anandhuvasudev/southindiandish huggingface dataset:
Ingredients: pomfret fish can substitute fish except shellfish mackerels),salt,coconut,black peppercorns,dry red chillies preferably byadgi,coriander (dhania) seeds,onion,turmeric powder,coconut oil,tamarind lemon

Paplet Hooman Recipe - Goan Pomfret Curry, 2 teaspoons Coconut Oil,Salt - to taste,Tamarind - lemon size,1/2 cup Onion - finely chopped,8 Pomfret fish - can substitute with any fish except shellfish and mackerels),1 teaspoon Coriander (Dhania) Seeds,3/4 cup Fresh coconut - freshly grated,1 teaspoon Turmeric powder (Haldi),3 Whole Black Peppercorns,6 Dry Red Chillies - preferably byadgi, 40, South Indian Recipes, To begin making the Paplet Hooman Recipe, wash Pomfret pieces well with water 3-4 times and add some salt.Mix and keep it aside for about 15-20 minutes.
Grind together, ingredients mentioned for paste including fresh coconut, dry red chillies, turmeric powder, coriander powder, whole black peppercorns, tamarind using 1 cup water, to fine paste.In a medium saucepan kept on medium high heat, add coconut oil and fry onions till they are nicely darkened.You can substitute with olive oil or any oil, but try to use coconut oil for lovely aroma.Pour in the prepared coconut paste in browned onions, and also add slit chilies.Add some water to make it little runny.
We prefer little thicker curry rather than runny.Let it come to complete boil and add pompano pieces.
Mix gently.Cover and cook on medium heat for about 6 to 7 minutes.
Remove cover and add salt.Gently mix and simmer on low heat for 5 more minutes.
Check the fish if cooked properly using toothpick.They should feel soft.
Do not overcook, otherwise, fish pieces will break and release bones in the curry.
Serve hot.Serve Paplet Hooman Recipe along with Steamed Rice and Rava Fried Prawns for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/pompfret_fish_curry.jpg, 10
Ingredients: bananas,spinach,ice cubes,mango (ripe),tender coconut water,coconut,strawberries hulled,kiwi fruit,lemon,broccoli,celery stick,cucumber,mint leaves (pudina),beetroot,flax seed powder (flax meal)

Red Smoothie Bowl Recipe, Kiwi - Sliced or any fruit of your choice,1/2 Lemon - juiced,Ice cubes - as needed,100 grams Cucumber - sliced,2 tablespoons Coconut cream,2 Broccoli - cut into florets,1 Beetroot - diced,1 Ripe Bananas - frozen,2 teaspoons Flax seed powder (flax meal),1/2 cup Tender coconut water,Mint Leaves (Pudina) - to garnish,1 Spinach - chopped,1/2 Celery - stick,1/2 cup Mango (Ripe) - diced,4 Strawberries - hulled, 15, Continental, To begin with red smoothie bowl, prepare all the vegetables and fruits by washing and chopping.Set aside the coconut cream, mint leaves and sliced kiwi.
Add remaining ingredients into a blender and blend till smooth.Serve this in a bowl swirl in the coconut cream, and top it with mint and kiwi.Serve Red Smoothie Bowl on its own for a breakfast or you can even serve it as a smoothie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi/Red_smoothie_bowl.jpg, 15
Ingredients: cashew nuts,tomato,cumin powder (jeera),ginger,salt,coriander (dhania) leaves,cauliflower (gobi),red chilli powder,cloves garlic,water,onion,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Traditional Whole Gobi Musallam Recipe, 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - chopped,Salt - as needed,Water - as needed,10 Cashew nuts,1/2 inch Ginger - chopped,2 Tomatoes - chopped,1 Cauliflower (gobi) - whole,4 cloves Garlic - chopped,Coriander (Dhania) Leaves - for garnishing, 65, North Indian Recipes, To prepare Traditional Whole Gobi Musallam Recipe, remove any outer leaves from the cauliflower head.
Then put the cauliflower on a plate facing the stem upwards.
Using a knife, cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards.Soak the cashews in water.Prep other veggies and ingredients as well.In a pan boil enough water along with salt and turmeric powder.
Gently drop the whole head cauliflower (head facing upwards) in the boiling water and boil for 5 minutes.
Then flip it (head facing downwards) and again boil for 5 minutes.
Or alternatively, steam it till al dente.Strain the cauliflower and keep aside.In another pan, heat oil on medium heat.
Add the coarsely chopped onion, garlic, ginger and sauté for 5 minutes till onion turns transparent.Next add coarsely chopped tomato and all spice powder except kasoori methi.
Cook until tomato turns soft.Turn off the heat and let the masala mixture cool completely.Then blend the cooled masala mixture along with soaked cashews until smooth paste in a blender.Pour this paste into the same pan and cook again on medium heat for 5-10 minutes.Add little water if the sauce gets too thick.
Now add kasoori methi, stir well and cook for another 5 minutes.In the meanwhile, preheat oven to 200 deg C.Put the cauliflower (head facing upwards) in a baking dish and pour the masala over the cauliflower and ensure that the whole cauliflower is well coated.
Bake for 30 minutes and by the time the cauliflower starts to brown.Garnish with coriander leaves, slice Traditional Whole Gobi Musallam Recipe and serve along with naans or phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Gobi_Musallam__Cauliflower_Musallam.jpg, 15
Ingredients: salt,idli dosa batter,green chilli,cloves garlic,red chilli powder,mozzarella cheese,onion,broccoli,coriander powder,sunflower oil

