anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cloves garlic ground,coriander (dhania) leaves,water,dry yeast,cloves garlic,curd,sugar,mint leaves (pudina),flour (maida),butter

Butter Garlic Naan Recipe - Garlic Flavoured Flatbread, Salt - as required,1-1/2 teaspoons Active dry yeast,1/4 cup Curd (Dahi / Yogurt) - whisked,2 tablespoon Butter - softened,6 cloves Garlic - finely minced,1 teaspoon Mint Leaves (Pudina) - chopped,3 cups All Purpose Flour (Maida),Lukewarm Water - as required,1/2 teaspoon Sugar,8 cloves Garlic - ground,2 tablespoon Butter - melted,2 teaspoons Coriander (Dhania) Leaves - chopped, 270, North Indian Recipes, To begin making the Butter Garlic Naan, prep all the ingredients and keep them ready.In a large mixing bowl, add the flour, salt, sugar and yeast and stir to combine.
Add the curd, butter, garlic paste and mix well.
Gradually add the lukewarm water and knead it into a soft pliable dough.Knead for about 8-10 minutes on a flat, lightly floured surface.
(Use the hook attachment for kneading, if using a stand mixer)Place the dough in a well oiled bowl and cover with a damp kitchen towel.
Let the dough rest for 2 hours, till it doubles in size.Punch down the dough, once doubled and knead for a minute or two.Divide the dough into 6-7 equal portions and shape them into a ball.
Pat or Roll out each ball to a 7-8 inch elongated, tear shape.
(Keep the other dough balls covered while your roll out one.) Sprinkle some chopped garlic over the Naan and press well.Turn it over and brush this side with some water.Preheat an iron griddle over medium heatPlace the water brushed side on the hot iron griddle.Invert the griddle exposing the garlic side directly to the flame, without directly touching the flame.Move the griddle slowly so that the Naan cooks evenly.In about a minute, the Naan starts browning and you can see a few bubbles.Using a pair of tongs, take off the Naan from the griddle and cook the other side directly on the flame.
Keep moving the naan for even cooking.Mix the coriander and mint with the melted butter.
Brush the Garlic Naan with this herbed butter and serve Butter Garlic Naan with Punjabi Sabut Moong Ki Dal and Dry Methi Malai Matar, along with Beetroot Raita for a satisfying meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Butter_Garlic_Naan_Garlic_flavoured_leavened_Flat_bread_.jpg, 11
Ingredients: tomato,salt,kashmiri red chilli powder,asafoetida (hing),brinjal (baingan eggsplant),water,dry ginger powder,cumin seeds (jeera),turmeric powder,sunflower oil

Recipe Shape Recipe, 1 teaspoon Kashmiri Red Chilli Powder,Salt,1 teaspoon Dry ginger powder,1 teaspoon Cumin seeds (Jeera),1/2 cup Water,1/4 teaspoon Asafoetida (hing),3 Tomatoes,8 Brinjal (Baingan / Eggplant),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil, 80, Indian, To begin with the Tamter Wangun Recipe first, was the wash brinjals/eggplants and cut them lengthwise.
Allow the brinjal pieces to air dry so that moisture is completely absorbed.Now heat a non-stick Kadai and add some oil in it, add the brinjal pieces add fry them until they turn slightly brown.
Chop the tomatoes and keep them aside, heat some oil in the same pan and let it heat.
Once the oil is hot, add cumin seeds and cook them until they turn brownish, add asafetida to cumin seeds.Now, add the chopped tomatoes and cook them until they become soft and turn mushy.Add dry ginger powder, chili powder, turmeric powder and salt to the tomato mixture and combine them well.Simmer the flame and cook the spicy tomato mixture until oil oozes out from the gravy.To the cooked tomato base, add fried eggplants and toss them well with the gravy so the fried eggplants are coated with spicy mixture on all sidesGently sprinkle the required amount of salt on the gravy.Cook the eggplant in tomato base for about 3 minutes with the lid opened.Switch off the flame.
Serve Tamter Wangun for dinner or you can also pack it for kids lunch box.
Jeera Rice and Aloo Naan make a good combination for the Tamter Wangun Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Tamter_Wangun.jpg, 10
Ingredients: parmesan cheese,spaghetti pasta,black peppercorns ground,virgin olive oil,lemon,lemon,green olives,green olive pesto

