anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania) leaves,ghee,soy sauce,chicken (bless),curry leaves,curd,curry leaves,onion,ginger paste,turmeric powder,green chillies,green chilli paste,garlic paste

Andhra Style Green Chilli Chicken Recipe, Salt - as required,3 Green Chillies,1/2 cup Coriander (Dhania) Leaves - chopped,1 tablespoon Soy sauce,250 grams Chicken - (boneless) cut into small pieces,Salt - as needed,1 Onion - finely chopped,1 tablespoon Ginger - paste,1 tablespoon Ghee,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Curd (Dahi / Yogurt),4 sprig Curry leaves,1 tablespoon Garlic - paste,5 Curry leaves,1 tablespoon Green Chilli Paste, 75, Andhra, To begin making the Andhra Style Green Chilli Chicken recipe, wash chicken and strain the water nicely.Mix chicken with curd, ginger garlic paste, green chilli paste, turmeric, salt and marinade in fridge for at least an hour.
Meanwhile prepare the green masala by grinding coriander leaves, curry leaves and cumin seeds to make a fine paste.
Set aside.Heat oil or ghee in a non stick pan and add curry leaves, chopped onions and green chilies.
Saute till the onion is translucent.
Now add soy sauce and 2-3 tablespoon of green masala prepared.
Mix well.Add the marinaded chicken and fry with the green masala mix till the moisture evaporates and the chicken is tender and nicely cooked.
Season with salt as needed and add some more fresh chopped green coriander on top.
Turn off the heat and serve hot.
Serve Andhra Style Green Chilli Chicken with Thakkali Rasam Recipeand Steamed Rice for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Andhra_Style_Green_Chili_Chicken_.jpg, 14
Ingredients: salt,green chilli,ghee,bay leaf (tej patta),cardamom (elaichi) podsseeds,red chilli powder,water,ginger garlic paste,mishti doi,onion,cinnamon stick (dalchini),cloves (laung),coconut milk,green chillies,rice basmati gobindobhog,hilsa fish

Ilish Pulao Recipe - Bengali Style Hilsa Fish Pilaf, 1 tablespoon Red Chilli powder,2 tablespoon Ginger Garlic Paste,1 Green Chilli,6 Hilsa Fish - (pieces),Salt - to taste,2 Onions - ground to paste,1/4 cup Mishti doi - whisked well,3 tablespoons Ghee,4 tablespoon Green Chillies - (adjust),1/2 cup Onion - finely chopped,5 Cloves (Laung) - pounded,3 cups Lukewarm Water,2 inch Cinnamon Stick (Dalchini),1 tablespoon Ghee,1 Bay leaf (tej patta),2 cups Rice - Basmati or Gobindobhog,5 Cardamom (Elaichi) Pods/Seeds - crushed,1 cup Coconut milk, 50, Bengali Recipes, To begin making the Ilish Pulao Recipe (Bengali Style Hilsa Fish Pilaf), firstly soak rice for 20 minutes.
Meanwhile you can cook the hilsa fish.Heat 3 tablespoons ghee in deep bottomed kadai and fry chopped onions until onion turns translucent and pale golden in colour.Add in ginger, and garlic paste with red chilli powder and fry until the mixture comes together.
Sprinkle water in between only if required.
This is known as koshano in Bengali or bhuna in hindi.Once the masala is ready, add whisked mishti doi, salt and stir well to mix with the masala.Pour half of the coconut milk and stir quickly to incorporate everything.Add raw fish pieces into the gravy very carefully in a single layer without overlapping the fish, such that the fish is cooked evenly.Add green chili and cook for 4-5 minutes, depending on fish size.Flip ilish pieces gently as hilsa is extremely delicate and fragile.Add rest of the coconut milk and cook for 10 minutes with cover or until fish is cooked thoroughly.Once done keep the fish covered until needed.
Otherwise the gravy will be dried out.Now prepare the rice pulao.
Heat 1 tablespoon ghee in a cast iron biryani pot and add whole garam masala to the hot oil.Now add half of the gravy from hilsa along with luke warm water.
Bring the mixture to a boil.Add previously soaked rice into the mixture and let it cook for 10-12 minutes or until rice is almost half cooked.Add coconut milk, salt and cook covered for another 10 minutes or till the rice is completely cooked.Now arrange the ilish pieces on bed of rice and pour the gravy on it.
Add green chillies.
Cover and cook for 5-7 minutes on simmer.Once done, remove from flame but keep the Ilish Pulao covered.
Only remove the lid once ready to serve.Serve Ilish Pulao Recipe (Bengali Style Hilsa Fish Pilaf), Tadka Raita Recipe (Spiced Curd With Onions) for lunch and end your meal with Bengali Sita Bhog Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rimli.dey-gmail.com/Ilish_Pulao_or_Hilsa_Pilaf_recipe_edited.jpg, 16
Ingredients: tomato,black cardamom (badi elaichi),ginger,mutton rang,nutmeg powder,bay leaf (tej patta),ghee,red chilli powder,cloves garlic,water,mace powder,curd,onion,cinnamon stick (dalchini),black pepper powder,turmeric powder,sunflower oil

