anandhuvasudev/southindiandish huggingface dataset:
Ingredients: sunflower oil,coconut,mustard seeds,ridge gourd skin (turai peerkangai) ( two ridge gourds),jaggery,curry leaves,dry red chillies,cumin seeds (jeera),green chillies,butter,tamarind lemon

Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney), 3 Green Chillies,Butter (unsalted) - to taste,2 cups Ridge Gourd Skin (Turai/ Peerkangai) - (peel of two Ridge Gourds),1 teaspoon Cumin seeds (Jeera),1 tablespoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1 teaspoon Jaggery,1 teaspoon Sunflower Oil,1 sprig Curry leaves,Tamarind - lemon sized, 30, Karnataka, To begin making the Heerekai Sippe Chutney Recipe, heat a tablespoon of oil in a Skillet or Kadai.
Add the ridge gourd peel and saute till it shrinks in size.Add the green chillies, tamarind, coconut and cumin seeds to this and saute for a few minutes until you get the roasted aromas from coconut.Turn off the heat and allow it to cool.
Once cooled, add salt, jaggery and grind the ridge gourd peel in a Mixer Grinder along with the rest of the roasted ingredients into a smooth paste.
Add a little water get the right consistency of the chutney.
Transfer the Heerekai Sippe Chutney to a bowl, check the salt and spice levels and adjust to suit your taste.In the same kadai that you sauted the peel, heat a teaspoon of oil for tempering.
Add mustard, cumin seeds and red chilies and allow them to crackle and roasted well.
Finally add the curry leaves and stir.Add this seasoning to the Heerekai Sippe Chutney and serve.Serve the Heerekai Sippe Chutney along with Dosas or even as a side dish along with your main course., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Heerekai_Sippe_Chutney_Recipe_Ridge_Gourd_Peel_Chutney-1.jpg, 11
Ingredients: tomato,turmeric powder,salt,fennel powder roast,cumin powder compress,water,ginger garlic paste,curry leaves,tbsp. black pepper powder,coriander,onion,chicken,coriander powder,oil

 Chettinad Dry Pepper Chicken Recipe,  2-1 / 2 tbsp. Black pepper powder, 1 onion, 1 tomato, oil - as per use, 1 tbsp coriander powder, 2 sprig curry leaves, 1 tbsp ginger garlic paste, 1 tsp cumin powder - compress, 1/2 tsp turmeric powder, coriander - for garnish, salt - as per taste, 1 tsp fennel Powder - roast,500 grams of chicken, water - as per use, 40, Chettinad, To make Chettinad Dry Pepper Chicken Recipe, first wash and clean the chicken thoroughly.
Now add turmeric powder, water and chicken in a bowl and keep it aside for 10 minutes.
Remove water after 10 minutes and marinate with salt.
Keep it aside.
Now heat oil in a pan.
Add onions and cook till they become soft.
After the onion becomes soft, add ginger garlic paste to it and cook it for 2 minutes.
After 2 minutes add curry leaves and mix it well.
Now add tomatoes and cook till the tomatoes become soft.
It will take 3 to 4 minutes.
After 3 to 4 minutes, add marinated chicken and cook for 3 to 5 minutes.
Now add cumin powder, fennel powder, coriander powder, black pepper powder, salt and mix.
Cook for 5 minutes.
Now add 1/4 cup of water and cook it for 3 to 4 minutes.
Serve.
Serve the Chettinad Dry Pepper Chicken Recipe with tomato rasam and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chettinad_Pepper_Chicken_Dry.jpg, 14
Ingredients: cheese,pizza pasta sauce,mozzarella cheese,cloves garlic,basil leaves,italian,virgin olive oil,black pepper powder,chicken breasts,butter