Spaghetti Pasta In Green Olive Pesto Sauce Recipe, 3 tablespoons Extra Virgin Olive Oil,Whole Black Peppercorns - freshly ground,1 teaspoon Lemon zest - finely grated,1/4 cup Green Olive Pesto,250 grams Spaghetti Pasta,1/4 cup Parmesan cheese - grated,1/4 cup Green olives - pitted and quartered,Lemon juice - from 2 lemons, 30, Italian Recipes, To begin making the Spaghetti Pasta In Green Olive Pesto Sauce Recipe, make sure you have the green olive pesto ready.
This is the most important ingredient in the pasta.
Keep this aside.Cook the spaghetti accordingly in boiling salted water until al dente.
Once just about cooked, drain the water and rinse it under cold water to stop the process of cooking.
Drizzle a bit of olive oil over the cooked spaghetti so it does not stick to each other.To finally make the pasta, heat olive oil in a wok.
Add the garlic, the green olive pesto, black pepper, lemon zest and the cooked spaghetti.
Stir them all together until the pasta is well coated with the pesto.
Turn off the heat, stir in the parmesan cheese and the lemon juice.Serve Spaghetti Pasta In Green Olive Pesto Sauce along with Black Eyed Bean and Lemon Bruschetta for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Spaghetti_in_Green_Olive_Pesto_Sauce_Recipe_Italian_Dinner-1.jpg, 8
Ingredients: tomato,salt,mustard oil,mustard seeds,bay leaves (tej patta),cinnamon stick,red chilli powder,cloves garlic,curry leaves,onion,cloves (laung),turmeric powder,green chillies

Tomato Onion Vegetable Recipe - Tomato Onion Vegetable, 1/2 teaspoon Mustard seeds,4 cloves Garlic,Salt - to taste,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1/2 teaspoon Mustard oil,4 Tomatoes - quartered,1 inch Cinnamon stick,2 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1 Bay leaves (tej patta) - torn into half,1 sprig Curry leaves,1 Onion - thinly sliced, 40, North Indian Recipes, To begin making the Tamatar Pyaz Ki Sabzi, first prep all the ingredients and keep them ready.
Heat oil in a pressure cooker over medium heat; add the mustard seeds and allow it to crackle.Once it crackles, add the curry leaves, bay leaves, cloves, cinnamon stick and saute for a few seconds.Add the onion, green chillies and garlic.
Saute the onions until they become slightly soft.Once soft, add the tomatoes, turmeric powder, red chilli powder and salt to taste.Add just a little water - about 2 to 3 tablespoons and cover the pressure cooker.
Cook for 2 whistles and turn off the heat.Once the pressure released, check the salt and spices in the Tamatar Pyaz Ki Sabzi and adjust to suit your taste.Serve the Tamatar Pyaz Ki Sabzi along with Aloo Bhindi Sabzi, Phulka, Gujarati Kadhi for a delicious Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Tamatar_Sabzi_Tomato_Sabzi_recipe_healthy_2_1600.jpg, 13
Ingredients: cashew nuts,sultanas,ghee,coconut,milk,saffron strands,flour (maida),gulkand,sugar,badam (almond),cardamom powder (elaichi),sooji (semolina rava),rose,sunflower oil

Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk, 8 tablespoons Sugar,1-1/2 cup Fresh coconut - grated,70 grams Badam (Almond) - (soaked overnight and peeled),Rose Petals - for garnish,2 tablespoon Ghee,100 grams Badam (Almond) - roughly chopped,16 Saffron strands,1 tablespoon Gulkand - as required (optional),1 cup Milk,1/2 teaspoon Cardamom Powder (Elaichi),1/4 cup All Purpose Flour (Maida),2 tablespoons Sugar,1 cup Sooji (Semolina/ Rava) - fine,4 tablespoons Sugar,3 cups Milk,25 grams Cashew nuts - roughly chopped,25 grams Sultanas,Sunflower Oil - for frying,12 Saffron strands, 70, Karnataka, To prepare Surti Obbattu, mix semolina, maida, 1 tablespoon of ghee and enough water to make a soft dough, cover and set it aside for 30 minutes to rest.Add the remaining ghee in a pan and roast the almond, cashews, sultanas and coconut on a low flame and toss in the sugar and cardamom and cook until any water evaporates.
Dish it into a bowl.In a pan, add all the ingredients for soaking surti obbattu and bring it to a boil and let it cool until use.
This is to warm when needed.In a mixer jar, add the soaked and peeled almonds and grind coarsely.
Add this along with the other ingredients for the badam milk to be spooned on top of soaked surti obbattu and bring it to a boil in a pan and turn off the flame and set aside until needed, to cool it as well.Divide the dough into 8 portions and roll it out into pooris and deep fry in hot oil.
This must be done quickly and must not sit in the oil for too long.
These pooris need not be crispy.Now dip this one at a time into the soaking milk and let it sit for 30 seconds to 1 minute, take it on to a plate, center the dry fruit mixture and roll it into cylindrical rolls.
You can also use Rose gulkand along with the dry fruit mixture into the rolls.Spoon the thick Badam milk on top and garnish with Rose petals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Surti_Obattu.jpg, 14
Ingredients: tomato,salt,bay leaf (tej patta),fennel seeds (saunf),coconut,potato (aloo),red chilli powder,ginger garlic paste,onion,cinnamon stick (dalchini),cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder,sunflower oil

