anandhuvasudev/southindiandish huggingface dataset:
Ingredients: coriander (dhania) leaves,cucumber grind,salt,green,cumin powder,curd,gourd

Gourd Raita Recipe - Grated Bottle Gourd Yogurt Salad,  1 green - finely chopped, 1 cucumber - peel and grind, 1/2 teaspoon cumin powder, 1 cup gourd - peel and tighten, salt - as per taste,2 cups curd, 1 green coriander - little, 30, Indian, To prepare gourd raita, prepare all the ingredients first.
Add grated gourd, cucumber, curd, green chillies, salt, cumin powder and coriander in a large bowl.
Mix well and your raita is ready.
Serve gourd raita with Garlic Dal, gourd elder greens and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Raitas/Lauki_Raita_Recipe_Grated_Bottle_Gourd_Yogurt_Salad-1.jpg, 7
Ingredients: salt,rice flour,coriander (dhania) leaves,onion powder,sunflower oil the r tots,flour (maida),red chilli flakes,garlic powder,potato (aloo),dried oregano

Homemade Tater Tots Recipe, 10 Potatoes (Aloo),1 teaspoon Garlic powder,Salt - to taste,Sunflower Oil - for deep frying the tater tots,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli flakes,2 tablespoon All Purpose Flour (Maida),1 teaspoon Onion powder,1 tablespoon Rice flour,1 teaspoon Dried oregano, 60, Continental, To begin making the Homemade Tater Tots Recipe, scrub potatoes thoroughly and wash them until clean.
Peel the skin of the potatoes and we will not parboil the potatoes in hot water.
In a large saucepan, add the potatoes and boil it brisk for about 5 to 7 minutes.
After 5 to 7 minutes the potatoes would have boiled through slightly, but firm.Once boiled, water the potatoes until cold water and pat dry.
This process will cool the potatoes a little.
Once slightly cooled, grate the potatoes into a large mixing bowl.
Add the garlic powder, onion powder, dried oregano, red chili flakes, fresh coriander leaves, salt to taste, all purpose flour, rice flour and mix well to form a dough like consistency.The next step is to shape the potatoes and deep fry the tater tots.
Grease your fingers and palm with oil and shape the potatoes into bite size ovals (cylinders).Heat oil in a pan for deep frying over medium heat.
Carefully drop each one of the shaped Tater Tots in oil and fry them on medium heat until golden brown on all sides.Once done, remove the Tater Tots from the oil and place it on kitchen paper towels to absorb the excess oil.Serve the Tater Tots with tomato ketchup or a Sichuan Style Bird Eye Chili Sauce as a tea time snack or as an appetizer for parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Homemade_Tater_Tots.jpg, 10
Ingredients: cashew nuts,salt,rye,urad dal,mint,coriander,curry leaves,amla,onion,oil,chana dal,bud garlic,green chillies

Garlic Amla Chutney Recipe - Lehsun Amla Chutney Recipe,  10 bud garlic, 1/2 cup mint, 2 green chillies, 1/2 tsp rye, 1 sprig curry leaves, salt - as per taste,8 amla, 10 cashew nuts, 1/4 tsp urad dal, 6 small onions, 1/4 tsp chana dal, 1 tsp oil, 1/2 cup coriander, 15, Tamil Nadu, To make Garlic Amla Chutney Recipe, first wash the amla, cut and remove the seeds.
Now wash the mint, green coriander and keep it aside.
Now heat oil in a pan.
Add small onion, garlic and cook the onion after it becomes soft.
Now add amla, mint, green coriander and cook it for 2 minutes.
Turn off the gas.
Allow this mixture to cool.
Pour this mixture in the mixer grinder with salt, a little water and make a paste.
Keep it separately.
For tempering, now heat oil in a tempering pan.
Add the mustard seeds, chana dal, urad dal, curry leaves, cashews and cook until cashew is light brown.
Add this tempering to the chutney and mix.
Mix well and serve.
Serve Garlic Amla Chutney Recipe with Ghee Roast Dosa and Filter Coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Garlic_Amla_Chutney_Recipe_-_Garlic_And_Gooseberry_Chutney.jpg, 13
Ingredients: salt,wheat flour,cumin powder (jeera),ghee on thalipeeth,coriander (dhania) leaves,red chilli powder,cloves garlic,gram flour (besan),cucumber,coriander powder,rice flour,turmeric powder,green chillies

