anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),potato (aloo),black pepper powder,butter

Buttered Potato Cubes Recipe - Finger Food For Babies Above 9 Months, 1 Potato (Aloo) - washed,1 teaspoon Butter (unsalted),Cumin powder (Jeera) - a pinch (optional),Salt - a pinch,Black pepper powder - a pinch, 20, Indian, To begin making the Buttered Potato Cubes Recipe, take the washed potato and pressure cook it with a cup of water for 3-4 whistles and turn off the heat.
 Allow the pressure to release naturally.
Take out the cooked potato, allow it to cool and then remove the skin.Dice them into bite size cubes and keep aside.In a pan, add a teaspoon of butter and allow it to melt.
Once the butter has melted, make sure the flame is on low and add the diced potatoes to the pan.
Sprinkle a pinch of salt and saute the potato cubes for a few minutes until the butter has coated on well.Turn off the flame and transfer the finger food for babies to a baby bowl.
Sprinkle some cumin powder and black pepper powder for the babys' butter potato fingers (optional)Serve these Buttered Potato Cubes as finger food to your baby from 10 months onwards as finger foods/snack or even when travelling as they make for a perfect snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Buttered_Potato_Cubes_Recipe_Finger_Food_For_Babies_Above_9_months_1600.jpg, 5
Ingredients: salt,green beans (french beans),green chilli,virgin olive oil,cherry tomato (or large tomato,lemon,pepper,red onion,sweet potatoes

Sweet Potato & Green Bean Salad Recipe, 1 Green Chilli - finely chopped,15 Green beans (French Beans) - steamed and halved,1 tablespoon Lemon juice - freshly squeezed,1 Red onion - finely chopped,Salt and Pepper - to taste,10 Cherry tomatoes - halved (or 2 large tomatoes,1 teaspoon Extra Virgin Olive Oil,250 grams Sweet Potatoes - boiled, 35, Continental, To begin making the Sweet Potato & Green Bean Salad Recipe, first get all the ingredients ready.Boil the sweet potatoes ahead of time, peel and refrigerate.
Steam the green beans using a steamer for just about 4 minutes and turn off and allow it to cool.Finally combine all the ingredients in a large mixing bowl, check the salt and spices and adjust to suit your taste.
Refrigerate the Sweet Potato & Green Bean Salad or serve immediately.Serve Sweet Potato & Green Bean Salad Recipe along with a soup like Sweet Corn Vegetable Soup Recipe or French Onion Soup Recipe for lunch., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Sweet_Potato_and_Green_Bean_Salad_Recipe-1.jpg, 9
Ingredients: salt,ginger,green brinjal (green aubergine) four,cardamom (elaichi) podsseeds,bay leaf (tej patta),cloves garlic,dry red chillies,cinnamon stick (dalchini),lemon,cumin seeds (jeera),onion,black pepper powder,turmeric powder,cloves (laung),sunflower oil

Dum Ke Baingan Recipe, 1 teaspoon Turmeric powder (Haldi),1 tablespoon Black pepper powder,4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,2 Dry Red Chillies,2 Onion - chopped,1 Lemon juice,1 Bay leaf (tej patta),3 Cloves (Laung),Sunflower Oil,6 Small Green brinjal (green aubergine) - slit into four, 40, Hyderabadi, To begin making the Dum Ke Baingan Recipe, we will grind all the masala that are mentioned in the list, cardamom, cinnamon stick, black pepper powder, cloves, bay leaf, cumin seeds, dry red chillies, onion, ginger, garlic to a coarse paste by adding some water.Heat a pan with oil, add whole brinjal that are slit and saute them for 10 minutes.
Sprinkle some salt over it and cook it covered so that it gets cooked faster.Once the brinjal becomes soft and turns dark brown then it is cooked.
You can take them out and keep it aside until you make the gravy.Add little more oil in the same pan , and add the ground masala into the pan and keep cooking until the gravy is cooked.The gravy will slowly turn thick now add the  roasted brinjal and drizzle lemon juice.Combine the Dum Ke Baingan  well  and check for salt.
Cover it and cook for at least 2 minutes and serve hot.Serve the Dum Ke Baingan Recipe along with Tawa Paratha, Kadhi Pakora, Sweet Potato & Green Bean Salad by the side to pack it for your everyday lunch box or just have it at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Dum_Ke_Baingan_Recipe.jpg, 15
Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,virgin olive oil,jalapenos,onion,black pepper powder,black beans canned,salt,pineapple,red chilli sauce sriracha,black olives,beetroot,walnuts,avocado ripened,brown rice,jaggery coconut sugar,apple cider vinegar vinegar,red chilli powder,iceberg lettuce,lemon,tomato ketchup,maple syrup,wheat bread crumbs

