anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,green chilli,black pepper corns,milk,curry leaves,sugar,coriander (dhania) leaves,butter,instant oats (oatmeal)

Iyengar Style Whole Wheat & Oats Khara Biscuit Recipe (Savory Cookie Recipe), 1 Green Chilli - finely chopped,2 sprig Curry leaves - chopped,2 sprig Coriander (Dhania) Leaves - chopped,1/4 cup Sugar,1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),1/4 cup Butter - finely chopped,2 tablespoons Milk,1/2 teaspoon Whole Black Pepper Corns - coarsely pounded,1 teaspoon Salt, 45, Tamil Nadu, We begin making the Iyengar Style Whole Wheat and Oats Khara Biscuit Recipe (Savory Cookie Recipe) by pre heating the oven to 180 degree Celsius for 10 minutes.Mix all the ingredients for the iyengar biscuits into a bowl till it binds.
You can also use a food processor to combine all the ingredient.
Shape the Iyengar Biscuits into round and flat shaped cookies, place them on a baking sheet/ tray and bake them in the oven for about 30 minutes till you see a golden crust and it is crisp.Once done, take them out of the oven and allow the cookies to rest on a wire rack for at least 15 minutes until it cools down completely.The iyengar biscuits will continue to cook and get crisp white it is resting on the wire rack and hence it is important to do this process.Once done, store these Whole Wheat and Oats Khara Biscuit in air tight containers and serve them as and when you like to have it.Serve the Iyengar Style Whole Wheat and Oats Khara Biscuit Recipe along with Corn Matar Kachori Recipe so that you can indulge in a some tea time snack during the evening., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Iyengar_Style_Whole_Wheat_and_Oats_Khara_Biscuit_Recipe_Savory_Cookie_Recipe_-4.jpg, 10
Ingredients: baking powder,salt,rolled oats,dates,water,flax seed powder (flax meal),nutralite classic,brown sugar (demerara sugar),flour (maida),walnuts

Eggless Date & Walnut Oatmeal Cake Recipe, 1/2 cup Nutralite Classic Spread,3/4 cup Rolled Oats,1 cup Hot water,1/4 teaspoon Salt,1/2 cup Brown Sugar (Demerara Sugar),1 cup Dates - pitted,3 tablespoons Chilled water,1 tablespoon Flax seed powder (flax meal),1 cup Walnuts - chopped,1-1/2 teaspoon Baking powder,1-1/4 cups All Purpose Flour (Maida), 89, Continental, To begin making the Date and Walnut Oatmeal Cake Recipe, we will first preheat oven to 180°C.
Grease a loaf pan or a springform pan with Nutralite classic and dust it with flour.
Keep this aside.Soak the dates in the boiling water for about 15 minutes until all the water is absorbed and the dates have become soft.To make the Flax Meal Egg Replacer If your recipe asks for 1 eggs, measure 3 tablespoons of flax meal along with 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the BatterSift flour and baking power and keep it aside.In the large bowl or the bowl of the stand mixer, add in the flax meal egg replacer, Nutralite Classic Spread and sugar and beat well until fluffy.Next add in oats, walnuts, the date mixture and beat well again.
Finally add in the flour mixture and beat until all the flour and the remaining ingredients have been well combined.Spoon the oatmeal date walnut cake mixture into the prepared greased pan and bake in the preheated oven for about 40 to 45 minutes until a tester when inserted into the centre of the cake comes out clean.
Serve the Date Walnut and Oatmeal cake recipe as a snack along with a cup of hot milk as a wholesome snack after school., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Cococnut_oatmeal_date_walnut_Cake_recipe_shutterstock_226670587.jpg, 10
Ingredients: baking powder,wheat flour,salt,parangikai pumpkin,milk,jaggery,virgin olive oil,dry ginger powder,muesli,vanilla,eggs,flour (maida),instant oats (oatmeal),cinnamon powder (dalchini)