Maharashtrian Kakdi Thalipeeth Recipe - Spiced Cucumber Flat Bread, 1 teaspoon Cumin powder (Jeera),5 cloves Garlic - finely chopped,1/2 cup Coriander (Dhania) Leaves - chopped,1 Cucumber - peeled and grated,Salt - to taste,1/2 cup Whole Wheat Flour,1/2 cup Gram flour (besan),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1/4 cup Rice flour,1 teaspoon Turmeric powder (Haldi),Ghee - for smearing on thalipeeth, 60, Maharashtrian Recipes, To begin making the Maharashtrian Kakdi Thalipeeth Recipe, in a large mixing bowl add all the 3 flours together and mix them.
Add all the remaining ingredients like the grated cucumber, turmeric powder, cumin powder, coriander powder, red chili powder, green chillies, coriander leaves, garlic and salt to taste.Mix everything well and add a little water at a time to make a smooth and firm dough of the Kakdi Thalipeeth.
The cucumber will release water when it gets combined with salt, so take care to add little water at a time.
The dough will be slightly sticky to handle.
Allow the dough to rest for 5 minutes.
Divide the dough into 4 portions.
Preheat the skillet on medium heat.
Keep water in a separate bowl to wet fingers and to wet a muslin cloth.Spread a wet muslin cloth on a smooth counter top.
Take a portion of the Kakdi Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter.
Try not to make it too thin as it can break while flipping it on the skillet.Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet.
Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.After about 3 minutes, you will be able to flip the Kakdi Thalipeeth over to the other side.
Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned.
Remove from heat and place on a serving platter.Continue the same procedure with the other portions of the Kakdi Thalipeeth dough.Serve the Maharashtrian Kakdi Thalipeeth along with Homemade Yogurt or lahsun chutney for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Cucumber_Thalipeeth.jpg, 13
Ingredients: tomato,salt,hung curd (greek yogurt),stalks spring onion (bulb greens),coriander (dhania) leaves,tabasco original sauce,green moong sprouts,cloves garlic,pepper,beetroot,submarine bread (subway bread) (flat breads foot s)

Homemade Healthy Subway Sandwich Recipe With Beet & Sprout, 2 Tomatoes - thinly sliced,1 Beetroot - grated,1/2 cup Hung Curd (Greek Yogurt),2 Submarine Bread (Subway Bread) - (flat breads or foot longs),2 cloves Garlic - grated,Tabasco Original - Hot Sauce - to taste,Salt and Pepper - to taste,2 Stalks Spring Onion (Bulb & Greens) - finely chopped,1/2 cup Green Moong Sprouts,2 tablespoon Coriander (Dhania) Leaves - finely chopped, 30, Fusion, To begin making Subway Sandwich Recipe With Roasted Beetroot, we will first cook the beets.Heat a teaspoon of oil in a wok; add the grated beets and garlic, sprinkle some salt and stir fry on low to medium heat until the beets are softened and cooked.Once you notice the beetroot is cooked through, turn off the heat and allow it to cool completely.Once the beetroot has cooled completely, add it to a large mixing bowl.
To this add in the greek yogurt/ hung curd, coriander leaves, spring onions along with salt and pepper to taste.
Give the mixture a good stir.
Keep this aside.In the next step toast the subway bread or the foot long along with butter in a skillet until lightly warmed and crisp.
You can use butter or olive oil for toasting.
Make sure you cut them into half and then toast.Once once, the next step is to layer the Subway Sandwich With Roasted Beetroot.Place the cut and toasted subway bread on a flat surface.Spread the beetroot mixture on one half of the sandwich, scatter the sliced tomatoes, the green moong sprouts and drizzle some tabasco sauce for a punch.
Now cover the Subway Sandwich With Roasted Beetroot by pressing it down with the other half and serve.Serve the Subway Sandwich Recipe With Roasted Beetroot for a wholesome weeknight dinner or even as an after school snack for your kids along with a Apple Almond Date Smoothie.
You can also pack this sandwich into an office lunchbox., https://www.archanaskitchen.com/images/archanaskitchen/World_Sandwiches_Burgers_Wraps/Beet_and_Sprout_Vegetable_Sandwich_Recipe-1.jpg, 11
Ingredients: salt,mustard seeds,coconut,water,drumstick,curry leaves,dry red chillies,turmeric powder,coconut oil,green chillies

