anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,kashmiri red chilli powder,fennel seeds (saunf) ground,ghee,coal piece,cloves garlic,gram flour (besan),onion,coriander (dhania) powder,cinnamon stick (dalchini),lemon,black pepper powder,chicken breasts,green chillies,garam masala powder

Chicken Learned Kebab Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/4 teaspoon Black pepper powder,500 grams Chicken breasts - chopped,1/4 cup Gram flour (besan),Ghee - as required,2 teaspoon Garam masala powder,1 inch Cinnamon Stick (Dalchini),1 teaspoon Lemon juice,Salt - to taste,1 inch Ginger,1 Onion - chopped,1 teaspoon Coriander (Dhania) Powder,3 Green Chillies - chopped,1/2 teaspoon Fennel seeds (Saunf) - coarsely ground,1 Coal - piece,6 cloves Garlic, 60, Hyderabadi, To begin making the Chicken Seekh Kebab Recipe, first add the onions, garlic, ginger and chilli into the small jar of the grinder and blend to make a smooth paste.Into the food processor; add the chopped chicken breasts, 2 tablespoon of the ginger garlic, onion and chilli paste, garam masala, coriander powder, fennel powder, chilli powder, black pepper powder, lemon juice, gram flour and salt to taste.
Pulse to make a coarse mixture.Transfer the Chicken Seekh Kebab mixture into a bowl.
Cover and refrigerate the mixture for at least 2 hours or overnight.
Once done we will coal smoke the sheek kebab mixture.
Place a steel katori or bowl in the center of the chicken seekh kebab mixture.Heat a piece of coal on gas.
Allow it to get red hot.
Place the hot coal in the steel katori.Add a spoon of ghee over the coal.
You will notice the coal smoking up.
Immediately cover the bowl and allow the Chicken Seekh Kebab mixture to get smoked.Once all the smoke has settled down, open the lid and divide the mixture into 10 to 12 portions.Grease your palm with oil and shape the kebabs over long skewer.
Once done place the Chicken Seekh Kebabs on a preheated pan, drizzle oil over the kebabs and fry until golden brown on all sides.
Serve hot.Serve the Seekh Kebabs along with Pita Breads or rotis with a combination of Mint Chutney, Yogurt Dip, Pickled Onions to make it more exciting.
You can also serve it as an appetizer along with a party meal of Hyderabadi Mutton Dum Biryani, Hyderabadi Bagara Baingan Recipe and Rose Gulkand Phirni Recipe , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chicken_Seekh_Kebab_Video_Recipe_21_1_1600.jpg, 16
Ingredients: tomato,salt,ginger,tme leaves (optional),bay leaves (tej patta),coriander (dhania) leaves,chicken stock vegetable stock water,grams mutton (keema),onion,black pepper powder,turmeric powder,green chillies,sunflower oil

Mutton Keema Soup Recipe, 1/2 teaspoon Turmeric powder (Haldi),200 Grams Mutton - minced (keema),Salt - to taste,1 Tablespoon Sunflower Oil,1/2 teaspoon Black pepper powder,1 Onion - chopped,2 Bay leaves (tej patta),3 Green Chillies - chopped,2 Tablespoon Coriander (Dhania) Leaves - chopped,1 Sprig Fresh Thyme leaves - (Optional),2 inch Ginger - finely chopped,4 Cups Chicken stock - or vegetable stock or water,1 Tomato - chopped, 35, Middle Eastern, To begin making Mutton Keema Soup Recipe, get prep with all the ingredients first.
In a medium saucepan kept on medium heat, add oil to heat.Once the oil is nice and hot, add bay leaves and chopped onions and fry till onions go translucent.Then add chopped green chilies and tomatoes.Fry till the tomatoes become soft and mushy.Add chopped ginger and fry for a minute.Add minced mutton, turmeric powder and a cup of chicken stock.
Mix well, cover and cook for about 10 -15 minutes on medium heat.
Check if the mince is cooked well.When the minced meat is tender and almost cooked, add the remaining stock/water, chopped coriander leaves and thyme sprig.
Mix and let the mixture boil for 5 more minutes on high heat, covered.Once done, add pepper powder and mix.
Do a taste check and adjust spices and switch off heat.Serve Mutton Keema Soup Recipe with Sundried Tomato Focaccia Bread Recipe or Fennel Pesto Pull-Apart Bread Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/MUTTON_KHEEMA_SOUP__GROUND_GOAT_SOUP_1600.jpg, 13
Ingredients: turmeric powder,salt,tomato,almonds,ginger,mustard oil,pistachios,red chilli powder,figs dried,raisins,parwal on the side,sugar,onion,cottage cheese,cashews,coriander (dhania) leaves,dates,green chillies,cumin seeds,garam masala powder