Nihari Gosht Recipe, 1 teaspoon Ginger - julienned,1/4 teaspoon Black pepper powder,2 teaspoons Sunflower Oil,2 Bay leaf (tej patta),500 grams Mutton - Rang Pieces,1 cup Curd (Dahi / Yogurt) - beaten,1 teaspoon Ghee,1/2 teaspoon Mace powder,1 teaspoon Red Chilli powder,2 Onions - sliced,1 Cinnamon Stick (Dalchini),8 cloves Garlic - chopped,2 tablespoons Ginger - chopped,1 Black cardamom (Badi Elaichi),2 cups Water,1 teaspoon Turmeric powder (Haldi),2 teaspoon Homemade tomato puree,Nutmeg powder - a pinch, 55, Awadhi, To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat.Leave the mutton pieces to rest for 15 minutes.Take a bowl and mix all the dry spice ingredients - nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom and red chili powder.
Place a pressure cooker on medium flame and add ghee and oil.
Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft.
Now add the ginger paste and chopped garlic cloves.
Saute until the raw smell goes away.
Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes.Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl.
Saute for another five minutes until the spices get combined well.
Now add the beaten curd and water.
Close the lid of the pressure cooker.
Cook for 5 to 6 whistles in medium flame.
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger.
Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Nihari_Gosht.jpg, 17
Ingredients: salt,baking powder,ghee,gram flour (besan),curd,caster sugar,cardamom powder (elaichi),sooji (semolina rava),flour (maida)

Nankhatai Recipe - A Spiced Eggless Indian Cookie, 1 cup All Purpose Flour (Maida),1/2 cup Ghee,3/4 cup Caster Sugar,3 tablespoons Curd (Dahi / Yogurt) - or more if required,1/2 teaspoon Baking powder,2 tablespoons Sooji (Semolina/ Rava),1 cup Ghee,1/4 teaspoon Salt,1 teaspoon Cardamom Powder (Elaichi),4 tablespoons Gram flour (besan), 50, Indian, To begin making the Nankhatai Recipe, preheat the oven to 180 C.
And prepare a baking sheet greased with butter or ghee.In a stand mixer or a large bowl, combine all the dry ingredients together.
Add in the wet ingredients and beat until all the ingredients come together in the form of a dough.
Place the dough in a cling wrap and refrigerate for about 3 hours until chill.
This process is optional, but I like to do this as it makes the cookies more crunchy.Divide and shape the dough into lemon size balls, you can get about 25 to 30 balls of cookies.
Give a slight thumb impression in the center.
 Dip the balls in the crushed nuts.Arrange the Nankhatai in a baking sheet and place them in a preheated oven and bake until lightly golden brown for about 15 to 20 minutes.Serve the delicious spiced Nankhatai along with a hot cup of chai or pack it as a snack for the kids lunch box.
Store them in an airtight container.Serve Nankhatai along with hot Masala Chai for your tea time break.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Nankhatai_recipe_indian_biscuit-11.jpg, 9
Ingredients: salt,hung curd (greek yogurt),green chilli,coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,carrot,gram flour (besan),onion,garlic,dried oregano,lemon,green bell pepper (capsicum),mint leaves (pudina),yellow zucchini,garam masala powder,sunflower oil

