anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,elephant yam (suransenairatalu),mustard seeds,asafoetida (hing),water,dry red chilli,curry leaves,coriander (dhania) seeds,cumin seeds (jeera),tamarind paste,chana dal (bengal gram dal),sunflower oil

Ratalu Ki Chutney Recipe - Yam Chutney Recipe, Water - as required,1/2 tablespoon Coriander (Dhania) Seeds,1/2 tablespoon Chana dal (Bengal Gram Dal),Salt - to taste,1/2 tablespoon Mustard seeds,3 Dry Red Chilli,1/2 tablespoon Cumin seeds (Jeera),1/2 tablespoon Tamarind Paste,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),150 grams Elephant yam (Suran/Senai/Ratalu) - peeled and diced,5 Curry leaves, 40, Indian, To begin making the Ratalu Ki Chutney Recipe, firstly add yam in the pressure cooker with 1/4 cup  water and cook till the cooker releases 2 to 3 whistles.
Once cooked, open the cooker and keep aside.In a heavy bottomed pan, dry roast coriander seeds, cumin seeds, dry red chilli for about a minute and keep it aside.Heat oil in the same pan and add yam.
Saute the yam till it changes its colour and keep it aside.Add fried yam along with dry roasted coriander seeds, cumin seeds and dry red chilli in a mixer grinder.Add salt to taste and tamarind pulp in the jar and grind it to a smooth paste.
Take out the Ratalu Ki Chutney in a small bowl.The next step is to prepare the tempering for Ratalu Ki Chutney.
Heat oil in a tadka pan and add mustard seeds and asafoetida.Allow the seeds to crackle.After 30 seconds, add the chana dal and curry leaves.
Let it roast for another 15 seconds, switch off the heat and pour it over the Ratalu Ki Chutney.Serve Ratalu Ki Chutney along with your everyday meal of Keerai Sambar, Steamed Rice and Beetroot Thoran.
You can also serve this Chutney with Dosa/Idli for your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Yam_Chutney_1600.jpg, 12
Ingredients: salt,hung curd (greek yogurt),ghee,red chilli powder,cloves garlic,cumin seeds (jeera),black pepper powder,green moong dal,garam masala powder

Moong Dal Ke Kebab Recipe, Salt - to taste,1 Cup Green Moong Dal (Whole) - soaked overnight,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,5 cloves Garlic - minced,1/2 teaspoon Garam masala powder,1/2 Cup Hung Curd (Greek Yogurt),2 Tablespoon Ghee,1 teaspoon Black pepper powder, 30, Indian, To begin making Moong Dal Ke Kebab Recipe, soak the whole moong dal overnight.
After soaking, drain dal and keep in a bowl.
Keep all the other ingredients handy.
Take a saucepan, heat up about 1 tablespoon ghee and add cumin seeds into it.Once the seeds start crackling, add the soaked moong dal.
(Make sure that dal is drained out of all water), Add required salt and mix everything well.Cook the dal on a medium heat for about 5 minutes and turn the heat off after the dal is cooked.
Transfer the cooked dal into a plate of bowl.
Allow it to cool.Once the dal cools down to almost room temperature, transfer it into a mixer and grind it without adding any extra water.
It will have a coarse powder like consistency.Transfer it into the bowl and add salt, black pepper powder, red chilli powder, and garam masala powder into the bowl.
Mix everything properly.Now add the hung curd and knead it gently to make a soft dough.
Divide the dough into about 10 equal parts and shape them into smooth balls using your palms.Press them gently in the end to make them flat.heat a shallow frying pan with a little ghee.
Place the kebabs in the pan and fry in batches till golden brown on both sides.Serve Moong Dal Ke Kebab Recipe hot with some raw Onions Rings and Dhaniya Pudina Chutney Recipe (Green Chutney).
You could serve it along with other appetizers like Awadhi Style Kathal Ke Kebab Recipe for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Moong_Dal_ke_Kabab.jpg, 9
Ingredients: salt salt,coconut,peanuts,curry leaves,coriander (dhania) leaves,green chillies