Shredded Chicken Cheese Sandwich Recipe, 4 Basil leaves,1/2 Cup Mozzarella cheese - grated,2 Tablespoon Homemade Pizza And Pasta Sauce,4 cloves Garlic,1 tablespoon Extra Virgin Olive Oil,1/2 Cup Cheese - grated,1/2 teaspoon Black pepper powder,1 Chicken breasts,1 teaspoon Italian seasoning,2 tablespoon Butter - melted, 30, Continental, To begin making the Shredded Chicken Cheese Sandwich recipe, we will start by boiling the boiling chicken breastIn a saucepan, boil water on medium flame, add the chicken pieces until it becomes tender.
Once it is ready & cooked, drain out the water and let it cool down.Then shred the chicken using a knife.
Set aside.Next heat up some olive oil in a heavy bottom pan on medium flame and add chopped garlic into it.
Saute it for a couple of minutes then add tomato pasta sauce into the pan.Now add chopped basil leaves, Italian seasoning & black pepper into the pan and give it a good stir.At this stage add the shredded chicken pieces into the pan and let it cook for a couple of minutes.
Next, add 1 tablespoon of both the cheese and cook for another 2 minutes.Turn off the heat.Now apply melted butter on the outer sides of sandwich bread and then stuff it with chicken.
Add both of the cheeses on the top.
Put another bread on top to finish the sandwich.Pop the sandwich into the preheated oven at 150 C for 8-10 minutes.Once done, slice it into two halves & enjoy the cheesy goodness.Serve Shredded Chicken Cheese Sandwich along with Espresso Coffee for your evening snacks.
You can also make this Sandwich for your tea parties along with other snacks.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Shredded_Chicken_Cheese_Sandwich.jpg, 10
Ingredients: tomato,coconut milk,cumin powder (jeera),black cardamom (badi elaichi),salt,coriander powder,sunflower oil,bay leaf (tej patta),cardamom (elaichi) podsseeds,coriander (dhania) leaves,red chilli powder,black peppercorns,onion paste,cinnamon stick (dalchini),kasuri methi (dried fenugreek leaves),ginger paste,eggs,turmeric powder,green chillies,garlic paste

Dimer Malai Curry Recipe (Bengali Style Egg Curry In Coconut Milk), 2 Tomatoes - pureed,1/2 teaspoon Turmeric powder (Haldi),4 Green Chillies - minced,1 tablespoon Coriander Powder (Dhania),1-1/2 teaspoons Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 inch Cinnamon Stick (Dalchini),Salt - to taste,4 Whole Black Peppercorns,2 Cardamom (Elaichi) Pods/Seeds,Sunflower Oil - as required,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 Black cardamom (Badi Elaichi),3 Onions - paste,1 tablespoon Ginger - paste,4 Whole Eggs - boiled,1 Bay leaf (tej patta),1 tablespoon Garlic - paste,1 cup Coconut milk,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 65, Bengali Recipes, To begin making the Dimer Malai Curry recipe, firstly hard boil eggs, peel off and coat with little turmeric powder and keep aside.Collect the coconut milk and keep aside.Heat 4 tablespoons oil in a frying pan and fry the boiled eggs till golden.
Transfer them on a plate and set aside.Heat oil in a wok/kadhai and also add the left over oil in the pan.Add bay leaf and whole spices and wait for them to crackle.Now add onion, ginger, garlic paste and fry them all together till raw smell goes off and it looks brownish in colour.Add minced green chilies and tomato puree and mix well, fry for another couple of minutes.Now add red chilli powder, coriander powder, cumin powder and mix nicely till everything incorporates well.Fry the mix till oil starts leaving the sides.
You may adjust oil if required.Pour in some water (around 1/2 cup), mix well, adjust salt and close the lid.
Cook for another 5 mins.Now open the lid and pour in the coconut milk in the curry, give a quick stir and turn off the gas.Drop the boiled and fried eggs in the curry and sprinkle some crushed kasuri methi or coriander (as per your choice) and it is ready to be served.Creamy and rich malai, Dimer Malai Curry with hard boiled and fried eggs best goes with tawa chapati or plain steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/DIMER_MALAI_CURRY__BENGALI_STYLE_EGG_CURRY_IN_COCONUT_MILK.jpg, 20
Ingredients: salt,wheat flour,nutmeg,penne pasta,milk,mozzarella cheese,cloves garlic,red chilli flakes,italian,virgin olive oil,black pepper powder,pepper,broccoli florets

