anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,arhar dal (split toor dal),green chilli,coconut,ghee,asafoetida (hing),cumin seeds (jeera),turmeric powder

Varan Bhat Recipe - Maharashtrino Dal Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,1/4 cup Arhar dal (Split Toor Dal),Salt - to taste,1/4 cup Fresh coconut - finely grated,1 teaspoon Cumin seeds (Jeera),2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing), 40, Goan Recipes, To begin making the Varan Bhaat Recipe we will first pressure cook the toor dal and green chilies together along with 1 cup water until you hear a couple of whistles.
After a couple of whistles, turn the heat to low and cook for another 3 to 4 minutes and turn off the heat.Once you have turned off the heat, allow the pressure to release naturally, as the dal will continue to cook in the pressure.
In the meanwhile, make a smooth saucy mixture by grinding the coconut, turmeric powder and cumin seeds along with water in a blender.
Add this to the cooked dal and whisk it well together.
Add salt to taste and transfer to a serving bowl.The final step is to season the dal for the Varan Bhaat.
Heat ghee in a small tadka pan, add the cumin seeds and asafoetida and allow it to crackle for a few seconds.
Turn off the heat.
Pour this seasoning into the dal and serve the Varan Bhaat along with hot steamed rice.
Note: Some people add curry leaves while tempering.
This is optional., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Varan_Bhaat.jpg, 8
Ingredients: salt,ginger,amchur (dry mango powder),karela (bitter gourd pavakkai),mustard oil,ajwain (carom seeds),red chilli powder,cloves garlic,gram flour (besan),onion,coriander (dhania) powder,turmeric powder,garam masala powder

Besan vegetable recipe, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,300 grams Karela (Bitter Gourd/ Pavakkai),3 tablespoons Gram flour (besan),1 tablespoon Coriander (Dhania) Powder,1 teaspoon Red Chilli powder,6 cloves Garlic - finely chopped,1 teaspoon Mustard oil,1/2 teaspoon Ajwain (Carom seeds),1 inch Ginger - finely chopped,2 Onions - thinly sliced,1 teaspoon Amchur (Dry Mango Powder), 0, Rajasthani, To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready.
It always helps in making the dish in a more organized way.Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits.
Also avoid soaking the karela in water to remove the bitterness.
The bitterness is exactly what that adds to the nutrition.
Only discard the hard seeds if the pulp is not tender.Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water.
 Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat.Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle.The next step is to make the Karela Besan Sabzi masala.Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds.Add the onion, garlic and ginger and saute until the onions become soft and golden.
This will take about 3 to 4 minutes in medium heat.Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder.
Stir to combine all the ingredients well.
Check the salt and add more if required.Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat.Check the seasonings and spices and adjust to suit your taste accordingly.You can optionally add jaggery to give it additional taste.
If you are diabetic you can avoid the jaggery.Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot.Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Karela_besan_sabzi_Recipe_1600.jpg, 13
Ingredients: salt,spring onion greens,red bell pepper (capsicum),ginger,corn flour,vegetable stock,cloves garlic,soy sauce,green bell pepper (capsicum),tomato ketchup,sunflower oil sunflower oil,soy (nuggets),red chilli sauce,green chillies

Soy Chunks Manchurian Recipe In Sweet & Spicy Chinese Sauce, 1 Ginger - finely chopped,100 grams Soy Chunks (Nuggets),1 tablespoon Soy sauce,Salt - to taste,1 cup Vegetable stock,2 Green Chillies - finely chopped,2 cloves Garlic - finely chopped,1 Green Bell Pepper (Capsicum) - cut into wedges,1 Red Bell pepper (Capsicum) - cut into wedges,1 tablespoon Tomato Ketchup,4 Spring Onion Greens - finely chopped,1 tablespoon Sunflower Oil - or sunflower oil,1 tablespoon Corn flour,1 teaspoon Red Chilli sauce, 45, Indo Chinese, To begin making the Soy Chunks Manchurian In Sweet & Spicy Chinese Sauce, first soak the soya chunks in water for about 10 minutes.
Once soaked, cook soy chunk nuggets in a saucepan, along with a little salt for about 5 minutes until cooked through.
Once the nuggets are cooked, drain the water and keep the nuggets aside.The next step is to make the Manchurian sauce.
Mix the cornflour with 1/4 cup of water.
Add soya sauce, ketchup, chilli sauce and salt.Heat oil in a wok or frying pan on high heat; add garlic, ginger, peppers, green chillies, spring onions and stir fry for a few seconds.Add the cornflour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
Add the cooked soya chunk nuggets into the manchurian sauce and cover the pan.Simmer the Soy Chunk Manchurian for about 5 minutes, until all the sauces have been well absorbed and the soy chunks feel cooked and juicy.
You can adjust the consistency by adding a little more vegetable stock.Once done, turn off the heat, check the salt and spice levels and adjust to suit your taste.
Garnish with spring onion leaves and extra green chillies if you like it spicy.Serve the Soy Chunks Manchurian along with a bowl of steamed rice for a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Soy_Chunks_Manchurian_Recipe_in_Sweet_and_Spicy_Chinese_Sauce-1.jpg, 14
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,bay leaf (tej patta),ghee,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,kabuli chana (white chickpeas),onion,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder

