anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,tomato,salt,kasuri methi,branch coriander (dhania) leaves,fennel,paneer,capsicum (green),cumin powder,red chilli powder,celery,water,ginger garlic paste,onion,pickle mango pickle spices,ghee,oil,garam masala powder

 Spicy Pickled Paneer Gravy (Recipe In Hindi),  1/2 teaspoon garam masala powder, 2 onions - grated, 1 tablespoon ginger garlic paste, 1 Teaspoon Kasuri methi, Few branch green coriander - finely chopped, 1 cup tomato puree, 1 teaspoon fennel, 1/2 teaspoon cumin powder, 1 teaspoon celery, 2 tablespoons pickle - mango pickle with spices, salt - as per taste, 1/2 teaspoon turmeric Powder, Ghee - or oil,250 grams Paneer, 1 capsicum (green) - cut, 1/2 tablespoon red chili powder, water - as per use, 60, North Indian Recipes, To make Achari Paneer, first heat ghee in a pan.
Now add onions and cook till they turn brown.
Now take a mixer, add pickle, garlic ginger paste, red chilli powder, turmeric powder, cumin powder and garam masala powder, add some water and grind it.
Now heat oil in a pan.
Add celery, fennel and ground spices to it.
Let it cook for 2 minutes.
After 2 minutes add capsicum to it, mix and cook for 3 to 4 minutes.
After 4 minutes, add tomato puree, some water and cover the pan.
Let it cook for 5 to 7 minutes.
After 7 minutes add paneer, kasuri methi and salt.
Mix and let it cook for 2 to 3 minutes.
After 3 minutes, turn off the gas and garnish with green coriander.
Serve Achari Paneer with Dal Fry, Phulka and Cumin Rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Achari_Paneer.jpg, 18
Ingredients: pineapple,salt,coriander (dhania) leaves,lemon,cucumbers,lemon,black pepper powder

Pineapple Cucumber Salad Recipe With Lemon Dressing, 1/2 Lemon - juiced,3 Cucumbers - chopped,Salt - to taste,1/4 teaspoon Black pepper powder - (adjust to taste),1/4 teaspoon Lemon zest,2 cups Pineapple - chopped,2 tablespoon Coriander (Dhania) Leaves - chopped, 25, Indian, To begin making Pineapple Cucumber Salad Recipe With Lemon Dressing, prep with all ingredients required, chop the veggies, greens and fruit.In a large mixing bowl, mix all the chopped pineapple and cucumbers and add in the coriander leaves and lemon dressing with salt and pepper.
Add lemon zest for a zing of taste and mix everything well.
Serve immediately.Serve this tantalising simple Pineapple Cucumber Salad Recipe With Lemon Dressing with Mexican Vegetarian Bean & Cheese Enchiladas Recipe or Mexican Salsa Chicken With Italian Cream Cheese Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/Pineapple_cucumber_salad.jpg, 7
Ingredients: salt,jackfruit seeds (kathal),thonnai (dried leaves),ghee,sesame (gingelly) oil,water,palm sugar,cardamom powder (elaichi),rice flour

