anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,wheat brown bread,salt,green chilli,milk,chaat masala powder,red chilli powder,coriander (dhania) leaves,onion,pepper,eggs,butter

Masala French Toast Recipe, 1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,4 Whole Wheat Brown Bread - slices,1/4 cup Milk,1 Tomato - finely chopped,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,Salt and Pepper - to taste,4 tablespoons Butter,2 Whole Eggs,1 teaspoon Chaat Masala Powder, 40, Fusion, To prepare the Masala French Toast, first make the topping by chopping the onion, tomato, and green chili.
Keep it aside in a bowl.Next cut each slice of bread diagonally into two triangles and keep aside.In a deep and wide bowl whisk the eggs along with milk, salt, red chili powder and black pepper for few minutes or till combined well.Heat butter in a skillet over medium heat.
Dip one triangle of bread in the egg mixture until its evenly coated.
Using a slotted spoon transfer the egg coated bread slice to the preheated skillet.
Cook until evenly browned on both the sides, by flipping over alternatively.Once well toasted, transfer the French Toast to a wire rack.
Cook the remaining bread slices the similar way.Once all the toast are cooked, arrange them in a serving platter.
Place equal amount of onion mixture on each french toast.
Garnish with chopped coriander leaves and finally sprinkle chaat masala on the top.Serve Masala French Toast warm, along with green chutney and a cup of tea/coffee for the evening snacks or breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Masala_French_Toast_Recipe.jpg, 12
Ingredients: green chillies,salt,mustard seeds,coconut,coriander (dhania) leaves,cloves garlic,curry leaves,pearl onion (sambar onion),dry red chillies,turmeric powder,coconut oil,banana

Raw Banana Thoran Recipe, 10 Pearl onions (Sambar Onions) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,Salt - to taste,8 Curry leaves,1 teaspoon Mustard seeds,2 cloves Garlic - finely chopped,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1/4 cup Coriander (Dhania) Leaves - roughly chopped,1 teaspoon Coconut Oil,2 Raw Banana - boiled and diced, 25, Kerala Recipes, To begin with, the Raw banana Thoran first, cut the raw banana into half and boil it in the pressure cooker for 3 to 4 whistles and turn off the heat.
Once cooked, through, peel the skin and cut into dices.Blend all the ingredients "to be ground" into a coarse paste and keep aside.In a heavy bottom pan, add mustard seeds and allow it to cracke.
When they crackle add dry red chillies, curry leaves, onions and garlic.
Sauté until the onions soften.
Add the cooked banana, the ground coconut mixture and give it a stir.Add the salt to taste and stir fry for about 3 to 4 minutes until the raw banana thoran is well incorporated.
Once done, serve warm.Serve the Raw Banana Thoran along with Steamed Rice, Beetroot Sambar and Yogurt for a comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Raw_Banana_Thoran_Recipe-1-2.jpg, 12
Ingredients: salt,cloves garlic,light soy sauce,vinegar,caster sugar,cucumber,red chilli sauce,chilli oil

Hunan Style Smacked Cucumber Pickles Recipe, Salt - to taste,1 Cucumber - sliced or diced,4 cloves Garlic - sliced,2 teaspoon Light soy sauce,4 teaspoon Vinegar,4 teaspoon Caster Sugar,2 tablespoon Chilli oil,1 teaspoon Red Chilli sauce, 20, Chinese, We begin making the Hunan Style Smacked Cucumber Pickles Recipe by slicing the cucumber very thinly and keeping it aside.Heat a wok with oil, add chili flaxes, ginger and garlic, sauté them for few seconds.
Then add in all the sauces and give it a stir.Finally, switch off the heat, add the sliced cucumber and give it a toss.
Garnish it with chopped spring onions.Serve the Hunan Style Smacked Cucumber Pickles Recipe along with Chinese Vegetarian Fried Rice With Apples Recipe to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Hunan_Style_Smacked_Cucumber_Pickles_Recipe_.jpg, 8
Ingredients: cheese,salt,ginger,mustard oil,chicken wings,cloves garlic,banana leaf,del monte tandoori mayo,curd,lemon

