anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,white pepper powder,water,carrot,cloves garlic,basil leaves,soy sauce,milk brushing,onion,parsley leaves,green bell pepper (capsicum),button mushrooms,flour (maida),butter,sunflower oil

Mushroom Empanadas Recipe, 1/2 cup Green Bell Pepper (Capsicum) - chopped,1 Carrot (Gajjar) - grated,8 Button mushrooms - chopped,2 tablespoons Basil leaves - chopped,1/2 teaspoon Salt - or to taste,3 tablespoons Parsley leaves - chopped,1/2 cup Butter (unsalted),Salt - to taste,1-1/4 cup All Purpose Flour (Maida),1 Onion - finely chopped,1 tablespoon Sunflower Oil,1 teaspoon White pepper powder,3 cloves Garlic,2 tablespoons Soy sauce,Milk - for brushing,Chilled water - as needed, 90, Fusion, To begin making Mushroom Empanadas Recipe, prepare the dough first.
Sift the flour and mix flour with salt.
Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until the mixture is crumbly.Slowly add the water and stir until the water is incorporated.
Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.In a frying pan heat oil over medium high heat.
Add onion and saute until soft.Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates.Turn down heat and add basil, parsley, salt and pepper.Remove from heat and set aside to cool.Preheat oven to 350F (180C).
Line a baking tray with parchment paper.On a floured surface, roll out dough to thin disc.
Using a 3-1/2-inch circle cutter cut out circles of dough.
Re-roll dough as needed.
Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.Stretch the circles into oval and place a tablespoon of mushroom filling on each oval.Moisten the edges of the disc with water and fold the dough over the filling to create a semi-circle.Use a fork to press the edges together to seal.
Place the empanadas on the prepared baking tray.
Make an incision with a knife in the center of each pastry for the steam to escape created while baking.And brush their tops with milk.
Bake in an preheated oven at 350F (180C) for 25 to 30 until slightly golden.
Take care with oven baking since each oven differs in its heating capability.
Keep a close watch on the same and take out as soon as it is done.Cool them slightly and serve with a dipping of choice.Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/_Mushroom_Empanadas.jpg, 15
Ingredients: tomato,salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),black peppercorns,ginger garlic paste,white urad dal (split),coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),rajma (large kidney beans),cloves (laung),sunflower oil

Uttarkhand Style Mixed Bhaddu Dal Recipe, 1 teaspoon Ginger Garlic Paste,1/4 cup White Urad Dal (Split),1/4 teaspoon Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),1/4 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,Salt - to taste,1/4 teaspoon Coriander (Dhania) Seeds,2 teaspoon Fresh cream,2 Cloves (Laung),1 Bay leaf (tej patta),1/2 cup Homemade tomato puree,3 teaspoon Sunflower Oil,1/4 cup Rajma (Large Kidney Beans), 340, North Indian Recipes, To begin making the Uttarkhand Style Mixed Bhaddu Dal recipe, firstly soak the urad dal and rajma seperately overnight or for minimum 5 hours.Heat a pressure cooker with water, cinnamon stick, cardamom and lentils, cover it and let it cook till the cooker releases 4 whistles.
Take a medium wok, heat 2 teaspoons of oil, add bay leaf, cloves, whole black pepper, turmeric powder and red chilli powder.
Let it cook for about a minute.
Pour tomato puree and let it cook for another 3 minutes.
After 3 minutes, add in the ginger garlic paste.
Let it cook till the raw smell vanishes.Next, add the boiled dal to wok and simmer for 8 minutes then add the cream.Meanwhile heat a spoonful of oil in a tadka pan, add coriander seeds, cumin seeds and let it cook for about 15 seconds.
Pour it over the dal, mix and serve hot.Serve Uttarkhand Style Mixed Bhaddu Dal along with Bharwa Bhindi and Tawa Paratha for your weekly meal plan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Uttarkhand_Style_Mixed_Bhaddu_Dal.jpg, 13
Ingredients: salt,herbs like basil,virgin olive oil,iceberg lettuce,cape gooseberries husk,figs,onion,lemon,lemon,black pepper powder,cucumber

