anandhuvasudev/southindiandish huggingface dataset:
Ingredients: milk (with full,),ghee,almonds (badam) almonds,bottle gourd (lauki),cardamom powder (elaichi)

Bottle Gourd Ice Cream Recipe - Lauki Ice Cream, 1 tablespoon Slivered Almonds (Badam) - or chopped almonds,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee,1 Bottle gourd (lauki),3 tablespoons Fresh cream,500 ml Milk - (with full cream), 610, Indian, To begin making Bottle Gourd Ice Cream Recipe -Lauki Ice Cream, wash, peel the lauki and grate/shred the bottle gourd and keep aside.In a shallow frying pan, heat a tablespoon of ghee and stir fry the shredded bottle gourd for about 3-4 minutes on a medium heat, until most of its moisture is evaporated and the lauki appears lumpy.Now add milk to the pan and keep stirring.
Bring it to boil.Once the milk and lauki has come to a boil, add in sugar and cook on medium flame.
Keep stirring until the milk is reduced to half of its initial quantity.
It might take 20-30 minutes.Turn off the heat and allow the mixture to cool down to room temperature.Once the mixture is cooled to  room temperature, pour the mixture to a blender and blend for about 2 minutes.Take an airtight container and pour the mixture into the container and add 2 tablespoons of malai/fresh cream on top.
Wrap with a cling wrap.Freeze the Bottle Gourd Ice Cream Recipe for 4 to 5 hours until set.After 3-4 hours, take the container out of the freezer; put all its content in a deep mixing bowl and beat the ice cream with a handheld mixer for about 2-3 minutes.Add chopped almonds and cardamom powder, saving a few chopped almonds for garnish.
Beat the ice cream once again for about 30 seconds.Pour the mixture back into the airtight container and freeze for 6 hours or overnight.Scoop out and serve Bottle Gourd Ice Cream Recipe (Lauki Ice Cream) as a summer dessert to kids, along with Avocado Egg Sandwich Recipe and Healthy Vegetable Fries Recipe (Oven roasted Potato, Zucchini and Carrot Fries) in the evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/khushboo-snapcook.in/lauki_icecream_recipe_bottle_gourd_icecream.jpg, 6
Ingredients: salt,mustard seeds,asafoetida (hing),red chilli powder,curry leaves,dry red chillies,coriander powder,turmeric powder,banana,sunflower oil

Vazhakkai Varuval Recipe- Raw Banana Roast Recipe, 2 sprig Curry leaves,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,2 teaspoon Coriander Powder (Dhania),2 Dry Red Chillies,1/2 teaspoon Asafoetida (hing),2 Raw Banana - sliced,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 40, South Indian Recipes, To begin making Vazhakkai Varuval or the raw banana roast recipe, peel the skin of the plantains and slice them into thick slices and place them in a bowl of water to prevent oxidation.Heat oil in a skillet over medium heat.
Add the mustard seeds and allow them to crackle.Once the mustard seeds crackle, add the dry red chillies, curry leaves and asafoetida.
Drain the water from the sliced bananas and add this to the skillet.Add the red chilli powder, turmeric powder, coriander powder and salt to taste.Toss the Raw bananas well in all the masala and stir fry on medium high heat to make the Vazhakkai Varuval.You can optionally cover the pan and cook the raw bananas, or cook on open until the raw bananas are cooked and have crisp golden outer.When you notice the raw bananas have a crisp golden outer and is cooked through then the Vazhakkai Varuval is ready.
Check the salt and adjust to suit your taste.Once done, turn off the heat and transfer the Vazhakkai Varuval/ Raw Banana Roast to a serving bowl and serve hot.
Serve the Vazhakkai Varuval/ Raw Banana Roast Steamed Rice, Tomato Rasam, Vendhaya Keerai Sambar Recipe, appalam, ghee and lemon pickle for a perfect south indian lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Vazhakkai_Varuval_Recipe-_Raw_Banana_Roast_Recipe_1_1600.jpg, 10
Ingredients: tomato,coriander (dhania) leaves,salt,ginger,ghee,cinnamon,red chilli powder,large cardamom,black gram sprouted,onion,coriander powder,chickpeas spices,pomegranate,green chillies

