anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,amchur (dry mango powder),karela (bitter gourd pavakkai),red chilli powder,gram flour (besan),onion,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Masala Karela Recipe, 1 tablespoon Red Chilli powder,3 tablespoon Gram flour (besan),2 teaspoons Cumin seeds (Jeera),1 tablespoon Coriander Powder (Dhania),2 teaspoons Turmeric powder (Haldi),Salt - to taste,1 tablespoon Amchur (Dry Mango Powder),6 Karela (Bitter Gourd/ Pavakkai) - deseeded,Sunflower Oil - as required,1 Onion - thinly sliced, 45, Indian, To begin making the Masala Karela Recipe,de-seed the karela and slice.
Do not remove the skin as the skin has all the nutrients.
Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles.
Release the pressure immediately and open the lids.
Keep aside.Heat oil in a heavy bottomed pan or a kadhai.
Add cumin seeds and let it sizzle.Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color.Add the karela, red chilli powder, amchur powder, coriander powder and besan.
Stir to combine the masalas into the karela.Drizzle a little extra oil on the top and mix again.
Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well.
Turn off the heat.Transfer Masala Karela into a serving bowl and serve.Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Karela_Masala_Recipe-4_1600.jpg, 10
Ingredients: tomato,salt,chickpea lentils,green chilli,rice,mustard,bc belle bhat powder,dry red chilli,cashew peanuts,oilasafoetida,cumin seeds,white urad dal

Spicy Tomato Rice (Recipe),  2 teaspoon cashew - or peanuts, 1/2 Teaspoon mustard, 1 dry red chilli, 1 teaspoon white urad dal, 1 teaspoon chickpea lentils, salt - as per taste, 1 green chilli, 1-1 / 2 tablespoon oil - 1/2 teaspoon asafoetida, 1/2 teaspoon cumin seeds, 3 teaspoons BC Belle Bhat powder,2-1 / 2 cups rice - cooked, 3 tomatoes, 15, South Indian Recipes, To make tomato puliogere, first cut the tomatoes.
Now put in a mixer grinder and puree it.
Now heat oil in a pan.
After the oil is hot, add chana dal, urad dal, cashew and let it cook for 10 to 20 seconds.
After 10 to 20 seconds, add cumin seeds, mustard seeds, green chillies, dry red chillies and curry leaves.
After 30 seconds, add tomato puree to it and mix.
Add BC Belle Bhat powder, salt and mix it.
Allow to cook for 7 to 8 minutes and then turn off the gas.
Take it out in a bowl, add cooked rice and mix it.
Serve hot.
Serve tomato puliogre with tomato cucumber raita and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/b.yojana-gmail.com/Spicy_Thakkali_Rice_Tomato_Pulihora-1_edited.jpg, 12
Ingredients: salt,rice vermicelli noodles (thin),asafoetida (hing),mustard seeds,ghee,green peas (matar),carrot,curry leaves,white urad dal (split),onion,lemon,green chillies

Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast, 1 Onion - sliced,1 teaspoon White Urad Dal (Split),2 Green Chillies,Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Ghee,1 teaspoon Mustard seeds,1/3 cup Green peas (Matar),1/4 teaspoon Asafoetida (hing),1/2 cup Carrots (Gajjar) - chopped,1 sprig Curry leaves,1-1/2 cups Rice Vermicelli Noodles (Thin), 50, South Indian Recipes, To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.Keep aside this aside till later use.
You can add a few drops of oil and mix it so that they don't stick to each other.Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds.
Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.Saute for 1 minute or so till the urad dal is slightly browned.Then, add onions and fry till translucent and soft.Next, add the green chillies along with par boiled carrots and peas.
Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice.
Mix well and serve along with Coconut Chutney and a hot cup of coffee or tea for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Ragi_vermicilli.jpg, 12
Ingredients: tomato,salt,ginger,sorrel leaves (gongura),fennel seeds (saunf),sesame (gingelly) oil,cloves garlic,coriander (dhania) seeds,onion,chicken,methi seeds (fenugreek seeds),dry red chillies,turmeric powder,green chillies,garam masala powder