Creamy Kulfi Kebab Recipe With Tandoori Mayo Recipe, 1 tablespoon Lemon juice,1/4 cup Del Monte Tandoori Mayo,3 cloves Garlic - grated,Salt - to taste,1 inch Ginger - grated,1 Banana leaf,8 Chicken Wings,1 tablespoon Curd (Dahi / Yogurt),1 tablespoon Fresh cream,1/4 tablespoon Cheese - grated,1 tablespoon Mustard oil, 60, North Indian Recipes, To begin making the Creamy Kulfi Kebab Recipe With Tandoori Mayo recipe, wash and clean chicken wings and keep aside.In a mixing bowl add del monte tandoori mayo, ginger garlic paste, lemon juice, sour curd, cream, mustard oil and salt.
Mix them to make a fine paste.Add chicken wings to the mayo mix and coat them well.Cling wrap the bowl and refrigerate the marinate for 30 minutes approximately.Take a large banana leaf and cut into 4 square measuring 10”x10” inch.
Remove the centre rib/stem.Switch on the stove and hold a banana leaf square with a tong and place over the flames.
Keep flipping for few seconds.
This will make the leaf soft and won’t tear while folding.Follow the same step for the other leaf pieces too and keep aside.Take the marinated chicken wings and some grated cheese.
Place two wings at a time in one banana leaf.Fold the sides inside to make an envelope, tie the envelope with a string from both sides so that it doesn’t opens.Similarly prepare more packets and keep aside.Heat a non stick pan and grease it well with some oil.Once the pan is hot, place the banana packets prepared (two at a time), cover the lid and cook in low flames till the colour of the leaf changes to pale brown.Flip the banana leaf packet and similarly cook from the other side as well.
This might take 15 to 20 minutes till the chicken is nicely cooked.Do not open the wrap before serving, open the wrap just before eating.
Serve Creamy Kulfi Kebab Recipe With Tandoori Mayo on its own or along with Dhaniya Pudina Chutney as a starter for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Creamy_Kulfi_Kebab_Recipe_with_Tandoori_Mayo.jpg, 10
Ingredients: salt,yellow moong dal (split),green chilli,coriander (dhania) leaves,red chilli powder,lemon,turmeric powder,garam masala powder,sunflower oil

Moong Dal Sookhi Sabzi Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,Salt - to taste,1 teaspoon Garam masala powder,Coriander (Dhania) Leaves - as required to garnish,1 cup Yellow Moong Dal (Split),2 tablespoon Sunflower Oil, 30, North Indian Recipes, To begin making Moong Dal Sookhi Sabzi, first wash the Moong dal and set it aside.Heat oil in a deep pan and add red chilly powder, turmeric powder and salt.
Stir it for 10-12 seconds.
Do not let the spice powders burn.After 10-12 seconds, add the washed lentil to this and give it a good stir.Add enough water to cover the dal, reduce the heat and cover the pan with a lid.Cook the dal till the water gets evaporated.
Check if the dal is cooked, if not add a little more water and cook till the dal is cooked properly.Make sure that you do not over cook the dal.
Once done, open the lid, turn the heat to high, add garam masala powder and give it a good stir.Saute the Moong Dal Sookhi Sabzi till it is completely dry.
After the dal has dried completely, turn off the heat and transfer it to the serving bowl, add chopped green chillies, coriander leaves and lemon juice on the top.Serve Moong Dal Sookhi Sabzi Recipe with Lauki raita, Phulkas and kachumber salad for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Moong_Dal_Sookhi_Sabzi.jpg, 9
Ingredients: turmeric powder,salt,green chilli,cumin powder,asafoetida,wheat flourred chilli powder,carrot,mustard,curd,sugar,curry leaves,sesame seeds (white),oil,lemon,cumin seeds,gram flour

