anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,ginger,kalonji (onion nigella seeds),mustard seeds,fennel seeds (saunf),ajwain (carom seeds),red chilli powder,gram flour (besan),curd,onion,cumin seeds (jeera),bhindi (lady fingerokra),coriander powder,turmeric powder

Dahi Achari Bhindi Recipe, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Gram flour (besan),1 inch Ginger - chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 teaspoon Mustard seeds,1 teaspoon Ajwain (Carom seeds),1 teaspoon Fennel seeds (Saunf),500 grams Bhindi (Lady Finger/Okra) - cut small,1 Tomato - chopped, 55, North Indian Recipes, To begin making the Dahi Achari Bhindi Recipe, we will first make the achari masala.To prepare the marinade for Achari masala, in a pan add mustard seeds, cumin seeds, fennel seeds, kalonji seeds, carom seeds, fenugreek seeds and dry red chilies.Dry roast the spices and chilies over medium heat till fragrant and slightly browned.
Turn off the heat.
Transfer spices to the jar of mixer and grind into a coarse powder.
Keep the achari powder aside.Wash and clean the Bhindi.
Wipe the bhindi with a paper towel or a kitchen towel until bhindi is dry.
This is done in order to ensure bhindi does not get mushy while cooking.
Chop them into small pieces and keep aside.
Heat oil in a wok and add the chopped bhindi and sprinkle a little salt and saute till they become soft and charred on the outside.Take the Bhindi out and keep it separate.
Into the same wok add a teaspoon of oil and add chopped onions and saute till raw smell goes off.
Now add chopped ginger and fry well till golden.Add tomatoes and sprinkle salt so that they can turn a little mushy.Now add turmeric powder, coriander powder, red chili powder and the achari masala.
Saute until the tomatoes soften.
whisk curd and besan together.
Add to the pan and cook until the curd is mixed well and it thickens.Add sautéed ladies finger and salt as per your taste and slow cook the bhindi on low flame with lid closed.Once the Dahi Achari Bhindi has absorbed all the flavor, turn off the heat and garnish with freshly chopped coriander.Serve the Dahi Achari Bhindi Recipe along with Phulka or Methi Lacha Paratha and Boondi Raita by the side for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanskitchen.com/Dahi_Achari_Bhindi_Recipe_.jpg, 14
Ingredients: salt,ginger,coconut,cloves garlic,coriander (dhania) leaves,onion,lemon,cumin seeds (jeera),vellai poosanikai (ash gourdwhite pumpkin) skin,turmeric powder,sunflower oil

Goan Style Caldinho de Abobora Branca Recipe (Mild Curry of white Pumpkin), 1 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 inch Ginger - chopped,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1/4 cup Fresh coconut - grated,1 Lemon juice,4 cloves Garlic - chopped,Sunflower Oil,200 grams Vellai Poosanikai (Ash gourd/White Pumpkin) - skin peeled and chopped small, 35, Goan Recipes, To begin making the Goan Style Caldinho de Abobora Branca Recipe, pressure cook the pumpkin with water and salt for about 1 whistle till it is just done.Meanwhile grind the ingredients that are mentioned in the list like the coconut, cumin seeds, ginger, garlic and turmeric powder with little water to form a smooth paste.Once the pumpkin is cooked keep it aside.
Heat a flat skillet with oil, add onions and saute until they turn translucent.Once done add ground paste and cook for at least 15 minutes till the masala is cooked well.
Add cooked pumpkin along with the water and stir well.
Check for salt.
Sprinkle lemon juice and serve hot with chopped coriander leaves.Serve the Goan Style Caldinho de Abobora Branca Recipe along with Steamed Rice and Potato Vindaloo  to make a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Goan_Style_Caldinho_de_Abobora_Branca_Recipe_Mild_Curry_of_white_Pumpkin.jpg, 11
Ingredients: tomato,turmeric powder,salt,almonds,mixed vegetables (potato,garam masala powder,ghee,cashew,red chilli powder,raisins,ginger garlic paste,onion,coriander powder,cashews,ghee,oil,coconut milk,pomegranate,melon seeds

