anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,red wine vinaigrette,cloves garlic,virgin olive oil,onion,black pepper powder,dijon mustard,cane sugar,dried oregano

Tomato Relish Recipe, 2 cups Tomatoes - chopped,1/2 Black pepper powder,1/2 cup Red Wine Vinaigrette,Salt - to taste,2 cloves Garlic - minced,2 to 3 tablespoons Extra Virgin Olive Oil,1/2 Dried oregano,1/2 Dijon Mustard,3 tablespoon Cane sugar,1/2 Onion - finely chopped, 30, Continental, To begin making the Tomato Relish Recipe, heat oil in a heavy bottomed pan.
Add onions, garlic and saute it until translucent.Add the tomatoes, red wine vinegar and cook on low to medium heat for 10 to 15 minutes until its all softened and mushy.Cook further to see all the liquid is evaporating.
Next, add mustard, black pepper powder, oregano, sugar and salt and cook until the sauce comes together.Turn off the heat, let the Tomato Relish Recipe cool and store it in the fridge in a glass container.
Serve Tomato Relish as a dip or use it as a sauce while making sandwiches and rolls., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Tomato_Relish.jpg, 10
Ingredients: salt,coriander (dhania) leaves,coconut,red chilli powder,cloves garlic,gram flour (besan),onion,cumin seeds (jeera),turmeric powder,garam masala powder

Dubuk Vade Recipe - Khandeshi Gram Flour Dumpling Curry, 1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 teaspoon Salt - to taste,2 Onions - finely chopped,3 tablespoon Garam masala powder,1/4 cup Fresh coconut - grated,4 cloves Garlic - chopped, 45, Maharashtrian Recipes, To begin making the Khandeshi Dubuk Vade Recipe - Gram Flour Dumpling Curry, heat a kadai on medium heat, drizzle some oil.
Add chopped onions and garlic and saute till it softens and the onions turn golden brown.
Once the onions have lightly colored, add grated coconut and saute for 5 more minutes until the coconut have also roasted well.
Add chopped coriander leaves and saute for 2 more minutes and turn off the heat.Allow the mixture to cool down for a while and then blitz it in a mixer with some water to a smooth and creamy mixture.
To make the Dumpling / Kandeshi VadeMix besan flour, red chilli powder, turmeric powder and salt to taste.
Add 1/4 cup water to it and mix to form a dropping consistency batter.
Heat a kuzhi paniyaram pan on medium heat, drizzle some oil and drop in a spoonful of the batter into each cavity and allow the bhadi's to cook on either side for 5 minutes.
Once done, take the fried Kandeshi Vade out and drain them over a paper napkin.
To Make the Kandeshi Vade Curry Heat a kadai on medium heat, drizzle some oil, add cumin seeds and allow it to crackle for few seconds.Add ground coriander and coconut paste and keep sauteing until the mixture reduces.
Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder, garam masala powder and salt to taste.
Mix well.
Add about 1 cup of water and and keep stirring until the Kandeshi Dubuk Vade Curry comes to a boil.
Add in the fried Vade and allow the Kandeshi Dubuk Vade Curry to boil for 10 more minutes and turn off the heat.
Check the salt and adjust the taste accordingly.
Once done, transfer the Khandeshi Dubuk Vade Recipe to a serving bowl and serve hot.Serve Khandeshi Dubuk Vade Recipe - Gram Flour Dumpling Curry along with Jowar Atta Roti Recipe and Aloo Palak Sabzi for your everyday simple Indian Lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Kumani_Style_Bhadi_Curry-2_1600.jpg, 10
Ingredients: salt,coriander (dhania) leaves,water,mooli mullangi (radish) purple,black pepper powder,mooli mullangi (radish),garam masala powder