Potoler Dolma Recipe - Potoler Dolma Recipe,  15 cashews - make a paste soaked in hot water for 15 minutes, 3 sprig of green coriander - finely chopped, 2 tablespoons mustard oil, 2 onions,6 Parwal - Peel and cut on the side, 5 pistachios - finely Cut it, 10 raisins, 2 green chillies, 1/2 inch ginger, 2 tomatoes, 2 dates - finely chopped, salt - as per taste, 1/2 teaspoon cumin seeds, 5 almonds - soaked in water, 1/4 teaspoon turmeric powder, 100 grams of cottage cheese - tighten, 1 teaspoon sugar, 2 figs - dried, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, 50, Bengali Recipes, To make Potolare Dolma recipe, first heat 2 cups of water in a saucepan.
After the water boils, add the parwal to it and let it cook for 3 to 4 minutes.
After cooking, drain the water and dry the parwal.
Keep it separately.
In the mixer grinder add the ingredients for gravy - onion, tomato, green chilli and ginger.
Add some water and grind it well.
Keep it aside.
In a bowl, add cottage cheese, dry fruits, sugar, salt and mix well.
Put this mixture of paneer in the whole parwal and keep it separately.
Take the thread and tie it well.
Heat oil in a pan.
Add parwal to it and cook it till it turns golden brown.
Take out the parwal on a kitchen towel and keep it aside.
Heat the oil in the same pan.
After the oil is hot, add cumin seeds.
After 10 seconds, add tomato onion puree, salt, turmeric powder, red chili powder, garam masala powder and cook it for 5 to 6 minutes.
Add cashew paste to it and mix.
After this, add parwal and cook for 2 to 3 minutes.
After cooking, turn off the gas and garnish with green coriander.
Serve the Potolare Dolma Recipe with rice and Bengali style Cholar Dal for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Potoler_Dolma__Bengali_Style_Stuffed_Pointed_Gourd_Currry.jpg, 20
Ingredients: salt,sunflower oil knead,milk,dry yeast,cashew nuts ground paste,poppy seeds,cardamom powder (elaichi),ghee layering,sooji (semolina rava),flour (maida),sugarsugar

