anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,vegetable stock,green beans (french beans),red chilli powder,cloves garlic,green peas (matar),carrot ness,onion,cumin seeds (jeera),potato (aloo),coconut milk,dijon mustard,turmeric powder,sunflower oil

Mustard Vegetable Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Dijon Mustard,2 Potatoes (Aloo) - boiled and diced small,2 teaspoons Sunflower Oil,Salt - to taste,2 Carrots (Gajjar) - cut into rounds or  lengthwise of 1 inch thickness,1 teaspoon Cumin seeds (Jeera),1 cup Vegetable stock,1 teaspoon Red Chilli powder,2 cloves Garlic - grated,2 Onions - finely chopped,1/4 cup Green peas (Matar) - steamed,120 ml Coconut milk,5 to 6 Green beans (French Beans) - cut into 1 inch pieces, 50, Indian, To begin making the Mustard Vegetable Curry Recipe, we will first have to steam the vegetables and keep them ready You can use a steamer or a pressure cooker to cook the vegetables.Potatoes take a longer time to cook, so I suggest you cook them separate from the beans, carrots and peas.To begin making the curry base; heat a teaspoon of oil in a pan on medium heat.
Add in the cumin seeds, garlic and onion and saute on medium heat until the onion has turned light pink and translucent.Once the onions are ready; add in the turmeric powder, chilli powder and stir for a few seconds.
Finally add in the coconut milk, the vegetable stock and the dijon mustard.Add in the salt and check the spice and salt levels.
Adjust to suit your taste.Finally stir in the steamed vegetables; turn the heat to low, cover the pan and simmer the curry 3 to 4 minutes.
Turn off the heat and the Mustard Vegetable Curry is ready to be served.Serve the Mustard Vegetable Curry hot with steamed rice or tawa paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Chefs/Chef_Vikas_Khanna/Mustard_Vegetable_Curry_Vikas_Khanna_Recipe_1600.jpg, 14
Ingredients: salt,red chilli powder,turmeric powder,sooji (semolina rava),rice flour,oysters colander,garam masala powder,sunflower oil

Shallow Fried Oysters Recipe, 1 teaspoon Garam masala powder,2 tablespoons Rice flour,1 teaspoon Red Chilli powder,20 Oysters - well-rinsed and drained in colander,3 tablespoons Sunflower Oil - for shallow fry,1 teaspoon Turmeric powder (Haldi),1/2 cup Sooji (Semolina/ Rava),1 teaspoon Salt, 35, Indian, To begin Shallow Fried Oysters Recipe, first, get all the oysters cleaned and keep them for draining out the excess water in a colander.
This step is important since the spices won’t get coated properly on to the oysters if they are watery.
You can also pat them dry with a paper towel to dry them.Mix homemade garam masala, chili powder and haldi in a plate along with rava/ semolina and rice flour.Heat a skillet/ pan, add a tablespoon of oil.Coat each oyster well with the prepared masala mix and place on the skillet.Cover it with a plate and cook on medium high heat for about 2-3 minutes.Check in between.
If it looks dry, add a little oil and continue frying.After 3 minutes, flip sides and cook uncovered for 2-3 more minutes.Once these Pan-fried Oysters look fully cooked (dark browned on both the sides), switch off the stove.Serve Shallow Fried Oysters Recipe hot with rice or mutton biriyani and fish curry., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Shallow_Fried_Oysters_1600.jpg, 8
Ingredients: turmeric powder,salt,oilcoconut,onion from the middle,cloves garlic,mustard,curry leaves,white urad dal (split),red chilli,green chillies,cabbage