 Navratan Korma (Recipe In Hindi),  1 tomato - chopped, 1 onion - finely chopped, 3 / 4 cups coconut milk, 1 tablespoon Cashew, 1 teaspoon coriander powder, 1 tablespoon melon seeds, 2 tablespoons ghee - or oil, 1/2 tablespoon ginger garlic paste, 1 tablespoon Raisins, 1-1 / 2 cups mixed vegetables - (potato, 2 Tablespoon Pomegranate, salt - as per taste,5 cashews, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder, 5 almonds, 1/2 teaspoon red chilli powder, 1 tablespoon Ghee, 65, North Indian Recipes, To make Navratan Korma, first soak cashew nuts, almonds, melon seeds in water for 30 minutes.
Remove water after 30 minutes.
Take out the skin of the almonds.
Pour all these ingredients in the mixer grinder and make a paste.
Keep it aside.
Now heat oil in a pan.
Add onions and cook till they become soft.
After the onion becomes soft, add ginger garlic paste and mix it.
Now add tomatoes, turmeric powder, red chilli powder, coriander powder, ground paste and 1/4 cup water and mix.
Let it cook for 2 to 3 minutes.
Now add vegetables and 1 cup of water.
Cover the pan and let it cook for 10 to 15 minutes.
Put ghee in a small pan and roast cashew nuts in it.
Add it to the vegetable and garnish with the pomegranate.
Serve Navratan Korma with Bundi Raita and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Navratan_Korma.jpg, 19
Ingredients: salt,heavy whipping cream,sugar,vanilla,butter

Salted Caramel Sauce Recipe, 1 cup Heavy whipping cream,1 cup Sugar - granulated,1 teaspoon Vanilla Extract,1/2 teaspoon Sea salt,6 tablespoons Butter - room temperature, 35, Continental, To begin making the Salted Caramel Sauce Recipe, heat a heavy bottomed pan.Add the butter and sugar to it and keep on medium heat and stir.
Melt the sugar and butter together and allow the sugar to get a dark golden color.
This will take about 5 minutes.
Be careful not to burn the sugar.
Turn off the heat as soon as the sugar turns golden brown in color and starts to smoke and bubble.Immediately stir in the heavy cream slowly stirring continuously at the same time.Keep stirring until you get a smooth caramel.Be careful when you add cream into the caramel as when you add cream the mixture will rapidly bubble and splutter as well.
Since the mixture bubbles up, use a little bigger pan to make the caramel sauce in.Once done add in the vanilla extract, sea salt and stir well to combine.Let the Salted Caramel Sauce cool and then transfer it to a jar and keep it in fridge in airtight jar.
Serve this delicious Salted Caramel Sauce Recipe on Carrot And Orange Loaf Cake and serve along with your coffee during your tea time break or simply serve it over a scoop of Apple Pie Ice Cream Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Salted_Caramel_Sauce_Video_Recipe_19_1600.jpg, 5
Ingredients: kiwi,mint leaves (pudina) a,strawberries,mango juice,green grapes

Mango & Mixed Fruit Popsicle Recipe, 1/4 cup Strawberries - sliced,Mint Leaves (Pudina) - a few,2 Kiwi - peeled and sliced,2 cups Mango juice,1/4 cup Green Grapes - sliced, 15, Continental, To begin making Mango & Mixed Fruit Popsicle Recipe, chop your favorite fruits and keep them aside.Drop the fruit pieces into the Popsicle molds, dividing them equally.Top with one or two mint leaves in each mold.Gently pour mango drink or fruit juice till almost to the top.If using plastic sticks that come with the mold, place it in the juice to close the moulds.If using store bought wooden Popsicle sticks, stick the moulds in the freezer for about 30 to 40 minutes.After 30 minutes, remove the moulds and gently insert the Popsicle sticks.
Stick the Mango & Mixed Fruit Popsicle  back in the freezer to completely set (8 hours to overnight).After the Mango & Mixed Fruit Popsicle have completely set, remove from the freezer.Place the moulds under running water for a few seconds and gently pull out the Mango & Mixed Fruit Popsicle.Juicy, colorful Mango Flavored Mixed Fruit Popsicle Recipe are ready to slurp away!!Serve The Mango & Mixed Fruit Popsicle Recipe as an after school snack or as a dessert after dinner meal of Chickpea Orange Salad Recipe with Sun Dried Tomatoes and Penne Pasta Recipe in Spinach Basil Pesto Sauce , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Mango_Flavored_Mixed_Fruit_Popsicles.jpg, 5
Ingredients: salt,red chilli flakes,pie crust prepare the refrigerate the dough,virgin olive oil,ricotta cheese,onion,pepper

