anandhuvasudev/southindiandish huggingface dataset:
Ingredients: chana dal (bengal gram dal) min,salt,ginger,curry leaves,peanuts (moongphali),rice flour,green chillies,sunflower oil

Pappu Chekkalu Recipe - Andhra Style Spiced Rice Cracker, 10 Curry leaves - finely chopped,Salt - to taste,1 inch Ginger - grated,2 tablespoons Sunflower Oil - & more to deep fry,2 tablespoons Roasted Peanuts (Moongphali) - coarsely pounded,1 cup Rice flour,2 Green Chillies - finely chopped,2 tablespoons Chana dal (Bengal Gram Dal) - soaked for 30 min, 60, Andhra, To begin making the Pappu Chekkalu Recipe (Andhra Style Spiced Rice Cracker), first get all the ingredients ready.
In a pestle and mortar, pound the ginger and green chilies to make a paste.In a large mixing bowl, combine all the ingredients and the above green chili and ginger paste along with the 2 tablespoons of oil.
Make a coarse mixture of the rice flour dough.
Add little water at a time and knead to make firm dough.
The dough should be such that when u take a portion of the dough in our hands and hold it together and flatten it, it should hold its shape.
Cover the dough with a damp cloth and allow it to rest until we heat the oil for deep frying.Heat oil in a heavy bottomed pan for deep frying.Grease your palms and fingers with little oil, take small portions of the dough and flatten it with your fingers to make a disc.
Deep fry these discs (Chekkalu) in the preheated oil on medium heat until it it is golden brown and crisp.Once done, remove from the oil and drain on paper towels.
Once it cools down, store in airtight containers and serve when required.Serve the Pappu Chekkalu as a tea time evening snack along with a cup of coffee or make it for festivals like diwali., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/roshni/Chekkalu.jpg, 8
Ingredients: salt,rice,seaweed sheets,rice vinegar,carrot,avocado,sugar ( preference),cucumber

Vegetarian Sushi Recipe, 2 Seaweed Sheets,Salt - to taste,1 Carrot (Gajjar) - cut into thin strips,1 Avocado - cut into thin strips,1/2 cup Rice Vinegar,1 tablespoon Sugar - (Adjust according to your preference),1 cup Cooked rice,1 Cucumber - cut into thin strips, 45, Japanese, To begin making the Vegetarian Sushi recipe, cut the vegetables into thin strips.
Add salt and mix thoroughly.
Keep aside.In a mixing bowl, take rice vinegar, sugar, add rice to it and mix.Take one seaweed and spread rice mixture over it in a thin layer.
Don't cover the edges.Arrange the vegetables in a single line.
Don't overcrowd.Start rolling it.
Press it so that the roll gets tightened.Cut the roll into half first with a sharp knife.
Don't put pressure on knife while cutting.Just make back and forth motion.
Cut them into 1/2 inch thick pieces.
Serve Vegetarian Sushi with soy sauce.Serve Vegetarian Sushi as a side dish along with Spicy Vegetable Noodles and Chilli Paneer Recipe for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/veg_sushi_1600.jpg, 8
Ingredients: salt,drumstick leaves (moringamurungai keerai),water,ragi flour (finger millet nagli),onion,cumin seeds (jeera),green chillies,sunflower oil

