anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,mackerel fish scored,milk,red chilli powder,cloves garlic,black peppercorns,curd,coriander (dhania) seeds,poppy seeds,lemon,onion,cumin seeds (jeera),badam (almond),vinegar,turmeric powder,garam masala powder,sunflower oil

Mughlai Fish Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,4 cloves Garlic,1 inch Ginger - chopped,2 teaspoon Garam masala powder,Salt - to taste,2 tablespoon Poppy seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,5 Badam (Almond),1/2 cup Milk,1 Onion,2 Mackerel fish - cut into half and scored,1 Lemon juice,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Vinegar,Sunflower Oil,3 tablespoon Curd (Dahi / Yogurt),1 teaspoon Whole Black Peppercorns, 35, Mughlai, To begin making the Mughlai Fish Curry Recipe, add about 1/2 cup of boiled water to the poppy seeds and allow it soften a little.In a mixer, add all the ingredients mentioned to grind including onion, garlic, ginger, whole black peppercorns, coriander seeds, cumin seeds, red chilli powder, turmeric powder, almonds, vinegar along with poppy seeds and grind it to form a smooth paste.Marinate the fish with turmeric powder, lemon juice and salt for at least 30 minutes prior you start cooking.Heat a kadai with oil, add the marinated fish pieces and cook on either side for atleast 2 minutes till it is lightly roasted.
Keep them aside.In the same kadai, add ground onion paste and roast well till the onions leave away the raw smell.
This will easily take about 30 minutes.
The more you roast the more flavor it will develop.Once the onions come together and leave out oil, you can add your cup of curd that is whisked well into the kadai.Keep stirring till it thickens, add your fish pieces along with garam masala and stir lightly.Add milk and salt at the end and stir lightly and check for seasoning as well.
Allow the fish to cook in the curry for few minutes till it develops nice flavor.Switch off the heat and serve hot with chopped coriander leaves.Serve the Mughlai Fish Curry Recipe along withWhole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad to go by the side to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mughlai_fish_curry_Recipe.jpg, 18
Ingredients: salt,curry leaves (the er the better),methi seeds (fenugreek seeds),cumin seeds (jeera),black pepper powder,tamarind,chana dal (bengal gram dal)

Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi, 1 tablespoon Black pepper powder,Salt - to taste,20 grams Tamarind,1 tablespoon Cumin seeds (Jeera),2 tablespoons Chana dal (Bengal Gram Dal),1 cup Curry leaves - (the fresher the better),1/2 teaspoon Methi Seeds (Fenugreek Seeds), 30, South Indian Recipes, To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the channa dal, black pepper, fenugreek seeds, cumin seeds.
Once well roasted, stir in the curry leaves and saute for a few seconds.Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder in the food processor along with some salt.
The tamarind adds a tangy taste to the powder and tastes delicious with rice.Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi.For the Chutney to stay a little longer: Dry the leaves completely in room temperature and not under the sun.
Once dried, proceed with the similar Karuveppilai Chutney Podi Recipe above., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Karuveppilai_Chutney_Recipe_A_Healthy_Curry_Leaves_Chutney-2.jpg, 7
Ingredients: salt,cranberries,vanilla,eggs,caster sugar,flour (maida),gram butter