Caramelized Onion Tart with Ricotta Cheese Recipe, 800 grams Onions - thinly sliced,1 All Purpose Pie Crust - prepare the rough and refrigerate the dough,200 grams Ricotta Cheese,Salt and Pepper - to taste,2 teaspoons Red Chilli flakes,Extra Virgin Olive Oil - for cooking, 150, French, To begin making the Caramelized Onion Tart with Ricotta Cheese Recipe preheat the oven to 180 C and grease a baking sheet with butter.To make the onion tart, we will first need to caramelize the onions.
Heat some olive oil in a heavy bottomed pan, add in the sliced onions, some salt and rosemary.
Stir to combine the ingredient.
Keep the heat moderately high, cover the pan and cook until, until softened, about 10 minutes stirring occasionally.Once softened slightly, reduce the heat to moderately low and cook, until the onions are golden brown and caramelized - about 20 minutes longer.
Make sure you keep stirring occasionally to prevent burning.Once golden brown, remove from the heat and keep aside.
Allow the onions to cool and set aside till you get the pie crust ready.To make the pie crust: we will generously flour the work surface.
Place the chilled pie crust on the flour and using the heel of your palms, press down the dough to make it flat and pulling it outward to stretch the dough.
Now using a rolling pin roll out the dough to a large round of about quarter inch thickness.Transfer the pie crust to the greased baking sheet.
Spread the onions on the around the pie dough leaving a 1-1/2-inch border.
Sprinkle more rosemary for flavor, this is purely optional.
Finally we will Fold the edge of the dough up and over the fillingPlace the tart in the preheated oven and bake for about 30 to 35 minutes, until the dough is richly browned on the bottom and sides.We will now sprinkle the ricotta cheese and some generous amount of chilly flakes.Cut the warm Caramelized Onion Tart with Ricotta Cheese into wedges and serve for your holiday parties., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Caramelized-Onion-Tart-5723.jpg, 7
Ingredients: salt,coriander powder,king fish,red chilli powder,curry leaves,onion,coconut milk,tamarind,turmeric powder,green chillies,sunflower oil

Mangalore Fish Curry Recipe, 1 tablespoon Red Chilli powder,1 Onion - very finely chopped,3/4 cup Coconut milk,Salt - to taste,4 Green Chillies - slit,2 tablespoons Coriander Powder (Dhania),25 grams Tamarind,500 grams King fish - sliced,1 tablespoon Turmeric powder (Haldi),Curry leaves - Handful,Sunflower Oil - as required, 40, Mangalorean, To begin making the Mangalore Fish Curry Recipe, marinate the cleaned fish with salt and turmeric and keep it aside.Soak tamarind in 1/2 cup warm water and keep aside.In a heavy bottomed pan, heat oil and sauté the onions and chillies till the onions are golden brown.
Keep stirring so that the onions don't burn.Once done add red chilli powder, coriander powder and turmeric powder and sauté for 1 minute.Extract juice of the soaked tamarind and add to the onion mixture.
Add 3/4 cup of water and boil for 4 -5 minutes.
Now add the marinated fish and cook till done.Reduce the heat and add coconut milk, curry leaves and simmer for a minute.
After a minute turn off the heat.Transfer the Mangalore Fish Curry into a serving bowl and serve hot.Serve Mangalore Fish Curry Recipe along with Neer Dosa or Steamed Rice or Appams for a perfect Mangalorean Meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Mangalore_Fish_Curry.jpg, 11
Ingredients: ghee,milk,saffron strands,sugar,cardamom powder (elaichi),quinoa,condensed milk khoya (mawa),mixed nuts

Quinoa Phirnee Recipe (Quinoa Milk Pudding), 3/4 cup Sugar,2 cup Milk - vegans can substitute this ingredient with almond milk,1/4 teaspoon Saffron strands,1/2 tablespoon Ghee,Mixed nuts - chopped,1/2 tablespoon Condensed Milk - or khoya (mawa) vegans can eliminate this ingredient,1 teaspoon Cardamom Powder (Elaichi),1 cup Quinoa, 35, Indian, To begin making Quinoa Phirnee Recipe, place a saucepan on medium heat.
Add ghee to it.
Once the ghee becomes warm, add quinoa to it.
Roast the quinoa till it becomes light brown.
At this stage, add 1 cup hot water and bring it to boil.
Once the water is reduced to half, add 2 cup hot milk to it.
Add the saffron strands to it.
Let the quinoa and milk mixture come to boil.
Reduce the flame to low and let it simmer for 7-8 minutes.
By this time, the quinoa will be perfectly cooked.When the quinoa is cooked through, add sugar and cardamom powder.
Stir well and cook until all the sugar dissolves.
You can adjust the consistency of the Quinoa Phirnee by adding more hot water if required.Add the condensed milk.
Let the mixture simmer for 5 minutes.
Turn off the heat.Serve the Quinoa Phirnee Recipe in individual bowls garnished with chopped assorted nuts.You can serve Quinoa Phirnee Recipe warm or chilled.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Quinoa_kheer_Phirni.jpg, 8
Ingredients: black cardamom (badi elaichi),salt,ginger,cardamom (elaichi) podsseeds,bay leaf (tej patta),asafoetida (hing),ghee,red chilli powder,curd,cinnamon stick (dalchini),cumin seeds (jeera),black pepper powder,horse gram dal (kollu kulith),coriander powder,turmeric powder