Sukhe Methi Chole Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 cups Methi Leaves (Fenugreek Leaves) - washed and finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1-1/2 cups Kabuli Chana (White Chickpeas) - soaked for 8 hours,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 Onions - finely chopped,6 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1 Green Chilli - slit,1 tablespoon Ghee,1 Bay leaf (tej patta),2 Tomatoes - finely chopped,1 inch Ginger - finely chopped, 520, Indian, To begin making the Sukhe Methi Chole Recipe, wash and soak the kabuli chana, overnight.
Next morning, add the kabuli chana along with a cup of water and some salt into the pressure cooker, close the lid and pressure cook for about 7-8 whistles for about 30 minutes.Reduce the flame, and simmer for another 10 minutes, before you switch off the flame.
Allow the pressure to release naturally.
Once the pressure has released, drain the excess water and set the boiled kabuli chana aside.
In a kadai, heat ghee on medium flame, to the hot ghee, add cumin seeds and bay leaf and allow them to sizzle.
Next add the ginger, garlic and green chilli and saute for about a minute.
To this add the onion and saute for a couple of minutes, or until the onions turn transparent.
Once the onions have softened and changed colour, add in the salt, and turmeric powder and tomatoes, sprinkle some water and cover with a lid.
Cover and cook until the tomatoes turn mushy.
This will take a good 2-3 minutes on medium-high flame.
Now open the lid and mix well to bring the onion tomato mixture together.
At this stage add the washed and chopped fenugreek leaves and allow it to wilt down.
After a couple of minutes, you will see the methi leaves are well combined into the onion-tomato mixture.
Finally add in the dry spice powders - red chilli powder, cumin powder, garam masala powder, coriander powder and boiled chole and give the Sukhe Methi Chole a good stir.
Stir fry the Sukhe Methi Chole for another 3 to 4 minutes and turn off the heat.
Check the salt and adjust to suit your taste.
Once done, transfer the Sukhe Methi Chole to a serving bowl and serve hot.Serve Sukhe Methi Chole Recipe along with Achari Masala Puri Recipe, Pickled Onions, Aam Ka Achaar, with a side of Gehun Ka Halwa and Rose Lassi Recipe for a delicious Sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/prasannahede/Methi_Chole_Chana_Recipe-5.jpg, 16
Ingredients: tomato,salt,red bell pepper (capsicum),ginger,stalk coriander (dhania) leaves,cloves garlic,carrot,onion,green bell pepper (capsicum),coriander powder,chicken breasts,turmeric powder,butter,garam masala powder,sunflower oil

Chicken Jalfrezi Recipe - Chicken And Bell Peppers In Tomato Gravy, 1 Onion - diced,2 Carrots (Gajjar) - diced thin,1/2 teaspoon Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - diced,1 cup Homemade tomato puree,1 teaspoon Garam masala powder,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),1 tablespoon Butter - softened,2 cloves Garlic - grated,1 Tomato - diced,1 teaspoon Honey,1 Stalk Coriander (Dhania) Leaves - finely chopped,250 grams Chicken breasts - cut into small pieces,1 Red Bell pepper (Capsicum) - diced,Salt,Sunflower Oil, 55, North Indian Recipes, To begin making the Chicken Jalfrezi Recipe, firstly make tomato puree and cut all the vegetables.
Heat oil or butter in a heavy bottomed pan or a Kadai, add the ginger, garlic and onions and saute until the onions become soft and translucent.Once the onions are cooked, add bell peppers, carrots and stir fry on medium heat until they are slightly softened.Add the chicken pieces and cook till the pieces are roasted and cooked well.
Next, add diced tomatoes, turmeric powder, garam masala powder, coriander powder, salt, red chili powder.Cook until the tomatoes become mushy.
Once done, add tomato puree as well and mix.
Cover and cook again for another 10 minutes.
Finally add honey, and cook or at least 10 minutes until the chicken is cooked.Check the salt and spice levels of the Chicken Jalfrezi and adjust to suit your taste.
Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.Transfer to a serving bowl and garnish it with chopped coriander leaves.Serve the Chicken Jalfrezi along with Phulka's and Mooli Raita Recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Chicken_Jalfrezi_Recipe_.jpg, 15
Ingredients: vegetable stock,parsnip carrot,sesame (gingelly) oil,soy sauce,cloves garlic,thyme leaves,black pepper powder,dried oregano

