anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,coriander (dhania) leaves,chicken masala,ginger garlic paste,curd,lemon,onion,chicken,green chillies,sunflower oil

Chicken In Tomato Onion Gravy Recipe, 2 Green Chillies,2 teaspoons Ginger Garlic Paste,3 Tomatoes - deseeded,1/2 Lemon - juiced,1 tablespoon Chicken masala,Salt - to taste,Coriander (Dhania) Leaves - chopped,2 Onions - roughly chopped,500 grams Chicken - chopped to bite size,Sunflower Oil - to cook,1 tablespoon Curd (Dahi / Yogurt), 30, Indian, To begin making Chicken In Tomato Onion Gravy Recipe, take onions, green chillies and tomatoes (de seeded) in a mixer jar and grind to a smooth paste.In a pressure cooker, add the onion-chilli and tomato paste, curd, salt, chicken masala powder, lemon juice and ginger garlic paste.
Stir to combine.Add the chicken pieces and about half cup of water and close the lid of the pressure cooker and cook on high flame for about 3 whistles or till the chicken is cooked till tender.Once the pressure is released on its own, heat a bit of oil in a kadai and once the oil is hot, transfer the gravy of the cooked chicken from the pressure cooker.
Retain the cooked chicken in the pressure cooker.
you may do this by refraining the chicken with a slotted spoon while pouring the gravy.Cook for a few minutes while stirring, till the gravy starts bubbling and thickening.Once the gravy is thickened to desired consistency, add the chicken pieces to the kadai, close a lid and cook on a low flame for about 5 minutes or till the flavours seep in a bit more in the chicken pieces.Garnish with chopped coriander leaves and serv.
Serve Chicken In Tomato Onion Gravy Recipe along with Homemade Butter Naan Recipe (Soft Yogurt Bread) or Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Pickled Onions for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/amina/Chicken_In_red_gravy_recipe.jpg, 11
Ingredients: brown rice poha ( rice),salt,rice,coconut,jaggery,dry yeast,sugar,methi seeds (fenugreek seeds),white urad dal

Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe), 2 tablespoon Methi Seeds (Fenugreek Seeds),1 cup Fresh coconut - grated,1 teaspoon Active dry yeast,1/2 cup Jaggery - powdered,1/4 Brown Rice - cooked or poha (beaten rice),Salt - to taste,4 tablespoon White Urad Dal (Whole),1 cup Rice,1 teaspoon Sugar - to taste, 570, Mangalorean, We begin making the Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe) by soaking the rice, barley and fenugreek seeds in water overnight or preferably 4 hours.Next grind all the ingredients except yeast and sugar into a smooth Dosa batter consistency.
Keep it aside.To activate the yeast, add the yeast in a separate bowl along with sugar, to this add 2 tablespoon of luke warm water and leave it for 5 minutes till it foams up.Add the yeast mixture into the Dosa batter and rest it for 1 hour.Heat a Flat Skillet, use a ladle to drop the batter on to the heated skillet and swirl it around to get an uttapam shape.
Drizzle some oil and cover the dosa with a lid.It will very soft and sticky to flip but do not worry, let it cook on one side properly and flip over carefully.
Once done, flip it the other side and cook for few minutes and serve.Serve the Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe) along with Pudalangai Thogayal (Bottle Gourd Chutney) to kick start with a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Bella_Metthe_Dosa_Recipe_Jaggery__Fenugreek_Seed_Pancakes_Recipe.jpg, 9
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,fennel seeds (saunf),cardamom (elaichi) podsseeds,bay leaf (tej patta),chaat masala powder,cinnamon stick (dalchini),mint leaves (pudina),paneer an,green chillies,butter,garam masala powder