Muesli Pumpkin Bread Recipe, 1/2 cup Jaggery,1 teaspoon Dry ginger powder,1 teaspoon Baking powder,1/2 cup Muesli,1/2 cup Whole Wheat Flour,1 teaspoon Cinnamon Powder (Dalchini),1/2 cup Kaddu (Parangikai/ Pumpkin) - shredded,1/2 cups All Purpose Flour (Maida),1/2 cup Milk,1 teaspoon Vanilla Extract,1/2 teaspoon Salt,1/2 cup Instant Oats (Oatmeal),2 teaspoons Cinnamon Powder (Dalchini),1/4 cup Extra Virgin Olive Oil,2 Whole Eggs, 65, Continental, We begin making the Muesli Pumpkin Bread Recipe by pre heating the oven at 200 degree Celsius for about 10 minutes.
Keep your loaf pan ready by layering it with parchment paper.Now in a mixing bowl, add in all the dry ingredients and mix it well.
Then slowly add in the egg whites and oil along with the vanilla essence.Add in the grated pumpkin, spice powders, jaggery and butter milk.
You will get quite a thick batter.
Add in a pinch of salt and mix well.Gently pour into your loaf pan and hit it so that the batter is evenly spread.
Bake it in the oven for about 45 minutes till it is done.
You can insert a knife to check if the bread is cooked, if it comes cleanly then it is done.
Serve the Muesli Pumpkin Bread Recipe as a Tea Time Snack, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Pumpkin_Bread_Recipe_.jpg, 14
Ingredients: wheat flour,ghee,ajwain (carom seeds) cumin seeds,jaggery,dry ginger powder ground ginger,black peppercorns,bajra flour ( pearl millet)

Raab Recipe - Immunity Building Home Remedy Made From Millet Flour, 1 tablespoons Whole Wheat Flour,1/4 teaspoon Dry ginger powder - or freshly ground ginger,1/4 cup Jaggery - crumbled,2 tablespoons Bajra Flour ( Pearl Millet),1 teaspoon Whole Black Peppercorns - pounded,1/2 teaspoon Ajwain (Carom seeds) - or cumin seeds,2 teaspoons Ghee, 20, Indian, To begin making the Raab Recipe; combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat.
Stir to make sure there are no lumps.Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly.
Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes.Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds.Pour the ghee into the hot Raab Mixture.
Check the taste and add more jaggery or ginger to suit your taste.
You can adjust the consistency by adding water if required.Serve Raab as a side dish along with Rajasthani Gatte Ki Sabzi, Phulka and Mirchi Lahsun Ka Chunda for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Raab_Herbal_Wheat_Soup_with_Ajwain_Black_Pepper_and_Ghee-1.jpg, 7
Ingredients: dabur tamarind paste,ghee,fennel seeds (saunf),prawns deveined,jaggery,black peppercorns,curry leaves,dry red chillies,garlic,black peppercorns mortar pestle,onion,cumin seeds (jeera),star anise