Healthy Black Bean Burger Recipe Without Bun, 1 tablespoon Jaggery - or coconut sugar,1 tablespoon Apple cider vinegar - or any vinegar,1 tablespoon Tomato Ketchup,5-6 Pickled Jalapenos - pickled and chopped,1 cup Walnuts - roasted,1 cup Brown Rice - cooked,Salt - to taste,1/2 teaspoon Black pepper powder,1 tablespoon Red Chilli sauce - or sriracha,Extra Virgin Olive Oil - as needed,Black olives - as needed,1 Onion - cut into rings,1 Avocado - ripened and pitted,8 Beetroot - sliced and cooked,1 tablespoon Lemon juice,1 Onion - finely diced,8 Pineapple - slices,8 Tomato - sliced,1-1/2 cups Black beans - cooked/canned (drained),1/2 tablespoon Red Chilli powder,1/2 cup Coriander (Dhania) Leaves - chopped,1/2 cup Whole Wheat Bread crumbs,1/2 tablespoon Maple syrup - or honey,1 cup Iceberg lettuce - as needed,2 teaspoons Cumin powder (Jeera), 80, Continental, To prepare this Healthy Black Bean Burger Recipe Without Bun, get prep with all the ingredients mentioned.
In a mixing bowl combine avocado, lemon juice and a pinch of salt and mash with a fork.
Cover with cling wrap and refrigerate until needed.In a bowl combine apple cider Vinegar, honey, tomato sauce, hot sauce and pepper and whisk them together with a fork and set aside this sauce mixture when combined.
In a pan, sauté diced onion using little oil on medium-high flame until brown and set aside.
In a blender, add roasted walnuts, cumin powder, chilli powder, raw sugar and a pinch of salt and blend to a coarse powder.
In a large mixing bowl add black beans and mash it well using a masher.To this, add cooked brown rice, walnut powder, chopped coriander, sautéed onion, chopped jalapenos, bread crumbs, sauce mixture and salt to taste.Mix all the ingredients until they are well combined, cover and set aside for at least 1/2 an hour.
This helps the flavor soak into the burgers.Divide this mixture into 8 equal portions and shape them into burger patties.
Grill them on a pan using a little olive oil, flipping both sides.On a platter, lay the salad leaves and place pineapple, beetroot, tomato, mashed Avocado, the grilled patty on top of the other and secure these, using a skewer or a toothpick.
Place onion rings on top and insert olives from above.Enjoy this Healthy Black Bean Burger Recipe Without Bun with sauce or dip of your choice.Serve the Healthy Black Bean Burger Recipe Without Bun along with Oven Baked Sweet Potato Fries Recipe and a glass of  Mango Iced Tea Recipe to complete your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Bunless_Black_bean_bugers.jpg, 24
Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),tamarind water,mustard seeds,ghee,asafoetida (hing),red chilli powder,cloves garlic,curry leaves,sugar,coriander (dhania) leaves,cumin seeds (jeera),coriander (dhania) powder,black pepper powder,turmeric powder

Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam, 1 teaspoon Sugar,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Salt - or to taste,3 Tomatoes - chopped and pureed,2 sprig Curry leaves - roughly chopped,1/2 teaspoon Black pepper powder,1/4 cup Arhar dal (Split Toor Dal) - cooked,1 teaspoon Red Chilli powder,6 sprig Coriander (Dhania) Leaves - for garnish,6 cloves Garlic - peeled and crushed,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1-1/2 teaspoons Coriander (Dhania) Powder,20 grams Tamarind - soaked 1 cup of hot water,1/2 teaspoon Cumin seeds (Jeera), 40, South Indian Recipes, To begin making Chettinad Poondu Rasam Recipe, prep all the ingredients and keep ready.Cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles.
Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure releases, mash the dal well to make it smooth.Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind water.
Keep aside.Puree the chopped tomatoes in a mixer grinder and keep aside.Heat ghee in a saucepan over medium heat.
Add the mustard seeds and cumin seeds.
Allow them to crackle.Once it crackles, add the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through.Add the tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar and salt to taste.Give the Chettinad Poondu Rasam a stir.
Add 1 cup of water or more if required to get a flowing consistency of the rasam.Turn the heat to medium high and allow the Chettinad Poondu Rasam to come to a brisk boil.
Once it comes to a brisk boil, turn the heat to medium - low and simmer the rasam for 10 minutes.
You will notice that the Chettinad Poondu Rasam begins to froth up around the edges.
This is a good indication of the rasam which got all its flavours.
At this point, check the salt and spices and adjust to taste accordingly and turn off the heat.Once done, stir in the chopped coriander leaves and transfer the Chettinad Poondu Rasam to a serving bowl and serve hot.Serve Chettinad Poondu Rasam Recipe with Steamed rice, Muttaikose Poriyal Recipe and Elai Vadam for a healthy and light dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Chettinad_Thakkali_Poondu_rasam_Recipe_6_1600.jpg, 17
Ingredients: salt,ginger,arhar dal (split toor dal),chana dal (bengal gram dal),green chilli,coconut,asafoetida (hing),mustard seeds,sunflower oil the bonda,curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,curd sour,sunflower oil