Cranberry Cookie Recipe, 1/2 cup Cranberries,1-1/2 cups All Purpose Flour (Maida),1 teaspoon Vanilla Extract,150 gram Butter (unsalted),1 Whole Eggs,1 pinch Salt,1/2 cup Caster Sugar, 55, Continental, To make Cranberry Cookie Recipe, first preheat your oven at 180-degree celsius.
Line two large Baking Sheet with parchment paper or lightly grease baking sheets with butter.
Sift flour and salt together in a bowl.
Keep aside until required.Now in the bowl of the Stand Mixer with a paddle attachment or a large bowl (if using the Hand Blender) add softened butter and sugar.
Whisk the butter and sugar at medium speed, until the butter turns light and fluffy.
Add the egg, vanilla essence to the butter and sugar mixture.
Again whisk the mixture for few seconds at medium speed till egg is well incorporated into the batter.Add the sifted flour to the batter.
Gently fold the flour into the batter till all the ingredients are evenly combined.
Add the cranberries to the cookie batter and mix with the spatula to combine.
Using ice-cream scooper or spoon drop equal portion of the cookies batter on the greased Baking Sheet.
Make sure there is some gap between each cookie as they expand in size while baking.
Bake the Cranberry Cookies for 15 - 20 minutes or till they turn light brown in color.Once baked, transfer cookies to a wire rack to cool down.
Store the Cranberry Cookies an airtight container at room temperature and serve then as a tea time snack along with a hot cup of coffee or tea., https://www.archanaskitchen.com/images/archanaskitchen/cookies/Cranberry_Cookies_Recipe.jpg, 7
Ingredients: salt,ginger,coriander (dhania) leaves,cloves garlic,dry red chilli,mint leaves (pudina),dates,tamarind

Malabar Style Dates Coriander Chutney Recipe, 2 tablespoon Dry Red Chilli,2 cloves Garlic,Salt - to taste,18 grams Tamarind,1 inch Ginger,1/2 cup Coriander (Dhania) Leaves,1/2 cup Dates,1/2 cup Mint Leaves (Pudina), 20, Malabar, We begin making the Malabar Style Dates Chutney Recipe by grinding all the ingredients together in a mixer.
Add about 1/4 cup water and grind it into a smooth paste.Pour it in an air tight container and store it for 2 days or you can serve it immediately.Serve the Malabar Style Dates Chutney Recipe along with Homemade Soft Idli Recipe (Steamed Rice and Lentil Cake)or you can put it in sandwiches, wraps etc., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Malabar_Style_Dates_Coriander_Chutney_Recipe_.jpg, 8
Ingredients: salt,coconut,black peppercorns,cloves garlic,dry red chilli,tindora (dondakaya kovakkai),coriander (dhania) seeds,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind,turmeric powder,sunflower oil

Mangalorean Manoli Curry Recipe - Indian Gherkins Curry, 4 Dry Red Chilli,1 tablespoon Coriander (Dhania) Seeds,Sunflower Oil - for cooking,2 cups Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1 tablespoon Whole Black Peppercorns,500 grams Tindora (Dondakaya/ Kovakkai),3 cloves Garlic,1 teaspoon Methi Seeds (Fenugreek Seeds),1 Tamarind,1 teaspoon Turmeric powder (Haldi), 45, Mangalorean, To begin making the Mangalorean Manoli Curry Recipe; we will first steam cook the Manoli.
You can use a pressure cooker or a steamer to cook it.
Precooking the Manoli (Indian Gherkins) makes the cooking process faster and more nutritious too.I like to use a pressure cooker for steaming the vegetables.
To do this, place the cut Manoli (Indian Gherkins) along with a pinch of salt and 2 tablespoons of water into the pressure cooker.Cover the pan, place the weight on and allow the vegetable to cook in the pressure cooker until you hear two whistles.
 After a whistle, turn off the heat and you can place the pressure cooker under running water to release the pressure immediately.
Releasing the pressure immediately, helps retain the fresh green color of the Gherkins and also gives it a perfectly cooked texture.Click here to watch the video of how to cook vegetables in a pressure cooker.Our next step is to make the Manoli Curry Masala.
In a small pan; roast the dry red chillies, fenugreek, coriander, cumin and black pepper until you can smell the roasted aromas.
Add these to a small blender jar, along with the coconut, tamarind and turmeric powder.Grind the spices adding very little water to make a smooth curry paste.
The Manoli curry paste is now ready.
Keep aside.In the next step; heat a teaspoon of oil in a pan; add the chopped onions, and saute for a couple of minutes until the onions are soft and tender.
Add the curry paste and saute for a couple of more minutes.Stir in the steamed gherkins, salt and add about 1-1/2 to 2 cups of water.
You essentially want a thick gravy for the Manoli Curry; hence add water accordingly.
Give all the ingredients a good stir.
Check the salt levels and adjust to suit your taste.
Give the mixture a quick boil only when you are ready to serve.
Serve the Mangalorean Manoli Curry Recipe along with Whole Wheat Lachha Paratha and Tomato Onion Cucumber Raita for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Mangalorean_Manoli_Curry_Recipe_Indian_Gherkins_Tendley_Donadaikkai_Kovaikkai-3.jpg, 13
Ingredients: salt,ginger,coconut,curry leaves,dry red chillies,lemon,tamarind,chana dal (bengal gram dal),sunflower oil