Prawn Ghee Pepper Masala Recipe With Garlic, 2 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 tablespoon Ghee,300 grams Prawns - cleaned & de-veined,1/2 teaspoon Jaggery,1 teaspoon Dabur Homemade Tamarind Paste,1 Star anise,1 tablespoon Garlic - finely chopped,1 teaspoon Whole Black Peppercorns - crushed in a mortar and pestle,1 Onion - thinly sliced, 25, South Indian Recipes, To begin making the Prawn Ghee Pepper Masala Recipe With Garlic, we will first make the fresh masala.
Heat a skillet on medium low flame, dry roast the red chillies, whole black peppercorns, cumin seeds, fennel seeds, star anise and the curry leaves.
This will take about 4-6 minutes.
Turn off the flame and allow the mixture to cool.
Transfer to a mixer jar and grind to a coarse mixture without using any water.
 Transfer to a bowl and set aside.
In a small bowl, mix together the tamarind paste and jaggery with a teaspoon of hot water, mix well and set aside.
Heat a skillet, with ghee on medium low flame, once the ghee melts, add in the curry leaves and allow it to crackle.
To this add the chopped garlic, and the freshly pounded peppercorns and saute for 30 seconds or until the garlic appears well fried.
Now add in the sliced onions and fry till it turns into a light brown colour.
At this stage, freshly ground masala and the tamarind-jaggery.
 Mix well, and finally add in the salt.
Now that the masala has come together, add in the washed and cleaned prawns and cook on medium high heat.
Prawns typically cook really quick and wont take more than 3-5 minutes to curl up, indicating the are cooked.
Turn off the flame and transfer the Prawn Ghee Pepper Masala Recipe With Garlic to a serving bowl and serve hot.Serve Prawn Ghee Pepper Masala Recipe With Garlic as part of a meal along with Steamed Rice, Nadan Meen Kari Recipe (Kerala Style Fish Curry) for a satisfying meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Prawn_Ghee_Pepper_Masala_With_Garlic_South_Indian_Recipe-26_1600.jpg, 13
Ingredients: cashew nuts,coconut milk (nd rd ct),coconut,ghee,jaggery,raisins,water,coconut milk (st ct),rice ada,cardamom powder (elaichi)

Ada Pradhaman Recipe - Kerala Style Rice Ada Pudding With Jaggery & Coconut Milk, 1 cup Jaggery - grated,Ghee - as required,1/2 cup Water,1 cup Coconut milk - thick (1st extract),1-1/2 cups Coconut milk - (2nd & 3rd extract),7 Raisins,1/2 teaspoon Cardamom Powder (Elaichi),2 teaspoons Fresh coconut - slices,5 Cashew nuts,1 cup Rice ada, 70, Kerala Recipes, To begin making the Ada Pradhaman, boil sufficient water in a pan, add rice ada and turn off the gas immediately.Let the ada soak for 30 minutes.
Later drain the water, wash the ada in cold water 2-3 times, strain and keep aside.Take a small bowl and soak grated jaggery in 1/2 cup of clean water till jaggery melts.
Strain through a fine sieve and collect the syrup and discard the impurities.
Keep it aside.Heat 2 tablespoons ghee in a wok/kadai and add cashews, raisins and coconut pieces.
Fry them till they turn golden and keep it aside.In the same wok, add 1 tablespoon ghee and saute the rice ada for a minute.After a minute, add the jaggery syrup in the ada and allow it to cook on medium flame till the jaggery starts to thicken.Now, add the thin coconut milk and cook again on medium flame till it thickens.Add some cardamom powder, fried cashews, raisins and thick coconut milk and turn off the gas immediately.
Don't boil or cook after adding the thick milk.Garnish Ada Pradhaman with few fried cashews and serve hot or chilled.Serve Ada Pradhaman with Kerala Style Onam meal and enjoy warm or cold., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/ADA_PRADHAMAN_Kerala_Style_Rice_Flake_Pudding_With_Jaggery__Coconut_Milk.jpg, 10
Ingredients: salt,hung curd (greek yogurt),spring onion greens,red chilli flakes,sweet corn,black pepper powder,cabbage (patta gobi muttaikose),dried oregano

Creamy Cabbage, Sweet Corn Cole Slaw with Hung Curd Recipe, Salt - to taste,3 sprig Spring Onion Greens,1/2 cup Hung Curd (Greek Yogurt),1 teaspoon Red Chilli flakes,1/2 cup Sweet corn,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 15, Continental, To begin making the Creamy Cabbage, Sweet Corn Cole Slaw with Hung Curd Recipe we will, add the curd, seasoning and salt and whip till it well combines.Add in the all the freshly chopped vegetables and mix well.
Coat it evenly till the curd is mixed with vegetables and taste if you need any more salt.Serve the Creamy Cabbage, Sweet Corn Cole Slaw with Hung Curd Recipe along with Healthy Black Bean Burger Recipe or a Cheesy Spaghetti Pasta Pie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Creamy_Cabbage_Sweet_Corn_Cole_Slaw_with_Hung_Curd_Recipe.jpg, 8
Ingredients: tomato,salt,coconut,mustard seeds,jaggery,red chilli powder,cloves garlic,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),sambar powder,kala chana (brown chickpeas)