 Coconut Peanut Chutney (Recipe In Hindi),  4 curry leaves, 2 sprigs of green coriander - chopped,1 cup coconut - grated, 2 green chillies - chopped, salt - or rock salt (as per taste), 1/4 cup peanuts - roasted, 40, South Indian Recipes, Prepare all the ingredients to make coconut peanut sauce.
One by one, grind all the ingredients in the mixer grinder and grind them.
Remove and serve in a bowl.
Serve coconut peanut chutney with rava idli, carrot idli or dosa of your choice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Peanut_Coconut_Chutney_Recipe_No_onion_No_Garlic_Fasting_Vrat_Recipe-3.jpg, 6
Ingredients: salt,cumin powder (jeera),red chilli powder,garlic,gawar phali (kothavarangai cluster beans),onion,cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Gawarfli Dry Vegetable Recipe, Salt - as required,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garlic - minced,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1-1/2 cup Gawar Phali (Kothavarangai / Cluster beans) - cut into small pieces,1 Onion - finely chopped,1/2 teaspoon Cumin seeds (Jeera),Sunflower Oil - as required, 40, Rajasthani, To begin making the Gavarfali Ki Sukhi Sabzi, heat oil in a kadai/wok and add cumin seeds.Once the seeds clutter, add minced garlic and saute for about a minute.Add onions and fry until they become translucent.
Once it is done, add cluster beans and half a cup of water.Cook until beans become tender and half cooked.Close the lid to speed up the cooking process.
Add coriander powder, red chili powder, cumin powder, and salt to the beans.Combine them well and cook the mixture over a medium flame until the spice powders are blended together with the beans and cooked properly.Serve Gavarfali Ki Sukhi Sabzi with Panchmel Dal and Phulka for a healthy weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Gavarfali_Ki_Sukhi_Sabzi.jpg, 10
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,red bell pepper (capsicum),ginger,vegetable stock,corn flour,sesame (gingelly) oil,cloves garlic,carrot,spring onion greens greens bulbs,rice vinegar,thai basil leaves,coriander (dhania) leaves,lemon,peanuts (moongphali),brown sugar (demerara sugar),tofu,soy sauce thai fish sauce,quinoa,thai red chilli (birds eye chilli)

Spicy Thai Style Tofu With Quinoa Recipe, 2 teaspoon Lemon juice,1/2 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Corn flour,Salt - to taste,2 to 3 cloves Garlic - minced,2 sprigs Coriander (Dhania) Leaves - chopped,8 to 9 Thai basil leaves - torn,250 grams Tofu - cut into cubes,1 tablespoon Rice Vinegar,2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),4 to 5 tablespoons Vegetable stock,3 tablespoons Roasted Peanuts (Moongphali) - roasted and crushed,1 cup Quinoa,1 Red Bell pepper (Capsicum) - diced,3 to 4 Spring Onion Greens - greens and bulbs chopped,2 tablespoon Soy sauce - or thai fish sauce,2 to 3 Thai Red chilli (Birds Eye Chilli) - finely chopped,1 teaspoon Ginger - finely chopped,1 tablespoon Sesame (Gingelly) Oil,2 Carrots (Gajjar) - sliced, 15, Thai, To begin making the Spicy Thai style Tofu with Quinoa recipe, first cook the Quinoa according to the package instructions.Heat oil in a wok/kadhai.
Add the chopped onion bulbs, garlic, chillies and ginger.Saute for a few seconds and add the carrots.
Sprinkle some salt and stir fry for 2-3 minutes and add the pepper and the tofu pieces.Toss and stir fry for another minute.Add the sauces, vinegar, vegetable stock, brown sugar and stir.Dissolve the corn flour in a about 2 tablespoons of water and add to the tofu.
Stir, adjust the seasoning.Serve immediately over Quinoa garnished with the basil, coriander leaves, peanuts and lime juice.Serve Spicy Thai style Tofu with Quinoa for quick and scrumptious weeknight meal and have it along with Zucchini Salad Recipe with Thai Hot Chili Dressing and Coconut Kewra Drink Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Spicy_Thai_style_Tofu_with_Quinoa.jpg, 20
Ingredients: salt,baking powder,eggs,water,baking soda,gram milk powder,gram sugar (you can substitute palm sugar),gram flour (maida),vanilla,sesame seeds (til seeds),wheat bread crumbs,butter,cinnamon powder (dalchini)