Mysore Chutney Recipe - Chana Dal Chutney, Salt - as required,1 tablespoon Lemon juice,1 teaspoon Dessicated Coconut,20 grams Tamarind,1 teaspoon Ginger - chopped,1 teaspoon Sunflower Oil,5 Dry Red Chillies - broken,1/2 cup Chana dal (Bengal Gram Dal),1 sprig Curry leaves, 65, Karnataka, To begin making the Mysore Chutney Recipe, first Soak dry red chillies in warm water for half an hour.
Soak the tamarind in little water to extract the pulp.Heat oil in a wide pan.
Add chana dal and roast well on low to medium heat until golden brown in colour.
Once done, keep it aside to cool.Once cooled grind together roasted dal, dry red chillies,, tamarind pulp, salt, coconut, curry leaves, ginger and water in a blender.Grind to a coarse paste.
Transfer the Mysore chutney into a serving bowl and serve.Serve Mysore Chutney with homemade soft idli or masala dosa and  South Indian Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Arti_Gupta/Mysore_chutney.jpg, 9
Ingredients: salt,asafoetida (hing) generous,mustard seeds,red chilli powder,sesame (gingelly) oil,lemon,mango ginger (manga inji),turmeric powder

Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle, 1 tablespoon Lemon juice,200 grams Mango ginger (Manga Inji),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Mustard seeds,Asafoetida (hing) - a generous pinch,2 teaspoons Red Chilli powder,1 tablespoon Sesame (Gingelly) Oil, 20, South Indian Recipes, To begin making the Manga Inji Recipe, soak the Mangai Inji (mango ginger) in water for 15 minutes.
Clean the impurities well.Peel the skin of the manga inji and slice into thin round pieces.
Add chili powder, turmeric, salt to the Maa Inji and mix well.Take a pan, add sesame oil and once it is hot, add the hing powder.
Add mustard and let it splutter.Once the mustard splutters mix it with the sliced Manga inji mix.
Add the lemon juice.Serve Mangai Inji along with Curd Rice or Chettinad Takkali Sadam and papad for a comforting weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Maa_Inji__Mango_Ginger_Pickle.jpg, 8
Ingredients: cashew nuts,salt,green chilli,bay leaves (tej patta),cardamom (elaichi) podsseeds,paneer,ghee,mixed vegetables (carrot,raisins,sugar,onion,cinnamon stick (dalchini),govind bhog rice,cloves (laung),sunflower oil