Baked Cheesy Broccoli Pasta Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 cup Milk,1/4 teaspoon Nutmeg,1/2 teaspoon Black pepper powder,2 cups Broccoli - florets,350 grams Penne pasta,6 cloves Garlic - finely chopped,1 teaspoon Red Chilli flakes,1/4 cup Mozzarella cheese - grated,1/4 cup Fresh cream,Salt and Pepper - to taste,2 tablespoons Whole Wheat Flour,2 teaspoons Italian seasoning, 40, Italian Recipes, To begin making the Broccoli Cheesy Pesto Pasta Recipe, first get all the ingredients ready.To Cook the Pasta Keep 500ml of water in a stock pot and allow it to boil, add in pasta along with a teaspoon of salt and allow it to boil and cook for at least 10-15 minutes until the pasta is cooked till al dente.
Once the pasta is cooked,drain the water and rinse it under cold water to prevent it from getting overcooked in the heat.
Drizzle some olive oil over the pasta and toss it well and keep the cooked pasta aside.To Make the Bechamel Sauce Whisk together the flours, salt, pepper, nutmeg and the milk until all the flour is well dissolved into the milk.
Pour the white sauce mixture into a saucepan and begin cooking the Bechamel sauce until it thickens.As the White Sauce pasta mixture-Bechamel Sauce begins to thicken, add in the cream and continue to stir well until there are no lumps and the mixture is cooked through completely.Once the sauce is cooked and you are happy with the consistency, switch off the flame.
To Make the Baked Cheesy Broccoli Pasta Preheat the oven to 180 degree celsius for 10 minutes and keep it ready.
Heat a teaspoon of oil in a wok, add chopped garlic and saute till it softens.
Add in the broccoli florets, teaspoon of salt, and roast them until cooked through.
Sprinkle the italian seasonings, red chilli flakes and pepper powder and give it a stir.
Add in your White sauce-Bechamel sauce along with pasta and mix well until the pasta is well coated.Check the salt and adjust to suit your taste.Turn off the heat and transfer the Broccoli Pasta to a ceramic baked pan, sprinkle with mozzarella cheese on top and bake in the oven till the cheese melts.
Serve the Broccoli Cheesy Pesto Pasta Recipe along with a Watermelon Panzanella Salad and glass of wine for a perfect weeknight dinner with your partner or even pack into a lunchbox for kids., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-07/Baked_Cheesy_Broccoli_Pasta_Recipe-1.jpg, 13
Ingredients: turmeric powder,salt,ginger,yogurt,red chilli powder,cloves garlic,sesame seeds (white),oil,jowar flour,gram flour

 Surati Jowar Vada,  1 cup yogurt, 1 inch ginger - chop,1 cup jowar flour, 3 teaspoon sesame seeds (white), 1/2 cup gram flour, 4 cloves garlic - chop, salt - as per taste, 1/2 teaspoon turmeric powder, oil, 1 teaspoon red chili powder, 95, North Indian Recipes, To make Surti Jowar Vada, firstly add Jowar flour, gram flour, ginger, garlic, red chili powder, turmeric powder, curd, salt and sesame in a bowl.
Mix well and make a thick batter.
Keep this solution separately for 1 hour.
After 1 hour heat the paniyaram pan and add oil to each scoop.
Add the prepared batter to each scoop.
Cover the pan and let it cook.
Add a little more oil and cook it well on both sides.
After cooking, come out of the pan and serve hot.
Serve Surti Jowar Vada with coriander mint chutney and masala tea for the evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Surati_Jowar_Vada_Recipe-9466.jpg, 10
Ingredients: salt,wheat flour,ghee,jowar flour (sorghum),black peppercorns,dry ginger powder,turmeric powder,ajwain (carom seeds) sesame seeds