Jackfruit Seed Modak Recipe, 1 teaspoon Sesame (Gingelly) Oil,Ghee - as required,Thonnai (dried leaves) - as needed,1 cup Rice flour,1/2 teaspoon Cardamom Powder (Elaichi),Water - as needed,pinch Salt,1/3 cup Palm sugar - powdered,1 cup Jackfruit Seeds (Kathal), 70, Indian, To begin making the Jackfruit Seed Modak recipe, we will first prepare the jackfruit seed stuffing.Take a pressure cooker and add the jackfruit seeds with enough water.
Pressure cook for 4 whistles.Allow the pressure release naturally, drain the water and remove the outer thick white skin.
The brown skin is fine.
Allow it to cool completely.In a mixer grinder, add the cooked jackfruit seeds, powdered palm sugar and cardamom powder.
Blend well.
Do not add water.
Transfer into a bowl and divide them into 14 equal balls.
You need to rub your palm with ghee before shaping them so that they will not stick on to your hands.The next step is to make the outer layer of the Jackfruit Seed Modak.Take one cup of rice flour, add salt and half a teaspoon of sesame oil.
Boil 2 cups of water, you may not need all of it.
Pour the water little by little on the rice flour and make it as a pliable dough.
Add sesame oil to this and cover with a wet cloth.
Open it only when needed.Rub your hands with ghee.
Take a small portion of rice flour and shape it into a round ball.Later start making as a cup by starting to press from outer side.
Place the stuffing and cover it.In a pressure cooker and place the dried thonnai leaves, now place the modaks over the leaves and steam for 15 minutes and your Jackfruit seed modak is ready.
Serve Jackfruit Seed Modak on festivals or as a dessert after your festive meal of Matki Chi Rassa Bhaji Recipe and Rice Flour Bhakri Recipe and Maharashtrian Bharleli Vaangi Recipe.
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Ingredients: salt,wheat flour,milk,dry yeast,flour (maida),butter

Homemade Whole Wheat Pav Recipe / Ladi Pav, 1 cup All Purpose Flour (Maida),2 tablespoon Honey,1 cup Milk - luke warm,1/4 cup Milk,1/2 teaspoon Salt,2 tablespoons Honey,2 teaspoons Active dry yeast,1 cup Whole Wheat Flour,2 tablespoons Butter, 100, Goan Recipes, To begin making the Homemade Whole Wheat Pav Recipe,attach the dough hook to the stand mixer and into the bowl of the stand mixer, add the flour, yeast, honey, salt, butter and milk.
Knead the pav bun dough until all the ingredients come together.
Add a little water if required to bring it together.Once it comes together, knead well for another 10 minutes and place the ladi pav dough in a grease bowl.
Cover the bowl and allow the ladi pav dough to rise (about 2 hours)After the first rise, make 6 round smooth balls and place it in a baking pan with side rims.
Cover with a lid or a cloth and allow the ladi pav dough to rise for the second time for another 1 hour.In a small mixing now, combine honey and milk and whisk it well.Once the pav buns have risen; brush the honey milk mixture over the ladi pav buns.Preheat the oven to 180 and place the ladi pav in the oven and bake for 20 to 30 minutes until it forms a nice brown crust on the top.Once done, remove the ladi pav buns from the oven and allow it to cool completely.
Once done, you can use the ladi pav as desired.
Serve the Homemade Whole Wheat Pav Recipe along with Patoli bhaji or Pav bhaji to make it complete goan meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Homemade_Whole_Wheat_Pav_Recipe_.jpg, 6
Ingredients: salt,yellow moong dal (split),green beans (french beans),ghee,cloves cloves (laung) cloves,ajwain (carom seeds),green peas (matar),black peppercorns,carrot,water,cloves garlic,onion,buckwheat flour (kuttu ka atta),potato (aloo),green chillies,sunflower oil