 Peshawari Kala Chana (Recipe In Hindi),  2 tablespoons chickpeas spices,2 cups black gram - sprouted, 1 onion - finely chopped, 1 teaspoon red chilli powder, 2 green chillies - finely chopped, 1 tablespoon pomegranate, 1 inch cinnamon, ghee - as per use, salt - as per taste, 1 Tablespoon coriander powder, 3 teaspoons green coriander - finely chopped, 2 large cardamom, 1 tablespoon ginger - grated, 1 cup tomato - finely chopped, 60, Pakistani, To make Peshawari Kala Chana, first cook black gram in a pressure cooker with water until two cities come.
After the gram is cooked, take them out and keep them separately.
Now heat ghee in a pan.
Add big cardamom, cinnamon and let it cook for 15 seconds.
After this add onion and cook till golden.
Now add tomatoes, ginger, green chilies and cook till the tomatoes become soft.
Now add green coriander powder, red chilli powder, chickpeas spices, pomegranate seeds and cook for 3 to 5 minutes.
After that add boiled black gram, salt and water and cook for 10 minutes.
After making, garnish it with green coriander and serve hot.
Serve Peshawari Kala Chana with Phulka, Tadka Raita and Kachumbar Salad to say the day., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Peshawari_Kala_Chana_Recipe.jpg, 14
Ingredients: salt,sunflower oil from the oil used the murukku,asafoetida (hing),black peppercorns,urad dal flour (husk black gram flour),rice flour,sesame seeds (til seeds),butter,sunflower oil

Pepper Murukku Recipe - South Indian Style Chakli, 1 teaspoon Butter (unsalted),7 to 8 Whole Black Peppercorns - freshly powdered,Salt - to taste,1/2 teaspoon Sesame seeds (Til seeds),1 cup Rice flour,2 tablespoons Urad Dal Flour - (husk black gram flour),pinch Asafoetida (hing),Sunflower Oil - for frying,1 teaspoon Sunflower Oil - from  the oil used for frying the murukku, 60, South Indian Recipes, To begin making the Pepper Murukku recipe, in a medium size bowl, add the sieved rice and the urad dal flour.Add salt, asafoetida, sesame seeds, pepper powder and mix all the dry ingredients.Now add butter and rub it into the flour get  sand like texture.
 Add hot oil and add water little by little to form a smooth, crack free dough.Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.Once the dough is rested, grease the murukku press with oil and fill it with the prepared dough.Heat oil in a wok/kadhai on medium flame and when the oil is heated up, press the murukku press over the oil in circular motion to make flat circular spirals.
Fry the murukku over low flame till they are uniformly browned.Drain the murukku on a kitchen towel.
Repeat this process for the rest of the dough.Once cooled, store the murukku in a clean, dry and odour free air tight container.Your traditional South Indian Snack is ready for your festivities.Serve Pepper Murukku along with Hot Masala Chai as a tea time snack.
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Ingredients: salt,ice cubes,orange juice,sprite up club soda ginger ale,sugar,lemon,mint leaves (pudina)

Orange Mocktail Recipe, 1 tablespoon Lemon juice,1 cup Sprite - or 7 up or club soda or ginger ale,Salt - to taste,Mint Leaves (Pudina) - few,1 cup Fresh orange juice,Ice cubes - as required,Sugar - as required (optional), 20, Continental, To begin making Orange Mocktail, firstly mix the orange juice with lime/lemon juice in a mixing bowl.Take two glasses and put some ice cubes in it.
Pour the juice mixture in the glass till it is half full.
Pour some sprite or 7up in the same glass and a pinch of salt.Crush some mint leaves from hand and add in the juice.
Add some more ice cubes if needed.Serve Orange Mocktail along with Cheese Stuffed Aloo Bonda and Sabudana Vada for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Orange_Mocktail.jpg, 7
Ingredients: salt,cumin seeds powder,mint,peanuts compress take coriander leaves,chaat masala powder,carrot,tomatoout seeds,mango,black pepper powder,cucumber

 Raw Mango Carrot Cucumber Salad Recipe With Peanuts,  2 tbsp mint-finely chopped, 1/2 cup carrots - finely chopped, 1/2 tsp black pepper powder, 1/2 tsp cumin seeds Powder, 1/2 tsp chaat masala powder, 1/2 cup tomato - finely chopped out of seeds, salt - as per taste, 1/2 cup cucumber - finely chopped,1/2 cup raw mango - finely chopped, 1/2 cup peanuts - compress Take 2 tbsp coriander leaves - finely chopped, 15, Indian, To make raw mango cucumber carrot salad recipe, first prepare all the ingredients and keep them separately.
Now in a mixing bowl add raw mango, carrot, cucumber, peanuts, coriander leaves, mint and mix well.
After adding salt, pepper powder, cumin powder and mix well in this bowl.
Remove and serve in a bowl.
Serve raw mango cucumber carrot salad recipe with Punjabi Dal Tadka, Gujarati Tindora nu Shak and Phulke for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Raw__Mango_Carrot_Cucumber_Tomato_Peanut_Indian_Salad_Recipe__1600.jpg, 10
Ingredients: salt,ajwain (carom seeds),water,sunflower oil dosa,rice flour