Radish Soup Recipe, Coriander (Dhania) Leaves - as required for garnish (chopped),1/2 teaspoon Black pepper powder,Mooli/ Mullangi (Radish) - slices,8 Mooli/ Mullangi (Radish) - purple one,1/2 teaspoon Salt,2 cups Water,1/4 teaspoon Garam masala powder, 40, Indian, To begin making the Radish Soup recipe, wash, peel and slice the radish.In a saucepan, add radish slices, garam masala powder, and water.Cook the radish until tender.
Remove from the stove and allow it to cool.Once cooled down, blend and pass it through the strainer.Mix the strained liquid with the required amount of water and pepper.Boil the soup for few minutes, about 5 minutes.Serve the soup hot, garnished with radish slices and coriander leaves.Prepare Radish soup effortlessly and enjoy as a mid snack or just sip it before your lunch or dinner during winters., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Radish_Soup.jpg, 7
Ingredients: baking powder,salt,mango pulp (puree),baking soda,vivatta maida,sugar,vanilla,dark chocolate,cocoa powder,sunflower oil

Mango Donut Cake Recipe With Chocolate Glaze, 3 Sugar - powdered,1-1/2 teaspoons Baking powder,1-1/2 cups Vivatta Maida,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1/4 cup Fresh cream,1/4 cup Sugar,1/4 cup Sunflower Oil,3/4 cup Mango Pulp (Puree),2 tablespoons Cocoa Powder,1/4 teaspoon Baking soda,150 grams Dark chocolate - chopped, 51, Continental, To begin making the Mango Donut Cake Recipe With Chocolate Glaze, preheat the oven to 180 deg C.
Grease a donut (doughnut) pan with oil or line up with butter paper.Sift the maida baking powder, baking soda and salt in a bowl.
Mix everything and keep it aside.In a mixing bowl, take mango puree along with sugar.
Mix well until sugar dissolves completely.
Next add oil, vanilla essence and mix well again.Add the mango mixture into the sifted dry flour mixture, fold gently until a smooth batter texture.
Now pour the Mango donut cake batter equally into the donut pan slots.Bake for 25 minutes in the preheated oven at 180 degree C.
Take the Mango Donut Cake from the oven and let them cool down a bit.While the Mango Donut Cake is baking, add the chocolates and the cream into the saucepan.
Melt the dark chocolate until you get a smooth Chocolate Glaze.Once the Mango Donut Cake is done, remove from the pan and allow it to cool.
Once cooled, hold the mango donut cake upside down, dip the top surface of the cake in the glaze and pull it up.Let the extra glaze dribble and then immediately turn glaze side up and keep on a cooling rack for the glaze to harden.
Repeat this process for rest of the Mango Donut Cake.
Serve the donut cake after the glaze hardens.Serve Mango Donut Cake Recipe With Chocolate Glaze along with Grilled Stuffed Mushrooms Recipe With Onion Parmesan & Herbs, Heart Shaped Tea Sandwiches and Adrak Chai for your next tea party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Mango_Donut_Doughnut_Cake_with_Chocolate_Glaze_1600.jpg, 10
Ingredients: green chillies,salt,ginger,rice,mustard seeds,coconut,curry leaves,white urad dal (split),coconut oil,chana dal (bengal gram dal),peanuts (moongphali) fistful