Gongura Chicken Curry Recipe - Andhra Style Gongura Chicken, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 teaspoon Sesame (Gingelly) Oil,4 cloves Garlic,1 teaspoon Garam masala powder,Salt - to taste,2 tablespoon Sesame (Gingelly) Oil,4 Green Chillies - slit,500 grams Chicken,6 cloves Garlic - finely chopped,1 teaspoon Fennel seeds (Saunf),2 Onion - chopped,2 cups Sorrel Leaves (Gongura) - picked and chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 inch Ginger - finely chopped,1 Tomato - chopped, 45, Andhra, To begin making Gongura Chicken Curry Recipe first prep all the ingredients and keep them aside.In a small pan, dry roast the methi seeds, coriander seeds, fennel seeds and red chillies for about 3 to 4 minutes on medium heat, until you notice the seeds crackling.
Once done, turn off the heat and allow it to cool a bit and blend it into a smooth powder.Heat oil in a pressure cooker over medium heat; add the chopped onions, ginger, garlic and green chillies and saute until the onions are lightly browned and tender.Add the tomatoes, and saute until the tomatoes become soft and mushy.
Once done add the chicken, the garam masala and turmeric powder.
Add 1/4 cup of water and pressure cook the chicken for 3 to 4 whistles and turn off the heat.Once done, allow the pressure to release naturally.Make sure there are no stems when you pick the gongura leaves.
Wash and chop the gongura leaves and keep aside.In another pan,add some oil along garlic and saute the chopped gongura leaves along with a little salt and the ground masala.
The gongura leaves will wilt almost instantly.
Saute the gongura in the masala for about 3 to 4 minutes until it becomes like a mushy paste.Once done, add the cooked chicken curry into the Gongura masala and saute on high heat for another 2 minutes and turn off the heat.Check the salt and spices and adjust according to taste.
Transfer the Gongura Chicken Curry to a serving bowl and serve hot.Serve Gongura Chicken with Ghee Rice Recipe | Neychoru , Tomato Onion Cucumber Raita Recipe and a Semiya Payasam for a delicious weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/Ghongura_Chicken_Curry_Recipe-2_1600.jpg, 15
Ingredients: tomato,salt,ginger,red chillies,curry,asafoetida,mustard,chana dal,onion,oil,coriander seeds,white urad dal

Andhra Style Alam Pachadi Recipe - Adrak Chutney (Recipe),  oil - as per use, 1 tablespoon coriander seeds, 1 Teaspoon mustard, 3 inches ginger - chop, 1 tomato - chop, asafoetida - a pinch,1 tablespoon chana dal, 2 red chillies, salt - as per taste, 1 sprig curry, 1 tablespoon white urad dal, 1 onion - chop, 30, Andhra, To make Andhra Style Alam Pachadi, first heat oil in a pan.
Add lentils and cook till it turns brown.
Now add dry red chillies, coriander seeds, onion, ginger and cook till the onion becomes soft.
After the onion is cooked, add tomatoes and cook till the tomatoes become soft.
Turn off the gas and allow it to cool.
After it cools down, put it in a mixer grinder and make a paste.
For tempering, heat the oil in a small pan.
Add mustard seeds and let it cook for 10 seconds.
Now add curry leaves, asafoetida and let it cook for 10 seconds.
Add it to the chutney and mix.
Serve Andhra Style Alam Pachadi with Ghee Roast Dosa and Kirai Sambar for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Allam_Pachadi_Ginger_Chutney_Recipe_.jpg, 12
Ingredients: cashew nuts,salt,yellow moong dal (split),ginger,green chilli,rice,coriander (dhania) leaves,ghee,asafoetida (hing),water,black peppercorns,curry leaves,cumin seeds (jeera),mint leaves (pudina),sunflower oil

Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices), 1 cup Rice - soaked for 20 minutes,1 Green Chilli,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Mint Leaves (Pudina) - tightly packed,5 cups Water,8 Cashew nuts - halved,1 inch Ginger,1/4 cup Coriander (Dhania) Leaves - tightly packed,1/2 cup Yellow Moong Dal (Split) - soaked for 20 minutes,2 tablespoons Ghee,1 teaspoon Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing),1 teaspoon Whole Black Peppercorns, 30, South Indian Recipes, To begin making Pudina Khara Pongal Recipe, wash and soak the rice and dal for 20 minutes.Make a paste of mint/pudina, coriander, green chilli and ginger using a mixer grinder and keep aside.Now, heat oil in the pressure cooker, add the cumin seeds and let it crackle.Add the soaked rice and dal and fry for a few minutes.Add the mint coriander paste and saute for a minute.Add 5 cups of water, season with salt and pressure cook for 4 to 5 whistles and keep aside.In the mean prepare the tadka by heating ghee in a small tadka pan.Add in the cumin seeds, peppercorns and let it crackle.Add the cashew halves and fry till they turn golden.Add the curry leaves and asafoetida and turn off the flame.Once the pressure has been released, open the lid and mash the pongal mixture.Add in the tadka over it and Serve the Pudina Khara Pongal Recipe along with Kathirikai Gothsu Recipe (Spicy and Tangy Eggplant Curry)and South Indian Coconut Chutney for a relaxed weekend breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mint_Khara_Pongal_Recipe.jpg, 15
Ingredients: salt,tamarind water,coconut,mustard seeds,jaggery,vellai poosanikai (ash gourdwhite pumpkin),curry leaves,dry red chillies,coriander (dhania) seeds,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder,sesame seeds (til seeds),sunflower oil