Hariyali Paneer Tikka Masala Gravy Recipe -No Onion No Garlic Recipe, 50 grams Coriander (Dhania) Leaves - finely chopped,250 grams Paneer (Homemade Cottage Cheese) - cut into an inch lengthwise,2 Tomatoes - pureed,20 grams Mint Leaves (Pudina) - finely chopped,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 tablespoon Butter - to cook,1/4 cup Fresh cream,1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),1 inch Ginger - finely chopped, 45, North Indian Recipes, To begin making the Hariyali Paneer Tikka Masala Gravy ,coarsely grind the fennel seeds, coriander, mint, ginger and green chillies in a blender along with some water.Heat butter in a pan, add spices - cinnamon, bay leaf, and cardamon pods and then the tomato puree.
Cook until the raw smell of the tomato goes away.Add the ground green masala ingredients, and the garam masala and chaat masala, saute the masala for a few minutes on low heat.
Cover the pan and allow the hariyali masala gravy to cook through.
This will take about 4 to 5 minutes.Once done, stir in the cream and paneer.
Check the salt and spices and adjust to suit your taste.
Simmer for 3 more minutes so the paneer absorbs the flavors of the masala.Once done, turn of the heat and serve.Serve your exotic Hariyali Paneer Tikka Masala Gravy with Phulka or Garlic Naan and Boondi Raita Recipe Spiced With Black Salt, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-19/Hariyali_Paneer_Tikka_Masala_Recipe_Gravy_North_Indian_Sabzi-3.jpg, 14
Ingredients: tomato,coconut milk,salt,ginger,red chilli powder,cloves garlic,curry leaves,onion,chicken,coconut oil,coriander powder,turmeric powder,green chillies,garam masala powder

Chicken Mapas Recipe - Chicken in Coconut Milk Curry, Curry leaves - handful,1 inch Ginger - crushed,1/2 teaspoon Turmeric powder (Haldi),2 cups Coconut milk,Salt - to taste,1 teaspoon Red Chilli powder,2 Green Chillies - slit,2 Onions - sliced,1/2 teaspoon Garam masala powder,2 teaspoon Coriander Powder (Dhania),5 cloves Garlic - crushed,2 teaspoon Coconut Oil,500 grams Chicken - cut to bite size,1 Tomato - chopped, 55, South Indian Recipes, To prepare Chicken Mapas Recipe, get ready with all the ingredients first, including cleaning and cutting chicken, and chopping veggies.Heat oil in a cast iron pan/kadai and add onion, green chilies, curry leaves, ginger, and garlic.Sauté until onions turn golden brown, over a medium low flame stirring occasionally.Once the onions are soft and cooked, add the dry masalas - chilli powder, turmeric powder, coriander powder, homemade garam masala powder and tomato and continue to cook till everything gets blended and cooked well.Add the chicken pieces and sauté till the masala coats the chicken evenly.Add coconut milk and cover the pan and continue cooking with occasional stirring, on a medium heat till the chicken is tender and the gravy thickens.Garnish Chicken Mapas Recipe with coriander leaves and serve.
Serve Chicken Mapas Recipe along with Malabar whole wheat laccha paratha or Kerala Style Appams and Prawn Ghee Pepper Masala Recipe With Garlic by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Chicken_Mapas_Chicken_in_Coconut_Milk_Curry.jpg, 14
Ingredients: salt,parangikai pumpkin,amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),mustard seeds,coriander (dhania) leaves,dry red chillies (or red chilli powder),garlic,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),peanuts (moongphali),coriander powder,turmeric powder,gawar phali (kothavarangai cluster beans) st,sunflower oil