Ragi Murungai Keerai Adai Recipe-Finger Millet Flour & Drumstick Leaves Savory Flatbread, 3 Green Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Lukewarm Water - as needed,1 Onion - chopped,1 cup Drumstick Leaves (Moringa/Murungai Keerai) - chopped,1 tablespoon Sunflower Oil,1 cup Ragi Flour (Finger Millet/ Nagli), 50, South Indian Recipes, To begin making Ragi Drumstick Leaves Adai recipe, first clean and finely chop the drumstick leaves and keep aside.Place a pan on medium heat and add 1 teaspoon oil it.
Once the oil is hot, add cumin seeds and allow them to crackle.
Once the cumin seeds crackle, add the finely chopped onions, green chilies and saute till the onions turn transparent.
Do not brown the onions.
At this stage, add the chopped drumstick leaves.Saute the drumstick leaves on low heat till the raw aroma from the leaves goes away and the leaves are cooked through.
This would take about 5 to 7 minutes.
 If the drumstick leaves are not cooked well, the adai may taste bitter when cooked.
Once the drumstick leaves are cooked well, turn of the heat and let the drumstick leaves mixture cool.Meanwhile place a Sauce Pan With Handle on high heat and add 2 cup water to it.
Bring it to boil and add some salt.Take 1 cup ragi flour in a Mixing Bowl.
Add the cooked drumstick leaves mixture and mix well.
Now slowly add boiling water to the ragi mixture and keep mixing with a wooden spatula.
Make sure no lumps are formed.
Once it is mixed well, carefully mix the dough with hands.
The dough should be soft and sticky.
If the dough is too dry, the adai will break while flattening it and will also become hard on cooking.Place a Cast Iron Skillet/ tawa on a medium heat.Make a lemon sized ball of the Ragi mixture, one at a time.
Keep rest of the dough covered with a wet cloth.
Flatten the ball on banana leaf into desired size of round shape.
Carefully lift the banana leaf and place it on hot tawa, and slowly peel it away from the adai.
Let the adai cook on one side fully.
Then flip it to cook the other side.
Drizzle little oil on both sides.
Let the adai become crisp from both the sides.Once the adai is cooked and is crispy on both the sides, place the adai in a serving plate.Serve Ragi Drumstick Leaves Adai recipe hot with Carrot Peanut Chutney Recipe or South Indian Coconut Chutney and Coffee, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Ragi_Drumstick_Leaves_Adai___Finger_Millet_Flour_Drumstick_Leaves_Savory_Flat_Bread_original_1600.jpg, 8
Ingredients: salt,milk,baking soda,sugar,eggs,flour (maida),butter

Shrewsbury Cookies Recipe (Butter Cookies), 1/2 cup Sugar - powdered,Salt - a pinch,1 Whole Eggs,80 grams Butter (unsalted),2 cup All Purpose Flour (Maida),3 tablespoons Milk,1/4 tablespoon Baking soda, 30, Continental, To begin making the Shrewsbury Cookies recipe, sieve all purpose flour in a mixing bowl.
Add salt and baking soda in the same bowl.Now take another mixing bowl, add unsalted butter and powdered sugar.
Beat them together properly using a hand mixer.Add egg and beat again till the mixture gets soft and smooth.
Once it is done, add the above dry mixture to egg, butter and sugar mixture.Add milk to the mixture and mix it with a spatula.Transfer the mixture onto a floured board and knead until smooth.Roll out the dough and cut cookies into 1/2 inch round shape using a cookie cutter.
Place the roundels on a parchment paper on baking sheet and bake them in a preheated oven for 20 minutes or till the edges turn golden.Let them cool on a wire rack.
Your delicious Shrewsbury cookies are ready to serve.Serve Shrewsbury Cookies along with Masala Tea and Spicy Chutney Sandwich With Mayo for your tea party break or you can also pack it in your kids snack box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Shrewsbury_Cookies_recipe.jpg, 7
Ingredients: salt,mustard oil,mustard seeds,asafoetida (hing),red chilli powder,cloves garlic,onion,cumin seeds (jeera),baby potatoes,green amaranth leaves,coriander powder,beetroot,turmeric powder,green chillies,garam masala powder

Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, 1 Onion - sliced,1 pinch SSP Asafoetida (Hing),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1 teaspoon Mustard seeds,2 teaspoon Coriander Powder (Dhania),2 Beetroot - grated,1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Mustard oil,1 cup Green Amaranth Leaves - chopped,3 cloves Garlic - finely chopped,10 Baby Potatoes,1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for  2 whistle.
Let the pressure release naturally and then open the lid and peel the potatoes.
Keep aside.Heat a kadai and add some oil.
Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds.
After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft.Once the onions have softened add the baby potatoes and roast for two minutes.Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine.
Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir.
Add in the Amaranth leaves and combine everything well.
Close the pan with a lid and cook till the leaves and beetroot are nearly done.
Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked.Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl.Serve the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe along with phulka, Green Moong Dal Makhani and Sweet Potato & Green Bean Salad by the side to make it a rich and delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Beetroot_Aloo_Amarath_Leaves_Sabzi_recipe_6-2_1600.jpg, 15
Ingredients: tomato,salt,wheat flour,vegetable stock,ricotta cheese (or paneer),cloves garlic,virgin olive oil,herbs,sugar,onion,black pepper powder,parmesan cheese shavings,cloves garlic roasting