Bengali Style Mixed Vegetable Sweet Pilaf Recipe, 3 Cloves (Laung),Salt - to taste,8 Cashew nuts,100 grams Paneer (Homemade Cottage Cheese) - cubed,2 teaspoons Sugar,2 teaspoons Ghee,2 Bay leaves (tej patta),Raisins - a handful,1 Green Chilli - slit,3 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),1 tablespoon Sunflower Oil,200 grams Govind Bhog Rice,1 cup Mixed vegetables - chopped (carrot,1 Onion - thinly sliced, 60, Bengali Recipes, To begin making Bengali Style Mixed Vegetable Sweet Pilaf Recipe, wash the rice and drain water.
Keep aside.Blanch the vegetables and peas in hot water.Heat oil in a handi.
Lightly shallow fry the cubed paneer.
Keep them aside.In the same kadai, add bay leaf, dry whole masalas and onions.
Fry till onions become translucent.Add in the blanched vegetables.
Stir for a few minutes.Once the veggies are a bit tender till al dente, add cashews and raisins.Now add the soaked rice.
Sauté till the rice grains become a little long and white in colour.
It will take around 3-4 minutes.Now add water a little more just to cover the rice.Add sugar and green chilli.
Adjust salt.
Cover and cook till the rice is done.Remove the cover and drizzle ghee.
Mix very well.Now add the fried paneer pieces.
Remove from heat.
Mix, cover and let it rest for 2-3 minutes and serve.Try this Bengali Style Mixed Vegetable Sweet Pilaf Recipe during this festive season, along with Bengali Style Pomfret Shorshe Recipe and Bengali Special Chocolate Sandesh Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pal.rini1-gmail.com/Bengali_Style_Vegetable_Pulao_Bengali_Style_MixVeg_Sweet_Pilaf_recipe_edited.jpg, 15
Ingredients: salt,vegetable stock,ginger,heavy whipping cream,cloves garlic,virgin olive oil,peanut butter unsweetened,stalks celery,pepper,stalks leek,sweet potato,cinnamon powder (dalchini)

Sweet Potato, Celery & Peanut Soup Recipe, 1/4 teaspoon Cinnamon Powder (Dalchini),1 tablespoon Peanut Butter - unsweetened,Salt and Pepper - to taste,2 Stalks Leek - diced,1 clove Garlic - minced,1 inch Ginger - peeled and grated,1 teaspoon Extra Virgin Olive Oil,1 Sweet Potato - boiled,1 tablespoon Honey,3 cups Vegetable stock,1 tablespoon Heavy whipping cream,2 Stalks Celery - diced, 45, Continental, To begin making the Sweet Potato, Celery & Peanut Soup Recipe, make sure to have the ingredients ready and the sweet potato boiled as well.
In a heavy bottomed pan; heat a teaspoon of olive oil over medium heat.
Add the celery, leeks, garlic, ginger and stir-fry for a few minutes until you notice the leeks and celery have softened a little bit.
Add the hot vegetable stock, stir to combine and let the soup simmer over medium heat for few minutes or till the liquid is reduced to half.The next step is to blend all the ingredients in a blender until you get a smooth puree of the Sweet Potato Soup.
Once blended, transfer the soup to a saucepan.
When you are ready to serve the soup, give the soup a brisk boil.
Add the peanut butter, honey, cinnamon powder, salt and pepper to the soup.
Check the salt and pepper and adjust to suit your taste.Serve the Sweet Potato, Celery & Peanut Soup topped with some fresh cream and herbs for a wholesome weeknight dinner along with toasted  Herb Mushroom Bruschetta , https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Sweet_Potato_Celery_and_Peanut_Soup_Recipe-1_1600.jpg, 12
Ingredients: cashew nuts,wheat (dalia godumai rava),ghee,jaggery,raisins,cardamom powder (elaichi)

Lapsi Recipe  - Sweetened Gujarati Broken Wheat, 1/4 cup Raisins,1 cup Jaggery,1 cup Broken Wheat (Dalia/ Godumai Rava),1/2 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,1/4 cup Cashew nuts - broken, 50, Gujarati Recipes﻿, To begin making the Lapsi Recipe, dissolve the jaggery in 2 cups of hot water, strain to remove any residue and set aside.Heat one tablespoon of ghee in a pan on medium heat; add the cashew nuts and roast until the color changes to light golden.
Turn off the heat and keep the roasted cashew nuts aside.Heat another tablespoon of ghee in a wide pan on medium heat; stir in the broken wheat and roast the wheat until it gets a roasted aroma and the color changes to golden orange.Pour in the jaggery mixture and cardamom powder stirring continuously until well combined.
Reduce the heat to low and cover the pan with a lid and simmer for 10 minutes; stirring occasionally until the wheat is cooked to tender.When done the grains should be separate and not mushy and sticking together.
Allow the Lapsi to rest covered for five minutes.
Stir in the cashew nuts and the raisins to the above mixture and serveServe the Lapsi warm as a Dessert or a sweet for special occasions.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Gujarati_Lapsi_Broken_Wheat_Pudding_Recipe-1.jpg, 6
Ingredients: cucumber,salt,ginger,rice vinegar white vinegar,red baby radish,soy sauce,basil leaves,spring onion (bulb greens),sriracha sauce,lemon,peanuts (moongphali),lemon,black pepper powder,watermelon bs,mint leaves (pudina)