Cabbage Thoran Recipe,  6 small onions - cut it from the middle, Green Chillies - halved, tighten it, 3 cloves garlic - chop, 1 red chili, 2 green chillies - chop, 1 sprig curry leaves,1 cup cabbage - wash and chop finely, salt - as per taste, 1/4 teaspoon mustard, Oil - 5 tablespoons coconut - as per use, 1/4 teaspoon turmeric powder, 3 sprig curry leaves, 1 teaspoon white urad dal (split), 45, Kerala Recipes, To make Pattagobi Thoran, first make a paste.
Put the paste making ingredients in a mixer grinder and grind it well.
Keep it aside.
Now heat oil in a pan.
Add urad dal to it and cook till it becomes light brown.
Now add mustard seeds and let it cook for 15 seconds.
After 15 seconds, add dry red chilli and cook it for 10 seconds.
After 10 seconds, add the cabbage, mix and let it cook until it gets soft.
After this add grounded coconut paste, salt, turmeric powder and curry leaves.
Mix and let it cook for 3 to 5 minutes.
Turn off the gas and serve hot.
Serve Pattagobi Thoran along with mixed vegetable sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/12-jan/Cabbage_Thoran_Poriyal_Recipe_South_Indian_Style_Sabzi-3.jpg, 11
Ingredients: cashew nuts,salt,wheat flour,nutmeg powder,pistachios,fennel seeds (saunf),saffron strands,black peppercorns,curd,sugar,badam (almond),poppy seeds,cardamom powder (elaichi),rose,orange nectarine,butter,melon seeds,cinnamon powder (dalchini)

Thandai Nectarine Mini Galette Recipe, 1 tablespoon Melon seeds,1/2 teaspoon Saffron strands,1 tablespoon Rose Petals,Sugar - as required,25 grams Butter (unsalted),1 Orange - or Nectarine,1 tablespoon Butter - softened,1 tablespoon Cashew nuts - finely chopped,12 Badam (Almond) - coarsely powdered,1 tablespoon Poppy seeds - powdered,1/2 teaspoon Fennel seeds (Saunf) - powdered,1/2 teaspoon Salt,2 cups Whole Wheat Flour,1/2 teaspoon Sugar,1/2 cup Curd (Dahi / Yogurt),15 Pistachios - coarsely powdered,1/2 teaspoon Nutmeg powder,1/4 teaspoon Cardamom Powder (Elaichi),3 Whole Black Peppercorns - powdered,1/2 teaspoon Cinnamon Powder (Dalchini), 75, Fusion, To begin with Thandai Nectarine Mini Galette, combine flour, salt, sugar and cold butter in a large mixing bowl and mix everything well.Start adding yogurt little by little to the flour mix and continue it till you can gather the dough into a round ball (like chapati dough).
Place the dough in a bowl, cling wrap it and keep in the fridge.
Let it rest for 30 mins.For Thandai, mix all the ingredients and store in an air tight container.The next step is to assemble the Thandai Nectarine Mini Galette.Take a small ball of dough, roll out and arrange the nectarines in the center.Sprinkle some thandai powder and fold the edges over the nectarines.Preheat the oven at 200 degree C for 10 mins.Place the mini galette on the parchment paper on a baking tray.
Place the tray in the pre heated oven and bake for 30 to 35 mins.Flaky and yummy Thandai Nectarine mini Galette is ready.
Sprinkle some thandai powder on top and serve.Serve Thandai Nectarine Mini Galette during your breakfast or brunch or you can even serve it as a sweet dish after your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preethi_Prasad/Thandai_Nectarine_Mini_Galette.jpg, 18
Ingredients: coriander (dhania) leaves,salt,rye,ginger,eggsplant,dry red chillies,curry leaf,oil,green chillies,cumin seeds,white urad dal

Andhra Style Vankaya Kothamira Karam Recipe - Andhra Style Vankaya Kothimeera Karam Recipe,  1 tablespoon Oil, 1 teaspoon Rye, 1 Sprig Curry Leaf, 2 green chillies, 2 Dry Red Chillies, 2 inch ginger - chopped, 1/2 teaspoon cumin seeds,400 grams Eggplant - thin and straight cut, Green Coriander - as per use, Salt - as per taste, 1/2 teaspoon White Urad Dal, 30, Andhra, To make Andhra Style Vankaya Kothimira Karam Recipe, first wash and chop the brinjals.
Soak it in salt water and keep it aside.
Now in a mixer grinder, add green coriander, green chillies, ginger, cumin seeds, grind it and make a paste.
Now heat oil in a pan.
Add mustard seeds, urad dal and let it crackle.
After the tempering, add dry red chillies, curry leaves and cook for 10 seconds.
Now add brinjals and cook till half cooked.
This may take 8 to 10 minutes.
Now add ground coriander, salt, mix and cook for 10 minutes.
Turn off the gas after cooking and serve.
Serve Andhra Style Vankaya Kothimira Karam with Cumin Rasam, Rice and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/25-jan/Vankaya_Kothimeera_Karam_Recipe_Andhra_Style_Brinjals_Cooked_With_Spicy_Coriander_Mix-5.jpg, 11
Ingredients: red chillies,schezwan sauce,carrot,chicken chicken,onion,sunflower oil,salt,corn flour,eggs,asparagus,rice chicken,white pepper powder,french fries,sugar,garlic,teriyaki sauce,baby corn baby corn,button mushrooms,ginger,sunflower oil the chicken,red chilli flakes,tomato ketchup,green bell pepper (capsicum)