Buckwheat Vegetable Khichdi Recipe, 2 Potatoes (Aloo) - cut into cubes,8 Green beans (French Beans) - finely chopped,3 Green Chillies - slit,8 Whole Black Peppercorns,Water - as required,Salt - to taste,4 to 5 cloves Garlic - sliced,1/2 Onion - sliced,2 Carrots (Gajjar) - finely chopped,2 tablespoons Ghee,1/4 cup Yellow Moong Dal (Split),2 tablespoons Sunflower Oil,1/4 cup Green peas (Matar),2 cloves Cloves (Laung) - 2 cloves,2 teaspoon Ajwain (Carom seeds),1 cup Buckwheat Flour (Kuttu Ka Atta), 150, Indian, To begin making the Buckwheat Vegetable Khichdi recipe, firstly rinse the buckwheat in water.
Soak it for atleast 2 hours.Soak the moong dal for about half an hour.Next, in a pressure cooker add oil and ghee.
Once oil and ghee turns hot add shahi jeera and wait till it turns golden brown.Add slit green chilies, pepper corns and cloves, cook for 30 seconds.Add chopped vegetables and cook on medium heat for about 5 minutes.Drain buckwheat and moong dal from water and add it into the cooker.
Saute for 2 to 3 minutes, stirring continuously.Add 5 cups hot water into the cooker, along with salt to taste and mix well.Cover the lid of pressure cooker and cook for 2 whistles.Once pressure settles down, open the cooker lid and mix khichdi well.In a tadka pan, heat 1 teaspoon ghee.
Fry some sliced garlic and onion slices until golden brown.
Pour it over the khichdi.Serve Buckwheat Vegetable Khichdi along with Tomato Onion Cucumber Raita, Tadka Raita or any other Raita of your choice for a light and healthy dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Buckwheat_Vegetable_Khichdi.jpg, 16
Ingredients: tomato,salt,ginger,green chilli,cardamom (elaichi) podsseeds,tea bags,anardana powder (pomegranate seed powder),red chilli powder,cloves garlic,kabuli chana (white chickpeas),onion,cinnamon stick (dalchini),lemon,coriander powder,garam masala powder,sunflower oil

The recipe goes professionally, 1 Green Chilli - finely chopped,1 cup Kabuli Chana (White Chickpeas),1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder),1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,1 inch Ginger - grated,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),2 cloves Garlic - grated,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1/2 tablespoon Lemon juice,Salt - as per taste,2 Tomatoes - finely chopped,2 Tea bags,Sunflower Oil - as required, 50, Lucknowi, To begin making the Peshawari Chole Recipe; first wash and soak chickpeas in water for overnight or at least 6 to 8 hours.
Next day, drain the water from the soaked chickpeas in a colander and transfer to Pressure Cooker.
Add 3 Cups of water in Pressure Cooker with cardamom, cinnamon, salt and stir once.
Arrange tea bags over the chickpeas and cover the cooker with its weight on.
Allow the chole to pressure cook for about 4 to 5 whistles.
After about 4 to 5 whistles, turn the heat to low and simmer the chole for another 15 minutes or until the chole are completely cooked.Turn off heat after 15 minutes and allow the pressure to release naturally.
While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole.Heat a tablespoon of oil in a saucepan over medium heat.
Add the chopped onions and saute till they turn light brown in color.
Once onion turn brown add chopped tomato, green chili, ginger, garlic and saute for 5 minutes.
Add the chili powder, coriander powder, pomegranate powder and garam masala.
Stir and fry the masala till tomatoes turn soft and masala leaves oil.
Once steam is released open the lid of the pressure cooker.
Discard the tea bags.
Reserve 1 Cup of boiled chickpea water.
Add the chickpeas along with whole spices from the cooker to the masala.
 Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas.
Cover the pan with the lid and let chickpeas simmer in the masala for 10 - 15 minutes over medium heat.
Open the lid and turn off the heat.
Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander.
Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family.
You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack.
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Ingredients: tomato,salt,ginger,green chilli,cardamom (elaichi) podsseeds,bay leaf (tej patta),red chilli powder,cloves garlic,kabuli chana (white chickpeas),coriander (dhania) leaves,onion,cinnamon stick (dalchini),coriander powder,turmeric powder,garam masala powder,sunflower oil