Stir Fried Honey Parsnip Recipe With Herbs, 1 tablespoon Black pepper powder,5 cloves Garlic,800 grams Parsnip - or carrots,1/2 teaspoon Dried oregano,1 tablespoon Dried Thyme Leaves,3 tablespoon Sesame (Gingelly) Oil,1/4 cup Vegetable stock,1/2 cup Honey,2 tablespoons Soy sauce, 30, Continental, To start making Stir Fried Honey Parsnips With Herbs, peel the parsnips, then cut them across along their length into 1 inch long slices or like french fried potato sized pieces.
While cutting make sure to discard the tough white core from parsnips.Bring a medium saucepan of water to boil over high heat.
Add the parsnips and cook until tender or for about 5 minutes until cooked through and yet firm.
Drain in a colander, rinse in cold water and keep aside.Set a heavy bottomed wok over medium heat.
Add oil, garlic and sauté for 2 minutes.
Add the crushed peppercorns and stir fry for a few seconds.Pour in the vegetable broth, soy sauce and honey.
Cook the honey sauce until it starts to bubble.Add the blanched parsnips and stir fry until well roasted from all sides.
Turn off and stir in thyme, Oregano.
Transfer to a serving platter and serve.Serve the Stir Fried Honey Parsnips With Herbs as a side dish along with Roasted Vegetable Lasagna With Ricotta., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Stir_Fried_Honey_Parsnip_Recipe_with_Herbs-1_1600.jpg, 8
Ingredients: tomato,salt,arhar dal (split toor dal),tamarind water,mustard seeds,asafoetida (hing),methi leaves (fenugreek leaves),sesame (gingelly) oil,drumstick,pearl onion (sambar onion),curry leaves,dry red chillies,turmeric powder,sambar powder

Drumstick Fennel Spinach Sambar Recipe-Drumstick & Greens Sambar, 1/2 teaspoon Turmeric powder (Haldi),2 cups Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,1 Tomato - quartered,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),1 Drumstick - cut into 4 inch pieces,10 Pearl onions (Sambar Onions) - quartered,1/4 teaspoon Asafoetida (hing),2 teaspoons Sambar Powder,1 sprig Curry leaves,2 Dry Red Chillies - broken, 45, South Indian Recipes, To begin making Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick and Fenugreek Greens Sambar, first pressure cook the toor dal along with 2-1/2 cups of water for 4 to 5 whistles.
Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and mash the dal well and keep aside.Into a pressure cooker, add the tamarind water, drumstick, methi leaves, onions, sambar powder, turmeric powder and salt.
Add 1/2 cup of water and pressure cook the sambar masala for 1 to 2 whistles and turn off the heat.Release the pressure immediately, by lifting the weight with a fork or keep the pressure cooker under running water.Once the pressure is released, open the pressure cooker, add the mashed dal to the sambar masala and stir well.Adjust the consistency of the Murungakkai Vendhaya Keerai Sambar by adding water.
Adjust the salt or sambar powder at this stage according to your taste.Give the Murungakkai Vendhaya Keerai Sambar a brisk boil.
While it is boiling, in a tadka pan; heat oil over medium heat.
Add the mustard seeds and allow it to crackle.Once the mustard seeds have crackled add the curry leaves, asafoetida and red chillies and give it a stir.
Pour this into the simmering Murungakkai Vendhaya Keerai Sambar and turn off the heat.Transfer the Murungakkai Vendhaya Keerai Sambar to a serving bowl and serve hot.Serve the Murungakkai Vendhaya Keerai Sambar along with hot Steamed Rice or broken wheat and a Raw Banana Roast for a diabetic friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Murungakkai_Vendhaya_Keerai_Sambar_Recipe_Drumstick_Fenugreek_Greens_Sambar_3_1600.jpg, 14
Ingredients: baking powder,salt,ghee,milk,saffron strands,sugar,cardamom powder (elaichi),flour (maida)