Udupi Style Ash Gourd Coconut Curry Recipe, 4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 Dry Red Chillies,Sunflower Oil - for cooking,Salt - to taste,30 grams Tamarind Water,1 cup Tamarind Water,1/2 cup Fresh coconut - grated,2 sprig Curry leaves - roughly torn,500 grams Vellai Poosanikai (Ash gourd/White Pumpkin),1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoons Sesame seeds (Til seeds),1 teaspoon Sunflower Oil,3 tablespoons Jaggery,2 teaspoons Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera), 40, Udupi, To begin making the Udupi Style Ash Gourd Coconut Curry Recipe  cook the ash gourd in the pressure cooker with little water, turmeric powder and salt for just 1 whistle.
Release the pressure naturally.Soak the tamarind ball in hot water for about 15 minutes, and squeeze and keep the water.Then dry roast the spices and other ingredients for the ground paste in a pan except the coconut.
Then grind it along with coconut to a smooth paste.In same pressure cooker which has the ash gourd add the paste and little water and give it stir.
Keep the Udupi Ash Gourd Coconut Curry on the medium heat, Adjust the seasoning and texture if required.
Once done transfer it in a bowl.For the seasoning, heat oil in a small skillet and add mustard seeds and let it crackle.
After the mustard seeds have crackled add the curry leaves and red chillies.
Tun off the heat after the red chillies have darkened and add it on top of the Udupi Style Ash Gourd Coconut Curry and serve.
Serve the Udupi Style Ash Gourd Coconut Curry Recipe along with steamed rice, Elai Vadam  and Pisarna Manga for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Udupi_Style_Ash_Gourd_Coconut_Curry_Recipe_.jpg, 14
Ingredients: tomato,spring onion greens,hung curd (greek yogurt),black beans,cloves garlic,rice brown rice,coriander (dhania) leaves,onion,lemon,cheddar cheese,spinach leaves (palak),tortillas

Mexican Style Black Bean Burrito Recipe, 6 to 8 Spinach Leaves (Palak),1/4 cup Black beans - soaked overnight and  cooked,4 tablespoons Cheddar cheese,1 Onion - chopped,2 cloves Garlic - chopped,1 cup Rice - or brown rice,2 sprig Coriander (Dhania) Leaves,1 Lemon juice,4 tablespoon Hung Curd (Greek Yogurt),4 Spring Onion Greens - chopped,1 Tomato - chopped,4 Tortillas, 40, Mexican, To begin making the Black Bean Burrito recipe, pick the coriander leaves and set aside, then finely slice the stalks.Keep it aside.Heat 1 tablespoon of oil in a heavy bottomed pan over a medium heat, add the chopped garlic and coriander stalks and fry till they become brown.Add the cooked beans, mix it well and cook for a minute.
Add the rice and cook for further 5 minutes.
Remove from the heat and add coriander leaves that were kept aside.
For Salsa, toss together tomatoes, onions, spring onions, lime juice, coriander leaves, mix well using a fork and season to taste.Heat the tortillas on a griddle pan till it softens.
Lay it on a plate.Layer spinach leaves over the  tortilla.
Spoon one-quarter of the fried rice and beans, top with a generous spoonful of salsa.Grate over some cheese and add a spoon of yoghurt.
Wrap up the burrito, then tuck it in.Repeat with the remaining ingredients to make the rest of the burritos.
Serve Black Bean Burrito with a side of chips and a healthy Green Apple, Radish & Pepper Salad  and a glass of Carrot Pineapple Orange Juice Recipe to make a delicious lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Black_Bean_Burrito.jpg, 12
Ingredients: tomato,salt,turmeric powder,red chillies,spoon oil,rye,asafoetida,cloves garlic,curry leaves,cabbage leaves,tamarind,cumin seeds,white urad dal