Dragon Chicken Sizzler Recipe, 1 Onion - diced,2 Carrot (Gajjar) - diced,1 tablespoon Red Chilli flakes,1/2 cup Tomato Ketchup,6 Button mushrooms - diced,1 Whole Egg,2 Fresh Red chillies,2 tablespoons Corn flour,Ginger - peeled and minced,White pepper powder - to taste,500 grams Chicken - chicken 500 gm,1 Onion - peeled and diced,French Fries - few,Salt - to taste,Sunflower Oil - as required to fry the chicken,1 Carrot (Gajjar) - peeled and diced,1/2 teaspoon White pepper powder,4 Asparagus - diced,2 cups Fried Rice - chicken or plain,1/2 cup Schezwan sauce,1 tablespoon Sunflower Oil,1 teaspoon Sugar,1 Green Bell Pepper (Capsicum) - diced,Garlic - peeled and minced,1 cup Teriyaki Sauce,100 grams Baby corn - baby corn 100 gm, 70, Indo Chinese, To begin making the Dragon Chicken Sizzler Recipe,Make the Burnt Garlic Chicken Fried rice according the recipe provided in the link.
Keep it ready.Next in a mixing bowl, add chicken along with ginger, garlic, egg, salt, red chilli flakes and corn flour.
Mix everything well and keep it aside to marinate.Next, heat oil in a heavy bottomed pan.
Add onion, capsicum, baby corn, carrots and saute them till they are a little soft yet crunchy.
This will take about 2- 3 minutes.
Keep it aside.Meanwhile, heat some oil in a pan and add the chicken.
Fry it from all the sides till they are soft and crunchy.
This will take about 5 to 6 minutes.
You can also deep fry them.
Keep it aside.Again heat some oil in a heavy bottomed pan.
Add ginger, garlic, red chillies and let it cook for about 1 to 2 minutes.After 1 to 2 minutes, add in the schezwan sauce, sugar, tomato ketchup, salt required, fried chicken and the sauteed vegetables.
Toss everything well for about a minute and our chicken is ready.The next step is to make the vegetables for sizzler.Heat oil in a wok.
Add ginger, garlic, red chillies and let it cook for 1-2 minutes.After 1-2 minutes, add in the mushrooms and cook for 2 minutes till the water dries up.
Mushroom leaves water while cooking.
Next, add carrot, asparagus, onions, teriyaki sauce, salt and white pepper powder.
Cook everything till the vegetables become soft.
Do not overcook it as we want vegetables to be a little crunchy.
Switch off the gas and keep it aside.Now to assemble, place the Burnt Garlic Chicken Fried rice in the centre.
Add the Dragon Chicken and Vegetables on both the sides and French Fried with Vegetables.
Serve hot.Serve Dragon Chicken Sizzler on its own or along with Vegetarian Momo or Chicken Schezwan Momo and a cilled glass of wine for your dinner or brunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Sizzling_dragon_chicken_sizzler.jpg, 23
Ingredients: heavy whipping cream,dark chocolate,cocoa powder,bitter sweet chocolate,butter,cinnamon powder (dalchini)