Tomato Chole Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,4 sprig Coriander (Dhania) Leaves - roughly chopped for garnish,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 Onion - finely chopped,1 Tomato - cut into wedges,2 Tomatoes - chopped,1 Bay leaf (tej patta),2 cloves Garlic - mashed,1 Cup Kabuli Chana (White Chickpeas),2 tablespoon Sunflower Oil, 60, North Indian Recipes, To begin making the Tamatari Chole Recipe, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water.Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done.Grind all the ingredients mentioned in the list to form a smooth paste, you can add a little water and transfer it to a bowl.Heat oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds.Stir in the ground paste, turmeric powder, coriander powder, garam masala, chilli powder and salt.
Cook the mixture until the tomatoes and onions are well cooked and there is no raw smell.
The mixture will thicken and come together.At this time add in the cooked chickpeas and tomatoes wedges, pour about 1 cup water.
Stir to combine.
Allow the mixture to come to a boil over medium heat.Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes.
Adjust the consistency and taste of the dish according to your taste, by adding water and spices.Serve the Tamatari Chole Recipe along with Garlic Naan, Burani Raita, Carrot Cucumber Tomato Salad with Lemon and Coriander by the side to make your dinner special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Tamatari_Chole_Recipe.jpg, 16
Ingredients: wheat brown bread,salt,black pepper powder,mozzarella cheese,thyme leaves dried herbs,onion,sweet corn,green bell pepper (capsicum),sunflower oil

Cheesy Corn And Onion Toasts Recipe, Salt - to taste,1 cup Sweet corn - boiled,1/2 teaspoon Black pepper powder,1 Onion - finely chopped,6 Whole Wheat Brown Bread - slices,1 teaspoon Dried Thyme Leaves - or any dried or fresh herbs of your choice,1/2 cup Mozzarella cheese - cut into small cubes,1 Green Bell Pepper (Capsicum) - sliced,2 teaspoon Sunflower Oil, 10, Italian Recipes, To begin making the Cheesy Corn And Onion Toasts recipe, toast the whole wheat bread using a toaster, cut it into triangles and keep aside.Heat oil in a cast iron pan, add the finely chopped onion, sauté till it turns transparent.Add the boiled sweet corn, give it a good stir and cook for 2 to 3 minutes.Add the dried thyme or any herbs of your choice, season with salt and pepper, mix and switch off the flame.Now take each brown bread triangle, fill it with the corn and onion mix, load it up with the chopped mozzarella cheese cubes, place a slice of capsicum on top.
Likewise prepare the rest of the slices.Place the slices in a microwave oven proof dish and cook it for 2 minutes on high, or until the cheese is fully melted on top.Serve Cheesy Corn And Onion Toasts with Papaya Banana Smoothie or Chickoo Banana Date Smoothie for a healthy and delicious breakfast.
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Ingredients: cumin powder (jeera),black salt,salt per,green chilli,sweet chutney (date tamarind),baking soda,gram flour (besan),sugar,dried yellowwhite peas (vatana),onion,curd,peanuts (moongphali),curry leaves,black pepper powder,coriander powder,turmeric powder,green chutney (coriander mint),sunflower oil

Spicy & Tangy Pakodi Chaat Recipe, 1/2 teaspoon Turmeric powder (Haldi),Curry leaves - as required,1 tablespoon Green Chutney (Coriander & Mint),1 cup Dried Yellow/White Peas (Vatana) - soaked for 4 hours,Black Salt (Kala Namak) - as required,1 Onion - chopped for serving,1 teaspoon Cumin powder (Jeera) - roasted,2 tablespoons Raw Peanuts (Moongphali) - roasted or fried,Salt - per taste,1 Onion - chopped,1/2 tablespoon Black pepper powder,1 teaspoon Sugar - powdered,1/8 teaspoon Baking soda,1 teaspoon Green Chilli - chopped,1 cup Gram flour (besan),1 tablespoon Sweet Chutney (Date & Tamarind),2 teaspoons Coriander Powder (Dhania),Sunflower Oil - for frying,3 tablespoons Curd (Dahi / Yogurt), 40, North Indian Recipes, To begin with Pakodi Chaat recipe, firstly soak white peas for about 4 hours.Add turmeric and salt and pressure cook up to 3 whistles until those are too soft.Mash peas with back side of a spatula and add black pepper powder, coriander powder, cumin powder and cook with 1/4 cup of water for 2 minutes.In the meantime fry pakodi.
Make a thick batter of gram-flour, salt, curry leaves, chopped onion, baking soda with 4 to 5 tablespoons of water.
Heat oil, drop the batter in the oil to form small fritters.Reduce heat to medium and deep fry till they turn golden brown in a deep fry pan.Whisk the curd and add sugar powder in it.
Mix it properly.Take two plates.
Spread spiced mashed peas on it.
Add pakodis to it.
Top it with curd, dhaniya pudina chutney and date tamarind chutney as per your taste.Serve  the Pakodi Chaat on its own with a hot cup of Masala Chai for a evening snack or serve along with Homemade Canape Papdi Chaat  and Moong Sprouts Usal  for your next chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sai_Priya/PakodiChaat_1600.jpg, 18
Ingredients: tomato,salt,cumin powder (jeera),kashmiri red chilli powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,mint leaves (pudina),black peppercorns,ginger garlic paste,onion,mutton,cumin seeds (jeera),coriander powder,green chillies,garam masala powder,sunflower oil