Asian Watermelon Salad Recipe, 1 tablespoon Lemon juice,1/4 teaspoon Black pepper powder,1 tablespoon Soy sauce,2 cups Watermelon - cubed or made into balls,20 Basil leaves - torn roughly,Salt - to taste,20 Mint Leaves (Pudina) - torn roughly,1/2 teaspoon Sriracha sauce,1 teaspoon Lemon zest - (optional),3 Red baby radish - finely sliced (optional),3 tablespoons Roasted Peanuts (Moongphali) - crushed,1 tablespoon Rice Vinegar - or white vinegar,1/2 Cucumber - quartered and sliced,1 Spring Onion (Bulb & Greens) - finely sliced,1/4 teaspoon Ginger - grated, 20, Asian, To begin making the Asian Watermelon Salad recipe, Firstly refrigerate the watermelon for at least an hour ahead of preparing the salad.In a large bowl, gently combine all the salad ingredients except the lime zest and the peanuts.Do not replace Baby Radish with Long white/Daikon because it has a very peppery taste and can be overpowering.
Simply skip if you do not find baby radishIn another small mixing bowl add all the ingredients mentioned under ‘For dressing’ and mix well.Pour the dressing over the salad and top it with crushed peanuts and the lime zest.Serve Asian Watermelon Salad on its own for a light and healthy dinner or you can also serve it as a side dish with Mushroom Fried Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Asian_Watermelon_Salad.jpg, 15
Ingredients: tomato,tamarind water,coconut,mustard seeds,asafoetida (hing),ajwain (carom seeds),jaggery,ghee,dry coconut (kopra),curry leaves,coriander (dhania) leaves,coriander (dhania) seeds,poppy seeds,methi seeds (fenugreek seeds),cardamom powder (elaichi),dry red chillies,onion,chana dal (bengal gram dal),sunflower oil

Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe, 1 Onion - sliced,4 Dry Red Chillies,1/4 cup Chana dal (Bengal Gram Dal),1 teaspoon Poppy seeds,2 teaspoon Coriander (Dhania) Seeds,2 sprig Curry leaves,2 sprig Coriander (Dhania) Leaves - chopped,1/4 cup Jaggery,2 tablespoon Dry coconut (kopra),1 cup Tamarind Water,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),2 Tomatoes - chopped,1 tablespoon Ghee,1 teaspoon Methi Seeds (Fenugreek Seeds),1 pinch Asafoetida (hing), 75, Karnataka, To begin making the Karnataka Style Obbattu Saaru Recipe, first cook the chana dal with 1-1/2 cups of water until soft and is well cooked.
Cook the dal in the pressure cooker for about 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally.
Once done, open the cooker, drain any excess water from the dal and keep it aside.
Mash the dal well to make a coarse mixture.Heat ghee in a pan on medium heat, add the jaggery and sugar and stir until the jaggery and sugar dissolve completely.
Stir in the cooked mixture, coconut and cardamom to the jaggery mixture until well combined.Continue stirring the the Obbattu poornam until the mixture begins to thicken and leaves the sides of the pan.
 Keep aside.For the Saaru /Rasam MixHeat a skillet and dry roast all the ingredients that is mentioned in the rasam powder list and grind them into a smooth powder.
Keep it in the blender itself.In the same skillet, add oil and fry the curry leaves, onions and tomatoes.
Fry them till the raw smell goes away.
Once done cool it down and grind them along with the rasam spice powder to a smooth paste.To make the Obbattu Saaru recipeHeat a kadai, add 2 cups water, tamarind water, the poornam dal mix and bring it to boil.
Then add the rasam spice mixture, boil the Obbattu Saaru in on medium heat for about 20 minutes.To temperHeat a small tempering pan with oil, splutter mustard seeds and hing.
Add this tempering over the Obbattu Saaru and serve with some chopped coriander leaves.
Check the salt and spices and adjust according to taste.Serve the Karnataka Style Obbattu Saaru Recipe along with Steamed rice and Karnataka Style Sorakaya Palya Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Obbattu_Saaru_Recipe_.jpg, 19
Ingredients: baking powder,salt,dark chocolate,caster sugar,brown sugar (demerara sugar),eggs,flour (maida),butter,walnuts