Chickpea Flour Crepes Recipe With Salad And Chutney Spread, 1 Onion - sliced,1 Mint Leaves (Pudina),1 tablespoon Lemon juice,1 Green Chilli,Salt - to taste,1/2 cup Hung Curd (Greek Yogurt),1 Garlic,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),1 Carrot (Gajjar) - cut into strips,1 cup Gram flour (besan),1 Coriander (Dhania) Leaves,1 teaspoon Sunflower Oil,1 Green Bell Pepper (Capsicum) - sliced,1/2 teaspoon Red Chilli powder,1 Yellow Zucchini - sliced thinly,1 teaspoon Dried oregano, 30, Continental, To begin making Chickpea Flour Crepes Recipe With Salad And Chutney Spread, grind all the ingredients listed under the chutney spread using a mixer to a fine paste using just enough water and keep aside.Now, take a big bowl add all the ingredients listed under chickpea flour crepes and make an easy to flow batter with enough water and let it rest for a few minutes.Heat oil in a Crepe pan, add the sliced onions and sauté until translucent.To this add the rest of the sliced vegetables - capsicum, yellow zucchini and carrots and sauté for a few minutes.Season with salt and dry oregano, toss and keep aside.In the same pan pour a ladle full of chickpea flour batter and spread it to form a 7-8cms crepe.
Cook for 2-3 minutes.Flip over and cook for another 2-3 minute and keep it aside.Likewise, prepare rest of the crepes.To arrange the dish, place a crepe on a plate, spread a tablespoon of the chutney spread that we prepared earlier, place a tablespoon of the salad filling on one side of the crepe and roll it.Prepare the rest of the crepes and serve the healthy Chickpea Flour Crepes Recipe With Salad And Chutney Spread with a glass of Cocoa Banana Almond Date Smoothie or a glass of Carrot Ginger Juice Recipe for kids lunch box or as an offer school snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Chickpea_Flour_Crepes_With_Salad_And_Chutney_Spread.jpg, 17
Ingredients: tomato,green chillies,salt,ginger,garam masala powder,bay leaves (tej patta),coconut,fennel seeds (saunf),cardamom (elaichi),red chilli powder,pearl onion (sambar onion),cinnamon stick (dalchini),poppy seeds,coriander powder,turmeric powder,cloves (laung),star anise,sunflower oil

Tamil Nadu Style Paneer Kurma Recipe, 1 tablespoon Garam masala powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Poppy seeds,Sunflower Oil - for cooking,1 inch Cinnamon Stick (Dalchini),Salt - to taste,12 Pearl onions (Sambar Onions) - roughly chopped (or 1 large onion),1 teaspoon Red Chilli powder,1 inch Ginger,2 teaspoon Coriander Powder (Dhania),2 Bay leaves (tej patta),1 teaspoon Fennel seeds (Saunf),1/4 cup Fresh coconut - grated,2 Cloves (Laung),2 Cardamom (Elaichi) Pods/Seeds - peeled with seeds removed,2 Tomatoes - finely chopped,2 Green Chillies - roughly chopped,1 Star anise, 45, Tamil Nadu, To begin making the Tamil Nadu Style Paneer Kurma Recipe, into a blender, add the coconut, poppy seeds and ginger.
Add very little water and blend to make a smooth paste.
Once blended, transfer to a small bowl and keep aside.Heat a tablespoon of oil in heavy bottomed pan; add all the whole spice like, bay leaf, cinnamon, cardamom, star anise, fennel seeds and clove and allow it to sizzle for few seconds.Once that is done add chopped onions and saute for a couple of minutes until the onions are tender and the raw smell goes away.
Add chopped tomatoes and saute until it softens up.Once the tomatoes are softened, add all the spice powders.
Saute until the aromas comes out and the masala is well cooked.Add ground coconut paste and mix into the tomato mixture.
Sprinkle salt and add 1 cup of water and bring it to a boil.Slowly drop in the cubed paneer and boil the kurma gravy for another 15 minutes and switch off the heat.Serve hot by sprinkling some chopped coriander leave on top.Serve the Tamil Nadu Style Paneer Kurma Recipe along with whole wheat parotta and Vazhakkai Varuval by the side to enjoy your week day lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Tamil_Nadu_Style_Paneer_Kurma_Recipe_.jpg, 18
Ingredients: curd,mint leaves (pudina),ginger,cumin seeds (jeera) ground