Gujarati Style Bhakri Recipe-A Multigrain Flat Bread, 2 teaspoons Ajwain (Carom seeds) - or sesame seeds,1/2 teaspoon Turmeric powder (Haldi),1 cup Jowar Flour (Sorghum),1/4 teaspoon Dry ginger powder,Salt - to taste,4 tablespoons Ghee,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 cup Whole Wheat Flour, 50, Maharashtrian Recipes, To begin making the Bhakri's, in a wide bowl, combine the flours, ghee, cumin seeds, ginger, red chilli powder and salt.
Add water a little at a time and knead into very firm dough.
Cover and set aside for 15 minutes.Preheat an iron skillet on medium heat.
Divide the dough into 10 equal portions.
Roll out each portion into a 4 inch diameter circle.
Place the rolled dough on the heated skillet on medium heat.Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.You will notice brown spots coming on very quickly if you your heat is very high.
So take care and cook it evenly on medium heat.
Optionally, many families cook the Bhakri’s in ghee to make it flakier.Bhakri also travels well, so if you have a long distance journey this would be an ideal bread to dip into your Masala Chai.
Serve the Bhakri along with Lauki Channa Dal and a bowl of yogurt for dinner or a packed lunch., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breads/Gujarati_Bhakri_Recipe-1.jpg, 8
Ingredients: peanuts roast,salt,guava,good,cloves garlic,parsley,black urad dal (split),curry leaves,lemon,oil,green chillies

Amrood Ki Chutney (Recipe),  1/3 cup peanuts - roast, 1 tablespoon parsley - finely chopped, 2 cloves garlic, 1 tablespoon oil, salt - as per taste ,2 guava, 2 green chillies, 1 teaspoon good, 4 curry leaves, 1 tablespoon black urad dal (split), 1 tablespoon lemon juice, 45, Indian, To make guava chutney, first peel and chop the guava.
In a microwave pan, add 1/3 cup of water and salt.
Let it cook for 10 minutes and then cool.
Remove the seeds from the guava and mash it.
Now add guava, green chillies, peanuts, parsley, garlic, lemon juice, good, salt and paste into a mixer grinder.
Now heat oil in a small pan for tempering.
Add black urad dal, curry leaves and let it cook for 10 seconds.
Add this tempering to the chutney and serve.
Serve guava chutney with kirai sambar, beetroot thoran and rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_Vyas/Ripe_Guava_Chutney_Recipe.jpg, 11
Ingredients: amul,mango pulp (puree),mango (ripe),sugar

Homemade Mango Ice-Cream Recipe, 1 cup Mango (Ripe) - chopped,400 ml Fresh cream - Amul,3/4 cup Sugar,1 cup Mango Pulp (Puree), 920, Continental, To begin making the Homemade Mango Ice-Cream Recipe,  Into a blender add cream, mango puree and sugar.
Blend until  well combined, about 2 minutes.
Keep aside.Now we will set up the Kitchenif Ice Cream Maker.Place the ice cream bowl which has been kept in the freezer for 2 days into the kitchenif ice cream maker.
Attach the paddle and start the ice cream maker .Pour the mango ice cream mixture through the opening into the ice cream maker.Run the ice cream maker for 20 minutes and do not turn off the machine in between.
You will see that slowly, the ice cream will start to turn thick and creamy.After 20 minutes add the chopped mangoes into the churning mango ice cream and run the ice cream maker for another 5 minutes .
Turn off the ice cream maker.Once done, spoon the churned Mango Ice Cream into a container with an air tight lid (You can also use a loaf pan).
Cover and freeze the mango ice cream for 4 to 5 hours.
Once the Mango ice cream is frozen, scoop out the ice cream into a cone or a bowl and top it up with some freshly cut mangoes and serve.Serve Homemade Mango Ice-Cream topped with some freshly cut mango after a meal of Whole Wheat Crust Pizza With Zucchini And Basil Sauce for a weekend treat., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Mango_Ice_Cream_Kitchenif_ice_cream_maker_video_recipe_8_1600.jpg, 4
Ingredients: sugar,milk,badam (almond),ghee