Cape Gooseberry Salad Recipe, 1 Onion - sliced,1 Cucumber - halved and sliced,4 Fresh Figs - quartered,Fresh Herbs - Handful like basil,1 teaspoon Black pepper powder - (or as required),Salt - to taste,5 Cape Gooseberries - husk removed and halved.,2 tablespoons Extra Virgin Olive Oil,3 Iceberg lettuce - torn,2 teaspoons Lemon juice,1/2 teaspoon Lemon zest,1 tablespoon Honey, 10, Continental, To begin making the Cape gooseberry salad, first make the dressing.In a small bowl or glass jar whisk together the ingredients under’ for the dressing’, the lemon juice, olive oil, honey, lemon zest, black pepper powder and salt.In a mixing/salad bowl toss together the cape gooseberries, figs, onion, cucumber and lettuce.Drizzle the dressing over the vegetables and fruits and toss the ingredients well to combine.
Garnish with herbs and serve.Serve Cape Gooseberry Salad Recipe along with Grilled Vegetarian Moussaka Recipe With Soy Granules and Whole Wheat Rosemary Focaccia Bread for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Cape_Gooseberry_salad.jpg, 11
Ingredients: salt,boneless chicken,green chillies (you may per requirement),coriander (dhania) leaves,virgin olive oil,del monte tandoori mayo,eggs,cheddar cheese,black pepper powder,corn flakes

Crisp Baked Tandoori Mayo Cheddar Chicken Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,500 grams Boneless chicken - cut into bite sized pieces,1/4 cup Coriander (Dhania) Leaves - finely chopped,Black pepper powder - to taste,1 Egg white - lightly beaten,Corn flakes - Crushed,5 tablespoons Del Monte Tandoori Mayo,2 Green Chillies - chopped (you may adjust as per your requirement),100 grams Cheddar cheese - grated, 70, North Indian Recipes, To begin making the Crisp Baked Tandoori Mayo Cheddar Chicken Recipe, in a large bowl, add chicken, mayonnaise, cheddar cheese, egg white,  green chilies, coriander leaves, lemon juice, olive oil, salt and pepper.
Cover and refrigerate the chicken with the mayo for 20 minutes.Preheat the oven at 200 C.
 Grease a baking tray with olive oil or butter.Take out the marinated chicken and coat the pieces with crushed cornflakes.Place the coated mayo chicken evenly keeping little gap between each pieces on baking tray.Bake the chicken for 20-25 minutes or until golden and crisp.
Once done, remove the Crisp Baked Tandoori Mayo Cheddar Chicken out of the oven and rest it for couple of minutes and serve.Serve Crisp Baked Tandoori Mayo Cheddar Chicken along with Spicy Mexican Salsa as an evening snack or as a party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Crisp-Baked-Tandoori-Mayo-Cheddar-Chicken1.jpg, 10
Ingredients: salt,asafoetida (hing),mustard seeds,jaggery,red chilli powder,coriander powder,turmeric powder,guava ripe,sunflower oil

Amarod Curry Recipe (Parsi Steel Dry Guava Curry Recipe), 1 tablespoon Red Chilli powder,1 teaspoon Asafoetida (hing),1/2 teaspoon Mustard seeds,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Coriander Powder (Dhania),2 Guava - ripe and diced,1 teaspoon Turmeric powder (Haldi),1 tablespoon Jaggery - powdered, 45, Parsi Recipes, We begin making the Amrood Ni Kari Recipe (Parsi Style Dry Spiced Guava Curry Recipe) by heating a pressure cooker with oil, temper the mustard seeds and asafoetida.Let the seeds splutter for some time.Later add the cut guava and shallow fry them, add the remaining spice and 1 cup of water.
Adjust salt and check for seasoning .Cover and let it cook till the guava’s are soft.You can cook the guava's in the pressure cooker for about 3 whistles.
Once done let the pressure release naturally.Serve your sweet and spicy Guava Ni Kari Recipe (Parsi Style Spiced Guava Curry Recipe) along with hot  lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-17/Amrood_Ni_kari_Recipe_Parsi_Style_Dry_Guava_Curry_Recipe-1.jpg, 9
Ingredients: salt,asafoetida (hing),red chilli powder,water,purple yam,gram flour (besan),baking soda,turmeric powder,sunflower oil