Pudina Buttermilk Recipe, 2 sprig Mint Leaves (Pudina) - chopped,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Cumin seeds (Jeera) - roasted and ground,1 inch Ginger - chopped, 10, North Indian Recipes, To begin with Pudina Buttermilk recipe, firstly churn curd well in a narrow-mouthed utensil or glass.
(Blender or a mixer can also be used)Add water and churn again.
If curd is not thick, adjust the water quantity in the recipe as per the required consistency.Add pudina powder, jeera powder, salt and mix everything well.
Refrigerate for cooling and serve chilled buttermilk with your meal.Serve Pudina Buttermilk everyday as a side dish with your lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anupama_Dalmia/Buttermilk.jpg, 4
Ingredients: tomato,black cardamom (badi elaichi),asafoetida (hing),kashmiri dry red chilli,paneer rectangular,fennel seeds (saunf),ghee,bay leaf (tej patta),water,dry ginger powder,cinnamon stick (dalchini),cumin seeds (jeera),cardamom powder (elaichi),mustard oil oil,turmeric powder,garam masala powder

Kashmiri Paneer Gravy Recipe, 5 tablespoon Mustard oil - or oil of your choice,1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Kashmiri dry red chilli,1 teaspoon Bay leaf (tej patta),1/2 teaspoon Dry ginger powder,1 teaspoon Garam masala powder,1/2 cup Water,1 teaspoon Ghee,1 Cinnamon Stick (Dalchini),250 grams Paneer (Homemade Cottage Cheese) - cut into thick rectangular chunks,2 tablespoons Fennel seeds (Saunf) - make into powder,2 Black cardamom (Badi Elaichi),4 Cardamom Powder (Elaichi),1/2 teaspoon Cumin seeds (Jeera),5 Tomatoes - pureed,1 pinch Asafoetida (hing), 25, Kashmiri, To begin making the Kashmiri Paneer Gravy Recipe, we need to make sure that we have the homemade tomato puree.
Here's how to make homemade tomato puree.
Next we boil 2 cups of water with a pinch of turmeric.
Once the water is boiled, turn off the heat.
We will use this water to place fried paneer pieces.Place a kadai on medium heat and add 2 tablespoons mustard oil.
Add the cut paneer pieces into the pan and shallow fry the paneer until you get a nice golden brown colour on all sides.
Turn off the heat.
Drop the paneer pieces for the Kashmiri gravy, into the prepared hot turmeric water for few minutes.
It will prevent the paneer from becoming chewy and keep the paneer soft.Into the same pan, add one tablespoon oil.
Add badi elaichi, green cardamom, bay leaf, hing and cinnamon stick.
Saute for a minute until the aromas of the spices wafts in the air.
Next add the homemade tomato puree along with red chilli powder and dry ginger powder.
Stir well until all the masalas are well combined and the masala easily comes off from the sides of the kadai.
Add in the powdered saunf to the Kashmiri Paneer gravy and mix well  Add 1/2 cup water, mix well and simmer for a few minutes.Finally add the fried paneer cubes, garam masala powder and ghee, cover the kadai with the lid and allow it to cook for 2 minutes.
After a few minutes, switch off the heat.Garnish with chopped coriander leaves and your Kashmiri Paneer Gravy is ready to be served.
Serve Kashmiri Paneer Gravy Recipe along with Roti, Naan or Kulcha or Kashmiri Kesar Pulao and Fresh & Juicy Chickpea Salad with Fruits & Vegetables for a delicious weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/moumita.malla-gmail.com/Kashmiri_Paneer_Masala_Recipe-1.jpg, 16
Ingredients: tomato,wheat brown bread,salt,green chilli,chaat masala powder,red chilli powder,virgin olive oil,onion,lemon,butter