Badam Burfi Recipe - Almond Burfi, 1-1/2 cups Milk,1 cup Sugar,1-1/2 cups Badam (Almond),2 tablespoons Ghee, 70, Indian, To begin making the Badam Burfi Recipe, soak the almonds overnight and peel the skin or put almonds in boiling water for 10 minutes.
Peel the almonds after it cools down.Grind the almonds with milk to a fine paste in a mixer grinder.
Mix the almond paste and sugar and transfer it to a kadhai.
Keep the gas on high heat and keep stirring.Add few spoons of ghee and keep stirring until the mixture starts to leave the side of the pan.
(this might take around 30 minutes)In the meanwhile, grease a plate with ghee and keep it aside.
Pour the mixture in until the greased plate, spread evenly and wait for it to cool down completely.Once it cools down, cut the burfi into pieces and store in an airtight container.Serve Badam Burfi Recipe as a sweet dish after a meal of Gujarati Dal, Aloo Simla Mirch Ki Sabzi and Phulkas with friends and family for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Balaji/Badam_Burfi.jpg, 4
Ingredients: baking powder,coconut,milk,sugar,flour (maida),sunflower oil

Narikol Pitha Recipe - Sweetened Coconut Fritter, 1 cup All Purpose Flour (Maida),1 teaspoon Baking powder,Milk - as needed,1/2 cup Fresh coconut - grated,1/2 cup Sugar,Sunflower Oil - to deep fry, 35, Assamese, To begin making Narikol Pitha Recipe - Sweetened Coconut Fritter, in a frying pan, dry roast coconut and sugar until light brown in color.
Once done turn off the heat and allow it to cool.In a bowl, add all purpose flour, browned coconut and sugar and slowly add milk to form a stiff dough.Heat oil in a wok or deep frying pan.
Carefully add in small balls made out of dough.
Deep fry until golden brown on all sides.
Once done transfer the Narikol Pitha onto a plate with an oil absorbent paper and serve hot.
Serve Narikol Pitha Recipe - Sweetened Coconut Fritter as a dessert or as an evening snack with a cup of Masala Chai Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Narikol_Pitha_Coconut_Pitha.jpg, 6
Ingredients: salt,cloves garlic,button mushrooms stem,carrot,red chilli flakes,basil leaves,virgin olive oil,thyme leaves,baby potatoes,cauliflower (gobi) florets,dried oregano