 Gajar Vadi Recipe,  1/2 cup wheat flour - 1 teaspoon red chilli powder, 2 tablespoons curd, 2 teaspoons oil, 1 teaspoon turmeric powder, 1 green chili - finely chopped, 1 teaspoon mustard, 1 teaspoon cumin powder, 1 small Tablespoon oil, 1 sprig curry leaves, 1 teaspoon sugar, salt - as per taste, 2 teaspoons sesame seeds (white),2 cups carrots - grated, 1-1 / 2 cups gram flour, 1/2 teaspoon cumin seeds, 1/4 teaspoon Asafoetida, 1 tablespoon lemon juice, 35, Maharashtrian Recipes, To make carrot vadi, first wash and peel the carrot.
After peeling, tighten the carrots and take them out in a bowl.
In the same bowl add gram flour, wheat flour, red chilli powder, turmeric powder, cumin powder and add some water and take it.
Soft dough.
To make the vadi, sprinkle some water over the flour.
Take a little mixture in your hand and make a roll like a round cylinder.
Put the water in a saucepan to boil as per use.
Add the vadis and cook on high heat for 15 to 20 minutes.
Once cooked, take out the vadi and keep it aside to cool.
After cooling, cut it into small pieces.
Now for tempering, heat 2 teaspoons of oil in a pan.
Add mustard seeds, cumin seeds and let it splutter.
After that add asafoetida, curry leaves, green chillies, sesame seeds and cook for 30 seconds.
Add vadis to it and mix well.
Serve.
Serve the Carrot Vadi Recipe with Masala Tea or Ginger Tea for the evening breakfast., https://www.archanaskitchen.com/images/Gajar_Vadi_Recipe-1308_1.jpg, 16
Ingredients: salt,cumin powder (jeera),vegetable stock,cauliflower (gobi) head,paprika powder,milk evaporated,virgin olive oil,carrot,stalks celery,cloves garlic,red chilli flakes,palm sugar,onion,pepper,butter

Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup Recipe, 1 Cauliflower (gobi) - head,1 tablespoon Extra Virgin Olive Oil,1 Onion - cut into large dice,1 teaspoon Cumin powder (Jeera),1/4 teaspoon Red Chilli flakes,1/2 cup Milk - evaporated,3 cloves Garlic - thinly sliced,1 teaspoon Paprika powder,3 Carrots (Gajjar) - peeled and cut into chunks,1 tablespoon Butter,Salt and Pepper - to taste,2 cups Vegetable stock,1 teaspoon Palm sugar,2 Stalks Celery - finely chopped, 35, Continental, To start making Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup, preheat the oven to 200 C.Line the baking tray with foil.
Toss the cauliflower and carrot with olive oil, generous amount of salt and pepper along with palm sugar.
Spread them out on the prepared baking tray and roast them in the preheated oven until golden brown turning once.This might take 25 to 30 minutes.Once the Cauliflower and Carrots are roasted, remove from the oven and keep aside.
Meanwhile heat the butter in a soup pot over medium high heat.
Add the onion, celery and cook until softened.
Add the garlic and cook until fragrant for a few seconds.Add the ground cumin, paprika, red pepper flakes, roasted vegetables and stir for couple of minutes.
Finally add the broth and bring to boil.
Let it simmer for about 5 minutes to blend in the flavors.Next we will work in batches; transfer the vegetable mixture to a blender.
Puree until smooth.
Pour the pureed Cauliflower and Carrot puree into the soup pot.
Stir in the evaporated milk powder.Add water if necessary to thin the consistency of the roasted Cauliflower and Carrot soup.
Check for salt and pepper and adjust to suit your taste.
Heat through and serve hot.Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Roasted_Cauliflower_Celery_and_Carrot_Creamy_Vegetable_Soup.jpg, 15
Ingredients: salt,cumin powder (jeera),beetroots,chaat masala powder,lemon,black pepper powder