Karnataka Style Kadle Kaalu Saru Recipe (Black Chickpea Curry Recipe), 1 tablespoon Red Chilli powder,1 Onions - chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,2 sprig Curry leaves,Salt - to taste,4 cloves Garlic - finely chopped,1/2 cup Fresh coconut - grated,1 Onion - chopped,1 teaspoon Mustard seeds,2 tablespoon Sambar Powder,2 Tomatoes - boiled,1 teaspoon Jaggery,1 cup Kala Chana (Brown Chickpeas),1/2 teaspoon Cumin seeds (Jeera), 530, South Karnataka, We begin making the Karnatak Style Kadle Kaalu Saru Recipe (Black Chickpea Curry) by soaking the black chickpeas in water for about 8 hours.Next is to roast the ingredients, for that heat a pan, add oil, curry leaves and sauté the onions and garlic.
Finally add the coconut.
Sauté till it is light brown.Once done, let it cool down and then grind it along with tomatoes into a smooth paste using a blender and keep it aside.Once the chickpeas is soaked, it is then pressure cooked in the same water in a pressure cooker for about half an hour.
Release the pressure naturally.Place the cooker again on the heat, into the chickpeas add the ground mixture and then all the masala powders, season it well and let it boil for 15 minutes.Temper the ingredients, by crackling the mustard seeds, cumin seeds, curry leaves and sauté the onions, once done add the tempering on to the curry and mix.Serve the Karnataka Style Kadle Kaalu Saru Recipe (Black Chickpea Curry) with hot Phulka or just relish it with some steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnatak_Style_Kadle_Kaalu_Saru_Recipe_Black_Chickpea_Curry_.jpg, 13
Ingredients: salt,wheat flour,cheddar cheese sharp,milk,salt pasta,butter,elbow pasta

Homemade Macaroni And Cheese Recipe, 2 cups Elbow Pasta,1/4 cup Cheddar cheese - extra sharp,1-1/2 cups Milk - whole milk,Salt - to cook pasta,2 teaspoons Whole Wheat Flour,1 tablespoon Butter (unsalted),1 teaspoon Salt, 30, Italian Recipes, To begin making Homemade Macaroni And Cheese Recipe, first place a saucepan on the heat.Warm the milk over medium heat until it starts to bubble.
Do not let it come to a rolling or vigorous boil, and take it off the heat before.In a separate heavy bottomed pot melt the butter over medium heat.
Add the flour and whisk constantly until the mixture turns light brown.
This will take 3 to 4 minutes.
Take it off the heat.Next, slowly pour the warm milk little by little into the butter flour mixture, while whisking constantly.
The mixture will get thinner, but keep whisking.Once all the milk is added and whisked well, set the pot back over medium high heat and continue to whisk.It will take about 2 to 3 minutes for the sauce to come together and become silky and thick.
At this stage, add salt and stir once more.Meanwhile cook the pasta in salted boiling water, according to packet instructions.
Drain and rinse the pasta.Add the cheddar cheese to the prepared sauce and cook over medium heat, stirring continuously, until cheese is melted.Next, add the cooked pasta and stir until the pasta is hot and steaming for another 5 minutes.
Spoon into bowls.Serve Macaroni And Cheese along with some Garlic Bread as a comforting winter meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Homemade_Mac_and_Cheese.jpg, 7
Ingredients: tomato,coconut milk,salt,ginger,eggs,cardamom (elaichi) podsseeds,fennel seeds (saunf),cloves garlic,red chilli flakes,curry leaves,onion,cinnamon stick (dalchini),coriander powder,cloves (laung),garam masala powder