Ratalu Pakora Recipe - Purple Yam Pakora/Fritters, Sunflower Oil - for deep frying,1/2 cup Water,1 teaspoon Red Chilli powder,1 cup Purple yam,1 cup Gram flour (besan),1/2 teaspoon Salt,1/4 teaspoon Asafoetida (hing),pinch Baking soda,1 teaspoon Turmeric powder (Haldi), 40, Gujarati Recipes﻿, To begin making the Ratalu Pakora recipe, firstly if you are using fresh yam, wash them in water and slice them into long slices.
In a bowl, add besan flour, salt, spice powders, hing, baking soda and mix them well.Now, add water to the flour mixture little by little and mix them with a spatula.The batter should be thick and should be in the consistency of dosa batter.
Meanwhile, heat oil in Wok/Kadai over medium heat.
Once the oil is and reached required consistency such that a ball dropped into it rises steadily, take a slice of yam, dip it in the batter and drop it into the oil.
Fry until they turn golden in color flipping through half way.
Repeat the same for the remaining available yam slices.Prepare this Ratalu Pakoras and serve with Dhaniya Pudina Chutney, or Tomato Chutney on the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Ratalou_Pakoras.jpg, 9
Ingredients: cashew nuts,tomato,green chillies,ginger,ghee,cardamom (elaichi) podsseeds,ajwain (carom seeds),red chilli powder,onion,garlic,cinnamon stick (dalchini),cloves (laung),tindora (dondakaya kovakkai) length,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Shahi Tindora Recipe - Tindora In Cashew Nut Gravy, 2 teaspoons Sunflower Oil,4 Garlic,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Garam masala powder,300 grams Tindora (Dondakaya/ Kovakkai) - cut in 1 inch length,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Onions - roughly chopped,1/4 cup Cashew nuts,1 Green Chillies,1 teaspoon Ajwain (Carom seeds),1 teaspoon Ginger - grated,1 tablespoon Ghee,2 Cloves (Laung),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Fresh cream,1 Tomato - chopped,1/2 teaspoon Red Chilli powder,1/2 inch Cinnamon Stick (Dalchini), 55, North Indian Recipes, To begin making the Shahi Tindora Recipe (Tindora in Cashew Nut Curry), first prepare the Tindora and get all the ingredients ready and keep aside.Heat a teaspoon of oil in a heavy bottomed pan or a skillet.
Add the shahi jeera and allow it to crackle.Add cardamom, cinnamon stick, clove and stir for few seconds.
After a few seconds, add onions, garlic, ginger and saute until the onions are pink and soft.Once the onions are soft, add cashew nuts, green chilli and saute for a minute along with the onions.Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma.
Once all the ingredients are softened and cooked, turn off the heat and allow it to cool.Once cooled, grind this shahi masala mixture into a smooth paste using a mixer grinder.Heat ghee in the same pan as above and add the cut Tindora.
Sprinkle some salt and stir fry them for about 5 minutes on medium heat until cooked through.Do not allow them to burn but just roast them well.
Transfer the cooked tindora into another bowl.In the same pan, heat 1 tablespoon of oil.
Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well and get a cooked aroma from the spices.Add the fried tindora and stir to combine the tindora well into the shahi masala.
Add a warm water depending upon the consistency of the gravy you require.
Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes.Lastly, add 2 tablespoon of cream and kasuri methi.
Stir and cook for another minute and turn off the heat.
Stir in the chopped coriander leaves and serve.Pack the Shahi Tindora along with Tawa Paratha and Boondi Raita for your Lunch Box.
You can also serve Shahi Tindora along with Dal Makhani, Butter Naan and Jeera Rice for a perfect weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/6-Nov/Shahi_Tindora_Recipe-9987.jpg, 17
Ingredients: salt,corn flour,milk,red chilli flakes,virgin olive oil,del monte cheesy dip,cheddar cheese,sweet corn,spinach leaves (palak),dried oregano

Spinach And Corn Au Gratin Recipe With Cheesy Dip, 1/2 cup Del Monte Cheesy Dip,350 grams Spinach Leaves (Palak),Salt - to taste,1 cup Milk,1/4 cup Cheddar cheese - grated,1 cup Sweet corn - steamed,1 teaspoon Red Chilli flakes,Extra Virgin Olive Oil - for cooking,2 tablespoons Corn flour,1 teaspoon Dried oregano, 50, French, To begin making the Spinach And Corn Au Gratin Recipe With Cheesy Garlic Mayo, first get all the ingredients prepped and ready.
Keeping things ready for cooking, is an important step in understanding the process and what goes into cooking every dish.Preheat the oven to 180 C and keep the broiler (top grill) of the oven on.To begin, in a saucepan, add the milk and dissolve the corn flour into it.
Stir in the oregano, salt and chili flakes.
Place the pan on medium heat and keep stirring the sauce until the sauce thickens and gets a creamy consistency.
At this stage add the Del Monte Cheesy Dip and stir well.
Check the salt and seasonings and turn off the heat.
The creamy base for the Spinach Au Gratin is ready.
Keep this aside.Heat a teaspoon of oil in the frying pan; add the chopped spinach and saute it for about a minute until it wilts down.
You don't have to cook it too much.
Ensure the green color of the spinach is intact.
Stir in the steamed corn to the spinach as well the the creamy Au gratin base sauce we made above.Pour the Spinach And Corn Au Gratin into a baking dish.
Sprinkle and spread the cheddar cheese on the top and place it into the preheated oven.Broil/ bake the Spinach and Corn Au Gratin for about 10 to 12 minutes until the cheese melts and has turned light golden brown.Once done, remove the Au Gratin from the oven and serve.Serve the Spinach and Corn Au gratin With Cheesy Dip along with a Herbed Dinner Rolls for a light delicious dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Corn_and_Spinach_Au_Gratin_Del_Monte_Mayo-11.jpg, 10
Ingredients: salt,drumstick leaves (moringamurungai keerai),flour (maida),butter oil,cheddar cheese,black pepper powder,eggs,green chillies