Himachal Pahari Style Teliah Mah Recipe (Brown Horse Gram Curry), 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),Ghee - for cooking,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1/2 cup Horse Gram Dal (Kollu/ Kulith),1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1 tablespoon Fresh cream,1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 145, Himachal, To begin making the Himachal Pahari Style Teliah Mah Recipe, we will soak the lentil for about 2 hours or overnight with water.Pressure cook the lentil with some water and salt in the pressure cooker for about 4 whistle till it is done.Heat a kadai with ghee, add all the whole spice one by one and let the aroma fill the kitchen for few seconds.Add chopped ginger and saute until it softens.
Add in the cooked lentils along with spice powders.Give it a stir, once it start to boil, reduce the heat to medium and slowly add in the curd and whisk it continuously.Simmer the curry and add cream check for salt and serve hot.Serve the Himachal Pahari Style Teliah Mah Recipe along with kulcha or phulka and a Carrot and Beans Thoran along with a glass of buttermilk.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachal_Pahari_Style_Teliah_Mah_Recipe_Brown_Horse_Gram_Curry_.jpg, 15
Ingredients: tomato,salt,green chilli,kabuli chana (white chickpeas) al dente,chaat masala powder,coriander (dhania) leaves,onion,lemon

Chatpata Kabuli Chana Salad - Chickpea Salad Recipe, 1 Green Chilli - finely chopped,1 cup Kabuli Chana (White Chickpeas) - soaked overnight and cooked al dente,Salt - to taste,1 Tomato - finely chopped,1 Onion - finely chopped,1 Lemon - juice extracted,4 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Chaat Masala Powder, 55, Indian, To begin making Kabuli Chana Salad/ Chickpea Salad Recipe, wash and soak the chickpeas overnight in water.In a pressure cooker, add the chana, salt and water and pressure cook for 8 to 10 whistles and cook for about 30 minutes until 30 minutes reduce the flame and continue to cook for 15 more minutes.
Turn off the flame.
Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside.
In a mixing bowl, add the cooked chickpea, onion, tomatoes, green chillies, salt, chaat masala and lemon juice.Give it a stir and check the taste of the Kabuli Chana Salad and adjust the salt accordingly.Once done, garnish the Kabuli Chana Salad with coriander leaves and serve.Serve Kabuli Chana Salad/ Chickpea Salad Recipe  as whole dish if you feel like eating something healthy, or you can pair it along with Kashmiri Paneer Recipe in Spiced Milk Curry and Phulkas for a simple weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Kabuli_Chana_Salad_Recipe-6.jpg, 8
Ingredients: salt,coriander (dhania) leaves,black peppercorns,curd,curry leaves,onion,cumin seeds (jeera),sooji (semolina rava),green chillies,sunflower oil

Rava Vada Recipe, Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Whole Black Peppercorns - roughly pounded,1/2 cup Curd (Dahi / Yogurt),1 cup Sooji (Semolina/ Rava),1 sprig Curry leaves,Sunflower Oil - for frying, 40, South Indian Recipes, To begin making Rava Vada Recipe, take a big mixing bowl, add the rava, curd, chopped onion, green chilies, curry leaves, coriander leaves and mix well.Using a mortar and pestle, pound the whole peppercorns roughly.
To the mixing bowl with the rava, add the cumin seeds, roughly pounded peppercorns and salt to taste.
Mix well and leave it to rest for 15 minutes.In a wok, heat some cooking oil.
Wet your hands with water, take a small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter with the finger of other hand so that you can shape it like a vada.
Slowly drop it in the hot oil.You can alternatively, grease a banana leaf with two drops of oil and placea small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter to shape it like a vada.
Pick up the banana leaf and slide the uncooked vada in the oil.
Fry for about a minute or two or until the edges turn golden.
Slowly flip it over and fry until the Rava vadas are golden brown in colour.
Once done transfer the Rava Vada onto a plate with an oil absorbent paper.Serve the Rava Vada Recipe along with Coconut Chutney and Filter Coffee as a part of the weekend breakfast or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Rava_Vada_Recipe.jpg, 10
Ingredients: salt,cumin powder (jeera),green chilli,mint leaves (pudina),water,curd,coriander (dhania) leaves,onion