Decadent Chocolate Truffles Recipe, 1/2 cup Heavy whipping cream,200 grams Dark chocolate,Cocoa Powder - for dusting,250 grams Bitter sweet chocolate - chopped or grated,1 tablespoon Butter - at room temperature,1/2 teaspoon Cinnamon Powder (Dalchini), 260, Continental, To begin with Decadent Chocolate Truffles Recipe, add chopped chocolates in a large bowl.Add cream and cinnamon powder in a pan and bring it to a boil.
Once the cream has come to boil, pour it over the chocolate.Mix and whisk the mixture until it is smooth and shiny.
Line up a plate with butter paper and pour the melted chocolate mixture and refrigerate it for about 2 hours or until it is set.After 2 hours, take a spoonful of truffle mixture and roll it into a small ball.
Do this as quickly as possible as heat generated in your palm while rolling will start melting the mixture.Place the rolled truffle balls onto a plate and refrigerate for another couple of hours or put it in a freezer for an hour to chill it completely before coating it with chocolate.The next step is coating.
Melt the chocolate either in a double-boiler or in a microwave.Add butter into the chocolate mixture and whisk it well until it is melted.
When mixture comes to a warm temperature, dip the truffle balls and place it immediately on the tray lined with butter paper.
Repeat the same process for the remains chocolate balls.Chill it for further an hour or you can just roll the truffles in a cocoa powder and chill itServe Decadent Chocolate Truffles To your friends and family during some special occasion at your home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Decadent_Chocolate_truffles.jpg, 6
Ingredients: salt,white urad dal,water,curry leaves,mustard,chana dal,dry red chillies,oil,asafetida,tamarind paste,green chillies,til oil,cabbage

Cabbage Pachadi Recipe,  2 teaspoons oil, 2 cups cabbage - chopped, asafetida - a pinch, 3 green chillies - chopped, 1 tablespoon roasted chana dal, 10 curry leaves, salt - 1/2 tablespoon, as per taste Tamarind paste, 2 dry red chillies,2 tablespoons til oil, 1/2 tablespoon mustard, 1/2 cup water, 1 tablespoon white urad dal, 35, South Indian Recipes, To make the cabbage cabbage, first heat the oil in a pan.
Add urad dal and chana dal to it.
Let it cook till it turns light brown.
Now add green chillies and curry leaves.
Add cabbage and salt in it after 15 seconds.
Allow to cook for 8 to 10 minutes and then turn off the gas.
After the cabbage mixture cools down, add it to the mixer grinder with tamarind and some water.
Grind and take out in a bowl.
Now for the tempering, heat the oil in a tadka pan.
Add mustard seeds and let it cook for 10 seconds.
Add asafetida and mix.
Add this tempering to the chutney and mix.
Serve the cabbage of paneer with onion uttapam, ghee dosa or masala dosa., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/6-april/cabbage_pachadi_recipe_thogayal-3.jpg, 13
Ingredients: salt,virgin olive oil,basil leaves,black pepper powder,eggs,cherry tomato

Basil & Cherry Tomato Omelette Recipe, 4 Basil leaves,Salt - to taste,4 Cherry tomatoes - halved,1/2 teaspoon Black pepper powder,Extra Virgin Olive Oil - to drizzle,2 Whole Eggs, 15, Continental, To begin making Basil & Cherry Tomato Omelette Recipe, tear the fresh basil leaves roughly.
Next, cut the cherry tomatoes in half and keep them aside.Crack the eggs into a mixing bowl.
Now add salt and pepper into the eggs & beat well with a fork until fully combined.Next place a small non-stick frying pan or skillet on a low heat to warm up.Add 1/2 tablespoon of olive oil to the pan and turn the heat up to high.Add the cherry tomatoes into the heated pan and fry for 1 minute.
Turn the heat down to low and sprinkle over the basil leaves.
Carefully pour in the eggs, then tilt the pan to spread them out evenly.
Using a fork, swirl the eggs around the pan a little.Now pour in the eggs, then tilt the pan to spread them out evenly.
Using a fork, swirl the eggs around the pan a little.Cover it for few seconds and then turn off the heat.Serve Basil & Cherry Tomato Omelette Recipe along with Bread Toast Recipe and Apple Almond Date Smoothie Recipe for busy morning breakfast, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Basil__Cherry_Tomato_Omelette.jpg, 6
Ingredients: turmeric powder,potato,salt,cumin seeds black,poppy seeds,oil,green chillies,cabbage

