Ans Recipe Finder

Coconut Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Channa Dhal - 1 tsp Ground Nut - 1 tbsp. Cashew Asafetida - 1/4 tsp Red Chilli - 2 Curry Leaves Coconut - 1 cup, grated Rice - 1 cup, cooked Green Chilli - 4 Salt Heat coconut oil in a large pan. Add mustard, urad dal, channa dal, groundnut, cashew, asafetida, red chili, and curry leaves. Sauté until the dals turn golden. Stir in the grated coconut and fry for 30 seconds. Stir in cooked rice. Season with salt as needed

Spinach - 4 cups, chopped Red Chilli - 3, broken Mustard - 1/2 tsp Coconut Oil - 1 tbsp Salt To Grind: Grated Coconut - 1/2 cup Green Chilli - 2 Shallot - 4 Garlic - 3 cloves Turmeric - 1/4 tsp Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely. Heat a pan with Coconut Oil, then add Mustard seeds and whole Red Chillies. Mix in the coarsely ground Coconut mixture and sauté for a minute. Add the chopped Spinach and stir thoroughly, add

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chilli - 4 Tamarind - a small pc. Cumin seeds - 1 tsp Ginger - a small pc. Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Asafetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chilli - 2 Place the coconut in a blender with roasted channa dhal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this mix