Awadhi Style Sheermal Recipe - Sweet Flat Bread, 1 teaspoon Sugar,Ghee - for cooking,1-1/2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,Salt - to taste,2 Saffron strands,1/2 cup Milk,1/2 teaspoon Cardamom Powder (Elaichi), 40, Awadhi, We begin making the Awadhi Style Sheermal Recipe by mixing all the ingredients in a mixing bowl.Add milk slowly and knead it into a chapathi dough, it should not be very sticky also.Rest the dough covered in a warm place for about 30 minutes.Once it risen, punch the dough and knead it again, and divide them into medium shaped chapati balls to roll it.Roll them on a board to a 2 centimetre thickness and heat a nonstick tawa and cook the roti evenly on either side till it is golden brown.
Add oil on either side while it is getting toasted.Serve the Awadhi Style Sheermal Recipe with Dal Banjara Recipe (Langar Wali Dal) to make it a comforting Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Awadhi_Style_Sheermal_Recipe_.jpg, 8
Ingredients: coconut,puffed rice,gram dal (pottukadalai),jaggery,water,peanuts (moongphali),cardamom powder (elaichi)

Murmura Jaggery Laddu/ Pori Urundai Recipe, 1/2 cup Jaggery,1/4 cup Roasted Peanuts (Moongphali),3 cups Puffed rice,1/4 cup Dessicated Coconut,1/4 cup Roasted Gram Dal (Pottukadalai) - roasted,1/4 teaspoon Cardamom Powder (Elaichi),3 tablespoon Water, 45, Indian, We begin making the Murmura Jaggery Laddu Recipe By dry roasting the puffed rice and roasted channa separately and keep it ready.Next you can also dry roast the desiccated coconut in the same pan till it is golden brown and keep it ready.
Add all the roasted ingredients along with cardamom powder in one bowl and keep it aside.Once that is done, add the powdered jaggery with a tablespoon of water and melt the jaggery slowly.
Keep stirring till it thickens.
Keep a water in a bowl.
Add a drop of jaggery into the bowl to check if it has reached the soft boil stage.
That is it forms a small droplets.When jaggery has reached that stage you carefully add the mixture and carefully mix without smashing the puffed rice.Switch off the heat and apply ghee on your palm and start making laddus depending on your required shape and size.Serve the Murmura Jaggery Laddu / Pori Urundai Recipe  (Puffed Rice Balls with Jaggery Recipe) Recipe for any festival occasion as a Crunchy Snack or you can also have it as a Tea Time Snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Murmura_Jaggery_Laddu_Pori_Urundai_Recipe__Puffed_Rice_Balls_with_Jaggery_Recipe_.jpg, 7
Ingredients: coconut,ragi flour (finger millet nagli),badam (almond),bajra flour ( pearl millet),dates

Millet Energy Bites With Almonds, Dates And Coconut Recipe, 1 cup Dates,1/2 cup Ragi Flour (Finger Millet/ Nagli),1/2 cup Honey,1/2 cup Bajra Flour ( Pearl Millet),1 cup Badam (Almond) - whole,1 cup Dessicated Coconut, 40, Continental, To begin making Millet Energy Bites with Almonds, Dates and Coconut recipe, firstly dry roast the ragi and bajra flour in a wide pan over medium heat.After about 3 to 5 minutes, the flours will be aromatic.
Remove from the heat and let it cool completely.In a mixer grinder, add the millet flours, dates, almonds and coconut flakes.
Give it about 8 to 10 pulses, until the almonds, dates and coconuts and all shredded down uniformly.Add honey now, and give it quick pulse until the mixture is crumbly and starts to gather into a dough.Remove and mold them into lemon sized balls.
They can be stored at room temperature.
Chilling it in the fridge will keep if fresh for up to two weeks.Serve Millet Energy Bites With Almonds, Dates And Coconut as a snack to your kids during exam time or carry it as a snack while travelling , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Millet_energy_bites_with_almonds_dates_and_coconut.jpg, 5
Ingredients: tomato,salt,prunes,nutmeg powder,ajwain (carom seeds),red chilli flakes,onion,vinegar,cinnamon powder (dalchini)