 Bengali Phool Gobhir Paturi (Recipe In Hindi),  2 cups cabbage - chopped, 1 tablespoon oil, 4 green chilies - as per taste,1 cup potato - chopped, 1/2 teaspoon turmeric powder, 1/2 Teaspoon salt, 3 tablespoons poppy seeds, 1 tablespoon cumin seeds - black, 40, Bengali Recipes, To make Bengali flower Gobhi Paturi, first wash and chop the potatoes and cabbage.
Now pour water in a saucepan and let it boil.
After the water boils, add cauliflower and let it cook till it becomes soft.
Drain the water and keep the cauliflower separately.
Now heat oil in a pan.
Add cumin seeds and let it cook for 30 seconds.
Now add cabbage, potato, turmeric powder, salt and mix.
Cover the pan and cook until the vegetables are cooked.
Bitch kept shaking in between.
Mix poppy seeds in a cup of water and keep it separately for 5 minutes.
After that take out the water and grind it in a mixer grinder with green chillies.
Put this mixture in the pan.
Mix and let it cook for 3 to 4 minutes.
Turn off the gas and serve.
Serve the Bengali Phool Gobhir Paturi with Cholar dal and Bengali lucchi for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Phool_Gobhir_Paturi.jpg, 8
Ingredients: salt,wheat flour,mixed herbs,oats,maida ( flour),sweet potato hua,sprouted moong,mozzarella cheese,chilly flax,oil

Moong Cheese Kachori Recipe, 1/2 cup wheat flour, 1/2 cup maida (all purpose flour), 2 tablespoons oil, 1 teaspoon chilly flax, 1/4 cup oats, salt - as per taste, 1/2 cup sweet potato - boiled Hua, 1 cup sprouted moong - boiled, 1/4 cup mozzarella cheese, 1 teaspoon mixed herbs, 40, North Indian Recipes, To make Mung Cheese Shortbread, first of all mix all the things of Kachori flour including wheat flour, maida, oats and salt, oil and knead the dough, add sprouted mung, sugar kandi, chili flakes, mix herbs and salt, and make balls.
Prepare balls by filling mozzarella cheese in the middle.
Take a medium size whole of the dough.
Put stuffing balls in the middle and seal all the four.
Shape the shortbread.
Now heat the oil in a pan.
Add the kachori to it and cook till it turns golden on both sides.
Serve hot.
Serve the Mung Cheese Kachori with coriander mint chutney and sweet tamarind chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/dharajoshi333-gmail.com/___.jpg, 10
Ingredients: salt,red wine vinaigrette,basil leaves,virgin olive oil,cloves garlic,jalapenos,onion,feta cheese,beetroots,walnuts

Warm Roasted Beet Salad Recipe - Roz Ka Khana With Figaro Olive Oil, 1 tablespoon Pickled Jalapenos - sliced,2 tablespoon Red Wine Vinaigrette,2 Beetroots - sliced,Salt - to taste,2 cloves Garlic - minced,Basil leaves - a few sprigs roughly torn,1/4 cup Feta Cheese - crumbled,2 tablespoons Extra Virgin Olive Oil,3 tablespoons Walnuts - chopped,1 tablespoon Honey,1 Onion - cut into rings, 30, Indian, To begin making the Warm Roasted Beet Salad Recipe, first peel and slice the beets.Heat the Extra Virgin Olive oil in a heavy skillet, add the beets and sprinkle some salt.
Cover and allow it to steam cook until just about done.Once the beets are cooked through, add the chopped garlic, feta cheese, red wine vinegar, honey, jalapenos and onion rings.Toss for a few minutes, turn off the heat and serve warm.
Serve the Warm Roasted Beet Salad along with Vegetable Clear Soup with Lemongrass and Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) for a delicious weeknight dinner, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/3-Roasted_Beet_And_Feta_Salad_Recipe_Figaro_Extra_Virgin_Olive_Oil-2.jpg, 10
Ingredients: salt,dill leaves,rice,coconut,jaggery,ghee the pancakes,black urad dal