Cauliflower Leaves Chutney (Recipe in Hindi),  3 cloves garlic, 1 big Spoon oil, 2 tablespoons white urad dal, 1 teaspoon Rye,1 cup cabbage leaves, turmeric powder - a pinch, asafoetida - a pinch, 1/2 teaspoon Cumin seeds, 18 grams tamarind, salt - as per taste, 3/4 cup tomatoes, 1 sprig Curry leaves, 4 red chillies, 25, South Indian Recipes, To make cauliflower leaf chutney, first of all take out the leaf inside the cabbage and wash it well.
Dry and cut it well.
Heat the oil in a pan.
Add urad dal, dry red chilli and cook till the dal turns golden.
Keep it aside.
Add some more oil to the same pan.
Add cabbage leaves, salt and cook till the leaves become soft.
Now add tomatoes, garlic and mix well.
Cook until tomatoes are soft.
After cooking, turn off the gas and allow this mixture to cool.
Pour it into a mixer grinder with the dal mixture and grind it.
Add some water and salt and grind it once more.
For tempering, add mustard seeds to a tempering pan.
After 10 seconds, add cumin, asafoetida and curry leaves.
After 15 seconds, add it to the chutney and mix.
Serve Cabbage Leaves Chutney with Vegetable Sambar and Rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Cauliflower_leaf_chutney_recipe_edited_1.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),pepper ( pepper),cloves garlic,virgin olive oil,onion,dry beans (such cannellini soya beans),red chilli powder cayenne pepper,dried oregano

Homemade Baked Beans Recipe (Wholesome & Healthy), 250 grams Dry beans - (such as cannellini or soya beans),1 teaspoon Cumin powder (Jeera),1/4 teaspoon Red Chilli powder - or cayenne pepper,1 Onion - finely chopped,1 clove Garlic - grated,1 teaspoon Extra Virgin Olive Oil,1 tablespoon Honey - or more to taste,500 grams Tomatoes - pureed,Salt and Pepper - (coarsely pounded pepper) to taste,1 teaspoon Dried oregano, 120, Fusion, To begin making the homemade baked beans recipe, we first have to soak the beans overnight for about 8 hours in water.We also have to make the cooked tomato puree.
Click here to see the recipe of how to make tomato puree at home.Once the beans are soaked well, our next step is to cook them.
I like using the pressure cooker method to cook the beans.
Place the beans in the pressure, place the weight on, cover the pan and cook it along with 2-1/2 cups of water.
After you heat 4 to 5 whistles, turn the heat to low and cook for another 15 minutes.Turn off the heat and allow the pressure cooker to release its pressure naturally.
This would take another 10 minutes.
The beans continue to cook under the pressure even when it is turned off.Once the pressure is released, open the cooker and drain out the excess liquids.
You store this liquid and use it in the vegetable stock or risotto.Once the beans are cooked, our next step is to spice it up to make the baked beans.Heat oil in a sauce pan on medium heat; add in the onions and garlic and give it a light sauté until the onions are tender.
Add the tomatoes, honey and the spices and give it a stir.Add in the cooked drained beans into the tomato gravy.
Stir fry the beans until the beans get well coated with the tomatoes.
Cover the pan, turn the heat to low and simmer the beans for about 30 minutes until you noticed the beans are well coated with the spices and tomatoes.
Check the salt and seasoning levels and adjust to suit your taste.You can optionally garnish the Homemade Baked Beans with coriander leaves and serve it along with toast, or Potato Cakes Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Homemade_baked_beans_Recipe_healthy_breakfast_shutterstock_222439996.jpg, 10
Ingredients: salt,arhar dal (split toor dal),tamarind water,mustard seeds,asafoetida (hing),curry leaves,cumin seeds (jeera),methi seeds (fenugreek seeds),sunflower oil

Andhra Steel Ingavu Charu Recipe - Asfoitida Flavored Tamarand Rasam, 1 teaspoon Asafoetida (hing),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),2 cup Tamarind Water,1 sprig Curry leaves,1/2 cup Arhar dal (Split Toor Dal),1 pinch Asafoetida (hing), 30, Andhra, To begin making the Andhra Style Ingavu Chaaru Recipe pressure cook the tamarind water with toor dal, hing and salt for about 4 whistles.
Turn off the flame and allow the pressure to release naturally.
Open the lif of the cooker and thoroughly mash the dal and bring the whole mixture together by mixing it well.
To temper, heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek seeds and allow it to crackle.Add curry leaves, pinch of hing and leave it for 2 seconds and pour it over the rasam.
Serve the Andhra Style Ingavu Chaaru Recipe along with steamed rice and Gorikayi Palya Recipe  as a comforting meal during your week day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Ingavu_Chaaru_Recipe_Asafetida_flavored_Tamarind_Rasam.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),coriander powder,bay leaves (tej patta),mustard oil,coriander (dhania) leaves,water,sugar,cumin seeds (jeera),ginger paste,turmeric powder,green chillies,aar maach (fish) rohu katla fish (cut steaks)