Awadh Style Bakarkhani Roti Recipe ( Thick Spiced Flatbread Recipe ), 2 cups All Purpose Flour (Maida),2 teaspoons Sugar - 2 teaspoon sugar,Ghee - for layering,Salt - to taste,35 grams Cashew nuts - ground to paste,1 cup Sooji (Semolina/ Rava),Sunflower Oil - to knead,1 teaspoon Cardamom Powder (Elaichi),2 teaspoons Poppy seeds,2 teaspoons Active dry yeast,200 ml Milk,50 ml Fresh cream, 75, Awadhi, We begin making the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) preheating the oven at 180-degree celsius for about 10 minutes.
Mix all the ingredients in a large mixing bowl.
Knead slowly to make a soft chapati dough, you can knead for about 5 minutes in order to get the right consistency.
Once done roll it into a small ball and cover the dough with a damp cloth and keep it in a warm place for about 2 hours.Once the dough is raised after two hours , divide the dough into small equal balls and roll it on a board about 1 cm thin.
Apply ghee and sprinkle some dough on top and spread it evenly over the surface.Then fold the dough in half and repeat the process of applying ghee and flour on the surface of the dough.
Once done fold over to form a triangle.
The again apply some more ghee.Roll the dough to 2 cm thin and then from one of the long sides of the triangle start rolling the dough tightly till you reach the other side.
Pinch the open edges to secure it neatly.Once it is rolled you will get a conical shaped dough,  start pressing the dough from the wide part of the cone by placing the thin end of the cone onto your palm resulting in a circular shape.When the circular shape is made you can use your hand to press the dough to form the desired thickness , about  1/2 an inch.
Once it flattened, you can poke holes on one side to make the dough cook quickly.Grease the pan on which you are placing the dough and cook the bread inside the oven for about 2 minutes on each side.
Make sure you flip the bread after every 2 minutes.You can also cook the bread on a flat nonstick tawa on each side for about 4 minutes on each side.
Serve the Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) with Sultani dal to enjoy a rich Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-26/Bakarkhani_Recipe_Awadh_Flat_Bread_naan_Sweet-2.jpg, 11
Ingredients: cheese,wheat brown bread,salt,green chilli,chaat masala powder,black pepper powder,green bell pepper (capsicum),mooli mullangi (radish),butter

Radish Sandwich Recipe, 1/2 Green Bell Pepper (Capsicum) - julienned,1 Green Chilli - finely chopped,2 tablespoons Cheese - grated,1 Mooli/ Mullangi (Radish),Salt - to taste,4 Whole Wheat Brown Bread,1 teaspoon Chaat Masala Powder,2 tablespoons Butter,1 teaspoon Black pepper powder, 30, Continental, To begin making the Radish Sandwich recipe, firstly grate the radish and keep aside.Tightly hold the grated radish in your fist and extract the water from it and discard.To a mixing bowl, add grated radish, black pepper powder, chat masala, finely chopped green chilli and salt and mix well.Now let us assemble the sandwich.Take a bread slice, apply some butter to it.Spread grated radish mixture on this.
Top this with 3-4 capsicum juliennes.Sprinkle grated cheese all over it.
Close this with other slice of bread.Similarly assemble the other sandwiches.
Grill the sandwiches in a grill pan for 5 minutes or till the bread slices appear brownish and crispy.Cut it into bite sized pieces and serve hot.
So make this yummy Radish Sandwich and serve it with Tomato Garlic Chutney, Dhaniya Pudina Chutney or any other chutney of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Radish_Sandwich.jpg, 9
Ingredients: salt,ginger,green chilli,potato (aloo) skin,coriander powder,red chilli powder,onion,barnyard millet,wheat bread crumbs,button mushrooms,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Barnyard Millet And Mushroom Cutlet Recipe, Whole Wheat Bread crumbs - for coating,1 Potato (Aloo) - boiled and skin peeled and mashed,1 inch Ginger - chopped,4 Cloves (Laung) - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 cup Button mushrooms - chopped,1 Green Chilli - chopped,1 cup Barnyard Millet - soaked in water for 30 minutes,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - for frying, 40, Indian, To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli.
Saute until the onions soften.Add the mushroom and saute until the water is all evaporated.
Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.Saute for 3 minutes till the raw smell goes away.
Add mashed and boiled potato and as well as the barnyard that has been soaked in water.Keep sautéing until the millet is cooked, this will take about 10 minutes.
 Make sure the mixture combines together so that you can start shaping them into cutlets.Switch off the heat, spread the mixture over a tray to cool down.
Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm.Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita .
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Barnyard_Millet_And_Mushroom_Cutlet_Recipe_.jpg, 14
Ingredients: salt,spring onion greens,corn flour,paneer,schezwan sauce,soy sauce,cloves garlic,thai sweet chilli sauce,toothpicks,sesame seeds (til seeds),sunflower oil