Roti Gambang Recipe (Indonesian Bread Recipe), 2 teaspoon Cinnamon Powder (Dalchini),125 Whole Wheat Bread crumbs,1 teaspoon Baking soda,250 gram Sugar - (you can substitute with palm granulated sugar),3 tablespoon Sesame seeds (Til seeds),375 gram All Purpose Flour (Maida),1/4 teaspoon Salt,2 teaspoon Baking powder,25 gram Milk Powder,1/4 teaspoon Vanilla Extract,2 Egg yolks,200 grams Butter,175 ml Lukewarm Water, 70, Indonesian, To prepare Roti Gambang Recipe, Boil the Java red sugar with the water until completely dissolved and becomes a syrup consistency.
Switch off flame and let it cool.In a bowl, mix together flour, bread crumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla.
Add in egg yolk, if using.Pour the sugar syrup and knead well for ten minutes.Add in the butter and knead again.
Cover the bowl with cling wrap and let it rest for 30 minutes.Divide the dough into equal parts (about 12).Shape the dough balls into ovals and arrange on Baking tray.Brush with water on top of the bread dough and sprinkle sesame seeds on top.Bake on a preheated Oven at 200 degrees Celsius for 20 – 30 minutes or till done.Serve Roti Gambang Recipe with coffee/tea for breakfast, or a hearty soup like Israeli Couscous Minestrone Soup Recipe for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sharanya_palanisshami/Gabang_Bread__Roti_Gabang_edited.jpg, 13
Ingredients: tomato,salt,mustard seeds,asafoetida (hing),green chillies split,mooli ke patte (radish greens),cloves garlic,curry leaves,white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),tamarind,turmeric powder,sunflower oil

Radish Leaves Pachadi Recipe, 1 teaspoon Asafoetida (hing),2 Green Chillies - split,Salt - to taste,10 Dry Red Chillies - (adjust),2 Tablespoon Sunflower Oil,1 teaspoon Methi Seeds (Fenugreek Seeds),2 inch Tamarind,1 Tablespoon White Urad Dal (Split),3 cloves Garlic,1 Tablespoon Mustard seeds,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,5 Curry leaves,2 Cups Mooli Ke Patte (Radish Greens) - chopped, 35, South Indian Recipes, To prepare Radish Leaves Pachadi Recipe, prep up with all the ingredients required.Heat oil in a pan, add half of mustard seeds, urad dal, and fenugreek seeds.
When they start spluttering, add hing.Add in green chillies, red chillies, and fry for a few seconds.Add chopped tomatoes and radish greens, garlic and cook them till the raw smell goes off, or the tomatoes turn mushy.
Allow to cool.Meanwhile again heat the pan and prepare tadka.Meanwhile, again heat another pan and prepare tadka by heating a little oil and adding remaining mustard seeds, black gram, fenugreek seeds, one red chilli and curry leaves.When they start spluttering, switch off the flame and keep it aside.
By now the above radish leaves and tomato mixture might have cooled.
Add them to a blender jar, add salt, turmeric powder, and tamarind.
Grind it to make a coarse chutney, add water if necessary.Pour tadka to the chutney and give it a quick stir just before serving, since the crunch of urad dal is great when the tadka is freshly added.Serve healthy Radish Leaves Pachadi Recipe as a side dish with dosa, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sailajaangara-gmail.com/radish-leaves-pachadi-recipe-1.jpg, 14
Ingredients: tomato,salt,arhar dal (split toor dal),green chilli,mustard seeds,asafoetida (hing),ghee,coconut,jaggery,kashmiri dry red chillies,curry leaves,coriander (dhania) leaves,coriander (dhania) seeds,cumin seeds (jeera),black pepper powder,chana dal (bengal gram dal),tamarind lemon