Thengai Sadam Recipe (A Quick and Healthy Coconut Rice), 1 cup Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,1 Raw Peanuts (Moongphali) - fistful,1 + 1 tablespoon Coconut Oil,2-1/2 cups Cooked rice,2 teaspoons Chana dal (Bengal Gram Dal),3 or 4 Green Chillies - finely chopped,1 teaspoon Ginger - grated,2 teaspoons White Urad Dal (Split),1 sprig Curry leaves, 60, South Indian Recipes, To begin cooking the Thengai Sadam (Coconut Rice Recipe), heat a tablespoon of coconut oil in a heavy bottomed pan or wok.
Add the mustard seeds to the oil, and once it begins to crackle, add in the urad dal, channa dal and the peanuts.Once the dals begins to brown, add the green chillies, curry leaves and ginger and stir them together for a few minutes.Next, add in the coconut to the kadai and mix them all together.
Care should be taken to avoid any moisture remaining in the mixture, therefore keep stirring it properly until all the moisture in the coconut evaporates.
At this stage, stir in the cooked rice and salt and combine all the ingredients well.
Add a tablespoon of coconut oil to it to separate the grains of the rice.
Finally, add a tablespoon of coconut oil to the Thengai Sadam, to separate the grains of the rice.
Stir fry gently to combine all the ingredient taking care and ensuring that the rice does not get mashed, in the process.
Once combined, turn the heat to low and simmer for a couple of minutes.
Turn off the heat and serve the Thengai Sadam (Coconut Rice) hot with a potato roast and papad., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Thengai_Sadam_Recipe_A_Quick_and_Healthy_Coconut_Rice-1_1600.jpg, 11
Ingredients: salt,coconut,asafoetida (hing),karela (bitter gourd pavakkai),hog plum (amtekai) (ambade),rice (raw rice),jaggery,black peppercorns,black urad dal (split),dry red chilli,mustard seeds,coriander (dhania) seeds,methi seeds (fenugreek seeds),turmeric powder,sunflower oil

Karwar Style Ambade Udid Methi Recipe - Hog Plum Curry, 1 tablespoon Coriander (Dhania) Seeds,6 Whole Black Peppercorns,4 Dry Red Chilli,2 teaspoons Sunflower Oil,Salt - to taste,1/2 teaspoon Mustard seeds,3/4 cup Fresh coconut - grated,1 teaspoon Black Urad Dal (Split),5 Hog Plum (Amtekai) - (Ambade),2 tablespoons Jaggery,1 Karela (Bitter Gourd/ Pavakkai) - (Small),1 teaspoon Rice - (raw rice),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing), 50, Coastal Karnataka, To begin making the Karwar Style Ambade Udid Methi Recipe (Hog Plum Curry), firstly, scrape away the outer layer of the bitter gourd, clean it from inside and cut it into thin rings.
Apply a bit of salt to it (I used 1/4 teaspoon), toss well to coat and keep aside for about an hour to do away with the bitterness of bitter gourd.
After an hour, wash the chopped bitter gourd thoroughly and keep aside to drain.
Use a little oil and roast the bitter gourd rings on low heat in a kadai till crisp.
Peel and clean the Ambade meanwhile when the bitter gourd is roasting on low heat.
Heat a little oil in a kadai (a few drops each time) and lightly roast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and dry red chillies separately on low heat.As soon as each ingredient changes its colour, remove from flame and keep aside to cool.Once cooled, grind all these ingredients in a mixer grinder along with the grated coconut, using required water to form a smooth paste.
Add to this paste to a cup of water and mix well to form a semi-thick gravy and pour in the kadai.Now, add turmeric powder, ambade/hog plum/amtekai, jaggery, roasted bitter gourd rings, salt to taste and keep on a high heat stirring occasionally till it reaches boiling point.
Once it starts boiling, lower the heat and simmer for about 8-10 minutes or till the ambade are cooked and soft.
If you feel that the gravy has thickened too much by now, just add some water to bring back a medium consistency which is desirable.Check for seasoning and adjust salt and jaggery if required.
In a tadka pan, heat a bit of oil for tempering and when the oil is hot, add mustard seeds and asafoetida.
Pour this over the prepared udid methi.Serve Karwar Style Ambade Udid Methi Recipe (Hog Plum Curry) along with Steamed Rice and Sol Kadhi for a South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/panditp253-gmail.com/AMBADE_UDID_METHI_Recipe_edited.jpg, 15
Ingredients: herbs herbs choice like basil,salt,black pepper powder red chilli powder,anardana powder (pomegranate seed powder),cauliflower (gobi),virgin olive oil,garlic,cumin seeds (jeera),pomegranate molasses or,coriander powder