Egg Rolls With Moringa Leaves Recipe-Eggs with Drumstick Leaves, Salt - to taste,1 tablespoon All Purpose Flour (Maida),2 Green Chillies - finely chopped,Black pepper powder - to taste,1 cup Drumstick Leaves (Moringa/Murungai Keerai) - finely chopped,Butter - or oil for cooking,1/4 cup Cheddar cheese,4 Whole Eggs, 40, Indian, To begin making the Egg Rolls With Moringa Leaves Recipe, preheat the oven to 180 C.Line a rectangular baking pan 13 x 9 inch pan and grease it with butter.
Heat a teaspoon of oil in a small wok/kadai.
Add the drumstick leaves, sprinkle salt and cook until the leaves wilt down and all the excess moisture evaporates.
Once it's done, turn off the heat and allow the moringa leaves to cool.
Whisk the eggs, along with the flour, salt, pepper and green chilies and pour it into the prepared pan.
Spread the cooked drumstick leaves over the egg, by sprinkling it around.
Sprinkle the cheddar cheese on the top.Cover the pan with aluminum foil and bake the eggs until it is set - about 15 minutes.Once the egg has set, remove from the oven and allow it to cool.
Loosen egg mixture from sides of pan and carefully roll up jelly-roll fashion and serve the Egg Rolls With Moringa Leaves along with a glass of Banana and Mango Smoothie and toast for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Egg_Rolls_With_Moringa_Leaves_Recipe_Eggs_with_Drumstick_Leaves-1.jpg, 8
Ingredients: milk,water,brown rice flakes,cardamom powder (elaichi),condensed milk

Brown Rice Flakes Pudding / Desi Poha Kheer Recipe, 1/2 cup Brown rice flakes,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Water,2 cups Milk,3/4 cup Condensed Milk, 60, Indian, To prepare Brown Rice Flakes Pudding/Desi Poha Kheer Recipe, rinse the poha well and soak in a cup of water for about 15 minutes.Drain all excess water.Transfer poha into a Pressure cooker.Add the milk and cardamom powder.Close the lid and pressure cook at low heat for 15-20 minutes until 1 whistle, or till cooked well.Switch off the flame and allow the pressure to release by itself.Mix in the condensed milk and serve Brown Rice Flakes Pudding/Desi Poha Kheer Recipe after a party dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Akila_/brown-rice-poha-kheer.jpg, 5
Ingredients: cheese,salt,water knead,ginger,cloves garlic,spring onion (bulb greens),onion,black pepper powder,button mushrooms,flour (maida),green chillies