Roasted Tomato & Tortellini Soup Recipe, Parmesan cheese - shavings as required,3 tablespoons Ricotta Cheese - (or use paneer),Salt - to taste,4-5 tablespoons Extra Virgin Olive Oil,2 cloves Garlic - minced,3 cloves Garlic - for roasting,2 Onions - sliced,1 pinch Sugar,6 Tomatoes,Fresh Herbs - handful,2 teaspoons Black pepper powder - (adjust),Vegetable stock,3/4 cup Whole Wheat Flour, 75, Italian Recipes, To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes.To fire roast the tomatoesStove top method: Place them directly on a gas burner or on a fine wire mesh placed on the burner and roast till the skin chars.
Cool and peel off the skin.Oven method: Quarter and toss them in 1-2 tablespoons of olive oil.
Place on a parchment lined baking sheet and bake in a pre-heated oven at 200 degree Celsius for about 20 minutes or till they just start browning.Soup:Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt.
Roast/bake in the oven till it just browns.Blend together the tomatoes, onions and garlic  in a food processor or mixer.
Sieve through a mesh to remove skin (if roasted in the oven) and seeds.To make the Tortellini filling, mix the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl.
Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl.
Add water and 2 teaspoons of olive oil to make a stiff but pliable dough.
Cover and keep aside for 30 minutes.Dust a working surface with flour.
Roll out the dough into a very thin circle.Cut the circle into rounds using a 3-inch round cutter.
Space the rounds as close together as possible.
Gather the scraps and reuse them.Place a teaspoon of the Ricotta filling at the center of each round.Run a finger dipped in water along the edge of the pasta round to moisten it.Fold over the dough to seal and make a half moon shape.
Draw the ends together to form the typical Tortellini shape.Heat water in a saucepan.
Add salt.
Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required).Cook for 2-3 minutes or till the Tortellini float on the surface.
Take them out using a slotted spoon.Heat the Tomato – onion-garlic puree in a saucepan.
Add salt, pepper and pinch of sugar.Add enough vegetable stock to make a thick soup.
Bring it to a boil and carefully drop the cooked Tortellini in it.Boil for a few seconds more.
Serve Roasted Tomato Tortellini soup garnished with Parmesan cheese and herbs, along with garlic bread or Grilled Winter Vegetable Salad Recipe for a quick weeknight meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Roasted_Tomato__Tortellini_soup.jpg, 13
Ingredients: salt,ghee,green peas (matar) water off completely,coconut,asafoetida (hing),ajwain (carom seeds),coriander (dhania) leaves,water,mint leaves (pudina),cumin seeds (jeera),lemon,sooji (semolina rava),flour (maida),green chillies,sunflower oil

Matar Karanji /Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry), Salt - as required,Sunflower Oil - for deep frying,Water - as required,1-1/2 cups All Purpose Flour (Maida),Coriander (Dhania) Leaves - Handful,3 tablespoons Ghee,1/2 cup Fresh coconut - grated,1 teaspoon Lemon juice - (adjust),3 tablespoon Sooji (Semolina/ Rava),2 cups Green peas (Matar) - blanched and water drained off completely,1/2 teaspoon Salt,1/2 teaspoon Asafoetida (hing),Mint Leaves (Pudina) - Handful,2 Green Chillies - chopped or as required,2 teaspoon Ajwain (Carom seeds),2 teaspoons Cumin seeds (Jeera) - roasted, 60, Maharashtrian Recipes, To begin making the Matar Karanji first make the dough for the covering.For the karanji/gujiya dough:Mix the flour, semolina, salt and ghee.
Rub together the mixture for 1-2 minutes till the ghee is completely incorporated.
You can use a food processor if you have one.
Gradually add water just enough to form a stiff but pliable dough (about 4-5 tablespoons water should be sufficient)Keep the dough covered for about 30 minutes.
For the Gujiya/Karanji filling:In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste.
Do not add water.
In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice.
Mix until all ingredients are combinedTo make the Matar Karanji:Heat oil for deep frying in a wok.Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter.
Use some oil or ghee to grease the working surface (do not use flour)Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge.Fold over the other half of the circle to make a half moon shape.Press and seal the edge taking care that air pockets do not form inside.Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.Deep fry on medium heat till golden brown.
(You can shape the karanjis at one time.
Keep them covered and the fry them in batches)Spicy Matar karanji tastes great on its own but you can serve them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Matar_Karanji_Spicy_Maharashtrian_deep_fried_snack.jpg, 15
Ingredients: green moong sprouts,salt,spring onion greens,ginger,garam masala powder,green chilli,sunflower oil the tikkis,coriander powder,instant oats (oatmeal)