Kashmiri Chhir Chot Recipe- Rice Pancakes, Salt - as required,Water - as required,1 cup Rice flour,1/2 teaspoon Ajwain (Carom seeds),Sunflower Oil - for dosa, 30, Kashmiri, To begin making the Chhir Chot recipe, in a mixing bowl, sieve the rice flour.
Add salt and ajwain seeds.Add water little by little and form a batter.
It should be of dosa batter/pancake consistency neither thick nor watery.Heat non stick pan over a high flame.
Once the tawa is hot, reduce the flameFetch a ladle of batter and spread it in a round shape evenly on the tawa.Drizzle oil on the sides and cover with a lid.
Cook until the bottom layer turns light brown.
Once can see the pores on the upper side.Ensure the upper side is covered with a lid.
This prevents the upper layer from becoming dry.Apply bit of oil on the upper side and flip it.
Cook until the other side turns light brown.Serve Chhir Chot Recipe along with Tomato Garlic Chutney and Masala Chai for your breakfast or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Chhir_Chot.jpg, 5
Ingredients: tomato,salt,arhar dal (split toor dal),chow chow (chayote squash),tamarind water,mustard seeds,asafoetida (hing),curry leaves,coriander (dhania) leaves,dry red chillies,onion,sesame (gingelly) oil vegetable oil,turmeric powder,sambar powder,sunflower oil

Chow Chow Sambar Recipe (Chayote Squash Sambar), 1 Onion - sliced,Salt - as required,Sunflower Oil - as required,1 sprig Curry leaves - roughly torn,1 tablespoon Sambar Powder,1 Dry Red Chillies,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),4 sprig Coriander (Dhania) Leaves - roughly chopped,2 Tomatoes - chopped,1 teaspoon Sesame (Gingelly) Oil - or vegetable oil,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),2 cups Chow chow (chayote squash) - cut into cubes,30 grams Tamarind - soaked in 1 cup of water, 40, South Indian Recipes, To begin making the Chow Chow Sambar recipe, first pressure cook the toor dal along with turmeric and 2 cups of water for 2 whistles.
Let the pressure release naturally.
Once the dal is cooked, whisk the dal well and keep it aside.Add a teaspoon of oil in a heavy bottoemd pan and heat it on a medium flame, add the sliced onion and saute for 2 minutes till the onions turns soft and translucent.Add tomatoes, chow chow and cook till the chow chow is cooked 3/4th, stirring occasionally.Once it is done, add the tamarind extract, sambar powder, salt to taste and let it simmer until the raw smell of the tamarind goes away and the chow chow is perfectly cooked.Add the cooked toor dal, adjust the seasoning, add the roughly chopped coriander leaves and let it simmer for another 2 or 3 minutes and switch off.In another small tadka pan, add a teaspoon of sesame oil and allow it to heat.
Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned.Add the asafoetida powder and curry leaves, stir it in and turn off the heat.Pour this tempering over the cooked sambar and it is ready to be served.
Serve Chow-Chow Sambar with Homemade Soft Idli or Masala Dosa.
You can even serve it with Steamed Rice and Cauliflower Thoran for your vegetarian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/ChowChow_Sambar_Chayote_Squash_Sambar.jpg, 15
Ingredients: salt,mustard seeds,purple cabbage,asafoetida (hing),coconut,water,curry leaves,white urad dal (split),coconut oil,green chillies

Muttaikose Poriyal Recipe -  Purple Cabbage Poriyal | Red Cabbage Sabzi, Salt - to taste,1 teaspoon Mustard seeds,2 Green Chillies - slit,2 sprig Curry leaves - finely chopped,1/4 cup Fresh coconut - grated,1 teaspoon Coconut Oil,1/4 teaspoon Asafoetida (hing),500 grams Purple cabbage - roughly chopped or sliced thin,2 teaspoons White Urad Dal (Split),2 tablespoons Water, 45, South Indian Recipes, To begin making the Muttaikose Poriyal Recipe/ Purple Cabbage Poriyal, get the cabbage chopped or sliced and the rest of the ingredients ready.Place the purple cabbage in pressure cooker, add 2 tablespoon of water and pressure cook for 1 whistle and turn off the heat.
Release the pressure immediately, to avoid over cooking the cabbage.Heat a teaspoon of oil a heavy-bottomed pan on medium heat.Add the mustard seeds and urad dal.
Allow them to crackle.
Roast the urad dal until it gets lightly browned.Once the dal is golden brown and crisp, add the curry leaves, green chillies, purple cabbage and salt to taste.Give the Purple Cabbage Poriyal a stir and saute for a couple of minutes and turn off the heat.Once done, add the grated coconut, give the Purple Cabbage Poriyal a mix and check the salt and adjust to suit your taste.Add more coconut if required.
Turn off the heat and serve the Muttaikose Poriyal / Purple Cabbage Poriyal warm.Serve the Muttaikose Poriyal Recipe/ Purple Cabbage Poriyal along with Tomato Rasam and Steamed Rice topped with ghee for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Red_cabbage_Poriyal_Recipe_Purple_Cabbage_Sabzi_7_1600.jpg, 10
Ingredients: salt,garlic butter,cloves garlic,basil leaves,black peppercorns,virgin olive oil,lemon,parmesan cheese,chicken breasts,walnuts