Chilli Cheese Mushroom Momo Recipe, 250 grams Button mushrooms - chopped small,50 grams Cheese - grated,1 cup All Purpose Flour (Maida),1 inch Ginger - chopped,Salt - to taste,Water - to knead,2 Green Chillies - finely chopped,2 tablespoons Spring Onion (Bulb & Greens) - finely chopped,1/2 Onion - finely chopped,4 cloves Garlic - chopped,1 teaspoon Black pepper powder, 50, Indo Chinese, To begin making the Chilli Cheese Mushroom Momo Recipe, first let’s make the momo dough.*For the momo doughIn a mixing bowl, take maida, add water slowly and knead to form a medium stiff dough.
The dough should not be very sticky.Keep the momo dough covered for 2 hours before making Chilli Cheese Mushroom stuffing.For the Chilli Cheese Mushroom StuffingHeat a pan with oil over medium heat; add ginger, garlic, onion that are finely chopped and saute till they soften.Add in mushrooms, green chillies, turn the heat to high saute till the mushrooms are cooked and the water is evaporated.Once the mushroom is cooked, you can add in black pepper powder, spring onions and salt and give it a toss.Turn off the heat and allow the mushroom mixture to cool down completely.Once cooled, add grated cheese and mix well.
Allow the Chilli Cheese Mushroom Momo mixture to cool down for few minutes.
*To assemble the Chilli Cheese Mushroom Momo RecipeTake a bamboo dimsum steamer, or the regular idli steamer and fill it with water and heat it over a medium heat.Divide the dough into equal portions, to the size of a lemon.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Chilli Cheese Mushroom filling and fold the edges to semicircles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Place the completed Chilli Cheese Mushroom Momos under a moist cloth to prevent drying.Grease the steamer with oil before placing momo from prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam the Chilli Cheese Mushroom Momo for 10 - 15 minutes until you get a shine on the momo.Serve the Chilli Cheese Mushroom Momo Recipe as a starter along with Chilli Baby Corn for a indo chinese party at home., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Chilli_Mushroom_And_Cheese_Momo_recipe_Dimsum_Recipe-4.jpg, 11
Ingredients: salt,sunflower oil,mustard seeds,coconut,water,grams jaggery,green chillies,bimbla (bilimbi)

Goan Style Bimblanche Sasav Recipe, 2 Green Chillies,20 Grams Jaggery,Salt - to taste,1 Tablespoon Sunflower Oil,1 Cup Water,6 Bimbla (Bilimbi),1 teaspoons Mustard seeds,1/2 Cup Fresh coconut - grated, 15, Goan Recipes, To begin making Goan Style Bimblanche Sasav Recipe, take washed bimbla in a medium saucepan and add about a cup of water.
Boil on high heat till they soften up.
Do not throw away water, since you can use it for grinding later.Toast coconut in a kadai with a bit of oil on low heat till it is slightly browned.
Turn off the flame and transfer to a separate plate for it to cool.In the same pan, a bit of oil and fry green chillies for a few seconds and keep aside.
Roast mustard seeds in the same pan and keep aside.
Take toasted coconut, green chillies and mustard seeds in the mixer grinder along with jaggery and salt.
Add a little water we used for boiling bimbla and grind everything for about a minute.
Refrain from adding more water since we need the consistency of the raita to be very thick like coconut chutney.
Now add in boiled bimbla and grind for few seconds till it is nicely mixed and mushy.Serve Goan Style Bimblanche Sasav Recipe as a side dish along with Feijoada Recipe (Spicy Goan Black Eyed Peas Stew), pav, and steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Bimblanche_Sasav_1600.jpg, 8
Ingredients: tomato,salt,coriander (dhania) leaves,prawns deveined,red chilli powder,ginger garlic paste,curry leaves,lemon,black pepper powder,coriander powder,turmeric powder,green chillies,sunflower oil

Chettinad Eral Thokku Recipe - Prawn Masala, 1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,Coriander (Dhania) Leaves - chopped for garnish,1 teaspoon Lemon juice,1 teaspoon Coriander Powder (Dhania),2 Tomatoes - chopped,400 grams Prawns - cleaned and deveined,1/2 cup Shallots - roughly chopped,1 1/2 teaspoon Ginger Garlic Paste,1-1/2 tablespoon Sunflower Oil,1 Green Chillies - slit,1 teaspoon Black pepper powder, 40, Chettinad, To begin making the Chettinad Eral Thokku Recipe,add salt and lemon juice to the cleaned prawns, mix well and marinate for 15 minutes in fridge.Heat oil in a Kadai.
Add ginger garlic paste and sauté till the raw smell of the paste is gone.
 Once done add chopped shallots, curry leaves and green chilies and cook till onions turn translucent.After the onions have turned translucent add chopped tomatoes.
Cook till tomatoes turn soft and mushy and oil releases from the sides of the pan.At this stage add the spice powders like the red chilli powder, turmeric powder, coriander powder black pepper powder, salt and stir well to combine.Add marinated prawns and give it a good mix, ensure all the prawns are coated well with the masala.Add 1 tablespoon water, mix well and then cover and cook till prawns are fully cooked.
If needed, add more water if the masala turns dry.
The prawns release some water as well.
Keep the heat to medium high.
Once the prawns are cooked and the gravy has reached the desired semi gravy consistency turn off the heat.
Garnish with fresh coriander leaves and serve Chettinad Eral Thokku hot.Serve Chettinad Eral Thokku with  Steamed Rice and Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) for a comforting lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chettinad_Eral_Thokku_Prawn_Masala.jpg, 13