Pan Roasted Herbed Baby Potato Recipe With Vegetables, 1 Carrot (Gajjar) - cut diagonally,1 tablespoon Dried oregano,2 tablespoon Red Chilli flakes,Salt - to taste,1 tablespoon Dried Thyme Leaves,8 Basil leaves - chopped,Extra Virgin Olive Oil - for cooking,200 grams Button mushrooms - stem cut,1 cup Cauliflower (gobi) - cut into medium sized florets,10 cloves Garlic,15 Baby Potatoes - cut into half, 50, Continental, To begin making the Herbed Pan Roasted Vegetables Recipe, Keep all the vegetables prepped and ready to roast them.Heat a flat skillet with some olive oil, add in baby potatoes, sprinkle some salt and saute for few seconds.
Cover it with the lid and leave it for 25 minutes.
Keep checking at regular interval of time so that the potatoes are evenly roasted.Once the potatoes are done keep the pan separately and let’s move on to roast cauliflower and carrot.
Heat another flat skillet with oil, add cauliflower and carrot, sprinkle some salt and saute for few minutes.Cover it with the lid and cook for 20 minutes, again keep checking at regular interval of time.
Once done transfer it to a bowl.Into the same pan, add little more olive oil, add in mushroom and garlic cloves, and sprinkle a little salt.
Cover it with the lid, roast until the mushroom sweat a little, this will take about 5 minutes to get done.Finally, keep the pan that has the roasted baby potatoes, add in roasted cauliflower, carrot, mushroom and cloves.
Sprinkle seasonings like red chilli flakes, oregano, thyme, chopped basil leaves and salt and give it a toss.Serve the Herbed Pan Roasted Vegetables Recipe along with French Onion Chicken , Red Wine Sangria Cocktail to make your weekend meal complete., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Herbed_Pan_Roasted_Vegetables_Recipe_.jpg, 11
Ingredients: salt,red bell pepper (capsicum),potato (aloo) baby potatoes,mustard sauce,cloves garlic,carrot,baby corn,virgin olive oil,water,onion,parsley leaves,vinegar,black pepper powder,green zucchini,cherry tomato,dried oregano

Baked Vegetable Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,6 Baby corn - cut into half,Salt - to taste,Cherry tomatoes - as required,1 Onion - chopped,1 Carrot (Gajjar) - chopped,4 cloves Garlic - crushed well,Black pepper powder - to taste,1/2 cup Green zucchini,Parsley leaves - chopped as required,2 tablespoons Mustard sauce,1 teaspoon Honey,1 teaspoon Vinegar,1/2 cup Red Bell pepper (Capsicum) - chopped,1/2 tablespoon Water,1/2 cup Potatoes (Aloo) - chopped or 6 to 7 baby potatoes cut in half,1 teaspoon Dried oregano, 30, Indian, To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees.
Make sure you prep up all the ingredients before you start the oven.In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper.
Mix it well.
Make sure that all vegetables are coated well with oil and seasoning.Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it.Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well.Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano).
Add this dressing to the baked vegetables and mix them well.Add parsley and toss everything together.
Baked vegetable salad is ready to serve.Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Baked_Vegetable_Salad.jpg, 16
Ingredients: green chillies,salt,coriander (dhania) leaves,mustard seeds,curry leaves,colocasia root (arbi),cumin seeds (jeera),tamarind paste,turmeric powder,sesame seeds (til seeds),sunflower oil

Andhra Style Chama Dumpa Pulusu Recipe - Arbi With Sesame Tamarind Sauce Recipe, 2 teaspoons Tamarind Paste,1/2 teaspoon Mustard seeds,3 tablespoons Sesame seeds (Til seeds),Salt - to taste,4 Green Chillies - slit,250 grams Colocasia root (Arbi),Coriander (Dhania) Leaves - Few sprigs,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,Curry leaves - few, 40, Andhra, To begin making the Arbi With Sesame Tamarind Sauce recipe, Peel the arbi, cube them into bite size pieces and boil until tender.Soak the tamarind in enough water for 10 minutes and extract the pulp.Dry roast the sesame seeds until golden and set aside to cool down.
Once cooled down, grind into powder.In a deep pan add the oil, once it's hot add the mustard, cumin seeds and allow them to pop.Next stir in the turmeric, green chillies and curry leaves.
Saute for few seconds.Now add the arbi pieces and fry for couple of minutes.Later add in the tamarind extract and salt.
Give it a good stir and simmer for couple of minutes.Now add the sesame powder and cook for couple more minutes.Lastly sprinkle some chopped coriander and serve hot.
Serve Arbi With Sesame Tamarind Sauce along with Phulkas and Kachumber Salad for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/5-jan/Arbi_With_Sesame_Tamarind_Sauce_Recipe_Chama_Dumpa_Pulusu-1-2.jpg, 11