Mysore Rasam Recipe, 2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 cup Arhar dal (Split Toor Dal) - cooked,20 grams Tamarind - lemon sized,1 teaspoon Mustard seeds,2 teaspoons Ghee,Salt - Salt for taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Black pepper powder,1 Green Chilli - slit,2 Kashmiri dry red chillies,1/4 cup Fresh coconut - grated,2 teaspoons Chana dal (Bengal Gram Dal),1 teaspoon Jaggery,1/4 teaspoon Asafoetida (hing),2 Tomatoes - roughly chopped,2 teaspoons Coriander (Dhania) Seeds,1 sprig Curry leaves, 15, South Indian Recipes, To begin making Mysore Rasam, wash and pressure cook tur dal for 3 whistles.
Allow the pressure to release naturally, mash dal and keep aside.Add a little lukewarm water to the tamarind, and extract 1 cup pulp.
Keep aside.To make the mysore rasam powder, dry roast all the ingredients - chana dal, coriander seeds, cumin seeds, black pepper powder, Kashmiri dry red chillies on a low heat until the chana dal turns golden and spices starts releasing their aroma.To this add the grated coconut and dry roast until it turns a bit brown.
Cool this mixture and make a fine powder using a mixer grinder.
Keep aside.Take a sauce pan, add the mashed tur dal, tamarind pulp, chopped tomatoes, slit chillies, 2 cups water and simmer until the tomatoes are well cooked and mushy.To this add the prepared rasam powder, jaggery, season with salt and bring it to the rolling boil and switch off the heat.Now to prepare the tadka/tempering, heat ghee in a small tadka pan add the mustard seeds, asafoetida, curry leaves, once it sputters add this tempering to the prepared rasam.Garnish the rasam with coriander leaves.
Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mysore_Rasam.jpg, 17
Ingredients: re beans,sour,guacamole,summer salad,tomato salsa,taco shells

Mexican Taco Recipe With Refried Beans & Fresh Summer Salad, 4 Hard taco shells,1/4 cup Guacamole - homemade,1/4 cup Tomato Salsa - homemade,1 cup Summer Salad,1/2 cup Sour cream - homemade,1/2 cup Refried beans - homemade, 30, Mexican, To begin making the Classic Mexican Taco Recipe With Refried Beans & Fresh Summer Salad, keep the elements ready to assemble the tacos.
You can click on each one one of the links below to get the recipes of how to make these elements.
You can also buy store bought taco shells to ease the process of making the Classic Mexican Taco Recipe.Hard taco shells - The Homemade Hard Taco Shells RecipeSummer salad - Summer Salad Recipe-Red Cabbage, Lettuce Onions & TomatoesHomemade refried beans - Homemade Refried Beans Recipe Homemade sour cream - Homemade Healthy Sour Cream RecipeHomemade spicy Mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa RecipeHomemade Guacamole - Homemade Guacamole Recipe - Perfect Mexican Guacamole DipTo assemble the tacos, hold the tacos in your palms, making sure it's easy to add the fillings.
First in put one and a half tablespoon of homemade refried beans right at the bottom and spread evenly.
Next add a generous layer of fresh summer salad, over this salad spoon some homemade guacamole, and drizzle some homemade sour cream and homemade Mexican salsa.
Serve Classic Mexican Taco Recipe With Refried Beans & Fresh Summer Salad along with Kiwi Basil Lemonade Recipe and Strawberry Coconut Trifle Pudding Recipe for a complete summer meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Classic_Mexican_Taco_Recipe_With_Refried_Beans__Fresh_Summer_Salad.jpg, 6
Ingredients: salt,spring onion greens,coconut,poha (flattened rice),jaggery,spring onion (bulb greens),white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),sunflower oil prepare dosa,water batter,dosa rice