Roasted Cauliflower Recipe, 3 tablespoon Extra Virgin Olive Oil,1/4 cup Anardana Powder (Pomegranate Seed Powder),Salt - to taste,1 teaspoon Coriander Powder (Dhania),2 teaspoon Cumin seeds (Jeera) - roasted and crushed,2 cups Cauliflower (gobi),4 Garlic - sliced,2 teaspoon Black pepper powder - or red chilli powder,2 tablespoons Pomegranate molasses - orhoney (optional but recommended),Fresh Herbs - Handful of herbs of choice like basil, 40, South Indian Recipes, To begin making the roasted cauliflower, first pre-heat the oven to 200 degree celsius.In a mixing bowl, toss together the olive oil, garlic and cauliflower florets.
Sprinkle salt as required.Place these florets on a baking tray and roast till they just soften (about 10-12 minutes).
Take the tray out of the oven.Add the coriander powder, cumin and black pepper powder.Mix and place it back in the oven to roast for another 10 to 12 minutes or till the cauliflower is cooked and caramelizes or slightly turns brown.
Take it out onto a serving dish.Garnish with pomegranate seeds, herbs and drizzle some molasses or honey over it.
Serve immediately.Serve Roasted Cauliflower as a starter or as a side dish along with Panchmel Dal and Phulkas for a weekday lunch or dinner, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Roasted_cauliflower.jpg, 10
Ingredients: salt,water,dry yeast,sugar,vivatta maida bread flour,eggs brushing (or milk,milk powder,butter

Pain Viennois | Vienna Bread Recipe, 325 ml Lukewarm Water,500 grams Vivatta Maida - or half of bread flour,1 tablespoon Salt - or to taste,Egg white - for brushing (or milk),30 grams Milk Powder,14 grams Active dry yeast,2 tablespoons Sugar,3 tablespoons Butter (unsalted), 135, European, To begin making Pain Viennois | Vienna Bread Recipe, in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl.
Allow it to stand for 10 minutes until bubbly and frothy.Add the flours, salt and butter to the yeast mixture and knead them to a dough.Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes.
Do not use any extra flour while kneading or shaping.Place the dough in a greased bowl and cover the container with a plastic wrap.
Set aside in a warm place until almost tripled in volume.Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air.
Divide the dough into 9 equal pieces and shape them into tight round balls.
Place them on a baking sheet and rest them for about 15 minutes.Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs.
Place 4 to 5 logs over each baking tray lined with parchment paper.Brush their tops with milk or beaten egg.
Carefully score each log horizontally 12 to 15 times with a sharp blade or razor.
Allow them proof for about an hour until doubled.Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking.Remove the baked buns and cool them on a wire rack to room temperature.
Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks.Serve Pain Viennois | Vienna Bread Recipe after grilling it with Braised Pork Belly Recipe or along with Beetroot Gazpacho Soup Recipe for a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Pain_Vennois_Recipe.jpg, 8
Ingredients: yellow bell pepper (capsicum),basmati rice,red bell pepper (capsicum),ginger,salt,sesame seeds (til seeds) mixed black white,green bell pepper (capsicum),green chillies,butter