Simple Steamed Indian Beet Salad Recipe, Black pepper powder - to sprinkle,Salt - to taste,Cumin powder (Jeera) - to sprinkle,1 teaspoon Lemon juice - freshly squeezed,Chaat Masala Powder - to sprinkle,4 Beetroots, 25, Indian, To begin making Simple Beet Salad Recipe, wash, cut the beetroots in half.
Place the beetroot halves in the pressure cooker along with 1/2 a cup of water.
Pressure cook for 6-7 whistles and turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released naturally, open the cooker, remove the beets and allow it to cool to room temperature.
Peel the skin of and make slices of the beetroot.
Sprinkle salt, black pepper powder, cumin powder, chaat masala powder and squeeze lemon juice over the Simple Steamed Indian Beet Salad and serve chilled.Serve Simple Steamed Indian Beet Salad Recipe along with Phulkas, Smoked Dhaba Dal Recipe, Layered Vegetable Tricolor Biryani Recipe and Boondi Raita Recipe Spiced With Black Salt.
Followed by a dessert of Rose Flavoured Shahi Tukda Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Indian_Boiled_Beetroot_Salad_Recipe-4_1600.jpg, 6
Ingredients: tomato,salt,ginger,hung curd (greek yogurt),bay leaf (tej patta),paneer,cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,sugar,onion,cinnamon stick (dalchini),bhindi (lady fingerokra),coriander powder,turmeric powder,cloves (laung),sunflower oil

Bhindi And Paneer Masala Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,150 grams Bhindi (Lady Finger/Okra) - chopped to inch,Sunflower Oil - for cooking,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Red Chilli powder,1 Cardamom (Elaichi) Pods/Seeds,1 Onion - chopped,1 inch Ginger,2 teaspoon Coriander Powder (Dhania),2 Tomatoes - chopped,1 Bay leaf (tej patta),2 Cloves (Laung),1 tablespoon Hung Curd (Greek Yogurt),1 cup Paneer (Homemade Cottage Cheese) - cubed, 40, North Indian Recipes, To begin making the Bhindi and Paneer Masala Recipe, grind the tomatoes along with cinnamon, cardamom, clove, garlic, ginger and yogurt to a smooth paste.Heat a kadai with oil, add the chopped ladies finger and fry them till it is soft and crispy.
Sprinkle little salt also and fry them.
Keep it aside.In the same kadai, add little more oil, add bay leaf, chopped onions and saute till it becomes translucent.Add the ground paste along with turmeric powder, red chilli powder, coriander powder, sugar and salt.
Mix well and saute till the raw smell of the tomato goes away.Add the chopped ladies finger and paneer and mix well.
Check for salt and cover it with a lid and cook Bhindi and Paneer Masala for 2 minutes.
Serve hot.Serve the Bhindi and Paneer Masala Recipe along with Tawa Paratha, Palak Dal and Lauki Raita to make your dinner meals simple and healthy., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bhindi_and_Paneer_Masala_Gravy_Recipe_.jpg, 17
Ingredients: chocolate shavings,corn flour,eggs,milk,sugar,vanilla,cocoa powder

Quick Chocolate Pudding Recipe, Chocolate Shavings,3 tablespoons Corn flour,500 ml Milk,1/3 cup Cocoa Powder,2 Egg yolks,1/2 cup Sugar,2 teaspoon Vanilla Extract, 30, Continental, To begin making the Quick Chocolate Pudding Recipe, separate the egg with yolks and whites separately and keep the whites aside as they are not required.
In a large saucepan, heat the milk, sugar, cocoa powder, corn flour and egg yolks.
Using a whisk combine all the ingredients to make sure there are lumps.
Continue to whisk and cook until the milk comes to a brisk boil.
Mix well to make sure there are no lumps and the mixture becomes shiny and thick.
Once the chocolate pudding has thickened, stir in the vanilla extract and turn off the heat.Transfer the quick Chocolate Pudding into 4 servings bowls and allow it to cool.Once cool refrigerate for at least 4 hours until set.Serve the Quick Chocolate Pudding Recipe as a dessert after a meal of Cheese Garlic Bread Recipe,  Whole Wheat Crust Pizza With Zucchini And Basil Sauce, and Cinnamon Spiced Orange Iced Tea Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Salma_Godil/Quick_Chocolate_Pudding_Recipe-1.jpg, 7
Ingredients: salt,ginger,coconut,dry red chilli,curry leaves,dry red chillies,tamarind