Giant Chocolate Chunk Cookie Recipe with Walnuts, 1/2 cup Walnuts - toasted and chopped,3/4 cup Caster Sugar,1 teaspoon Baking powder,180 grams Dark chocolate,1/4 cup Brown Sugar (Demerara Sugar),1 cup Butter - softened,2 Whole Eggs,2-1/2 cups All Purpose Flour (Maida),1 teaspoon Salt, 65, Continental, To begin making the Giant Chocolate Chunk Cookie Recipe, preheat the oven to 180 C.
Prepare the baking sheet by lining it with parchment paperIn a large bowl, combine the flour, baking powder, and salt and keep aside.Cream the butter, sugar and vanilla until light and fluffy.
Add the eggs one at a time and beat well.
Add the chocolate chips, walnuts and gradually beat in the flour to the butter mixture until well blended and just about combined.Scrape the sides of the bowl, cover with a plastic wrap and refrigerate at least for one hour or until chilled and firm.Drop heaping tablespoons of dough into the prepared sheets, spacing them 2-1/2 inches apart.
The cookies expand while baking, so take care to give space.Place the baking sheet to the oven and bake the cookies for about 12 minutes or until the top starts to crack and dry and golden brown.
The cookies will be soft to touch.
Do not over bake, they will firm up as they cool.Let the Chocolate Chunk cookies sit on the baking sheet for a few minutes, they cook a little more while sitting on the heat.
Gently transfer them to wire racks to cool completely.Store the Giant Chocolate Chunk Cookie in airtight containers and serve them as desired., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Giant_Chocolate_Chunk_Cookie_Recipe_with_Walnuts-1.jpg, 9
Ingredients: salt,mustard seeds,red chilli powder,cloves garlic,red chilli flakes,curry leaves,cinnamon stick (dalchini),onion,lemon,potato (aloo),turmeric powder,sunflower oil

Sri Lankan Chilli Potatoes Recipe, 8 cloves Garlic,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Red Chilli flakes,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Mustard seeds,1 tablespoon Sunflower Oil,500 grams Potatoes (Aloo) - boiled,1 sprig Curry leaves,2 teaspoons Lemon juice,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 20, Sri Lankan, To begin making the Sri Lankan Chili Potatoes Recipe, wash and pressure cook the potatoes for 2 whistles.
Peel the skin and cut into big cubes and keep aside.Roughly pound the garlic cloves using a pestle and mortar and keep aside.Heat oil in a heavy bottomed pan, add cinnamon stick, mustard seeds, curry leaves and let it crackle.Add the pounded garlic and let its flavour infuse into the oil.
Add the sliced onions and saute until it turns translucent.Add the turmeric powder, red chilli powder, red chili flakes and mix well.
Now, add the boiled and cubed potatoes, season with salt and mix well.Let the potato mix slow cook with the spices for 10 minutes, occasionally keep stirring so that it does not stick to the bottom of the pan.
Once the potates are fully coated with the spices and has come together, add in the lemon juice, mix well and turn off the heat.Serve the Sri Lankan Chili Potatoes Recipe along with Kerala Matta Rice, Sri Lankan Dal, Sambol and Sri Lankan Chicken Curry for a delicious Sri Lankan inspired menu for the weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sri_Lankan_Chili_Potatoes_Recipe.jpg, 12