Broccoli Keema and Utapam Recipe, 1 Green Chilli - finely chopped,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/4 cup Mozzarella cheese - finely grated,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 clove Garlic - minced,Sunflower Oil - as needed,1 teaspoon Sunflower Oil,2 cups Idli Dosa Batter,1 Broccoli - cleaned, 45, South Indian Recipes, To start making Broccoli Keema And Cheese Uttapam add the broccoli florets to your food processor and pulse couple of times or until they look grated.Heat up a small pan with a teaspoon of oil.
Add onions, garlic, green chili and saute until golden brown.
Add chopped up broccoli with required salt and cook until raw smell goes off.
Add coriander powder, red chili powder and saute for couple of minutes until they are cooked through and turn off the heat.Heat up a dosa griddle, pour a small ladle full of dosa batter, swirl just once to make a thick pancake.
Spread a spoonful of prepared broccoli kheema mixture on top of the Uttapam and finally top it up with cheese.Drizzle some oil all around and cook covered until the Uttapam is cooked and cheese is melted.Serve the Broccoli Keema And Cheese Uttapam along with Idli Dosa Milagai Podi or along with coconut chutney for breakfast, lunch box or a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Broccoli_Kheema_and_Cheese_Uthappam.jpg, 10
Ingredients: salt,rice,sunflower oil ghee,poha (flattened rice),water,curd,white urad dal