Basil Pesto Grilled Chicken Recipe, 1 tablespoon Whole Black Peppercorns - coarsely pounded,Salt - to taste,1 teaspoon Lemon juice,1/4 cup Walnuts - toasted,4 cloves Garlic - finely chopped,1/2 cup Parmesan cheese - grated,250 grams Basil leaves - with stems removed,1 Chicken breasts,2 tablespoons Extra Virgin Olive Oil,2 tablespoons Garlic Butter,1 tablespoon Fresh cream, 90, Continental, To begin making the Basil Pesto Grilled Chicken Recipe, make the fresh basil pesto and keep it ready.For the Basil PestoPlace the walnuts,garlic, basil leaves, salt, and pepper in the food processor and churn until coarse.
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Add the Parmesan and puree for a minute.
In a mixing bowl, marinade the chicken breast along with the basil pesto, cream, and lemon juice.
Let it sit for about an hour.Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it.
Cook till the chicken is completely cooked through.
IT will take about 8 to ten minutes on either sides to cook the chicken.
Once done transfer the Basil Pesto Grilled Chicken onto a serving plate and serve hot.Serve Basil Pesto Grilled Chicken Recipe with Summer Lettuce Salad Recipe and French Onion Soup Recipe for lunch or dinner., https://www.archanaskitchen.com/images/Meal_Plate_-_Dinner_-_Basil_Pesto_Grilled_Chicken_Recipe_Zoodles__Zucchini_Noodles_Mustard_Mayo_Potato-4_1600.jpg, 10
Ingredients: salt,mustard seeds,coconut,asafoetida (hing),methi leaves (fenugreek leaves),curry leaves,curry leaves,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil

Menthya Matvadi Palya Recipe - Madhwa Brahmin Style Methi-Chana Dal Sabzi, 50 grams Methi Leaves (Fenugreek Leaves),1/2 cup Chana dal (Bengal Gram Dal) - soaked for 2 hours,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,6 Dry Red Chillies,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,Curry leaves - few, 135, Karnataka, To prepare Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi); drain the water from the soaked channa dal and grind all the ingredients mentioned under "to grind" adding very little water to make a coarse paste.In a steamer, steam the ground masala till soft, for about 10 minutes on high heat using Idli molds.Meanwhile, wash and chop the methi leaves finely.In a kadai, heat oil and mustard seeds and allow it to splutter, add the red chillies and curry leaves and roast for a few seconds.Add finely chopped methi leaves and salt and allow it to wilt down.
Once the methi leaves are cooked, add the ground chana dal mixture and mix them and allow it to cook on low flame till everything combines well.
Turn off heat.
Check the salt and adjust accordingly to taste.Serve Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi) along with Tawa paratha, Karnataka Special Huli Tovve Recipe and steamed rice for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/19-Jan/Menthya_Matvadi_Palya_Recipe_Madhwa_Brahmin_Style_Methi-Chana_Dal_Sabzi-3.jpg, 13
Ingredients: salt,kashmiri dry red chilli,coconut,kokum (malabar tamarind),coriander (dhania) leaves,jaggery,cloves garlic,water,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Goan Sorak Curry Recipe, 6 Kokum (Malabar Tamarind),1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),Water - as required,Coriander (Dhania) Leaves - chopped,Salt - to taste,2 Green Chillies - slit,6 Kashmiri dry red chilli,2 tablespoon Coriander (Dhania) Seeds,1 tablespoon Sunflower Oil,3 cloves Garlic,1 Onion,1 teaspoon Jaggery,3/4 teaspoon Cumin seeds (Jeera), 30, Goan Recipes, To begin making the Goan Sorak Curry recipe, in a mixer jar take all the ingredients mentioned under Masala to grind.
Add a little water and grind to a very smooth paste.
Keep it aside.Next, heat oil in a heavy bottomed pan.
Once it's hot, add the ground masala and slit green chilli into it.
Saute for 2 to 3 minutes on low flame.Later add water, salt to taste, jaggery and kokum.
Mix well and allow the curry to simmer for few mins till it starts bubbling.
Switch off the gas.
Garnish with coriander leaves.Serve Goan Sorak Curry along with Steamed Rice and Suran Fodi for your weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/GOAN_SORAK_CURRY.jpg, 14
Ingredients: salt,corn flour,celery,soy sauce,ginger garlic paste,green chilli sauce,sugar,onion,black pepper powder,tofu