Gavar Pumpkin Sabji Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies - chopped (or 1 teaspoon red chilli powder),1 teaspoon Fennel seeds (Saunf) - toasted and crushed,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 cup Kaddu (Parangikai/ Pumpkin) - peeled and chopped,1 Onion - chopped,5 Garlic - crushed,1 teaspoon Mustard seeds,1 cup Gawar Phali (Kothavarangai / Cluster beans) - washed strings removed and cut,1/2 teaspoon Asafoetida (hing),2 teaspoons Roasted Peanuts (Moongphali) - powdered (optional),1 teaspoon Methi Seeds (Fenugreek Seeds),Coriander (Dhania) Leaves - for garnishing,Sunflower Oil - as required, 30, Indian, To begin making the Gavar Pumpkin sabji, first heat a small wok.Add the fennel seeds.
Toast them lightly and cool.
Crush them coarsely using a mortar pestle or a rolling pin.Heat oil in a pressure pan or wok.
Add the mustard seeds and once they splutter add the cumin seeds.Add the methi seeds, red chillies, hing and turmeric.
Add the crushed garlic and onion and saute for a minute.Add the gavar beans and pumpkin pieces.
Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well.Season with salt and add 1/2 cup (or more) water.
Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft.You can alternatively cook covered in a wok till the vegetables just become soft.Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using).
Mix well and cook for 1-2 minutes.Serve hot garnished with coriander leaves.
Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Gavar_cluster_beans_Pumpkin_Sabji.jpg, 17
Ingredients: arugula leaves,salt,watermelon large cubes,bocconcini cheese halves,black peppercorns,lemon

Watermelon Bocconcini Arugula Salad Recipe, 1 cup Bocconcini Cheese - cut to halves,1 tablespoon Lemon juice,1/2 cup Arugula leaves - shredded,1/2 teaspoon Salt - (or to taste),4 cups Watermelon - diced to large cubes,1 teaspoon Whole Black Peppercorns - freshly pounded, 10, Continental, To prepare Watermelon Bocconcini Arugula Salad Recipe, separate the flesh from the watermelon skin, and dice it to bite size pieces.
Or you could scoop up little watermelon with an ice-cream scoop - it will look lovely with the bocconcini.Place the watermelon pieces on each individual salad dish and add the bocconcini.Shred the arugula after removing the stalks, and add to the salad.Sprinkle salt and fresh ground pepper on each plate.Add half a tablespoon lemon juice to each portion, just before serving.Serve the Watermelon Bocconcini Arugula Salad Recipe chilled or fresh, with a hearty soup.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sujatas/Watermelon_Bocconcini_Arugula_Salad.jpg, 6
Ingredients: salt,coriander (dhania) leaves,green chilli,coconut,paneer,coriander (dhania) leaves,mustard seeds,asafoetida (hing),red chilli powder,pomegranate juice,gram flour (besan),curd,sugar,sesame seeds (til seeds),sunflower oil

Pomegranate Flavoured Stuffed Khandvi Recipe, 1/2 tablespoon Sunflower Oil,1-1/2 teaspoon Red Chilli powder,2 tablespoons Fresh coconut - grated,Salt - to taste,2 tablespoons Paneer (Homemade Cottage Cheese) - grated,1/2 teaspoon Sesame seeds (Til seeds),1/2 cup Gram flour (besan),1-2 teaspoons Sugar,1 cup Pomegranate juice,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,1 Green Chilli - chopped,Salt - to taste.,Asafoetida (hing) - a pinch,1/2 cup Curd (Dahi / Yogurt),Coriander (Dhania) Leaves - Few sprigs chopped,Fresh coconut - grated, 50, Gujarati Recipes﻿, To begin making Pomegranate Flavoured Stuffed Khandvi, in a mixing bowl, combine the paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste.
The next step is to make the Pomegranate Khandvi.In a mixing bowl, combine besan, yogurt, pomegranate juice, red chilli powder and salt to taste.Using a whisk, mix well to form a smooth batter.Rest it for about 20-25 minutes.
After this cook the mixture in a pan and stir constantly so that no lumps are formed.
Cook it till it becomes really thick and soft.Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not).
If you are able to roll it than the batter is ready.
If not, then cook it for some more time.Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali.
Spread into a thin layer using a bowl or a palette knife.
Once it is cool, cut it into strips.
Once it is done spread the stuffing mixture all over the khandvi and roll them tightly.Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida.When they splutter, pour it over the Pomegranate flavoured khandvi.
Garnish it with chopped cilantro and grated coconut.Serve Pomegranate flavoured khandvi with Dhaniya Pudina Chutney and hot Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Pomegranate_Flavored_Stuffed_Khandvi.jpg, 15
Ingredients: mint leaves (pudina),mixed berries (blueberry,water,lemon,ice cubes some needed