Aval Dosa | Poha Dosa Recipe (Savory Flattened Rice Crepe), 1/4 cup White Urad Dal (Whole),Water - as required,Sunflower Oil - or ghee for cooking the dosa,Salt - to taste,3/4 cup Curd (Dahi / Yogurt),1 cup Rice - raw,1 cup Poha (Flattened rice), 30, South Indian Recipes, To begin making the Aval/Poha Dosa, rinse raw rice, urad dal in water separately.Soak them in enough water for 4 hours.
Soak poha in 3/4 cup of yogurt for about 45 minutes.Once the rice and urad dal are soaked well, grind the rice adding little water and the soaked val/poha with curd to make a smooth and thick batter.
Pour this batter into a large bowl.
Next grind the urad dal adding just enough water to make a smooth and thick batter.
Pour this batter into the rice and poha mixture.
Add 1-1/2 teaspoons of salt and stir well to combine.Cover the bowl and allow the Aval Dosa batter to ferment in a warm place for about 6 to 8 hours or overnight.Once fermented, give the batter a stir as use it to make dosas.
Refrigerate for 3 to 4 days and use it within that time period.
To begin making the Aval Dosa, preheat a greased skillet over medium heat and pour a ladleful of batter in the center and spread it into either a thick pancake or into a thin crepe.
If you make this dosa very thin, it could tear apart (as it is very soft)Drizzle a teaspoon of oil around the sides and center of the dosa.
Cover the skillet with a lid and steam cook the Aval Dosa for about 40 seconds to a minute.
Once you notice that it is getting cooked and lightly golden brown, you can start lifting the dosa off the pan and remove it carefully and serve.
Proceed the same way to make the remaining dosas with the batter.Serve the Aval Dosa along with a Spicy Onion Tomato Chutney for breakfast or a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Aval_DosaPoha_dosa.jpg, 7
Ingredients: green bell pepper (capsicum) cubes,spring onion greens,salt,peanut butter,rice,black pepper powder,rice vinegar,sesame (gingelly) oil,dark soy sauce,spring onion (bulb greens),carrot cubes,garlic,peanuts (moongphali),sweet corn,red chilli sauce

Asian Style Mixed Fried Rice Recipe, 2 teaspoon Red Chilli sauce,1/4 cup Carrot (Gajjar) - cut in very small cubes,1/4 cup Green Bell Pepper (Capsicum) - cut in small cubes,1 tablespoon Dark soy sauce,1/4 cup Spring Onion (Bulb & Greens) - finely chopped,Salt - to taste,1 teaspoon Garlic - finely chopped,2 tablespoon Sesame (Gingelly) Oil,3 tablespoon Roasted Peanuts (Moongphali) - coarsely crushed,Black pepper powder - to taste,1/4 cup Spring Onion Greens - chopped,2-1/2 cup Rice - cooked,1 tablespoon Rice Vinegar,1/4 cup Sweet corn - steamed,1 tablespoon Peanut Butter, 50, Asian, To begin with Asian Style Mixed Fried Rice, firstly heat oil in a wok.
Add chopped garlic and fry until the raw smell of garlic vanishes.Add chopped spring onion white bulbs and toss for about 30 seconds.After 30 seconds, add carrots and corn, toss well for another 30 seconds.Add green pepper, peanut butter, soya sauce, red chili paste, rice vinegar and mix well.
Saute it for about 40-50 seconds and make sure everything is mixed properly.Add spring onion greens and season with salt and pepper.
Once it is done, add 2 tablespoon of crushed peanut, mix well.At the end, add the cooked rice and toss it well.
Garnish this delicious rice recipe with some spring onion greens and crushed peanuts.Serve Asian Style Mixed Fried Rice with Vegetarian Thai Red Curry and Thai Spicy Corn & Green Papaya Salad.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Asian_Style_Mixed_Fried_Rice.jpg, 15
Ingredients: tomato,cashew nuts,salt,ginger,stalk coriander (dhania) leaves,green peas (matar),red chilli powder,cloves garlic,poppy seeds,soy (nuggets),button mushrooms,turmeric powder,garam masala powder,sunflower oil

Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry), 1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger,1 Stalk Coriander (Dhania) Leaves - finely chopped,400 grams Button mushrooms,1/2 teaspoon Red Chilli powder,1/4 cup Green peas (Matar) - steamed,5 Cashew nuts,2 cups Homemade tomato puree,1 cup Soy Chunks (Nuggets),1 tablespoon Poppy seeds, 50, North Indian Recipes, To begin making the Dhingri Matar Recipe, we will first make a paste of the ginger and garlic, adding a dash of water if required.
Keep asideMake a paste of poppy seeds and cashew nuts, adding just enough water to make a paste.
Keep aside.Soak the soy chunks in warm water for about 15 minutes and keep aside.Heat the oil in a pan; add the ginger and garlic paste and saute until well absorbed into the oil and turned light golden brown.Add the tomato puree and turmeric powder and saute for a few minutes.
Stir in the peas, soy chunks, mushrooms and simmer until the mushrooms are tender.Add the garam masala, cashew nut-poppy paste, salt, chilli powder.
Simmer for about 5 minutes and bring the Dhingri Matar to a quick boil.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and stir in the chopped coriander leaves.
Once done, transfer to a serving bowl and serve warm with your choice of naan, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Dhingri_Mutter_Recipe_Mushrooms_and_Peas_Spicy_Curry-1.jpg, 14
Ingredients: salt,coriander (dhania) leaves,coconut,mustard seeds,sesame (gingelly) oil,cloves garlic,curry leaves,sugar,dry red chillies,kala jeera