Mutton Keema Recipe, Salt - as required,1/2 teaspoon Cumin powder (Jeera),Mint Leaves (Pudina) - chopped,1 teaspoon Cumin seeds (Jeera),5 Cardamom (Elaichi) Pods/Seeds,3 Onion - finely chopped,3 Tomatoes - finely chopped,2 cup Mutton - minced,2 Green Chillies - finely chopped,2 Bay leaves (tej patta),2 tablespoons Ginger Garlic Paste,1-1/2 teaspoon Coriander Powder (Dhania) - chopped,1/2 teaspoon Garam masala powder,1 tablespoon Kashmiri Red Chilli Powder,Sunflower Oil - as required,1 teaspoon Whole Black Peppercorns, 40, North Indian Recipes, To begin making the Mutton Keema recipe, Heat oil in a wide pan and add cumin seeds, bay leaves, peppercorns and cardamoms.Add the chopped onions and saute them till they turn brown in colour.Add garlic and ginger paste, green chillies, tomato puree and mix everything well.Let it cook for about 5 minutes on medium flame.
Once it is done, add coriander powder, red chilli powder, cumin powder and salt.Cook for about 5-8 minutes on low flame.
After 5-8 minutes, add the minced mutton and salute it for about 2-3 minutes.
Add required water and cook till it gets dry.Once the mutton is cooked, switch off the stove and add garam masala.
Mix well and garnish it with mint leaves.In Maharashtra, this Mutton Keema is served with pav.
You can also serve it with Phulkas or Pakki Mutton Biryani.
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Ingredients: tomato,basmati rice,green chillies,garam masala powder (or pulao masala),salt,dry red chillies,onion,lemon,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil

Chana Dal Pulao Recipe, 1 cup Basmati rice,2 teaspoon Lemon juice,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1/2 teaspoon Garam masala powder - (or pulao masala),2 Dry Red Chillies,3 Onions - thinly sliced,1 tablespoon Sunflower Oil,2 Tomatoes - finely chopped,1 teaspoon Turmeric powder (Haldi),1/2 cup Chana dal (Bengal Gram Dal), 65, Indian, To begin making the Chana Dal Pulao, first wash and soak rice for 30 minutes or so before cooking.
Similarly clean, wash and soak bengal gram in water for at least 1 hour.Next heat oil in pressure cooker over medium heat.
Add cumin seeds and saute for few seconds till they turn brown in color.Add the dry red chilies, green chilies and saute for a minute or so.
Add the sliced onions and saute till they turn golden brown in color.Once the onion is sauteed, add the chopped tomatoes, saute till tomato turn soft and mushy.
Add salt, turmeric powder and biryani pulao masala, saute once again for few seconds.Now drain the soaked rice and Bengal gram dal.
Add the rice and lentil in the pressure cooker along with 2 cups of water.Stir to combine.
Close the lid of the pressure cooker, put the weight on and let pulao cook over medium heat for one or two whistle.Turn off the heat and let the steam escape naturally from the pressure cooker.
Open the lid of the pressure cooker, add the lemon juice and combine with a spoon.
Serve Chana Dal Pulao Recipe along with Tomato Onion Raita and Satvik Carrot Sprout Salad for the wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Chana_Dal_Pulao_Biryani_Recipe_Indian_Rice_Dinner_Lunch-10_1600.jpg, 12
Ingredients: cashew nuts,basmati rice,pineapple,salt,cardamom (elaichi) podsseeds,paneer,pistachios,saffron strands,ghee,raisins,sugar,badam (almond)