Lemon Cherry Berry Spa Water Recipe, Ice cubes - Some if needed,1 cup Mixed berries - (blueberry,1 Lemon - sliced,2 sprig Mint Leaves (Pudina),3 cups Water, 20, Continental, To begin making the Lemon-Cherry Berry Spa Water recipe, add all ingredients to a large glass or into a pitcher.Cover the lid and let it chill overnight in the refrigerator.Drink Lemon-Cherry Berry Spa Water instead of normal water to detox your body and keep your skin hydrated., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/LemonCherry_Berry_Spa_Water.jpg, 5
Ingredients: bhetki fish (asian sea bass),cumin powder (jeera),salt,coriander powder,bay leaf (tej patta),cardamom (elaichi) podsseeds,mustard oil the fish the curry,red chilli powder,cloves garlic,curd,onion,black pepper powder,cloves (laung),ginger paste,turmeric powder,green chillies,garam masala powder

Doi Bhetki Recipe - Bengali Style Yogurt Fish Curry, 1 teaspoon Turmeric powder (Haldi),8 cloves Garlic,1 tablespoon Coriander Powder (Dhania),1 teaspoon Black pepper powder,2 Onions,6 Green Chillies,1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,3/4 cup Curd (Dahi / Yogurt),2 teaspoon Red Chilli powder,1 Bay leaf (tej patta),Mustard oil - for deep frying the fish and 2 tablespoon for the curry,3 Cloves (Laung),1 inch Ginger - paste,2 teaspoon Cumin powder (Jeera),500 grams Bhetki fish - (asian sea bass), 70, Bengali Recipes, To begin making the Doi Bhetki Recipe, clean and wash fish pieces well.
Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder and salt to taste.Rub this spice mix well on both sides of the fish.
Cover and marinate for 30 minutes.Grind onions, green chilies, ginger, and garlic into smooth paste adding little water using a mixer grinder.Heat oil in a wide pan for deep frying.
Fry few pieces of fish at a time on medium flame on both sides.
Remove the fish from the pan and drain in on paper towel.Now, add 2 tablespoon of the same oil in which fish was fried into a heavy bottomed pan.
Add cloves, cardamom and bay leaf.Add the onion-chilli-ginger-garlic paste and cook until the raw smell of the paste is gone.
It will take about 10 to 15 minutes.Now add all the spice powders including turmeric powder, cumin powder, red chilli powder, coriander powder, garam masala powder, black pepper powder into the pan and cook for about 3 to 5 minutes.
Add 1 cup water, mix well and bring it to boil.Now add whisked yogurt, salt to taste and mix again.
Bring it to boil on high flame.
Simmer and cook for 10 minutes.Add fried fish into the curry and cook for another 5 minutes.
Turn off flame and serve hot.Serve Doi Bhetki Recipe along with hot Steamed Rice and Begun Bhaja for a perfect and satisfying weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Doi_Bhetki_Yogurt_Fish_Curry.jpg, 17
Ingredients: lemon,water,ginger,honey