Kerala Thenga Chammanthi Recipe- Coconut Onion Chutney, 1 cup Fresh coconut - grated,3 Dry Red Chillies,3 Shallots,Salt - to taste,20 grams Tamarind,1/2 inch Ginger,3 Dry Red Chilli,1 sprig Curry leaves, 5, Kerala Recipes, To begin making Kerala Thenga Chammanthi Recipe, prep up all the ingredients first.In a mixer grinder add coconut, shallots, tamarind, dry red chillies, ginger, curry leaves and salt to taste.
Add about 2-4 tablespoons of water and grind the chammanthi to get a coarse mixture.
Once done transfer the Thenga Chammanthi into a serving bowl and serve.Serve Kerala Thenga Chammanthi Recipe with Steamed rice or Kerala Style Kanji Payar Recipe,  Egg White Omelette Recipe With Spinach and curd for lunch or dinner.
You can also serve it with Ragi and Oats Dosa or Homemade Soft Idli for healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/kerala_chammanthi_video_recipe_coconut_chutney_with_tamarind_and_shallots_5_1600.jpg, 7
Ingredients: turmeric powder,salt,ginger,ghee,lentil sugar,tomatotake pumpkin (pumpkin),masoor dal,bay leaf,dry red chillies,oil,arhar dal,bud garlic,green chillies,cumin seeds,yellow moong dal

 Pumpkin Dal With Garlic Tadka (Recipe In Hindi),  oil - as per use, 1 teaspoon cumin seeds, 1/4 cup yellow moong dal, 1/4 cup masoor dal, 2 tomatoes - finely chopped Take 250 grams of pumpkin - (Pumpkin), 1 teaspoon ghee, 1 bay leaf, peel and chop, 1 teaspoon turmeric powder, 4 bud garlic,1/4 cup arhar dal, 2 dry red chillies, salt - as per taste, 2 green chillies - chopped, 1 inch ginger - grated, 1 inch lentil sugar, 45, North Indian Recipes, To make pumpkin lentils with garlic tempering, we will first cook the lentils in a cooker.
Leave the tempering material and put the remaining sari material in the cooker.
Add 2-1 / 2 cups of water and salt as per taste.
Mix, close the cooker and cook till 2 cities come.
After coming to city 2, reduce the flame and let it cook for 4 minutes.
Turn off the gas and let the pressure drain.
After the pressure comes out, open the cooker and mix the lentils.
Take it out in a bowl and now we will make tempering for the lentils.
Heat ghee in a small pan.
Add cumin, garlic and dry red chilli to it.
Cook for 15 seconds and then put it in the tempering dal.
Mix and serve.
Serve the Pumpkin Dal Tadka with Bundi Raita and Bhakri for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Pumpkin_Dal_Recipe_with_Garlic_Tadka-1.jpg, 15
Ingredients: tomato,cashew nuts,green beans (french beans),ginger,green chilli,bay leaf (tej patta),ghee,coriander (dhania) leaves,cauliflower (gobi),green peas (matar),red chilli powder,carrot,cinnamon stick (dalchini),onion,garlic,cumin seeds (jeera),coriander powder,cloves (laung),garam masala powder