Annanas Ka Muzzafar Recipe, 1 cup Basmati rice,Ghee - for cooking,Salt - to taste,2 Saffron strands,2 tablespoon Paneer (Homemade Cottage Cheese) - grated,1 tablespoon Raisins,8 Cashew nuts - chopped,8 Pistachios - chopped,8 Badam (Almond) - chopped,1/2 cup Sugar,1 cup Pineapple - chopped,4 Cardamom (Elaichi) Pods/Seeds, 35, Awadhi, To begin making the Annanas Ka Muzzafar Recipe (Pineapple layered Rice Recipe)start  by heating the pressure cooker, add a tablespoon of ghee, toast the cinnamon and cloves.
Then add in the rice, fry for few seconds.Pour 2 cups of water, 50 ml water mixed with saffron and cook for 2 whistle.
Once done release the pressure naturally.
After the rice is cooked, remove all the spices from the rice and keep it aside.Heat a saucepan, add sugar, 1/4 cup water and a cinnamon pod, and keep mashing till it becomes thick and mushy.Heat another saucepan with ghee, add paneer, cashew nuts and raisins and fry them till it is golden brown.In a flat ceramic bowl, add the pineapple and spread it over, then add the saffron rice, layer it till the brim and sprinkle the golden brown paneer and toasted nuts on top.Serve the Annanas Ka Muzzafar Recipe (Pineapple layered Rice Recipe) as a dessert with a awadhi meal of Awadhi Style Taheri ,Awadhi Style Khatti Arbi Ka Salan and Makhana Ka Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Annanas_Ka_Muzzafar_Recipe_Pineapple_layered_Rice_Recipe_.jpg, 12
Ingredients: salt,ginger,coriander (dhania) leaves,coconut,mustard seeds,dry red chilli,mango,white urad dal (split),lemon,mint leaves (pudina),green chillies,sunflower oil

Pudina Mavinakayi Chutney Recipe - Mint Mango Chutney, 1 tablespoon Lemon juice,1 teaspoon White Urad Dal (Split),2 Green Chillies,Sunflower Oil - for tempering,2 Dry Red Chilli,Salt - to taste,1 teaspoon Mustard seeds,1 inch Ginger,1/2 cup Coriander (Dhania) Leaves,1 cup Fresh coconut,1 Mango (Raw) - grated,1/2 cup Mint Leaves (Pudina), 15, Karnataka, To begin making the Karnataka Style Pudina Mavinakayi Chutney Recipe, in a mixer-jar, combine all the ingredients-  raw mango, coconut, coriander leaves,  mint leaves, ginger,  green chillies, lemon juice and salt along with  1/4 cup water and grind it into a smooth paste.Heat a small tempering pan with oil, add mustard seeds and allow it to splutter, next add the urad dal and allow it to turn golden brown.
Add the dry red chillies as well and leave it for 10 seconds.Pour the tempering over the Pudina Mavinakayi Chutney and serve.Serve the Karnataka Style Pudina Mavinakayi Chutney Recipe along with dosa, idli or pesarattu to enjoy your breakfast.
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