and red chili powder and fry.
Keep in mind that spices should not be burnt.
Add tomato puree and boiled gram with 2 cups of water.
Let it boil for 5 minutes and cook till the spices are mixed.
Grind the soaked cashews.
Add cashew paste to the curry with salt and cook for 4-5 minutes.
Add kasuri methi and close the gas.
Serve Chole Shimlamirch Masala with Phulka, Rice and Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/Chole_Capsicum_Masala.jpg, 13
Ingredients: salt,cumin powder (jeera),green chilli,amchur (dry mango powder),asafoetida (hing),ajwain (carom seeds),red chilli powder,gram flour (besan),coriander (dhania) leaves,colocasia root (arbi),cumin seeds (jeera),lemon,coriander powder,turmeric powder,sunflower oil

Besan Arbi Roast Recipe - Spicy Colocasia Stir Fry, 3/4 teaspoon Cumin powder (Jeera),1 Green Chilli - finely chopped,1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),3 tablespoons Sunflower Oil,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),250 grams Colocasia root (Arbi),1 teaspoon Red Chilli powder,2 teaspoons Lemon juice,1 teaspoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Gram flour (besan), 50, Indian, To begin making the Besan Arbi Roast Recipe, scrub the arbi to get rid of mud and dirt.
Pressure cook the arbi with little water and a pinch of salt for 1 whistle (do not over cook).
After the first whistle, turn off the heat.
Once the pressure releases, open the cooker.
Peel the skin off and cut them into half lengthwise and place it in a large mixing bowl.In a wide plate mix besan, red chili powder, coriander powder, salt, turmeric powder, amchur powder, roasted cumin powder.Add this spice powder like the turmeric powder, coriander powder, red chilli powder, amchur powder and cumin powder to the cut arbi and toss to coat well.
Heat 2 tablespoons of oil in a heavy bottomed pan, add the besan arbi in small batches and roast until golden brown in color on all sides.
Do this in 2 to 3 batches, add oil as the pan gets dry.
Drain the roasted arbi on kitchen towel and place it in a serving platter.In another pan add 1 teaspoon of oil.
Add cumin seeds, carom seeds and finely chopped green chilies and saute for 10 seconds.
Add this to the Besan Arbi and toss gently.
 Sprinkle some coriander leaves and lemon juice on top of the besan arbi and serve.Serve Besan Arbi Roast Recipe with Dal Palak Recipe and Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Besan_Arbi_Fry.jpg, 15
Ingredients: salt,green chilli,capsicum (green),red chilli powder,rice cook,carrot,curry leaves,onion,black pepper powder,cumin seeds,ghee coriander

Carrot and Capsicum Rice Recipe - Carrot and Capsicum Rice,  1 capsicum (green) - finely chopped, 1 teaspoon cumin seeds, 1 onion - finely chopped, 3 to 4 curry leaves, 1/2 teaspoon black pepper powder,2 cups rice - cook, 1 green chili - finely chopped, ghee - coriander - little (for garnish), 1 carrot - tightly, salt - as per taste, 1/2 teaspoon red chilli powder, 65, Indian, To make carrot and capsicum casserole, first heat ghee in a pan.
Add cumin seeds, green chillies and onions.
Cook onion till it turns golden.
After curry is cooked add curry leaves and capsicum.
Cook until the capsicum becomes soft.
After it becomes soft, add grated carrots, cooked rice and mix.
After mixing, add salt, red chili powder and black pepper powder.
Mix and cover the pan.
Allow to cook for 2 minutes, open the pan and garnish with green coriander.
Serve carrot and capsicum pulao along with boondi raita and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Carrot_And_Capsicum_Rice.jpg, 11
Ingredients: salt,elephant yam (suransenairatalu),red chilli powder,curry leaves,coriander powder,turmeric powder,sunflower oil

Senai Potato Curry Recipe - Spicy Chettinad Style Yum Stir Pre, Sunflower Oil - for cooking,300 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin slices,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 45, South Indian Recipes, To begin making the Senai Kizhangu Varuval Recipe (Spicy Chettinad Style Yam Stir Fry Recipe), by mixing all the spice powder including turmeric powder, red chilli powder, coriander powder with yam in a small mixing bowl.
Check for seasonings.
Heat a flat bottomed pan, add a tablespoon oil for shallow frying the yam slices, fry the yam slices for 2 minutes on each side till its brown and crisp.Once done in the same oil add some curry leaves and let it splutter, then add in the shallow fried yam chips and give it a toss.
Serve the Senai Kizhangu Varuval Recipe as a side dish for Thandu Keerai Sambar and Steamed Rice for lunch box meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-25/Senai_Kizhangu_Varuval_Recipe_Shallow_Fried_Yam_Suran-1.jpg, 7
Ingredients: cashew nuts,coconut,ghee,peanuts (moongphali),instant oats (oatmeal),cocoa powder (you can semi sweet cocoa also),quinoa,dates ( dates

Date, Nuts And Quinoa Energy Bite Recipe, 1/2 cup Cocoa Powder - (you can use semi sweet cocoa also),1 cup Cashew nuts,1 cup Raw Peanuts (Moongphali),1 cup Instant Oats (Oatmeal),2 cups Dates - (about 20 dates,1 teaspoon Ghee - at room temperature,1 cup Quinoa,1/2 cup Honey,1 cup Dessicated Coconut, 25, Continental, To prepare Date, Nuts And Quinoa Energy Bite Recipe, dry roast the cashews, peanuts, quinoa and oats in a kadai.
you can also microwave them for about 2 minutes on high.
Set aside to cool.Pulse the mixture in a processor, into crunchy bits.
Set aside.Pulse the dates and coconut in a processor until they form a crumbly dough.
Add in the nuts mixture.
Pulse to form a dough.
Finally add honey, cocoa powder and ghee.
Pulse until they all come together to form a dough.Line and grease a wax sheet lined baking pan.
Press the dough flat and cut into square of desired size.
Refrigerate for an hour.Store Date, Nuts And Quinoa Energy Bite Recipe in an airtight container at room temperature for about 10 days.
It will stay longer or in the fridge.
Enjoy!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/reshmaseetharam/Date_nut_and_quinoa_energy_bites.jpg, 8
Ingredients: turmeric powder,salt,cumin powder,red chilli powder,gwar pods,garlic,onion,oil,coriander powder,cumin seeds