Diabetic Friendly Moong Sprout Cutlet Recipe, Sunflower Oil - to shallow fry the tikkis,Salt - as per your taste,1/2 teaspoon Coriander Powder (Dhania),1 cup Instant Oats (Oatmeal),1/2 teaspoon Garam masala powder,1 Green Chilli - roughly chopped,2 cups Green Moong Sprouts - parboiled,1 inch Ginger - roughly chopped,1/2 cup Spring Onion Greens - finely chopped, 30, Indian, To begin making Diabetic Friendly Moong Sprout Cutlets, cook the sprouted green moong dal in a pressure cooker using 1/4 cup of water and a pinch of salt.
Cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Save a hand full of the par boiled sprouted moong, and add the rest of the par boiled sprouts along with green chillies and ginger to a mixer and make a smooth mixture.To this ground moong sprout mixture, add chopped spring onions, oats, coriander powder, garam masala, season with salt and mix well until all the ingredients come together.
Make small tikkis with the Moong Sprout mixture and keep them ready to pan fry them.Heat a flat skillet on medium flame, brush a little oil on its surface, once its hot add a batch of moong sprout tikkis and let it cook on its bottom for a few minutes.Once the moong sprout tikkis are golden brown on the bottom, flip over and cook the other side as well.
To cook one tikki, it will take up to 10 minutes for it to nicely brown on both sides.
Serve the Diabetic Friendly Moong Sprout Cutlet Recipe along with a Dip or Tomato Sauce and a cup of Masala Chai as an evening snack.
You can also make a chaat of this cutlet, by adding some onions, chutneys & sev and finally some chaat masala.
It will make a great party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sprouted_Moong_and_Spring_Onion_Tikkis_Diabetic_Friendly_.jpg, 9
Ingredients: salt,vegetable stock water,date syrup,thai red curry paste,brinjal (baingan eggsplant),cloves garlic,chicken bless,basil leaves,broccoli,stalk lemon grass diagny,coconut milk,sunflower oil

Thai Red Curry with Chicken and Brinjal Recipe, Basil leaves - a few,2 tablespoons Thai Red Curry Paste,Sunflower Oil - for cooking,Salt - to taste,300 grams Chicken - boneless pieces,400 ml Coconut milk,2 Brinjal (Baingan / Eggplant) - cut into wedges,2 tablespoons Date syrup,1 cup Broccoli - head,4 cloves Garlic - chopped,1 Stalk Lemon Grass - cut diagnally,1 cup Vegetable stock - or water, 35, Thai, To begin making the Vegetarian Thai Red Curry Recipe, get all the ingredients ready.Make the curry paste and keep it aside.
Heat oil in a pan and add garlic and stir fry the broccoli and brinjal on high heat for a few minutes until steamed, yet crisp.
Sprinkle some salt over the vegetables so that it will cook faster.The next step is to add the Thai red curry base.To the heavy bottomed pan add the red curry paste.
Stir the red curry paste for a couple of minutes.
Add in the chopped chiken pieces and stir fry them for about 5 minutes.Add the coconut milk, vegetable stock, date syrup, lemon grass in the sauce pan and mix well.Turn on the heat and bring the curry to an active boil.
Simmer stirring occasionally until the curry thickens a bit about 10 minutes.
Check the salt and spice levels and adjust to suit your taste.
Garnish with basil leaves and serve.Serve the Thai Red Curry with Chicken and Brinjal Recipe along with hot steamed Thai Jasmine Sticky Rice Recipe and Thai Stir Fried Green Beans Recipe or Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls) to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Thai_Red_Curry_with_Chicken_and_Brinjal_Recipe.jpg, 12
Ingredients: colocasia leaves (arbi),basmati rice,salt,coconut,jaggery,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),coconut oil,green moong dal,turmeric powder,chana dal (bengal gram dal),tamarind lemon