South Indian Style Murungakkai Poriyal Recipe - Drumstick Stir Fry, 2 teaspoons Coconut Oil,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 Green Chillies - slit,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,Water - as needed,2 Dry Red Chillies,1 sprig Curry leaves,5 Drumstick - cut into 3 inch pieces, 45, South Indian Recipes, To begin making Murungakkai Poriyal Recipe, wash the drumsticks well & peel them by removing the tough green part.
Cut them in 2 inches length.Take about glass of water in a kadhi, bring it to a boil, add these drumsticks with salt, turmeric powder (optional) & lightly steam them for 5-8 minutes.
Be careful not to overcook the drumsticks.
It should be tender but not mushy as in sambar or avial.Drain the water, keep the steamed drumsticks aside to cool slightly.Grate the coconut, add the green chillies & grind them well in a mixer.In the kadai, add coconut oil, once hot, add the mustard seeds, let it crackle.Then add the dry red chillies, curry leaves & add the steamed drumsticks.Mix everything well & let it cook for a minute.
Add the grated coconut & give it one last stir.Serve Murungakkai Poriyal Recipe along with Kerala Avial Recipe, Steamed Rice Recipe and Malabar Style Dates Pickle Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/vidya.masalachilli-gmail.com/Drumsticks_Poriyal__South_Style_Drumsticks_Sabzi_recipe.jpg, 10
Ingredients: mango pulp (puree),milk cold milk,ice cubes,saffron strands,curd,badam (almond)

Kesar Mango Lassi Recipe - Saffron Mango Lassi Recipe, Ice cubes - a few,3 tablespoons Milk - luke warm+more cold milk as needed,1 cup Curd (Dahi / Yogurt) - (low fat),3/4 cup Mango Pulp (Puree),2 pinch Saffron strands,1 tablespoon Sugar - or honey,3 tablespoons Badam (Almond) - roughly chopped, 25, Indian, To begin making Kesar Mango Lassi Recipe, soak one pinch kesar in 2 tablespoons warm milk and keep it aside for few minutes.Get prep with other ingredients as well.
Take out the pulp from the mangoes and keep aside.In a blender, add mango pulp, curd/yogurt, cold milk and blend till combined.Once it is done, add chopped almonds (2 tablespoons), honey or sugar, some ice cubes and blend to make the Kesar Mango Lassi Recipe.Kesar Mango Lassi Recipe is ready to serve, garnish it with the rest of chopped almonds and saffron and serve with Bhel Puri Recipe or Asian Watermelon Salad Recipe during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Mango_Saffron_Lassi.jpg, 6
Ingredients: cardamom powder,salt,idli dosa mixture,coconut,jaggery,rice rava,water,oil