Ginger, Lemon And Honey Kadha Recipe, 5 tablespoons Lemon juice,8 inch Ginger - grated (you will need 5 tablespoons of ginger juice from it),Water - as required,10 tablespoons Honey, 10, Indian, To begin making Ginger, Lemon & Honey Kadha Recipe, clean the ginger and remove skin, grate the ginger root using a grater and squeeze the juice in a small bowl.We need to get about 5 tablespoons of this juice, you can grind in an ammikallu and then extract juice as well.Add honey and lemon juice to the ginger juice in a tumbler and quickly stir well till the honey is dissolved well.Store this kadha recipe refrigerated in an airtight jar for about 2 weeks and use as needed.Take 1 tablespoon of this Ginger, Lemon & Honey Kadha Recipe with a glass of warm water 2 times a day for better health and for a cure to cold and cough.Serve Ginger, Lemon & Honey Kadha Recipe on an empty stomach with a glass of warm water to reap the most benefits., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sonik/ginger-honey-lemon-kadha-recipe.jpg, 4
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),carrot,coriander (dhania) leaves,lemon,sunflower oil

Maharashtrian Style Gajarachi Koshimbir Recipe -Carrot Salad, 1 tablespoon Lemon juice,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Mustard seeds,1/2 teaspoon Sunflower Oil - for tempering,3 Carrots (Gajjar) - peeled and chopped into cubes,1 pinch Asafoetida (hing),2 tablespoon Fresh coconut - grated, 30, Maharashtrian Recipes, To begin making the Gajarachi Koshimbir Recipe, cut the carrot and keep them ready.
In a sauce pan combine the carrots along with 1/2 a cup of water and band boil them or 6-8 minutes.
Turn off the flame.
Drain the water and transfer the carrots in a bowl andset aside.in a mixing bowl add the lemon juice, coconut, salt and mix it well.For the tadka, heat a tadka pan with oil on medium flame, add the mustard seeds and allow it crackle, next add the asafoetida.
Turn off the flame.
Add this tempered mustard seeds over the carrot and mix well.
Check for salt and garnish it with coriander leaves and serve.Serve the Gajarachi Koshimbir Recipe along with Maharashtrain Amti Recipe and Steamed Rice for aa light and simple meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/carrot_koshimbir_recipe-1_1600.jpg, 8
Ingredients: tomato,salt,red chillies,mustard seeds,curry leaves,white urad dal (split),cumin seeds (jeera),tamarind paste,chana dal (bengal gram dal),sunflower oil

Red Chilli and Tomato Pachadi Recipe, 8 Fresh Red chillies - chopped,1/2 tablespoon Chana dal (Bengal Gram Dal),1/2 tablespoon White Urad Dal (Split),Salt - to taste,1/2 tablespoon Mustard seeds,10 Curry leaves,1/2 tablespoon Cumin seeds (Jeera),1/2 tablespoon Tamarind Paste,4 Tomatoes - chopped,2 tablespoon Sunflower Oil, 15, South Indian Recipes, To begin making the Red Chilli and Tomato Pachadi recipe, heat 1 tablespoon oil in a heavy bottomed pan.
Once it is hot, add urad dal, chana dal and cook it for about a minute.After a minute, add the tomatoes and fresh red chillies.Season with salt and cook them until tomatoes turn soft and mushy.Switch off the flame and let it cool down for 5 minutes.
Once it is cold down, add the mixture in a mixing jar and grind it to a coarse paste.The next step is to temper the pachadi.
Heat oil in a tadka pan and add mustard seeds, cumin seeds and curry leaves.
Saute it for about 20 seconds.
Add this tempering to the pachadi and mix it well.
Red Chilli Tomato Chutney is ready to serve.Serve Red Chilli and Tomato Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Steamed Rice with a dollop of ghee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Red_chilli_and_tomato_pachdi_1600.jpg, 10
Ingredients: tomato,kabuli chana (white chickpeas) un,salt,mixed vegetables,pasta wheat rotini,dried basil leaves,cloves garlic,black peppercorns,water,paprika powder red chilli flakes,tomato ketchup,virgin olive oil,onion,turmeric powder,cinnamon powder (dalchini)