Spiced Prune Chutney Recipe, 4 tablespoon Red Chilli flakes,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Cinnamon Powder (Dalchini),1 Onion - chopped,1 cup Prunes,1 teaspoon Ajwain (Carom seeds),1 teaspoon Nutmeg powder,1 tablespoon Vinegar,1 tablespoon Honey, 30, Indian, To begin making the Spiced Prune Chutney Recipe by heating a flat skillet with little oil, crack the ajwain seeds and saute the onion till it becomes translucent.Add in the tomato and the rest of the ingredients except prunes.
Mash it well and cook till the tomatoes gets cooked.Next add the prunes and add ½ cup water and simmer it for about 15 minutes.
Once done let it cool down and blitz it to a coarse paste in a blender.Serve the Spiced Prune Chutney Recipe as an accompaniment for Cabbage Paneer Paratha or spread it  in a Sandwich.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spiced_Prune_Chutney_Recipe.jpg, 9
Ingredients: black rice,wheat flour,health mix,palm jaggery powder,sunflower oil paniyaram pan

Kauni Rice Paniyaram Recipe (Fruit Rice Paniyaram Recipe), 1 cup Black Rice,Health Mix - (optional),2 tablespoons Whole Wheat Flour,Sunflower Oil - for frying in paniyaram pan,6 tablespoons Palm jaggery - powder, 260, Chettinad, To begin making Kavuni Arisi Paniyaram, wash and soak the rice in enough water for about 4 hours.
Once done, drain the rice from water and add it to a mixer.
Add 1/2 a cup or required amount of drained water to the rice and grind into smooth batter.Transfer the batter into a mixing bowl and add wheat flour and powdered palm and powered palm jaggery to it.
You can also add 2-3 tablespoons of health mix or sathu maavu to the mixture, this step is optional.
Mix everything together into dosa batter consistency.Heat a paniyaram pan adding required amount of oil.
Once the pan is hot, ladle the batter into all holes and cook in medium flame until golden.
Put the lid of the pan on so that the paniyarams cook/steam.
  Open the lid in intervals of a 30 seconds to check if the paniyarams are cooked.
Now, flip to the other side using a spoon and cook for 2-3 minutes until golden on all sides.
Remove from pan and repeat for remaining batter.The healthy and tasty Kavuni Arisi Karupatti Paniyaram is ready.
Serve Kavuni Arisi Paniyaram at breakfast or at tea time as healthy snack along with a hot cup of Ginger Tea.
You can also serve as a side dish along with your South Indian Meal of Mixed Vegetable Sambar, Chow Chow Thoran and Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/KAVUNI_ARISI_PANIYARAM_1600.jpg, 5
Ingredients: black cardamom (badi elaichi),kalpasi flower (st flower),nutmeg powder,cardamom (elaichi) podsseeds,fennel seeds (saunf),mustard seeds,ajwain (carom seeds),bay leaf (tej patta),asafoetida (hing),black peppercorns,byadagi dried chillies,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),mace (javitri),poppy seeds,cloves (laung),star anise,dry red chilli (sankeshwari dry red chilli)

Konkani Style Koli Masala Recipe- Spice Mix, 1 tablespoon Coriander (Dhania) Seeds,1 tablespoon Ajwain (Carom seeds),2 Bay leaf (tej patta),2 Star anise,1 tablespoon Nutmeg powder,2 Cardamom (Elaichi) Pods/Seeds,2 Kalpasi flower (Stone flower),1 tablespoon Cumin seeds (Jeera),2 tablespoon Fennel seeds (Saunf),5 Byadagi Dried Chillies,5 Cloves (Laung),1 tablespoon Whole Black Peppercorns,2 inch Cinnamon Stick (Dalchini),1 tablespoon Mustard seeds,1 Black cardamom (Badi Elaichi),3 Mace (Javitri),10 Dry Red Chilli - (sankeshwari dry red chilli),1 pinch Asafoetida (hing),1 tablespoon Poppy seeds, 70, Konkan, We begin making the Konkani Style Koli Masala Recipe by dry roasting all the spices on a flat skillet.Cool it down and then grind them into a smooth mixture and use it for various recipes.You can double the quantity and store it in the jar for future use.
Use the Konkani Style Koli Masala Recipe in Kala Chana Cooked In Koli Masala Recipe (Maharashtrian Koli Style Kala Chana Recipe)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Koli_Masala_Recipe.jpg, 19