Chettinad Sweet Paniyaram Recipe - Chettinad Sweet Paniyaram Recipe,  oil - as per use, 3 tablespoons coconut - grated, 1/3 cup jaggery,1 cup idli dosa mixture, 1 tablespoon of cardamom powder, salt - as per taste, 4 tablespoons rice rava, water - as per use, 25, Chettinad, To make the Chettinad sweet paniyaram recipe, firstly mix and mix idli dosa mixture, rice rava, jaggery, coconut, salt, elaichi powder, some water in a mixing bowl.
Keep aside for 5 minutes and mix again.
Heat the paniyaram pan and add some oil to each hole.
After heating, add the mixture to it and cover it.
Cook on low heat.
Once cooked from one side, flip it and cook from the other side.
Cook on both sides until golden.
Remove from pan and serve.
Serve the Chettinad Sweet Paniyaram Recipe with Masala Tea or Filter Coffee for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CHETTINAD_SWEET_PANIYARAM_1600.jpg, 8
Ingredients: cashew nuts,black cardamom (badi elaichi),tomato,kashmiri red chilli powder,samosas mini,green chilli,ginger,cardamom (elaichi) podsseeds,bay leaf (tej patta),cloves cloves (laung),black peppercorns,sugar,cinnamon stick (dalchini),mace (javitri),onion,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Mini Dal Samosa Curry / Sabzi Recipe, 6 Whole Black Peppercorns,1 teaspoon Coriander Powder (Dhania),1 Mace (Javitri),2 tablespoons Sunflower Oil,2 Tomato - roughly chopped,15 Cashew nuts,1 Green Chilli,3 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Sugar,1 Onion - roughly chopped,1/2 inch Cinnamon Stick (Dalchini),1/2 inch Ginger,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Black cardamom (Badi Elaichi),1/2 teaspoon Turmeric powder (Haldi),6 Samosas - mini,1/2 teaspoon Garam masala powder,1/2 teaspoon Kashmiri Red Chilli Powder,1 Bay leaf (tej patta),1 tablespoon Fresh cream,3 cloves Cloves (Laung), 35, North Indian Recipes, To begin making the Mini Dal Samosa Gravy Recipe, we need to first prepare the gravy.
In a heavy bottomed pan, add 1 tablespoon of cooking oil and heat it on a medium flame.
Once the oil is hot, add Cardamom, Black Pepper, Cloves, Cinnamon, Javitri and saute for few seconds.
Next add cashew nuts, green chilli, ginger, chopped onion and tomatoes.
Mix well and add 1/2 cup water and Salt (as per your taste)Cover the pan and boil this mixture until the onions and tomato become soft.
Turn off the flame and let this mixture cool.
Once the mixture is cool, add it to a mixer and blend until smooth.
Strain the paste to remove any big chunk of ingredients (optional to give fineness to gravy).
Keep aside.
In the same heavy bottomed pan, heat one tablespoons of oil and add bay leaf, black cardamom.
Once the spices release the aromas add in the ground tomato and onion mixture, add Kashmiri Red Chilli powder, Turmeric powder, Coriander powder, Garam Masala and the crushed Kasuri Methi.Mix well and cook for 10 mins at low flame.
Add fresh cream and sugar and stir it well into the gravy.
Simmer for a few more minutes and add the mini Samosas in the gravy.
Turn off the flame.Make sure to add the mini dal samosas to the gravy only one hour before serving, else the samosa will get completely soggy.
To make mini dal samosas at home follow Moong Dal Mini Samosas.Serve Mini Dal Samosa Curry Recipe along with hot Phulka, Tawa Paratha or Jeera Rice and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a sumptuous Sunday meal, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/simpiagrawal-gmail.com/Mini_Dal_Samosa_Curry.jpg, 20
Ingredients: tomato,salt,baguette,italian,garlic,onion,cheddar cheese,black pepper powder,tomato pasta sauce,spinach leaves (palak),butter,red bell pepper (capsicum) (

Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce, 1 cup Cheddar cheese - grated,1 Baguette - sliced,Salt - to taste,1 Tomato - finely chopped,1 tablespoon Roasted tomato pasta sauce,1 1/2 tablespoon Butter,1 Red Bell pepper (Capsicum) - (optional,1 teaspoon Fresh cream,1 cup Spinach Leaves (Palak),1/2 tablespoon Garlic - minced,1 tablespoon Black pepper powder - adjust,1 tablespoon Italian seasoning,1 Onion - finely chopped (optional), 30, Italian Recipes, To prepare Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce, prepare garlic flavoured butter first.
Mix the garlic extract through cutting and folding method into butter at room temperature until well mixed.Slice the bread to about an inch thick, apply garlic butter, and grill them for 6-10 minutes in a preheated oven at 180 degrees C.
You can even roast it on the stove if you don't have an oven.
Blanch spinach leaves in the microwave for 4-5 minutes and chop roughly.Meanwhile, Red bell pepper sauce can be prepared.In pan, mix chopped bell peppers, onions, salt, pepper roasted tomato sauce and Italian seasoning with butter and cook till mushy.Add fresh cream at the till and saute till thick and creamy.
Set the red bell pepper sauce aside to cool.spread the blanched spinach on the grilled baguette bread, spoon the chopped tomatoes on it, add cheese and bake again for 5 minutes in the pre-heated oven at 180 degrees C.Once the sauce is cooled, serve Spinach Garlic Bruschetta Recipe With freshly prepared Red Bell Pepper Sauce recipe.
Couple it with Roasted Cherry Tomato Soup Recipe or your choice of soup and salad like Potato And Cucumber Salad Recipe for light dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_appetizer/spinach-garlic-bruschetta-with-red-bell-pepper-sauce.jpg, 12
Ingredients: salt,green beans (french beans),rice wine vinegar,sesame (gingelly) oil,cloves garlic,soy sauce,thai sweet chilli sauce,lemon,peanuts (moongphali)

Asian Style Sweet & Spicy Green Beans Recipe, 2 tablespoons Rice Wine Vinegar,1/4 cup Roasted Peanuts (Moongphali),1 tablespoon Soy sauce,Salt - to taste,1 Lemon - juice,2 tablespoons Thai Sweet Chilli Sauce,300 grams Green beans (French Beans) - cut into half,3 cloves Garlic - finely chopped,1 tablespoon Sesame (Gingelly) Oil, 25, Thai, To begin making the Asian Style Sweet & Spicy Green Beans Recipe, firstly add the green beans into a pressure cooker with salt to taste and 2 tablespoons of water.Pressure cook the beans for one whistle and release the pressure immediately and keep aside.
We release the pressure immediately, so the greens remain green and fresh,Our next step is to stir fry the green beans in Asian sauces.Preheat heat oil in a pan over medium heat; once the oil is hot add the cloves and saute for a few seconds until the aromas come through.
At this stage, add the soy sauce, thai sweet chilli sauce, rice wine vinegar, and lemon juice and stir to combine.
Add the cooked beans and roasted peanuts to the above sauce mixture.Stir fry on high heat for 3 to 4 minutes till the beans and the peanuts are well coated with the sweet and spicy sauce.Once done, check the salt and spices and adjust to taste accordingly.
Once done, turn off the heat and transfer the Asian Style Sweet & Spicy Green Beans to a serving bowl and serve hot.Serve Asian Style Sweet & Spicy Green Beans Recipe with steaming hot Thai Jasmine Sticky Rice and Thai Pineapple Vegetarian Curry for a delicious meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Asian_Style_Green_Beans_Recipe_8_1600.jpg, 9
Ingredients: baking powder,water make the dough,water,sugar,vanilla,flour (maida),sesame seeds (til seeds) white,sunflower oil