 Gavarfali Ki Sukhi Sabzi (Recipe In Hindi),  oil - as per use, 1 teaspoon coriander powder,1 onion - finely chopped, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic - tightly, 1-1 / 2 cup gwar pods - cut into small pieces, 1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, salt - as per use, 40, Rajasthani, To make Gawarfli dry vegetable, first heat oil in a pan.
Add cumin seeds and let it cook for 10 seconds.
Now add garlic and cook for 1 minute.
After 1 minute add onion and cook till the onion becomes soft.
Now add Gwarfali and 1/2 cup of water.
After half cooking, add coriander powder, red chili powder, cumin powder and salt.
Mix and cook until the Gwarfali is cooked well.
Serve Gawarfali Dry Vegetables along with Rabodi and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Gavarfali_Ki_Sukhi_Sabzi.jpg, 10
Ingredients: turmeric powder,salt,radishes,red chilli powder,black urad dal (split),curry leaves,chana dal,coriander powder,sesame oil,cumin seeds

Mullangi Curry Recipe,  1/8 teaspoon turmeric powder, 1 tablespoon sesame oil, 1 teaspoon coriander powder, 1 teaspoon Cumin seeds, salt - as per taste, 1 teaspoon chana dal, 1 teaspoon black urad dal (Split),2 radishes - washed, 1 sprig Curry leaves, 2 teaspoons red chilli powder, 40, Tamil Nadu, To make Mulangi curry, first heat oil in a pan.
Add the given ingredients one by one for tempering.
After 15 seconds, add carrots to it and mix.
After adding the carrots, add turmeric powder, red chili powder, coriander powder and salt.
Cook out for 1 minute then add 1/2 cup of water.
Cover the pan and let the radish cook till it becomes soft.
Stir in the bitch.
After cooking, open the pan and cook on high heat for 20 seconds.
Serve hot.
Serve mulangi curry with mixed vegetable sambar and rice for the day's mine., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Mullangi_Curry__South_Indian_Style_Raddish_Stir_Fry_.jpg, 10
Ingredients: salt,spring onion greens,ginger,coriander (dhania) leaves,idli,red chilli powder,soy sauce,onion,dried oregano,green bell pepper (capsicum),green chillies,sunflower oil

Idli Manchurian Recipe With Oriental Twist, 5 Idli,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander (Dhania) Leaves - chopped,1-2 tablespoons Dried oregano,1 Green Bell Pepper (Capsicum),1-2 teaspoons Spring Onion Greens - chopped,2 Green Chillies - (adjust),1 teaspoon Ginger - grated,1 tablespoon Sunflower Oil,1 Onion,2 Soy sauce, 130, Indo Chinese, To prepare Idli Manchurian Recipe With Oriental Twist, get all the ingredients ready along with leftover idlis.
Or make idlis from idli batter in idli steamer and keep aside for 1-2 hours or more.
Cut each idli into 6-7 pieces.Heat a shallow fry pan and add a teaspoon of oil and spread evenly.Place 6-8 pieces of idli at the bottom of the pan and shallow fry for a few minutes until crisp.The idli pieces will turn brown and crunchy at the base.
This is one way of making crunchy idli pieces.
I prefer making the crispy idli pieces this way.
The other way (easier way) is shallow fry whole idlis until they turn light brown.Then cut these idlis into 6-7 pieces.
Now, heat another pan, with a wide base.
Add the remaining oil.
 Once the oil is heated, add chopped onions and fry until it turns crispy.
Add the chopped capsicum pieces and fry well.Add the ginger paste and mix well.
 Add to the above mix, add soy sauce, red chilli powder and salt.
 Add slit green chillies and saute well.
Put off the heat and sprinkle oregano flakes and mix.
Garnish Idli Manchurian Recipe With Oriental Twist with coriander leaves and chopped spring onion leaves and serve with roasted tomato sauce or Schezuan Sauce as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/tangytales/Idli_Manchurian__idlis_with_an_oriental_twist_edited.jpg, 12
Ingredients: salt,green chilli,coconut,coriander (dhania) leaves,ghee,mustard seeds,dry red chilli,curry leaves,sugar,lemon,cucumber,peanuts (moongphali) mortar pestle

Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad, 2 tablespoons Roasted Peanuts (Moongphali) - roughly crushed in a mortar and pestle,1 Dry Red Chilli,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,1/2 teaspoon Mustard seeds,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Sugar,2 teaspoons Lemon juice,1 Cucumber - peeled and cubed,1 sprig Curry leaves, 25, Maharashtrian Recipes, To begin making Kakdi Chi Koshimbir Recipe, in a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.Season with salt, sugar, lemon juice and mix all the ingredients evenly.Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.Serve the Kakdi Chi Koshimbir Recipe along with Maharastrian Kairichi Amti Recipe and Steamed Rice for a simple Maharashtrian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Kakdi_Chi_Koshimbir_Recipe_Maharashtrian_Style_Cucumber_Salad-1.jpg, 12