Nawabi Mixed Vegetable Gravy Recipe, 1/4 cup Green beans (French Beans) - cut in one inch pieces,1 teaspoon Red Chilli powder,8 to 10 Cashew nuts - blanched,1 Onion - blanched,2 inch Ginger,1 teaspoon Garam masala powder,2 to 3 Cloves (Laung),1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera),1 Onion - sliced,1 Green Chilli - slit,2 to 3 Garlic,2 teaspoons Coriander Powder (Dhania),Coriander (Dhania) Leaves - finely chopped for garnish,1 Tomato,1 inch Cinnamon Stick (Dalchini),2 tablespoons Ghee,1 Bay leaf (tej patta),1/2 cup Cauliflower (gobi),1 Tomato - roughly chopped,1/4 cup Carrots (Gajjar) - cubed, 60, North Indian Recipes, To begin making the Nawabi Mixed Vegetable Gravy, blanch the cashew nuts and onion in hot water for 2 minutes and drain it.Grind the blanched cashew nuts and onion along with chopped tomatoes, ginger, garlic and cumin seeds to a smooth paste using very little water in a mixer grinder and keep aside.Heat ghee in a wok/kadhai, add the whole spices including bay leaf, cloves and the cinnamon stick and let its flavour release into the ghee.Add the sliced onion and sauté till it becomes golden brown.Add the chopped tomato and slit green chilli and stir for a few minutes.Now add the cut vegetables and mix well.
Add the dry spice powders including coriander, chilli and garam masala powders and mix well.Season with a little salt, add 1/2 cup of water and let the vegetables cook with the lid closed.Once the vegetables are firmly cooked add the ground spice paste into the pan and stir well.Check for the salt seasoning and simmer for 10 minutes until the vegetables incorporates well along into the gravy.Switch off the flame and garnish with finely chopped coriander leaves.
Serve Nawabi Mixed Vegetable Gravy at one of your house parties lunch menu along with rotis, Pudina tawa paratha or jeera rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Nawabi_Mixed_Vegetables_Recipe.jpg, 19
Ingredients: tomato,salt,gram tamarind,asafoetida (hing),mustard seeds,cloves garlic,dry red chilli,curry leaves,cauliflower leaves,white urad dal (split),cumin seeds (jeera),turmeric powder,sunflower oil

Cauliflower Leaves Chutney Recipe, 1 pinch Turmeric powder (Haldi),4 Dry Red Chilli,18 gram Tamarind,1 cup Cauliflower leaves,Salt - to taste,1 teaspoon Mustard seeds,2 tablespoons White Urad Dal (Split),1 tablespoon Sunflower Oil,1 sprig Curry leaves,3 cloves Garlic,1/2 teaspoon Cumin seeds (Jeera),3/4 cup Tomatoes,1 pinch Asafoetida (hing), 25, South Indian Recipes, To begin making Cauliflower Leaves Chutney Recipe, select the innermost layer of cauliflower leaves and wash them thoroughly.
Pat dry and chop them into small cubes.In a kadai, add a teaspoon of oil and fry urad dal and red chilli until the urad dal turns golden.
Keep aside.In the same pan, heat some oil on medium low heat and put in the chopped cauliflower leaves, sprinkle some salt and cook covered stirring occasionally until the cauliflower leaves are tender.
When you pinch a piece with a fork, you feel the tenderness.Now add roughly chopped tomatoes, garlic and mix well.
Cook until tomatoes are mushy.
Let the mixture cool down in order to grind it.In a mixer jar, add urad dal and red chillies and grind them coarsely.Now add cauliflower tomato mixture and grind into a smooth paste.
Add a bit of water if required.
Make sure that it is not runny.
Check for salt and adjust.In a tadka pan, heat a teaspoon of oil, add mustard seeds and allow them to splutter.
Once done, add jeera, hing, and curry leaves.
Pour this on the chutney and mix well.Serve Cauliflower Leaves Chutney Recipe with Thavala Adai Recipe and Ghee for breakfast on a weekday., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Cauliflower_leaf_chutney_recipe_edited_1.jpg, 13