Indo Chinese Paneer Lollipop Recipe, 1 tablespoon Soy sauce,Salt - to taste,1 tablespoon Schezwan sauce,2 tablespoons Spring Onion Greens - chopped,2 tablespoon Sesame seeds (Til seeds),1/2 teaspoon Corn flour,1 tablespoon Corn flour - for dusting,2 tablespoons Thai Sweet Chilli Sauce,Toothpicks,Spring Onion Greens - chopped,200 grams Paneer (Homemade Cottage Cheese),Sunflower Oil - as required,3 cloves Garlic - finely chopped, 35, Indo Chinese, To begin making Indo Chinese Paneer Lollipop Recipe first cut the paneer into 1/2 inch by 1 inch thick pieces and keep aside.
You will get 6 pieces in 200 grams paneer block.In a big bowl add the sweet chilli sauce, schezwan sauce, soy sauce, corn flour, garlic and spring onions, salt to taste and mix well to combine.Once combined add the paneer pieces to the marinade and gently coat all the paneer with the marinade.
Keep aside for fifteen minutes.
After 15 minutes heat a grilling pan or a non stick pan and brush it with oil.In a plate keep some corn flour and lightly dust each paneer pieces in corn flour and then place the pieces on the preheated grilling pan.Cook the marinated paneer till you see a golden brown grill mark.
Turn and cook on the other side as well till the paneer is cooked.Once done remove paneer onto a plate which has sesame seeds in it and roll into the seeds to coat the paneer.
Prick a toothpick or a skewer on one end of the sesame seeds coated paneer.Arrange the Paneer lollipop in a shot glass filled with sweet chilli sauce or any other sauce of your choice.
Garnish with chopped spring onions before serving.Serve Indo Chinese Paneer Lollipop as an appetizer with your part meal made of Sweet & Spicy Vegetable Hong Kong Style  Burnt Garlic Mushroom Fried Rice and Mushroom Manchurian Gravy.
You can also serve Walnut Cranberry No Bake Cheesecake Recipe With Strawberries for dessert., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Indo_Chinese_Paneer_Lollipop_Recipe_3_1600.jpg, 11
Ingredients: ginger,tamarind water,coconut,dhansak masala,cloves garlic,pearl onion (sambar onion),brinjal (baingan eggsplant) from top stuffing,coconut milk,turmeric powder,sunflower oil

Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe), 4 tablespoon Dhansak masala,4 cloves Garlic,Sunflower Oil - for cooking,10 Pearl onions (Sambar Onions),1 cup Tamarind Water,6 Small Brinjal (Baingan / Eggplant) - slit from top for stuffing,1 inch Ginger,1/2 cup Fresh coconut,1 teaspoon Turmeric powder (Haldi),1 cup Coconut milk, 65, Parsi Recipes, We begin making the Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) by washing the baingan (Eggplant) and making four slit in the middle.
Make sure the stem stays intact.Using a blender or a mixer, blend all the ingredients that had to be ground to a coarse paste.
Stuff the mixture into the eggplant till it is full.
Heat a non-stick pan, add oil and then sauté the eggplant on a low heat till it becomes soft and the eggplantHeat the pressure cooker , add oil and then sauté the eggplant on a low heat till it becomes soft and cover it and cook it for 3 whistles by adding a little water.
This helps the eggplant to cook faster.Meanwhile in a mixing bowl, add the coconut milk, then add the tamarind pulp to it and squeeze out all the juice and extract from the tamarind.
Once done strain the mixture.Add this mixture to a non-stick pan and then add the cooked eggplant.Simmer for 5 minutes.
Taking care that the eggplant is not broken.Serve your tasty Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) with some Phulka or steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-14/Ringan_Ravaiya_Recipe_Parsi_Style_Stuffed_Eggplant-3.jpg, 10
Ingredients: salt,ginger,ginger teriyaki sauce,rice,tsp lemon,pepper powder,green onion,sesame oil,bud garlic