Spring Onion Dosa Recipe, 1 cup Spring Onion Greens - chopped,2 cups Dosa rice,2 tablespoon Jaggery - grated,Salt - to taste,1 cup Spring Onion (Bulb & Greens) - chopped,1 tablespoon Methi Seeds (Fenugreek Seeds),2 tablespoons White Urad Dal (Split),6 Dry Red Chillies,1/4 cup Fresh coconut - grated,Sunflower Oil - to prepare dosa,Water - as required for batter,1/2 cup Poha (Flattened rice), 390, Karnataka, To begin making the Spring Onion Dosa, clean dosa rice with water and soak in water for 4 hours.Soak urad dal and methi seeds separately in water for 4 hours.
Clean thick poha with water and soak with little water for 15 mins.After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste.
Pour this into a mixing vessel.Now add remaining rice, soaked poha, red chilies and grated fresh coconut in a mixer jar and grind into fine paste.Pour this ground paste into the batter bowl and mix everything properly.
Add grated jaggery and mix well.
Next add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well.
Add water as required to prepare the medium thick batter.
Heat a skillet and pour the Spring Onion dosa batter over the heated skillet.Sprinkle oil on the surface and close with a lid.
Cook the dosa properly from both the sides.
Serve hot with butter, ghee, and liquid jaggery.Serve Spring Onion Dosa along with Dhaniya Pudina Chutney, South Indian Coconut Chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/Karnataka_Style_Spring_Onion_Dosa.jpg, 12
Ingredients: black pepper powder ground,spinach,paprika powder,spaghetti pasta,virgin olive oil,cloves garlic,parsley leaves,lemon,lemon,prawns,butter

Prawns Spinach Spaghetti Recipe, 1 tablespoon Paprika powder,16 to 20 Prawns - medium sized,300 grams Spinach - with leaf torn into half will also do,4 tablespoons Extra Virgin Olive Oil,1/2 Lemon zest,5 tablespoons Lemon juice,1 tablespoon Black pepper powder - freshly ground,4 tablespoons Butter,500 grams Spaghetti Pasta,10 to 12 cloves Garlic - chopped,4 tablespoons Parsley leaves - chopped, 40, Italian Recipes, To begin making the Prawns And Spinach Spaghetti recipe, by pre heating the oven to 180 degree celsius for 10 minutes.
Pat the prawns dry, put it on a baking tray.
Add butter, lemon juice, paprika powder, pepper, chopped parsley and garlic in a bowl and mix well.
Drizzle it over the prawns.
Bake in the oven at 200 degree C for 10 mins or until the prawn are cooked and turns orange.Laterally, blanch the spinach (remove stem, take only leaves), keep it aside.Cook wheat pasta with 4 tablespoons of olive oil and pinch of salt in a saucepan.
Once the pasta is cooked, transfer to colander, run it through cold water to stop the cooking process.
Drizzle some olive oil and toss it over so that it does not stick to each other.To this pasta add blanched spinach, and salt if required.Then add the baked prawns mixture (with the buttery sauce that will be left in the baking tray) to the pasta and spinach.
Stir gently and patiently until the mixture is even.Serve in the meal bowl, sprinkle some lemon zest and chopped parsley.
Serve hot.Serve Prawns And Spinach Spaghetti on its own or with a Pizza Margherita for a weekend night dinner along with a glass of Watermelon-Cranberry Mocktail Recipe to make your night special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raisa_Rele_Mhatre/Prawns_and_Spinach_Meal_Bowl.jpg, 11
Ingredients: mustard seeds,brinjal (baingan eggsplant),red chilli powder,cloves garlic,black peppercorns,curry leaves,white urad dal (split),coriander (dhania) seeds,onion,dry red chillies,turmeric powder,chana dal (bengal gram dal)

Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry, 4 Dry Red Chillies,4 cloves Garlic - crushed,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Mustard seeds,1 Onion - chopped,1 teaspoon Whole Black Peppercorns,6 Small Brinjal (Baingan / Eggplant) - cut into wedges,1 sprig Curry leaves,1 tablespoon Chana dal (Bengal Gram Dal),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 tablespoon White Urad Dal (Split), 55, Mangalorean, To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first dry roasting the ingredients (urad dal, chana dal, coriander seeds, whole peppercorns, dry red chillies) on a flat skillet over a medium heat.Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside.Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds.
Then add in the chopped onions and garlic and saute till the onions turn translucent.Now add the eggplant along with the ground masala, turmeric powder and red chilli powder.
Give it a toss and add the cashew nuts as well and mix well.Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal.Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan.Once done serve it by sprinkling some chopped coriander leaves over it.
Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe along with Mangalorean Padengi Ghassi, Goli Baje Recipe and Steamed Rice for your weekend Lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Vaingana_Mashinga_Sange_SukheSukka_Recipe_Dry_Brinjal_and_Cashewnut_Stir_Fry_Recipe_.jpg, 12
Ingredients: salt,sunflower oil,potato (aloo) skin,bay leaf (tej patta),fennel seeds (saunf),black pepper corns,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),cinnamon stick (dalchini),coconut milk,chicken breasts,turmeric powder,cloves (laung),star anise,carrot skin

Vietnamese Chicken & Potato Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper corns,300 ml Coconut milk,2 Bay leaf (tej patta),Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,2 Potato (Aloo) - skin peeled and cut into big chunks,2 Carrot (Gajjar) - skin peeled and cut into big chunks,2 Onion - sliced,1 teaspoon Fennel seeds (Saunf),2 tablespoon Coriander (Dhania) Seeds,2 Cloves (Laung),300 grams Chicken breasts - cut into big chunks,Sunflower Oil,1 Star anise, 30, Vietnamese, To begin making the Vietnamese Chicken & Potato Curry Recipe, we will roast the whole spice for Vietnamese curry powder on a small skillet over a medium heat.
Roast the spice for at least 5 minutes until you get a good aroma from it.
Once the whole spices are well roasted.
Transfer it to a mixer and grind it into a smooth powder.
In a mixing bowl, add the chicken pieces and half of the ground curry powder and turmeric powder.
Mix well and rest for at least 30 minutes, keep it ready to roast them.
 To make the Vietnamese chicken curry, you can keep pressure cooker over medium heat.
Drizzle some oil, add the marinated chicken pieces and roast them for at least 3 minutes.
Once done take the chicken pieces out, into the same oil add onions and garlic and saute till they turn translucent and soft.
Add in chopped carrot and potatoes and saute for 2 more minutes and add in the remaining ground curry powder, coconut milk, 1 cup of water and mix well.
Bring it to a boil, add the roasted chicken pieces and sprinkle salt to taste and mix well.
Cover the Vietnamese Chicken & Potato Curry with a lid and cook for at least 2 whistles and turn off the heat.Allow the pressure to release naturally.
Open the pressure cooker and give the Vietnamese Chicken & Potato Curry.
Check the salt and adjust according to taste.
Once done, serve Vietnamese Chicken & Potato Curry over serving bowl.Serve the Vietnamese Chicken & Potato Curry Recipe along with Steamed Rice and Vietnamese Vegetarian Spring Rolls to make a special weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Vietnamese_Chicken_Curry_with_Potatoes_Recipe-1_1600.jpg, 17