Goan Shepeche Polle Recipe, Ghee - for cooking the pancakes,Salt - to taste,1/4 cup Black Urad Dal (Whole),1/2 cup Jaggery - grated,1 cup Rice,1/2 cup Coconut - grated,1 cup Dill leaves - chopped, 270, Goan Recipes, To begin making the Goan Shepeche Polle Recipe, soak rice and urad dal in water for 4 to 5 hours.
Once soaked drain the water.
Grind the rice and dal mixture adding little water at a time to make a smooth thick dosa batter.
Pour the batter into a large bowl, cover and allow it to rest and ferment for about 6 to 8 hours.
After the fermentation process, keep the batter aside and we will proceed to make the dill paste.Grind together dill leaves, grated jaggery and grated coconut by adding little water to make a paste.Stir in the dill coconut and jaggery mixture to the dosa/ pancake batter and stir well.
Add salt to taste and stir again.The next step is to make the pancake/ dosa (Shepeche Polle).Preheat a skillet on medium heat and grease the skillet.
Pour a ladleful of batter on the skillet and spread the batter in circular motion until it is thin.
Drizzle ghee over the Shepeche Polle and allow it to cook and browned.Once cooked, remove from the pan and serve.
Proceed the same way with the remaining batter.
Serve the Goan Shepeche Polle Recipe along with a Tomato Onion Chutney for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Dill_Leaves_Pancake.jpg, 7
Ingredients: salt,mustard seeds,coconut,red chilli powder,tindora (dondakaya kovakkai),curry leaves,onion,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Goan Tendli Bhaji Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,250 grams Tindora (Dondakaya/ Kovakkai),Curry leaves - a few,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion,1/2 teaspoon Cumin seeds (Jeera),Sunflower Oil - as required,2 tablespoon Fresh coconut - grated, 25, Goan Recipes, To begin making the Goan Tendli Bhaji Recipe, wash the ivy gourd and cut off the ends.
Slit them lengthwise in quarters.Heat oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds and let them splutter.
Add cumin seeds and curry leaves.Add onions and saute till golden.
Add Ivy gourd, salt, red chilli powder, coriander powder and turmeric powder.
Toss the veggies to mix with the tempering.
Keep sauteing for a couple of minutes on medium heat.Add salt and about 1/2 cup of water and mix everything well.
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender.Make sure not to overcook the Tindora though.
The Tindora should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring.
Check for salt and adjust spices if needed, allow to sit for a minute and switch off.
Goan style tendli bhaji is ready.Serve Goan Tendli Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Goan_Tendli_Bhaji.jpg, 11
Ingredients: salt,arhar dal (split toor dal),mustard seeds,asafoetida (hing),jaggery,cloves garlic,black peppercorns,pearl onion (sambar onion),curry leaves,coriander (dhania) seeds,gingelly oil,methi seeds (fenugreek seeds),dry red chillies,white urad dal (split),tamarind lemon

Milagu Kozhambu Recipe, 2 tablespoon Gingelly oil - + 1 teaspoon,2 tablespoon Whole Black Peppercorns,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon White Urad Dal (Split),2 sprig Curry leaves,Salt - to taste,5 cloves Garlic,1 teaspoon Mustard seeds,2 teaspoon Arhar dal (Split Toor Dal),20 Pearl onions (Sambar Onions),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Jaggery,1/4 teaspoon Asafoetida (hing),Tamarind - lemon sized soaked in 3/4 cup water,1 sprig Curry leaves, 40, Chettinad, To begin making the Milagu Kozhambu recipe, dry roast all ingredients mentioned under the list ‘for milagu masala powder’.
Let the spices cool and grind into powder.Heat gingerly oil in a pan.
Add crushed garlic and shallots and saute till the onions turn translucent.
Add fenugreek seeds.Extract the juice of tamarind and pour into the pan.
Boil the tamarind juice until oil separates from the sides of the pan.Add 4 heaped tablespoon of milagu masala powder along with salt to taste, stir well.
Let it cook for 5 minutes on low flame.Meanwhile heat 1 teaspoon oil in another pan.
Add mustard seeds and let it splutter.
Add curry leaves and a pinch of asafoetida.
Add the tempering into the curry.
Serve hot.Serve Milagu Kozhambu along with Carrot and Beans Thoran and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Milagu_Kozhumbu_.jpg, 15