And fish soup recipe - Bengali style fish in tomato gravy, 1-1/2 tablespoons Ginger - paste,1-1/4 cups Water - add 2 cups if you like a loose gravy,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),Salt - to taste,4 Green Chillies - coarsely crushed,1 Tomato - finely chopped,Mustard oil - as required,1 teaspoon Coriander Powder (Dhania),1 tablespoon Coriander (Dhania) Leaves - optional,2 Bay leaves (tej patta),Sugar - a pinch (optional),600 grams Aar Maach (fish) - rohu/ katla fish (cut into thick steaks),1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit lengthwise, 20, Bengali Recipes, To begin making the Aar Macher Jhol Recipe, firstly marinate the fish with salt and turmeric powder.Heat oil in a wok and shallow fry the fish on both sides till they turn crispy and golden.
Remove and keep aside.Into the same wok, add bay leaves and cumin seeds.
Fry these for 1 minute and add the chopped tomatoes.Sauté well.
Into this Bengali Style Fish Gravy, add turmeric powder, cumin powder, coriander powder and enough salt and sauté till tomatoes soften.
Add the ginger paste and coarsely crushed green chilies.
Sauté till raw smell goes away and oil floats.Now add the water and allow the Fish gravy to come to a boil.
Once the gravy starts boiling, add the fried fish and cook covered till fish has cooked through.
[This should take about 6 to 8 minutes approximately]Once the fish has cooked through, add the slit green chilies, adjust salt if necessary and add sugar to taste.
Allow it to cook for 5 minutes.Garnish this Bengali Fish Curry with coriander leaves and serve hot.
Serve piping hot Aar Macher Jhol – Fish In Spicy Tomato Gravy along with Steamed Rice and Begun Bhaja for a weekday lunch or dinner.
Enjoy!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/donna_george/Aar_Macher_Jhol__Bengali_Style_Fish_In_Spicy_Tomato_Gravy_1600.jpg, 14
Ingredients: fennel seeds (saunf),potato (aloo) skin,milk,red chilli powder,coriander (dhania) leaves,turmeric powder

Saunf Aloo (Fennel Potato Curry) Recipe, 1/4 cup Fresh cream - or 1/2 cup milk,5 Potatoes (Aloo) - halved with skin,2 teaspoon Fennel seeds (Saunf) - crushed,4 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder, 25, Punjabi, To begin with Saunf Aloo, heat oil in a pressure cooker.
Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour.Now add the potatoes and mix it properly with the masala.
Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker.Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker.The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency.
Let it cook for 5 more minutes or until the cooker releases 2 more whistles.Garnish the Saunf Aloo with some roasted saunf and chopped coriander.
Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Saunf_Aloo__Fennel_Potato_Curry.jpg, 6
Ingredients: salt,rye,jaggery,black urad dal (split),curry leaves,dry red chillies,onion,oil,tamarind paste,cumin seeds

South Indian Onion Chutney Recipe - South Indian Onion Chutney (Recipe),  1 teaspoon cumin seeds, 2 teaspoons oil, 2 tablespoons black urad dal (split), salt - 1 teaspoon, 3 dry red chillies, 1/2 teaspoon oil, 1 tablespoon tamarind paste, as per taste Rye, 1 sprig curry leaves, 1/2 teaspoon jaggery,2 onions, 40, South Indian Recipes, To make South Indian Onion Chutney, first of all chop the onion and keep it aside.
Now heat 1 teaspoon of oil in the pan.
Add cumin seeds, dry red chillies and let it cook for 10 seconds.
Now add urad dal in it and let it cook till it becomes golden.
Turn off the gas and drain in a bowl.
Add another spoon of oil to the same pan.
Add onions and let it cook for 4 to 5 minutes.
Turn off the gas and let it cool down.
Now put urad dal, cumin and dry red chillies in the mixer grinder and grind them.
Add cooked onions, tamarind and jaggery.
Add some water and grind it.
Now for the tempering, heat the oil in a small pan.
Add mustard seeds and curry leaves.
After 10 seconds, add it to the chutney and mix.
Serve South Indian onion chutney with masala dosa or ghee dosa for a tsunag breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aparna/The_Healthy_South_Indian_Onion_Chutney_1600.jpg, 10