Sri Lankan Style Fried Egg Curry Recipe, 3 Cloves (Laung),1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Red Chilli flakes,2 teaspoon Coriander Powder (Dhania),2 Onion - sliced,1 teaspoon Fennel seeds (Saunf),2 Tomatoes - chopped,1 cup Coconut milk,4 Whole Egg - boiled,4 cloves Garlic - chopped,1 sprig Curry leaves, 40, Sri Lankan, To begin making the Srilankan Style Fried Egg Curry Recipe, heat a saucepan with required amount of water.
The quantity of water depends on the number of eggs you want to boil.
Add water so that all the eggs are dipped under it properly.Put the eggs in water and cook till you see some cracks on the outer layer of the eggs.
This will take form 10 to 15 minutes.
Once you see the cracks, switch off the stove and take the eggs out.
Let them cool down.Once the eggs cooled down, take out the outer shelf and keep the eggs aside.Heat a flat skillet with 2 tablespoons oil.
Once the oil is hot, add boiled egg and fry it evenly till it is golden brown from all the sides.
Once done keep it aside.In the same pan, add cinnamon stick, cardamom, clove and allow it to sizzle for few seconds.Add curry leaves and leave it to crackle for few seconds.
Add ginger and garlic and cook it for about 2 minutes.After 2 minutes, add onions and saute till they soften.
Once the onions have caramelized, add chopped tomatoes and sprinkle with little salt to cook it faster.Once the tomatoes turn mushy, add all the spice powders including corainder powder, garam masala powder, red chilli flakes, fennel seeds, salt to taste and let it cook for about 2 to 3 minutes.Next, add coconut milk at the end and you can also add 1/2 a cup of water to adjust the consistency.
Simmer for 3 to 4 minutes and drop in the fried egg and serve hot with chopped coriander leaves.Serve the Sri Lankan Style Fried Egg Curry Recipe along with Steamed Rice or Ceylon Parotha, or just Malabar Parotta and a Tomato Onion Cucumber Raitato enjoy your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Srilankan_Style_Fried_Egg_Curry_Recipe_.jpg, 15
Ingredients: salt,cumin powder (jeera),cloves garlic,black peppercorns,virgin olive oil,spring onion (bulb greens),coriander (dhania) leaves,lemon,beetroot,walnuts

Roasted Beet & Walnut Dip Recipe, 1/2 teaspoon Cumin powder (Jeera),1 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 Beetroot - peeled,1 clove Garlic,1/2 cup Walnuts - chopped,2 sprig Coriander (Dhania) Leaves,1 Lemon juice,2 Spring Onion (Bulb & Greens) - finely chopped,1 teaspoon Whole Black Peppercorns, 50, Continental, To begin making the Roasted Beet and Walnut Dip or Spread Recipe, steam the peeled beets.
I like steaming the beets before roasting them, as it cuts down the time taken to roast the beets.
Roasting the beetroots can be done on the stovetop in a wok or in the oven.
The process of roasting brings out the rustic flavors of the vegetable.Heat a tablespoon of olive oil in a wok; add in the garlic cloves, the spring onions and the steamed beet roots.
Stir fry on medium high heat until you get a nice roasted flavors from the beet.
The process will not take more than 4 to 5 minutes.Once the beetroots are well roasted, we will blend the roasted beets along with the remaining ingredients, including the juice from one lemon and pulse to get a slightly coarse, almost smooth dip (spread).You can drizzle in some olive oil while pulsing to give it a smoother texture.Transfer the dip to a serving dish and stir in the chopped coriander leaves.
Check the salt and spice levels and adjust to suit your taste.
You can use the Roasted Beet & Walnut Dip as a spread for kids sandwiches or even wraps.
It tastes delicious and is wholesome too.Serve the Roasted Beet & Walnut Dip Recipe along with Homemade pita bread to enjoy your Snack., https://www.archanaskitchen.com/images/archanaskitchen/World_Dips/roasted_beetroot_walnut_dip_recipe_shutterstock_206743447_1600.jpg, 10
Ingredients: butter clarified,peanuts (moongphali) unsalted,cardamom (elaichi) podsseeds,pistachios,saffron strands,milk,sugar,yellow food colour,milk powder