Spicy Onion Tomato Masala Sandwich Recipe, 1 Green Chilli - finely chopped,Salt - to taste,1/4 teaspoon Chaat Masala Powder,4 Whole Wheat Brown Bread - slices,1 Tomato - finely chopped,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1/2 Lemon juice,Butter (unsalted) - as required,Extra Virgin Olive Oil - as required, 40, Fusion, To begin making the Spicy Onion Tomato Masala Sandwich Recipe, heat olive oil in a heavy bottomed pan.Once it is hot, add the onions and cook for about 1 to 2 minutes, till the onion becomes soft.Once it is done, add the chopped tomatoes and green chillies.
Cook for 2 more minutes until the tomatoes become mushy.Add the spices including salt, chaat masala powder, red chilli powder and lemon juice.
Mix everything properly and cook for 3 to 4 more minutes.Switch off the flame and let the masala cook down for about 15 minutes.After 15 minutes, heat a sandwich maker.
Take two slice and stuff the masala in between the two.Add butter on the both up and down of the sandwich and roast it till it becomes crispy.Follow the same process with the remaining brands.
It is ready to be served.Serve Spicy Onion Tomato Masala Sandwich along with Dhaniya Pudina Chutney for your breakfast along with Plum Ginger Juice Recipe or as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Spicy_Onion_Tomato_Masala_Sandwich.jpg, 10
Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,virgin olive oil,kabuli chana (white chickpeas),dry ginger powder,garlic powder,coriander powder,turmeric powder,garam masala powder

Crispy Oven Roasted Curried Chickpeas Recipe, 1 tablespoon Extra Virgin Olive Oil,1 cup Kabuli Chana (White Chickpeas),1 teaspoon Cumin powder (Jeera),1/4 teaspoon Dry ginger powder,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Garlic powder,1/4 teaspoon Garam masala powder,1 tablespoon Kashmiri Red Chilli Powder, 180, Indian, To begin making Crispy Oven Roasted Curried Chickpeas Recipes, firstly rinse the chickpeas and soak it in enough water overnight.Once its soaked add them to a  pressure cook and pressure cook for 2 whistles.
Turn off the heat and let the pressure release naturally.Once the pressure cooker releases all the pressure, drain all the water from chickpeas.
Pat them dry with a kitchen towel and make sure they are completely dry and has no moisture.In a wide bowl add all the spice powder, salt, olive oil and chickpeas.
Toss them well to ensure all the spices are coated well on the chickpeas.Preheat the oven to 200 degree centigrade.
Line a baking tray with good quality parchment paper.Transfer the masala coated chickpeas to the baking tray.
Line them up in single layer spreading it evenly all over the tray.Roast them in an oven for about 45-55 minutes or until it turns crunchy.
After 30 minutes check the chickpeas, if they are still undone keep it for another 10-15 minutes.
Make sure you don’t burn them.When they are fully roasted, remove them from oven and let it cool completely and serveServe Crispy Oven Roasted Curried Chickpeas Recipe as an evening snack along with Cold Coffee Smoothie Recipe or Masala Chai Recipe - Indian Spiced Tea, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Crispy_Oven_Roasted_Curried_Chickpeas.jpg, 10
Ingredients: wheat brown bread,ghee,pistachios,milk,rose water,water,sugar,cardamom powder (elaichi),rose essence drops,rose