Vegetable Pasta Soup Recipe, 2 tablespoon Tomato Ketchup,1 teaspoon Paprika powder - or red chilli flakes,1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Extra Virgin Olive Oil,1/2 cup Kabuli Chana (White Chickpeas) - uncooked,1/2 teaspoon Whole Black Peppercorns - crushed,2 Tomatoes - diced,Salt - to taste,4 cups Water,1 Onion - chopped,1/2 cup Pasta - whole wheat rotini,4 cloves Garlic - chopped,2 cup Mixed vegetables - frozen or fresh,1 teaspoon Dried basil leaves,1/4 teaspoon Cinnamon Powder (Dalchini), 40, Italian Recipes, To begin with Vegetable Pasta Soup, heat olive oil in a pan and add garlic & onion.
Cook it for about 1-2 minutes.After 1-2 minutes, add all remaining ingredients except pasta.
Cook the mixture for 10 minutes or until vegetables are soft and tender.After 10 minutes, add the rotini pasta and cook for 8-10 minutes more.
Season the delicious soup with more salt and pepper if required.Serve Vegetable Pasta Soup along with Beetroot Salad Recipe with Mixed Greens and Garlic Bread for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Vegetable_Pasta_Soup.jpg, 15
Ingredients: curd,salt,green chillies,water

Mor Milagai Recipe - South Indian Sun Dried Chillies, 1/4 cup Water,100 grams Green Chillies,1 cup Curd (Dahi / Yogurt) - thick,2 tablespoons Salt, 10, South Indian Recipes, To begin making the Mor Milagai, first wash the green chillies well and allow it to dry completely by wiping it in a cloth.Slit the chillies in the middle slightly till half way along the end.
Also, keep the stems, and don't remove them.
Slitting of the chillies helps the chillies to absorb curd/ yogurt easily.
In a large mixing bowl, add the curd, water and salt.
Whisk well and add the chillies.
Stir well with a clean ladle and avoid using your hands.
We need to now marinate the chillies in a bottle.Place the Mor Milagai, along with the curd mixture into a clean bottle.
Cover the bottle and keep aside in the kitchen counter.
The next morning shake the bottle well, to allow the marination to blend well into the chillies.
 Ensure there is no fungus around the chilles.Remove the chillies from the yogurt mixture and place it on a clean tray and place it under the sun for the entire day.
Keep the buttermilk in the bottle, as we be adding the chillies back into the same buttermilk at the end of the day.
Do not refrigerate this mixture.Loosely cover the Mor Milagai with a loose kitchen towel.
This is simply to preven the dust from sticking to the Mor Milagai.At the end of the day, place the chillies back into the bottle which had the buttermilk.
Shake well, so the chillies get well coated with the buttermilk mixture.
Allow it to marinate it the entire night.The next morning, shake the bottle and remove the chillies from the buttermilk mixture and dry it again under the sun for the entire day.Continue this process of drying and marination in the buttermilk for 4 days.
The buttermilk, will be mostly absorbed by the chillies.
The drying of the chillies, helps the chillies to absorb more buttermilk every day.At the end of 4 days you will have very little yogurt mixture and will be a thick paste.Mix the mor milagai chillies into the paste and ensure the chillies are well coated with the remaining yogurt paste.Spread this Mor Milagai in a tray and keep it under the sun to dry.
 Repeat the same process the next day, by tossing any remaining buttermilk/ yogurt paste and smearing it over the chillies.Dry it under the sun until  the chillies are completely dry and dehydrated.
Once the Mor Milagai is dry and feels de-hydrated and there is no moisture left, you can store it in a ziplock and freeze it and use it as and when required.How To Make & Serve the Mor Milagai Heat 1/4 cup of oil in a fry pan over medium heat.
Add the Mor Milagai into the hot oil and fry on medium heat until it is browned and crisp on all sides.
Ensure you add 3 to 4 chillies at a time and not overcrowded so they get fried evenly.Once the Mor Milagai chilies is rich dark brown and crisp, remove from the heat and serve.Serve the Mor Milagai with a bowl of Curd Rice for a comforting lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mor_Milagai_Recipe_-_South_Indian_Sun_Dried_Chillies-1_1600.jpg, 4