Uchellu Chutney Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,1/2 teaspoon Mustard seeds,pinch Sugar,3 tablespoons Kala jeera,2 to 3 Dry Red Chillies,Salt - to taste,1 teaspoon Sesame (Gingelly) Oil,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,5 to 6 Curry leaves,2 to 3 cloves Garlic, 20, North Karnataka, To begin making the Uchellu Chutney Recipe, first dry roast the Uchellu (kala jeera seeds) in a pan on a medium-low heat for a minute.
Continuously toss them to avoid them from burning.Set the pan aside to cool for a while before using in the chutney.Next, all the ingredients for the chutney into a blender and blend till smooth, with just a dash of water.
The chutney should be well ground, but with texture and thickness.
You are not looking for a runny chutney here.Transfer the chutney from the grinder jar into a bowl.Place a Tadka Ladle on a low heat.
Add oil into it for tempering.
Allow the oil to warm, and then add mustard seeds to crackle.Next, add curry leaves and red chillies and let it crisp up and sputter.
Pour the tempering over the chutney and serve the Uchellu Chutney along with jowar roti, akki rotti, kadubu or chapatis.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Huchellu_Chutney.jpg, 10
Ingredients: salt,asafoetida (hing),mustard seeds,coconut,green peas (matar),dry red chilli,curry leaves,white urad dal (split),cabbage (patta gobi muttaikose)

Cabbage Pea Fry Recipe - Tamil Nadu Style Coffee and Beef Stir Fry, 1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,2 Dry Red Chilli,Salt - to taste,1 teaspoon Mustard seeds,4 tablespoon Fresh coconut - grated,1/2 cup Green peas (Matar),1 sprig Curry leaves,1 pinch Asafoetida (hing),1 tablespoon White Urad Dal (Split), 35, Tamil Nadu, To begin making the Tamil Nadu Style Muttaikose Pattani Poriyal Recipe (Cabbage and Peas Stir fry Recipe), firstly we will chop the cabbage and keep it ready.Heat oil on a saucepan, add mustard seeds and leave it to splutter, immediately add hing and urad dal.
Fry for 10 seconds.Add the dry red chillies, curry leaves and fry them for 10 more seconds.
Add the chopped cabbage and saute well.
Add salt to speed up the cooking process.After a minute, add the green peas, coconut and saute for another 2 more minutes.
Check for salt and switch off the heat.Serve the Muttaikose Pattani Poriyal can be served along with Smoked Dal Makhani Dhaba Style Recipe, Phulka and Steamed Rice to make a comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Muttaikose_Pattani_Poriyal_Recipe_Cabbage_and_Peas_Stir_fry_Recipe_.jpg, 9
Ingredients: salt,mustard seeds,fennel seeds (saunf),lemon,green chillies,sunflower oil