Bonda Mor Kuzhambu Recipe, 1 tablespoon Arhar dal (Split Toor Dal),1 tablespoon Coriander (Dhania) Seeds,3 tablespoons Fresh coconut - grated,2 teaspoons Sunflower Oil,1 Green Chilli,Salt - to taste,1 cup White Urad Dal (Split) - soaked for 2 hours,Sunflower Oil - as required for frying the bonda,Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,1 inch Ginger,1 teaspoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies,1 sprig Curry leaves,Ginger - 1 inch,1 cup Curd (Dahi / Yogurt) - sour, 50, South Indian Recipes, To begin making the Bonda Mor Kuzhambu Recipe, we start with making the bonda.Wash and soak the urad dal for 2 hours, and then grind it along with ginger and green chilli to a smooth paste using a mixer grinder.Take out this batter in a bowl, season with salt and whisk it vigorously to attain a light texture.In the mean also soak the coriander seeds, toor dal and a died red chilli in water and keep aside.Heat enough oil in a frying pan on medium heat, and once the oil is hot enough, drop a spoon full of small balls of the bond batter into the oil and fry till golden brown as you would make the medu vada's.Remove, drain it on the kitchen absorbent paper and keep it aside.Likewise, prepare the bonda's with the remaining batter.Now, to make the mor kuzhambu take the soaked coriander seeds, toor dal and red chilli in a mixie jar and grind it to a smooth paste along with ginger and grated coconut.Take a bowl, whisk the curd to smooth texture, add the ground coconut mix to it, season with salt and whisk it together.Heat oil in a pan on medium heat, add mustard seeds, chana dal and let it crackle.Add the asafoetida, a dried red chilli and curry leaves and let it splutter.Add the sour curd and coconut mix to this, 2 to 3 cups of water and bring it to a boil.If the mor kuzhambu is too thick, add more water, adjust the seasoning and simmer for around 10 minutes.Once the Mor Kuzhambu is well cooked, add the prepared bonda's to it, bring it to a gentle boil and switch off the flame.Serve the Bonda Mor Kuzhambu Recipe along with Steamed Rice and Crispy Potato Fry for a delicious weeknight dinner or for the weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bonda_Mor_Kuzhambu_Recipe.jpg, 15
Ingredients: green chilli,amchur (dry mango powder),asafoetida (hing),mustard seeds,mustard oil,ridge gourd (turai peerkangai),red chilli powder,cloves garlic,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),coriander powder,turmeric powder,kala chana (brown chickpeas)

Chana Turai/Nenua Chana Sabzi Recipe (Ridge Gourd with Black Chana Recipe), 1 teaspoon Turmeric powder (Haldi),1 cup Kala Chana (Brown Chickpeas) - soaked overnight,4 cloves Garlic,2 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard seeds,2 Onions - sliced,500 grams Ridge Gourd (Turai/ Peerkangai) - sliced,2 Green Chilli - chopped,1 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoon Red Chilli powder,1 tablespoon Mustard oil,1 teaspoon Amchur (Dry Mango Powder),1 pinch Asafoetida (hing), 545, Bihari, We begin making the Chana Turai/Nenua Chana Sabzi Recipe (Ridge Gourd with Black Chana Recipe) by soaking the chana overnight or for 8 hours in water.Heat a kadai with oil, splutter the mustard seeds, fenugreek seeds and hing.
Add chopped onions and fry them till it is translucent.
Add in the green chillies after few minutes and Give it a stir.Next add all the red chilli powder, turmeric powder and coriander powder and mix well.
Now at this point add the soaked channa along with the water and mix.Boil it over for few seconds till the water is all evaporated.
Then add the chopped ridge gourd and mix well.
You can also ½ cup of water and close it and cook.Once you remove the lid add the mango powder and cumin powder and mix well.
Saute till the water is all evaporated and serve hot.
Serve the Chana Turai/Nenua Chana Sabzi Recipe (Ridge Gourd with Black Chana Recipe) along with Hot Phulka or steamed Rice as your healthy Lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chana_TuraiNenua_Chana_Sabzi_Recipe_Ridge_Gourd_with_Black_Chana_Recipe.jpg, 14
Ingredients: coconut,mustard seeds,cloves garlic,dry red chilli,curry leaves,white urad dal (split),coriander (dhania) seeds,onion,cumin seeds (jeera),dry red chillies,mangalorean cucumber,sunflower oil