Chinese Darsaan Recipe With Ice Cream, Water - to make the dough,2 tablespoon Sugar,2 tablespoons Water,1/2 teaspoon Vanilla Extract,1 tablespoon Sunflower Oil,2 tablespoons Honey,1/4 teaspoon Baking powder,1 tablespoon Sesame seeds (Til seeds) - white,All Purpose Flour (Maida),Sunflower Oil - to deep fry, 40, Chinese, To begin making the Chinese Darsaan Recipe With Ice Cream, we will first make the dough for the honey tossed flat noodles.
To make the Flat Noodles In a mixing bowl, combine the all purpose flour, with the baking powder, and oil, using just enough water, make a smooth soft dough.
Once the dough is ready, divide into equal portions of lemon sized balls.
Dust each of those dough balls with flour and roll out like a roti using a rolling pin.
Using a paring knife, cut long strips of the dough measuring 1 centimeter size, resembling flat noodles.
Heat a saucepan with water on medium flame, along with a teaspoon of oil and bring to a boil.Once the water has come to a rolling boil, reduce the flame and gently put the noodle strips in.
Boil for about 2-3 minutes.
Once the noodles, tend to fluff up, remove from the water, using a slotted spoon and put it into a strainer that's resting on a bowl, to hold the excess water.
Do this for all the strips of dough and set aside.
Heat a kadai with oil on medium-high heat, gradually add in the boiled noodles, reduce the flame to medium-low and fry ensuring the noodles are cooked and it doesn't get the brown colour.
We need our noodles to be crispy, yet be pale in colour and not deep brown.
Remove the noodles from the kadai and place it on an absorbent paper to drain out the excess oil.
Allow it to cool.
To make the Honey Syrup In a small saucepan, combine the sugar, water and honey and bring to a single boil on medium-high flame.
Turn off the flame, add the roasted sesame seeds and give it a good mix.
Allow this honey syrup to cool down only until it is warm, toss it in the freshly fried noodles until well coated.This is the Darsaan ! Serve the Darsaan with a scoop of vanilla ice cream.Serve Chinese Darsaan Recipe with Ice Cream as dessert after a meal of Dragon Chicken Sizzler Recipe or Sweet and Sour Vegetable Recipe with Tofu & Brown Rice.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Chinese_Darsan_Recipe_Honey_Crispy_Noodles_With_Vanilla_Ice_Cream-4_1_1600.jpg, 8
Ingredients: tomato,turmeric powder,salt,coriander (dhania) leaves,fenugreek,sundkai,asafoetida,water,mustard,dry red chilli,curry leaves,oil,coriander powder,arhar dal,tamarind,sambar powder,cumin seeds

Sundakkai and Methi Leaves Sambar Recipe - Sundkai Methi Sambar Recipe,  green coriander - little, oil - as per use, 1/4 cup fenugreek, curry leaves - little, 1/2 Tomato, 1/2 tsp Turmeric Powder, water - According to use, 1/4 teaspoon cumin seeds,1/2 cup Sundkai, 1/2 teaspoon mustard, 1/2 cup Arhar dal - boiled and mashed, 1/4 teaspoon asafoetida, salt - as per taste, 1 Tamarind, 1 tsp Coriander Powder, 2 tsp Sambar Powder, 1 dry red chili, 65, South Indian Recipes, To make the Sundakai Methi Sambar recipe, first take out the stem of the Sundakai and cut it.
Clean and wash the fenugreek and keep it separately.
Mix tamarind with water in a bowl.
Now heat oil in a pan.
Add asafetida to it and cook it for 10 seconds.
After 10 seconds, add mustard seeds, cumin seeds, dry red chilies and cook till the mustard seeds crackle.
Now add the sundkai and cook for 3 to 4 minutes.
Add curry leaves and mix.
Now add fenugreek and cook till the fenugreek becomes soft.
After cooking, add tomatoes, turmeric powder, sambar powder, coriander powder, salt, mix and cook for 1 minute.
After 1 minute add tamarind water, remaining water and let it boil.
After boiling for 8 to 10 minutes, add the dal to it and mix.
Cook until the sambar becomes thick and then garnish with green coriander.
Serve Sundkai Methi Sambar Recipe along with rice, beetroot thoran and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Sundaikkai__Methi_leaves_sambar.jpg, 17