Ginger Turkey Rice Recipe - Ginger Teriyaki Rice Recipe,  1/4 cup green onion, 4 bud garlic, 2 tsp ginger teriyaki sauce, 1 tsp pepper powder, salt - as per taste, 1 inch ginger,1-1 / 2 cup rice, 1 / 2 tsp Lemon juice, 1 tbsp sesame oil, 40, Asian, To make Ginger Teriyaki Rice Recipe, first heat sesame oil in a pan.
Now add ginger, garlic, green onions and cook for 1 minute.
After 1 minute, add salt, black pepper powder, ginger teriyaki sauce and mix well.
After 1 minute add rice to it and mix again.
Turn off the gas after 2 minutes and drain it in a serving bowl.
Serve Ginger Teriyaki Rice with One Pot Creamy Spinach Dal or Chicken in Creamy Mushroom Sauce, Spinach Mushroom Stir Fry.
Finally, you can also serve coffee ice cream., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Teriyaki_Ginger_Rice_Recipe-3_1600.jpg, 9
Ingredients: del monte tartare dip,salmon fillet norwegian),salt,butter olive oil grease,herbs dill,black pepper powder

Baked Salmon Recipe Flavored With Herbs And Tartare Dip, Butter - or olive oil to grease,Salt - to taste,4 tablespoons Fresh Herbs - (I used dill,1 Salmon fillet - (I used Norwegian),4 tablespoons Del Monte Tartare Dip,1 teaspoon Black pepper powder, 40, Continental, To begin making the Baked Salmon Recipe Flavored with Herbs and Tartare Dip, clean the Salmon fillet.
Pat it with a kitchen towel.Spray olive oil or brush butter over an aluminum foil.
Place the salmon fillet on top.Sprinkle salt and pepper over the fillet and rub it to spread evenly all over the fillet and on both sides.Spread DelMonte Tartare Dip over the salmon fillet, evenly and on both sides.
Now sprinkle the fresh chopped herbs.Bake the salmon in a preheated oven at 170 C for about 15 to 20 minutes or until Salmon fillet is cooked through.Remove the Salmon fillet from oven once cooked and let it rest in the same pan for about 5 minutes.Once done, remove the baked salmon and serve it hot with some roasted baby potatoes.Serve the Baked Salmon Recipe Flavored with Herbs and Tartare Dip and serve as a side dish for dinner or even as a starter for parties along with a party meal of Tofu Parmigiana Recipe with Spaghetti and Tomato Basil Sauce and Tiramisu Recipe ., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Baked_Salmon_Recipe_Flavored_with_Herbs_and_Tartare_Dip-1.jpg, 6
Ingredients: salt,amchur (dry mango powder),asafoetida (hing),red chilli powder,coriander (dhania) powder,bhindi (lady fingerokra),black pepper powder,turmeric powder,banana,garam masala powder,sunflower oil

Raw Banana and Bhendi Vegetable Recipe - Raw Banana & Ladies Finger Stir Fry, Sunflower Oil,1/2 teaspoon Coriander (Dhania) Powder,Salt - to taste,1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1/2 teaspoon SSP Asafoetida (Hing),2 Raw Banana,300 grams Bhindi (Lady Finger/Okra) - chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Black pepper powder, 40, North Indian Recipes, To begin making the Kaccha Kela Aur Bhindi Ki Sabzi Recipe, we will pre cook the raw banana.Firstly, peel and cut the raw banana and keep it aside.
In a pressure cooker combine, add the chopped raw banana with half cup of water, turmeric powder and salt.
Cover and pressure cook for 3 whistles and turn off the heat.Once done, open the pressure cooker and allow the banana to cool and keep it aside.Heat oil in a heavy bottomed pan.
Add cumin seeds, asafoetida and let the cumin seeds crackle.
Once it crackles, add in the ladies finger, sprinkle little salt and saute till they soften and get cooked through.
You can cover it and cook as it will cook faster.This will take about 10 minutes.
Once the bhindi is cooked, add in the cooked raw banana, amchur powder, pepper powder, red chilli powder, coriander powder, garam masala powder and saute till the masala is well coated with the masala - about 4 to 5 minutes and turn off the heat.After 4 to 5 minutes, transfer the Kaccha Kela Aur Bhindi Ki Sabzi to a serving bowl and garnish it with coriander leaves.Serve the Kaccha Kela Aur Bhindi Ki Sabzi Recipe along with Gujarati Dal, Lauki Raita and Phulka to enjoy a good weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Banana_Bhindi_Sabzi_Recipe_SSP_Step_by_Step_31_1600.jpg, 11
Ingredients: tomato,idli dosa batter,salt,sunflower oil,red chilli powder,coriander (dhania) leaves,onion,eggs,turmeric powder,del monte cheesy garlic mayo