Coorg Style Bollari Barthad Recipe - Mangalore Cucumber Stir Fry, 1 Onion - sliced,1 teaspoon White Urad Dal (Split),3 Dry Red Chillies,1/4 teaspoon Cumin seeds (Jeera),1 Mangalorean cucumber - chopped to chunks,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,10 Curry leaves,1 Dry Red Chilli - broken,2 cloves Garlic - crushed,1 tablespoon Sunflower Oil,3/4 teaspoon Coriander (Dhania) Seeds, 30, Coorg, To begin making Coorg Style Bollari Barthad Recipe (Mangalore Cucumber Stir Fry), halve the cucumbers and scoop out the seeds and rind.
Cut it into small pieces without peeling.Heat oil in a kadai and add mustard seeds, allow them to splutter.Once they do splutter, on a medium heat, add urad dal to the pan immediately.Once the urad dal is crisp and changes colour, add the cumin seeds, curry leaves and broken red chilli and saute a bit till the curry leaves sizzle.Immediately add crushed garlic cloves and onions.
Saute them till the onions are translucent.Add the diced Mangalorean cucumber, turmeric, salt and mix.
Cook with the lid closed.
Sprinkle a little water if you feel the barthad needs more water to cook.While the cucumber is cooking, in a mixer, grind coriander seeds, cumin seeds and red chillies with a bit water.
Finally add fresh coconut and pulse once or twice.
When cucumber is about 3/4th done, add the ground masala paste and jaggery.
Mix and cook till all the water has been absorbed .
Serve Coorg Style Bollari Barthad Recipe (Mangalore Cucumber Stir Fry) along with Steamed Rice, Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar), Pineapple Gojju Recipe, and Phulka for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Coorg__Bollari_Barthad_Mangalore_Cucumber_Stir_Fry_.jpg, 12
Ingredients: tomato,salt,spinach,paneer,pepper salt,cloves garlic,basil leaves,red chilli flakes,onion,garlic,green bell pepper (capsicum),button mushrooms,butter,sunflower oil

Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe, Salt - to taste,Salt and Pepper - salt,5 cloves Garlic,Few Basil leaves,Red Chilli flakes,150 grams Button mushrooms - cleaned and chopped,1 Onion - chopped,1 Green Bell Pepper (Capsicum) - halved and deseeded,125 grams Paneer (Homemade Cottage Cheese),1 tablespoon Butter,4 Tomato - pureed,250 grams Spinach - chopped,1 Onion,2 tablespoons Fresh cream,Sunflower Oil,1 tablespoon Garlic - chopped, 60, Italian Recipes, To begin with the Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe first we begin by making the sauce.
Preheat the oven at 200-degree celsius.Take the Peppers and place them on a baking tray along with onion and garlic .
Rub some oil onto them and sprinkle some salt.Bake them for about 20 mins or until the peppers are charred.
Let them cool.Cover them with a cling wrap and after some time, the skin can be easily peeled .
Remove all the skin and grind them all into a smooth paste .Now in a pan, take some oil and the butter .
Add in the chilli flakes and  onion .
Once it becomes translucent add in the pepper mixture.
Cook for about a minute.Now add in the Tomato puree.
Let it cook on slow till the tomatoes are well cooked.
Season with salt and basil leaves.If you are adding cream, add it now and turn off the flameNow for the cannelloni, In a pan  heat the oil and the butter .
Add the garlic and after a few seconds add in the onions.
Saute till pink.As the onion gets cooked add the mushrooms and allow them to cook and become dry.
Add the chilli flakes , salt and pepper for seasoning, now add in the spinach and sauté till dry on full flame .Turn off the flame and let the spinach cool down and add in the crumbled paneer and mix it well .Stuff this filling into cannelloni shells, the filling should be tightly filled or else it would come out Lay the filled cannelloni on a baking dish .
Pour the bell pepper sauce generously over it .You can either sprinkle Parmesan cheese over it or Cut some cheese slices and spread them over the dish.
Bake in a preheated oven at 160 degree celsius for 30 mins or until done.Your Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe is ready to be served, serve with some garlic bread and salad.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/kiah_wadhwani/Spinach_and_Cottage_Cheese_Cannelloni_in_Roasted_Pepper_Sauce.jpg, 14
Ingredients: tomato,salt,green chilli,tamarind water,asafoetida (hing),mustard seeds,cloves garlic,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),cloves garlic mortar pestle,pepper,sunflower oil