Rose Flavoured Shahi Tukda Recipe, Ghee - for shallow frying,1 tablespoon Water,3/4 cup Sugar,1 pinch Cardamom Powder (Elaichi),Rose Essence - few drops,4 Whole Wheat Brown Bread,Rose Petals - to garnish,1 teaspoon Rose water,2 tablespoons Sugar,2 liter Milk,Pistachios - finely chopped, 30, Hyderabadi, To begin making Rose Flavoured Shahi Tukda Recipe, we will first make the rabri for this dish.*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk.
To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil.Add the sugar and stir continuously until the sugar dissolves.
Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.The condensation will cause the cream from the milk to settle on the sides and bottom of the pan.
Its important to keep scraping down the cream and adding it back to the condensing milk.The mixture will begin to thicken and get a creamy texture.
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi.Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream.Once the milk has reduced to half of its original quantity, turn off the heat.
Add the rose essence and mix.Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours.
*For the Shahi TukdaCut each bread slice into 4 triangles.
Heat a saucepan on medium flame, add ghee, and place the bread triangles.
Shallow fry on both sides till you get a deep golden colour.
Remove from the pan and set aside.In another pan, combine sugar, water and rose water and bring to a single boil.
Turn off the flame.
Dip the fried bread slices in the sugar syrup, drain and set aside.To serve, in a platter, pour the thick rabri and place the shahi tukda bread slices over it, garnish with pistachios and fresh or dried rose petals.
Serve Rose Flavoured Shahi Tukda Recipe after a scrumptious meal of Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry), Homemade Butter Naan Recipe, and Hyderabadi Bagara Baingan Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Rose_Shahi_Tukda_Recipe-2.jpg, 10
Ingredients: salt,arhar dal (split toor dal),tamarind water,asafoetida (hing),ghee,mustard seeds,coriander (dhania) leaves,red chilli powder,cloves garlic,black peppercorns,curry leaves,watermelon juice,cumin seeds (jeera),rasam powder,lemon,turmeric powder

Watermelon Rasam Recipe, 1/2 teaspoon Mustard seeds,2 cups Watermelon - juice,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1/2 Lemon - juice,1 cup Tamarind Water,2 teaspoons Ghee,1/2 teaspoon Red Chilli powder,6 cloves Garlic - crushed,1 teaspoon Rasam Powder,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera) - crushed,Coriander (Dhania) Leaves - for garnishing,6 Curry leaves,3 tablespoons Arhar dal (Split Toor Dal), 20, South Indian Recipes, To begin making the Watermelon Rasam recipe, cut watermelon into pieces and remove seeds.
Add it to blender and puree it.
Strain it to extract the fresh juice.Soak tamarind in enough water and extract the tamarind juice.Wash and pressure cook the dal adding enough water for 3 whistles, Turn off the flame.Allow the pressure to release naturally.
Open the lid and completely mash the dal.
Take tamarind juice in a bowl, add watermelon juice to it and mix well.
Now add crushed garlic and pepper, cumin mixture to the juice mixture and mix.Add turmeric powder, chilli powder, rasam powder, Asafoetida and required salt to it.
Mix well.Pour this mixture to the cooked dal in a pan.
Boil in medium flame adding little water if needed.Meanwhile, heat ghee in another pan.
Add mustard seeds and once it splutters, add the curry leaves.
This is the tempering.Once rasam starts boiling and becomes frothy.
Switch off the flame and add the tempering.
Squeeze the lemon juice and garnish with coriander leaves.
It is ready to be served.
To beat the heat, you can enjoy this delicious and flavourful Watermelon Rasam with Steamed rice, Beetroot Thoran with a dollop of ghee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/WATERMELON_RASAM_.jpg, 16