Onion Raita Recipe - Onion Raita Recipe, 1 cup Curd (Dahi / Yogurt),1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin powder (Jeera),2 sprig Mint Leaves (Pudina) - finely chopped,Salt - to taste,1/4 cup Water,1 Onion - thinly sliced, 10, Indian, To begin making the Onion Raita Recipe, slice the onions and chop the green chilli, mint and coriander leaves.
In a mixing bowl, add yogurt, salt, and jeera powder and whisk well until smooth.
Next add water to adjust the consistency and add the onions, green chilies, mint and coriander leaves.
Mix well to combine.
Transfer into a serving bowl and serve.Serve this Onion Raita Recipe along with Ambur Star Chicken Biryani Recipe or Chettinad Mint Potato Biryani Recipe and Mirchi Ka Salan Recipe for a simple Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Onion_Raita_Recipe__1600.jpg, 8
Ingredients: green chillies,green beans (french beans),salt,cardamom (elaichi) podsseeds,potato (aloo),carrot,double beans,ginger garlic paste,coriander (dhania) leaves,cinnamon stick (dalchini),onion,lemon,rajma (large kidney beans),rice min,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Mixed Beans Vegetable Pulao Recipe, 1 tablespoon Lemon juice,Salt - as required,1/4 cup Rajma (Large Kidney Beans) - washed and soaked overnight,1/8 tablespoon Turmeric powder (Haldi),1/8 cup Double Beans - washed and soaked overnight,2 Cardamom (Elaichi) Pods/Seeds,1 Onion - sliced finely,2 Green Chillies - slit,1 Cinnamon Stick (Dalchini),1/2 tablespoon Ginger Garlic Paste,1/4 tablespoon Garam masala powder,2 sprig Coriander (Dhania) Leaves,Carrot (Gajjar) - peeled and chopped,1/4 cup Potato (Aloo) - peeled and chopped,2 Cloves (Laung),Green beans (French Beans) - chopped,1 cup Rice - washed and soaked for 10 min,Sunflower Oil - as required, 45, Indian, To begin making the Mixed Beans Vegetable Pulao recipe, pressure cook the rajma in a cooker and double beans with enough water until soft.
(Take care not to turn them mushy).
Wait till pressure settles.
Drain excess water and set it aside.In a heavy bottom cooking vessel, add oil and to it add cloves, cardamom and cinnamon stick.When the spices start to leave their aroma, add sliced onions.
Fry till translucent.
Now add ginger-garlic paste.
Fry for another minute and add boiled rajma and double beans.
Saute for a minute or two.After a minute or two, add chopped potato, carrot, green beans, green chilies, garam masala and turmeric powder.
Saute for two minutes.Add 4 cups of water to this along with salt.
Let it come to boil.
Now add rice (by draining the water, in which rice was getting soaked).
Gently stir and cook covered on low flame till rice is completely cooked.Sprinkle lemon juice and garnish with coriander leaves before serving.Serve Mixed Beans Vegetable Pulao with Lauki Raita, Beetroot Raita or any other raita of your choice and a roasted papad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/Mixed_Beans_Veg_Pulao.jpg, 18
Ingredients: salt,red chillies,coriander (dhania) leaves,sugar,vinegar,lebanese cucumber

Thai Cucumber Relish Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,4 to 5 Shallots - thinly chopped,2 Lebanese cucumber,2 teaspoon Sugar,2 Fresh Red chillies - finely chopped,1/4 cup Vinegar,1 teaspoon Salt, 20, Thai, To begin making the Thai Cucumber Relish recipe, wash and chop all the vegetables finely.
Take vinegar in a saucepan, let it boil, add sugar to it, stir to dissolve.
Take it off the stove.Let it cool for 5 minutes.
Add chopped cucumber, chilies, coriander leaves, shallots and saltLet it sit on the counter until it cools well.
Refrigerate and serve chilled along with appetizers.Serve Thai Cucumber Relish along with Vegetarian Thai Red Curry and Steamed Rice for a perfect weekend lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya_Srinivasan/Thai_Cucumber_Relish.jpg, 6