Kandathippili Rasam Recipe - Long Pepper Rasam, 1 Tomato,2 sprig Curry leaves,Salt - to taste,2 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Long pepper,1 Green Chilli - slit,20 grams Tamarind - soaked in warm water,2 sprig Coriander (Dhania) Leaves,1/2 teaspoon Asafoetida (hing),3 cloves Garlic,1 teaspoon Sunflower Oil,4 cloves Garlic - crushed in a mortar and pestle,1 sprig Curry leaves, 25, South Indian Recipes, To begin making Kandathippili Rasam Recipe, soak the tamarind in warm water and then extract the juice from the tamarind and discard the pulp.In a mixer jar combine, long pepper, cumin seeds, curry leaves, garlic and grind them to a coarse mix and keep aside.
This is the rasam spice mix.
In the meanwhile boil tomatoes in a saucepan along with 2 cups of water on medium flame for 10 minutes.
 Turn off the flame, and mash the tomatoes in the water.
Set aside.
Heat oil in a pan in medium heat, add the mustard seeds and let it splutter.Add the asafoetida, curry leaf and the crushed garlic and saute till the raw smell of the garlic goes away.Now add the coarsely ground rasam spice mix and saute for a minute.Add the boiled tomato mix to this along with the tamarind extract, add enough water to your desired consistency and bring it to a rolling boil.Season with salt and add the roughly torn coriander stems into the rasam as a garnish and switch off the flame.Serve this warming Kandathippili Rasam (Long Pepper Rasam) Recipe with Steamed Rice and Potato Curry for a light lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Kandathippili_Rasam_Long_Pepper_Rasam.jpg, 13
Ingredients: salt,tamarind water,coconut,asafoetida (hing),mustard seeds,jaggery,curry leaves,mango,white urad dal (split),dry red chillies,sesame seeds (til seeds),methi seeds (fenugreek seeds),cumin seeds (jeera),coconut oil,turmeric powder,chana dal (bengal gram dal)

Mavinakayi Menasinakai Curry Recipe  - Raw Mango Coconut Curry, 1 cup Fresh coconut - grated,2 teaspoons Coconut Oil,Curry leaves - a few,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1 teaspoon Mustard seeds,1 cup Mango (Raw) - diced,2 tablespoons Jaggery,1 teaspoon Chana dal (Bengal Gram Dal),2 teaspoons Sesame seeds (Til seeds),4 Dry Red Chillies - (adjust),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 cup Tamarind Water,1/4 teaspoon Turmeric powder (Haldi),2 teaspoons White Urad Dal (Split),1/2 teaspoon Cumin seeds (Jeera), 35, Mangalorean, To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed.Into a pressure cooker add the raw mango, tamarind water, jaggery, turmeric powder, salt to taste and pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Meanwhile we can make the ground coconut masala.Into a preheated pan add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds and dry red chillies and roast on medium heat until the dal is golden brown and crisp.
Keep aside to cool.Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste.Add the ground mixture into the mango curry and add more water to adjust the consistency.
Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil.
 For the tadkaInto a preheated pan add coconut oil.
Once the oil is hot add mustard seeds and let it splutter.
Once the mustard seeds splutter add the asafoetida and curry leaves and turn off the heat.
Pour the tadka over the Mangalorean Mavinakayi Menasinakai Curry and transfer the mango curry into a serving bowl.Serve Mangalorean Mavinakayi Menasinakai Curry Recipe with steamed rice, Phulka, Pumpkin Wade or Mangalorean Style Cheeni Kayi Kadubu., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Raw_Mango_Coconut_Curry__Mavinakayi_Menasinakai_Curry_Recipe_11_1600.jpg, 16