Stir Fried Tofu and Celery Recipe, 1 teaspoon Sugar,1 tablespoon Black pepper powder,1 tablespoon Soy sauce,Salt - to taste,2 teaspoon Black pepper powder,1 Onion - chopped,1 teaspoon Soy sauce,1 cup Tofu,1 tablespoon Ginger Garlic Paste,2 tablespoon Green Chilli Sauce,2 tablespoon Corn flour,1 cup Celery - chopped, 25, Asian, We begin making the Stir Fried Tofu and Celery Recipe by mixing the cornstarch, soy, pepper powder, salt in a bowl with 1/4 cup water.
Mix well.Heat a flat skillet with oil, once it is hot, dip the cubed tofu into the cornstarch batter and carefully fry them on both the sides till it is golden brown.Once done, keep them aside.
In the same skillet add the onion and ginger garlic paste and saute till it is translucent.Then add in the celery and the fried tofu along with the sauces and the seasonings mentioned in the list.
Check for seasoning.Keep stir frying till the celery is cooked well and not too soft.Serve the Stir Fried Tofu and Celery Recipe along with Quick Cauliflower Fried Rice Recipe to have a good meal for your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Stir_Fried_Tofu_and_Celery_Recipe.jpg, 10
Ingredients: ghee,water,sugar,coriander (dhania) leaves,cumin seeds (jeera),peanuts (moongphali),salt (or kala namak when fasting),buttermilk amsul (dried kokum skin),green chillies

Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry), 2 teaspoons Cumin seeds (Jeera),3 sprig Coriander (Dhania) Leaves - chopped,Ghee - as required,1 cup Raw Peanuts (Moongphali) - roasted,2 teaspoon Sugar,Salt - to taste (or kala namak when fasting),2-1/2 cups Water,1/4 cup Buttermilk - or 4-5 pieces amsul (dried kokum skin),3-4 Green Chillies - finely chopped, 15, Maharashtrian Recipes, To begin making the Danyachi amti recipe (groundnut Amti), first grind the groundnuts to a fine paste in a blender.
Use water as required for blending.In a saucepan, heat the peanut paste along with water, salt, amsul (if using) and sugar.Boil for 5-6 minutes until all the raw smell goes away.If using buttermilk, add it once the groundnut amti has boiled.Take it off the heat.In a small pan, heat a little ghee.Add cumin seeds and once they sizzle, add green chillies.Sauté for a few seconds and add this tempering to the groundnut Amti.Garnish Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Danyachi_Amti_Maharashtrian_style_groundnut_curry.jpg, 9
Ingredients: tomato,salt,sambar powder,asafoetida (hing),mustard seeds,red chilli powder,dry red chillies,onion,cumin seeds (jeera),coriander powder,green moong dal,turmeric powder,green chillies,sunflower oil

Pacha Payir Kulambu Recipe (South Indian Style Green Gram Curry), Salt - as required,1/2 teaspoon Mustard seeds,1 cup Green Moong Dal (Whole),2 teaspoons Sunflower Oil,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1 Onion - finely chopped,2 Dry Red Chillies,Asafoetida (hing) - a pinch,1 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 160, South Indian Recipes, To begin making the Pacha Payir Kulambu recipe, wash the green gram and soak in water for 2 hours.
Once done, add it to pressure cooker along with required water.
Pressure cook for 5-6 whistles.Once the pressure seizes, open the lid, slightly mash the green gram with ladle.
Mashing it is optional.Heat a heavy bottomed pan with oil on a medium flame.
Add mustard seeds and cumin seeds.
Once it splutters, add asafoetida, slitted green chilli and red chilli.Add chopped onion and saute until translucent.
Add chopped tomatoes and cook until mushy.Once the tomatoes are mushy, add cooked green gram along with required water for the gravy.Add salt, turmeric powder, chilli powder, coriander powder and sambar powder to it.
Mix well, cover the pan and  cook for 10-15 minutes on a low flame.Once everything is combined well turn off the flame and garnish the kulambu with coriander leaves.Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/PACHA_PAYIR_KULAMBU_1600.jpg, 14