Peanut Saffron Barfi Recipe, 2 tablespoons Milk - lukewarm,Yellow food colour - A pinch (optional),1/2 teaspoon Butter - clarified,1 cup Sugar,5 Cardamom (Elaichi) Pods/Seeds,1/2 cup Milk Powder - optional,1/8 teaspoon Saffron strands,1 tablespoons Pistachios - chopped,1 cup Raw Peanuts (Moongphali) - unsalted, 40, North Indian Recipes, To begin making the Peanut Kesar Burfi Recipe, firstly heat a wide pan and dry roast peanuts for 5 to 6 minutes then keep them aside.Now powder the sugar and cardamom together or separately as your comfort.Apply some clarified butter on a medium sized plate and keep it aside.Now grind the peanuts coarsely using a grinder.
Now to the same pan, add ground peanuts, powdered sugar, saffron, yellow food colour, milk powder, milk and cook it on low heat.Stir continuously.
After 8 to 10 minutes it will turn slightly thick and keep stirring constantly.After few minutes, peanut mixture will turn thick and start leaving the sides of the pan.Now switch off the flame and pour the mixture immediately to the prepared plate.Top it with some sliced pistachios and saffron.
While its still warm make a mark to slice.After 2 hours or once it is cooled completely slice it and serve.
Serve Peanut Kesar Burfi as a dessert with Panchmel Dal, Rabodi Ki Sabzi and Phulkas for a complete weekend day meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Peanut_Kesar_Burfi.jpg, 9
Ingredients: tomato,chana dal (bengal gram dal),mustard seeds,asafoetida (hing),fennel seeds (saunf),coconut,jaggery,sesame (gingelly) oil,banana,curry leaves,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,sambar powder

South Indian Case Tiger Joint Recipe (Plantine's Lotus Past Surrey), 3 tablespoons Fresh coconut - grated,2 teaspoon Sambar Powder,1 tablespoon Tamarind Paste - (adjust),1 teaspoon Cumin seeds (Jeera),2 teaspoons Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,5 Shallots - sliced,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,2 teaspoons Chana dal (Bengal Gram Dal),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),2 Tomatoes - roughly chopped,2 Raw Banana - cut into cubes,1 teaspoon Jaggery - powdered,1 sprig Curry leaves, 25, South Indian Recipes, To begin making Vazhakkai Puli Kootu Recipe, peel the skin of the raw banana's and cut them into cubes and place them in a bowl of water to avoid discolouration.Dry roast the channa dal, cumin, fennel seeds until golden brown.Add coconut to this mix and roast till brown.When the mixture gets cool, grind them into a smooth paste adding little water using a mixer grinder.Now heat sesame oil in a pan, add the mustard and fenugreek seeds and let it crackle.Add the asafoetida, red chilli and curry leaves and let it splutter.Add the sliced shallots and fry until it turns slightly brown.Add the drained raw banana cubes and tomatoes and saute for a minute.Add the sambar powder, season with salt, add half a cup of water, mix and cook with a lid on until the raw banana is well cooked on low heat.
This will take around 10 minutes.Add the ground spice mix, tamarind pulp and jaggery, adjust the salt and mix well.
Simmer for 5 minutes.Once the dish comes together and becomes slightly thick, switch off the flame.Serve the Vazhakkai Puli Kootu Recipe along with Steamed Rice, Beetroot Garlic Lemon Rasam and Papad for a simple yet delicious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vazhakkai_Puli_Kootu_Recipe_South_Indian_Style_Plantain_In_Tamarind_Based_Curry.jpg, 15