Crunchy Ginger Capsicum Rice Recipe, Salt - to taste,2 teaspoon Butter,1 Red Bell pepper (Capsicum),2 cups Basmati rice - cooked,2 Green Chillies - finely chopped,1 Green Bell Pepper (Capsicum),2 inch Ginger - grated,2 teaspoon Sesame seeds (Til seeds) - mixed black and white,1 Yellow Bell Pepper (Capsicum), 40, Indian, To begin making Crunchy Ginger Capsicum Rice Recipe, let's get the basmati rice ready.
Wash the basmati rice in running tap water until clear and soak for 30 minutes.Now, take a big pan, fill it with 3.5 cups of water and bring it to a rolling boil.
Add the soaked and drained rice, salt to taste, close it with a lid and cook for 20 minutes on a low flame.
The rice should be cooked to al dente (firm to bite).
Switch off the flame, let it rest for 10 minutes.Fluff up the rice with a fork such it does not become lumpy after cooling and keep aside.Now heat a kadai with some butter and a teaspoon of oil.
Oil will avoid the butter getting burnt or turning brown.Add the finely chopped bell peppers and green chillies.
Sauté for 2 minutes.Add the grated ginger and give it a good stir.Now add 2 cups of cooked basmati rice, season with salt and gently toss it to bring everything together.Garnish with toasted black and white sesame seeds and switch off the flame.Serve the Crunchy Ginger Capsicum Rice for kids lunch box or with chicken/vegetable Manchurian to make an interesting weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Ginger_Capsicum_Rice_Recipe.jpg, 9
Ingredients: salt,nolen gur brown sugar,cardamom (elaichi) podsseeds,poha (flattened rice),milk,saffron strands,raisins,mixed nuts almondscashews,rice flour

Bengali Chirer Payesh / Poha Pudding Recipe With Nolen Gur, 2 Cardamom (Elaichi) Pods/Seeds,2 1/2 liter Milk,2 tablespoons Rice flour,1 tablespoon Raisins,pinch Salt,1/2 cup Poha (Flattened rice),8-10 Mixed nuts - almonds/cashews,1 cup Nolen Gur - or brown sugar,1 pinch Saffron strands - and a little more for garnish, 45, Bengali Recipes, To cook Bengali Chirer Payesh/Poha Pudding Recipe With Nolen Gur, wash poha/chirer with water and strain the poha.Soak the washed and drained poha/chirer in a cup of milk.Also mix 1/2 cup of milk with rice flour and keep aside.Soak saffron in a little milk.
Keep aside.Boil the rest of milk and cardamom pods together in a Saucepan and bring to boil.
Stir occasionally.Add rice flour mix in boiling milk and stir constantly.Boil about 12-15 minutes till the rice flour is cooked and milk is condensed.Now add milk soaked flattened rice/chirer then add the milk soaked saffron.Cook chirer payesh for 15 minutes more or when flattened rice/chirer is cooked well and milk thickens considerably, add nolen gur or brown sugar.Stir it and cook it till the date jaggery/brown sugar dissolves.
Then add chopped almonds/cashews and a pinch of salt, cook for a minute and remove from heat.Pour the Bengali Chirer Payesh/Poha Pudding Recipe With Nolen Gur in a serving bowl, garnish with saffron strands/almonds/cashews and raisins and serve hot or chilled with sumptuous meal of Cholar Dal Recipe/ Aar Macher Jhol Recipe and jeera rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/chirer-payesh-poha-pudding-recipe-with-nolen-gur.jpg, 9
Ingredients: salt,corn flour,bok choy,carrot,dark soy sauce,sugar,bean paste,button mushrooms,rice flour,red chilli sauce,cabbage (patta gobi muttaikose),sunflower oil