Mirchi Ka Kuta Recipe, 20 Green Chillies,Salt - to taste,1 tablespoon Sunflower Oil,2 Lemon - juiced,1 tablespoon Mustard seeds,1 tablespoon Fennel seeds (Saunf), 25, Rajasthani, To begin making Mirchi Ka Kuta Recipe, In a pestle and mortar, crush the mirchi and keep it in a bowl.Grind the mustard seeds and saunf in a grinder or pestle and mortar and keep it aside.Once the mirchi is crushed, to the same bowl, add ground mustard seeds and sauf by adding a little oil.Mix it well and add 2 fresh lemon juice into it.Keep in sun for 2 days.
you can eat it immediately also, but pickled version tastes yummier.Serve Mirchi Ka Kuta Recipe along with Lauki Thepla Recipe and a bowl of homemade curd., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sunshineswati08-gmail.com/Mirchi_ka_Kuta_original1.jpg, 6
Ingredients: cumin powder (jeera),nachos,black peppercorns ground,sunflower oil,salt,green chilli,parsley,red chilli,green peas (matar) corn,carrot matchsticks,tofu cubes,garlic pods,stock celery,rice leftover,lemon,butter,ginger,cabbage (patta gobi muttaikose) head,green bell pepper (capsicum),coriander powder,red chilli sauce

Vegetarian Fried Rice Recipe, 1 Green Chilli - finely chopped,Parsley leaves - small bunch,7-8 Tofu - cubes,1/2 teaspoon Lemon - juice,1/2 teaspoon Whole Black Peppercorns - freshly ground,2 tablespoon Red Chilli sauce,4-5 Shallots - chopped,Salt - to taste,8-10 Nachos - coarsely crushed,1 inch Ginger - grated,4-5 Garlic - pods,1/4 Green Bell Pepper (Capsicum) - shredded,1/2 Carrot (Gajjar) - peeled and cut into matchsticks,1 tablespoon Butter,1/4 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,1/4 Cabbage (Patta Gobi/ Muttaikose) - head,1/4 teaspoon Cumin powder (Jeera),1 cup Cooked rice - or leftover,1 Stock Celery - finely chopped,1 Fresh Red Chilli - finely chopped,1/4 cup Green peas (Matar) - with corn, 30, Indonesian, To prepare Vegetarian Nasi Goreng Recipe, get prep with all the ingredients required.
In a large wok, heat the oil and butter on medium to high heat.Add red and green chillies, shallots, garlic, ginger and celery.
Saute till 2-3 minutes.Once it is done, then add in the carrots, capsicum, cabbage, corn and peas and fry on high heat until the vegetables are just tender (al dente).Then add the cooked rice (Previous days rice works fantastic for this recipe), salt, all the spices - freshly ground black pepper powder, cumin/jeera powder, coriander/dhaniya powder and red chili sauce.
Mix gently.Once rice is well coated with the spices and sauce, add tofu pieces and lime juice.
Stir gently and remove from the flame.Just before serving, add crushed nacho chips to the rice.Garnish with fried cashews and parsley and serve Vegetarian Nasi Goreng with Nacho chips and Kachumber Salad Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bela_Dholakia/Vegetarian_Nasi_Goreng.jpg, 21
Ingredients: salt,ginger,water,curd,coriander (dhania) leaves

Spiced Buttermilk With Coriander And Ginger Recipe, Water - as required,2 cups Curd (Dahi / Yogurt),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 inch Ginger - minced or grated, 15, Indian, To begin making the Spiced Buttermilk with Coriander and Ginger Recipe, chop the coriander ginger and keep it ready.In a mixer or a blender, add curd and required amount of water and give it a blitz.To this add salt and the chopped coriander leaves and ginger.
Blend it one more time and pour the spiced buttermilk into serving glasses and serve.Serve the Spiced Buttermilk with Coriander and Ginger Recipe along with Palak Dal, Kalyana Veetu Senai Curry  and Steamed Rice Recipe for an everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spiced_Butter_Milk_with_Coriander_and_Ginger_Recipe.jpg, 5
Ingredients: cheese,strawberriesacross,britannia,hung curd (greek yogurt),coconut,cranberries,vanilla,icing sugar,walnuts