Egg Dosa Recipe With Cheesy Garlic Mayo, 1/2 teaspoon Turmeric powder (Haldi),3 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for cooking,Salt - to taste,1 cup Idli Dosa Batter,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,4 tablespoon Del Monte Cheesy Garlic Mayo,1 Onion - julienned,2 Whole Eggs, 35, South Indian Recipes, To begin making the Egg Dosa Recipe with Cheesy Garlic Mayo, take a mixing bowl and crack open the eggs.
Discard the shell.
Add turmeric powder, red chili powder, chopped onion, chopped tomato, chopped coriander leaves, salt to taste mix well.The next step is to begin preparing the egg dosa with Delmonte Cheesy Garlic Mayo.Heat a tava/griddle and smear 1 tablespoon oil.
 Take a ladle full of dosa batter and pour it on the hot tava.
Immediately spread the batter on tawa by moving the ladle in circular direction all over on the batter till batter spreads around in thin consistency.As soon as bubbles start appearing on the top side, lower the heat.
Smear 2 tablespoon mayo all over.
Now pour the prepared egg batter on the dosa ensuring that the egg batter spreads evenly all over the dosa.
 Cover the dosa pan and let this get cooked over low heat.Once the egg is cooked, gently flip the egg dosa and let it cook further till the egg gets cooked.After the egg dosa is cooked, remove the dosa on a plate and apply 2 tablespoon mayo all over it.
Garnish with julienned onions and chopped coriander leaves and serve.
Try the Egg Dosa with Del Monte Cheesy Garlic Mayo and serve it for a delicious sunday brunch along with a bowl of fruits and a cup of coffee., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Egg_Dosa_Recipe_With_Cheesy_Garlic_Mayo-2.jpg, 10
Ingredients: salt,coconut,asafoetida (hing),brahmi leaves,curry leaves,white urad dal (split),dry red chillies,tamarind (grape size),coconut oil,chana dal (bengal gram dal)

Brahmi Chutney Recipe, Curry leaves - a few,1 cup Brahmi leaves,Salt - to taste,12 grams Tamarind - (grape size),1/2 cup Fresh coconut - grated,1 teaspoon Chana dal (Bengal Gram Dal),1-1/2 teaspoon White Urad Dal (Split),2 teaspoon Coconut Oil,4 - 6 Dry Red Chillies,1 pinch Asafoetida (hing), 15, South Indian Recipes, To begin making Brahmi Chutney Recipe, clean and wash brahmi leaves.Heat a kadai with coconut oil, add urad dal, chana dal, red chillies, curry leaves and hing.
Fry them in oil till the urad dal and chana dal turns golden brown in color.
Allow them to cool to room temperature.Transfer roasted and cooled masala to a blender / mixer.
Add in salt , tamarind, coconut and brahmi leaves.
Grind to a smooth consistency by adding little water.Brahmi Chutney Recipe is a simple nutrient dense dish  that can be relished with rice, Homemade Crisp Ghee Roast Dosas, Carrot & Cheese Filled Idli Recipe, Jolada Roti Recipe (Jowar Bhakri) etc.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/BRAHMI_CHUTNEY_recipe.jpg, 10