Shanghai Style Chap Nian Gao Recipes (Stir Fried Rice Cakes Recipes), 1 teaspoon Sugar,1 Carrot (Gajjar) - thinly sliced,1/2 cup Button mushrooms - quartered,1 tablespoon Dark soy sauce,Sunflower Oil - for cooking,Salt - to taste,1 cup Rice flour,1/2 cup Cabbage (Patta Gobi/ Muttaikose),2 tablespoons Corn flour,1 Bok Choy - sliced,1 teaspoon Red Chilli sauce,1 tablespoon Bean Paste, 100, Chinese, We begin making the Shanghai Style Chap Nian Gao Recipes (Stir Fried Rice Cakes Recipes) by preparing the rice cakes, so mix all the ingredients in a microwave bowl and add 1/2 cup water.
Mix thoroughly and make it into a sticky paste.Cover the bowl with cling film, leaving an inch open.
Place it in the microwave oven for 2 minutes on high.
Remove and add 1/4 water and mix it again and repeat the process.Once done remove dough and it and place it on the board and using a muddler, pound the dough in order to combine and get a smooth consistency.
You can apply some oil on the board before doing this process to prevent sticking.
Pound the dough for 5 minutes.After it is done, use your hand to bind it together and knead it for 2 minutes.
Divide the dough into two and roll it into the cylindrical shape by applying some more oil on your hand as well as on the board.
Wrap it using a cling film and store it in the fridge for 1 hour.Remove from the fridge and cut them lengthwise and keep it aside.
Heat a wok with oil, add ginger and garlic, saute for few seconds.Add all the vegetables and saute them till it is cooked, you can add some water and cover it and let it cook.Meanwhile,mix all the sauce ingredients in a small bowl with 1/4 water and keep it aside.
Once the vegetables are done , pour in the sauce mixture and keep stirring till it thickens.At this point, you can add in the rice cakes and give it a stir.
Serve the Shanghai Style Chap Nian Gao Recipes (Stir Fried Rice Cakes Recipes) along with General Tso cauliflower for a satisfying lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Shanghai_Style_Chap_Nian_Gao_Recipes_Stir_Fried_Rice_Cakes_Recipes.jpg, 12
Ingredients: turmeric powder,salt,wheat flour,mango powder powder,ginger green chilli,red chilli powder,water,oil,coriander powder,cheese crumble,green peas

Paneer and Green Peas Paratha Recipe - Paneer and Green Peas Paratha Recipe,  1 tsp coriander powder, 1 cup wheat flour, 1 tsp turmeric powder, 1 tsp mango powder Powder,1/2 cup green peas - make paste, water - lukewarm, cut 1 inch ginger - 1 green chili - chopped, 2 tsp red chili powder, oil - according to use, salt - according to taste, 1 cup cheese - crumble, 65, North Indian Recipes, To make paneer and green pea paratha recipe, prepare all the ingredients first.
To make paratha flour: Now add wheat flour, salt, oil and mix in a bowl.
Add a little water and knead the dough.
Cover and keep aside.
To make the masala: Heat the oil in a pan.
Add cumin seeds and cook for a few seconds.
Now add ginger, green peas and cook half.
Now add cottage cheese, red chilli powder, coriander powder, mango powder, salt.
Mix well and keep aside.
Let it cool down.
Now take a little piece of flour and roll it out.
Place the mixture of paneer peas in the middle and close it from all sides.
Now coat it with dry flour.
Take the vine again.
Only fat, or else spices can come out.
Make all such parathas.
Heat a griddle.
Put paratha on it and apply ghee on top.
Cook till it turns golden brown from both sides and turn off the gas.
Serve Paneer and Hare Matar Paratha Recipe with Coriander Mint Chutney and Tadka Raita for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Paneer_and_Green_Peas_Paratha_Recipe_.jpg, 11
Ingredients: salt,rye,ginger,green chilli,kali urad dal (split),coriander,elephant yam,curd,oil,asafetida

Elephant Yam Raita (Recipe In Hindi),  1/2 green chilli, 1-1 / 2 teaspoon Rye, asafetida - a pinch,250 grams Elephant yam, salt - as per taste, 3 tablespoons coriander - chopped, 1 inch ginger, 1 cup curd, 1 teaspoon oil, 1-1 / 2 teaspoon Kali Urad Dal (Split), 40, Indian, To make Senai Pachadi, first peel and cut the yam into small pieces.
Now in a pressure cooker add water, yam as per use and cook till 3 cities come.
With the pressure coming out automatically, take out the yam separately.
Also keep the remaining water separately.
Now add green coriander, green chillies, ginger and yam in a mixer grinder.
Grind.
Now heat oil in a tempering pan.
Add the ingredients given for tempering and cook it for 30 seconds.
In a bowl, add yam mixture, curd and remaining water and mix.
Add tempering to it and mix once more.
Serve.
Serve senai pachdi with mixed vegetable sambar, beetroot thoran and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Senai_Pachadi.jpg, 10