Walnut Cranberry No Bake Cheesecake Recipe With Strawberries, 1/2 cup Icing Sugar,250 grams Britannia Cream Cheese - chilled & thick,250 grams Strawberries - thinly sliced across,1/2 cup Walnuts,1/2 teaspoon Vanilla Extract,1/2 cup Hung Curd (Greek Yogurt) - chilled & thick,1/2 cup Fresh cream - chilled & thick,1/4 cup Dessicated Coconut - roasted,1/4 cup Cranberries, 135, Continental, To begin making Walnut Cranberry No Bake Cheesecake Recipe With Strawberries first make the Yogurt Cream Cheese mixture.
In a mixing bowl of a stand mixer or using a mixer with whisk attachment, combine hung curd, fresh cream, cream cheese, sugar and vanilla extract and whisk well to combine.
First add the cream cheese and beat and then add the other ingredients.You will notice that the mixture will form light stiff peaks.
Once you notice the light stiff peaks, refrigerate the cheesecake mixture until we prepare the Walnut Cranberry Crumble.Next make the Walnut Cranberry Crumble.Heat a shallow frying pan on medium flame, add in the desiccated coconut and saute till the coconut turns golden brown in colour.
Transfer in a bowl and allow it to cool.
Add the walnuts and the cranberries ingredients to a mixer grinder and pulse three or four times to get a coarse crumble.
Stir in the roasted coconut , combine well and keep the Walnut Cranberry Crumble aside.
To assemble Walnut Cranberry No Bake Cheesecake Recipe With StrawberriesTake a dessert glass or a small dessert glass jar spoon two spoons of the crumble at the bottom and then press it down just a little.Top it up with two spoons of yogurt cream cheese mixture and then add a layer of strawberries.Again add a layer of crumble, cream cheese mixture and decorate with strawberries and a little bit of walnut crumble and a walnut at the top.
Refrigerate the Walnut Cranberry No Bake Cheesecake Recipe With Strawberries for a good 6 to 8 hours for it to set well.
Once set, you can serve the Walnut Cranberry No Bake Cheesecake Recipe With Strawberries for your parties.This Walnut Cranberry No Bake Cheesecake Recipe will stay for 4 to 5 days in the refrigerator and hence can be made ahead and kept.Serve Walnut Cranberry No Bake Cheesecake Recipe With Strawberries along with a party meal of Delicious Avocado Salad Recipe with Vegetables,  Millet Cottage Cheese Fritters and Cauliflower Au Gratin., https://www.archanaskitchen.com/images/archanaskitchen/Walnut_Cranberry_Yogurt_cheesecake_With_Strawberry_4_1_1600.jpg, 9
Ingredients: salt,rice,asafoetida (hing),mustard seeds,curry leaves,white urad dal (split),coriander (dhania) leaves,onion,lemon,ghee,oil,avarekalu lilva beans,turmeric powder,green chillies

Karnataka Style Avarekalu Chitranna Recipe (Field Beans Tossed With Lemon Rice), 1 cup Avarekalu / Lilva Beans,1 pinch Turmeric powder (Haldi),2 cups Rice - boiled,1/2 teaspoon Mustard seeds,3 sprig Coriander (Dhania) Leaves,Salt - to taste,1/2 teaspoon White Urad Dal (Split),2 Onion - chopped,5 Green Chillies - slit,1 Lemon juice,Ghee - or oil,5 Curry leaves,1 pinch Asafoetida (hing), 40, Karnataka, We begin making the Karnataka Style Avarekalu Chitranna Recipe by cooking the rice separately in a pressure cooker.
Release the pressure naturally, once that is done add some oil and mix it well.
Keep it aside.Cook the avarekalu in a sauce pan with water separately till is soft.
Then strain the water and keep it aside.Then heat a kadai with some oil, temper the mustard seeds, urad dal, hing and curry leaves.Once that is done, add the onions and green chilies and sauté till it is golden brown, and add the boiled avarekalu and saute.Now you can add the boiled rice, switch off the heat, sprinkle the lemon juice, chopped coriander and give it a stir.
Check for salt according to your taste.Serve the Karnataka Style Avarekalu Chitranna Recipe (Field Beans Tossed With Lemon Rice) as a delicious Breakfast recipe along with some Mango Pickle., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Avarekalu_Chitranna_Recipe_Field_Beans_Tossed_With_Lemon_Rice.jpg, 14