Konkani Style Pathravade/Pathrode Recipe-Colocasia Leaves Snack, 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),2 cups Basmati rice,Coconut Oil - as required,1 tablespoon Green Moong Dal (Whole),8 Dry Red Chillies,1 tablespoon Cumin seeds (Jeera),2 tablespoons Jaggery,12 Colocasia Leaves (Arbi),3 tablespoons Coriander (Dhania) Seeds,1 tablespoon Chana dal (Bengal Gram Dal),Salt - as per taste,Tamarind - lemon size, 50, Konkan, To begin making the Pathrode Recipe, wash and soak the rice and dal in water for 3 to 6 hours.Wash the colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife.
This will help them cook fast and make them less itchy.Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency.Now first take the largest/biggest leaf.
Keep leaf upside down and smear a layer of masala on back side of leaf.
Place the second leaf on top of the first leaf & smear masala.
Repeat the process for 3 to 5 leaves.In one pathravadev roll there should be minimum 3 leaves.
Now pathravade is ready for rolls.
Firstly fold the sides of the leaf towards the centre and then roll along length of the leaves to make a roll.After it is rolled, smear the paste on top of it.
Once the rolls are done, steam cook these rolls 15 to 20 minutes.
Wait till the pathravade cools down a bit.Once the pathravade is cooled, you can serve them in 2 ways.
Just slice them, smear little butter and relish or shallow fry them with coconut oil till they turn crisp.
Serve hot.Serve Pathravade as a side dish along with your Konkan meal of Konkani Style Vengaya Sagle and Tawa Parathas during weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/PATHRAVADE.jpg, 13
Ingredients: garlic cloves,salt,green chilli,asafoetida (hing),onion,cumin seeds (jeera),rajma (large kidney beans),turmeric powder,spinach leaves (palak),garam masala powder,sunflower oil

Rajma Saagwala (Dry Kidney Beans And Spinach Stir Fry) Recipe, 5 Garlic - cloves,1 Green Chilli - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Rajma (Large Kidney Beans) - boiled,Asafoetida (hing) - A pinch,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,2 cups Spinach Leaves (Palak) - roughly chopped,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 35, North Indian Recipes, To begin making Rajma Saagwala recipe, pressure cook the overnight soaked rajma for two whistles in a pressure cooker and keep it aside.Now heat a wok in medium flame, pour oil, add the cumin seeds and a pinch of asafoetida and let it crackle.Add the finely chopped garlic and sauté till aromatic.Add the finely chopped onion and green chilli and cook till the onions become translucent.Add the roughly chopped spinach and cooked rajma and give it a stir.Now add the turmeric, garam masala powder and season with salt and mix well.Let the vegetable cook in medium flame for 10 minutes, occasionally keep stirring in between.Once done, switch off the flame and it is ready to be served.
Serve Rajma Saagwala as a side dish with Rabodi Ki Sabji and Whole Wheat Lachha Parathas for a delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Rajma_Saagwala_Dry_Kidney_Beans_and_Spinach_Stir_Fry.jpg, 11
Ingredients: salt,mustard seeds,coconut,red chilli powder,water,curry leaves,white urad dal (split),dry red chillies,coconut oil,coriander powder,beetroot,turmeric powder,green chillies

Beetroot Thoran Recipe, Salt - as required,1 cup Fresh coconut - grated,Coconut Oil - as required,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 teaspoon Mustard seeds,1 tablespoon White Urad Dal (Split),1 cup Water,1-1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),500 grams Beetroot - very finely chopped or grated,1 sprig Curry leaves,2 Dry Red Chillies - broken, 50, South Indian Recipes, To begin making the Beetroot Thoran recipe, In a non stick wok, add 2 tablespoons coconut oil and saute the finely chopped beetroot for a while.Add 1 cup water or more and cook the beetroot till soft with lid closed.Turn off the gas and drain the water.
You can collect the water and later use it in making some curry or stew.In the same wok again heat 2 tablespoon coconut oil and add mustard seeds, urad dal, curry leaves and dry red chili.
Saute them till mustard crackles.Now add the cooked beetroot and fry for some time till the moisture starts absorbing.Add salt, red chili powder, turmeric, coriander powder and stir nicely.
Adjust oil if required and close the lid to cook for another 5 to 6 minutes.Meanwhile add coconut and green chilies to a mixer and grind coarsely.
Once the beetroot thoran is done, turn off the gas and garnish with the freshly ground coconut and chilli.
Serve Beetroot Thoran with hot steamed rice and keerai sambar for a perfect South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/BEETROOT_THORAN.jpg, 13