Easy Potato Kurma Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,1-1/2 teaspoon Red Chilli powder,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 cup Fresh coconut - grated,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,3 Potato (Aloo),1 teaspoon Fennel seeds (Saunf),1 tablespoon Sunflower Oil,1 Bay leaf (tej patta),2 Tomatoes, 45, South Indian Recipes, To prepare Easy Potato Kurma Recipe, get ready with all the ingredients.
Pressure cook potatoes for two whistles; once boiled, remove skin and cut them into cubes; Keep aside.Grind all the ingredients mentioned under "To Grind" and ground them into a fine paste in a mixer.Heat oil in a medium frying pan.Add cinnamon, cloves, bay leaf and finely chopped onion.
Cook until they become transparent.Add ginger garlic paste and sauté for few minutesAdd chopped tomatoes and cook until they become sauce.Add turmeric powder, red chilli powder, coriander powder, garam masala powder and cook until the spice powders are blended well with the onion-tomato mixtureAdd cubed potatoes and toss them well with the spicy mixture in the pan.Add the grounded coconut paste and a cup of water.Cook the kurma until the potatoes are absorbed in the spices and required amount of consistency is attained.Prepare this easy potato kurma along with Whole Wheat Lachha Paratha and delight everyone in the family with this delicious curry., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Easy_Potato_Kurma.jpg, 15
Ingredients: tomato,salt,ginger,dill leaves,mustard oil,mustard seeds,brinjal (baingan eggsplant),fennel seeds (saunf),asafoetida (hing),cloves garlic,kasuri methi (dried fenugreek leaves),cumin seeds (jeera),green chillies

Suva Methi Baingan Sabzi Recipe ( Eggplant in Dill and Methi leaves Curry Recipe), 2 Tomatoes - chopped roughly,1/4 teaspoon Fennel seeds (Saunf),5 Small Brinjal (Baingan / Eggplant),1 cup Kasuri Methi (Dried Fenugreek Leaves),1 inch Ginger - grated,Salt - to taste,1/4 teaspoon Mustard seeds,3 Green Chillies - chopped small or minced,3 cloves Garlic - minced or crushed,1 tablespoon Mustard oil,1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),1 cup Dill leaves, 35, North Indian Recipes, We begin making the Suva Methi Baingan Sabzi Recipe ( Eggplant in Dill and Methi leaves Curry Recipe) by heating pressure with oil.Crackle the mustard seeds, cumin seeds, fennel seeds and hing.
Add in the tomatoes, ginger and green chillies.
Sauté for few seconds.Then add in the aubergine, dill leaves and dry fenugreek leaves.
Sprinkle salt and check for season.
Add ½ cup water and pressure cook for 2 whistle.
Release the pressure naturally.
Serve the Suva Methi Baingan Sabzi Recipe ( Eggplant in Dill and Methi leaves Curry Recipe) along with Tawa Paratha and Hot Steam Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Suva_Methi_Baingan_Sabzi_Recipe__Eggplant_in_Dill_and_Methi_leaves_Curry_Recipe.jpg, 13
Ingredients: tomato,salt,ginger,moth dal (matki) spouted,mustard seeds,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),maharashtrian goda masala,coriander (dhania) leaves,turmeric powder,sunflower oil

Matki Chi Rassa Bhaji Recipe (Maharashtrian Style Moth Beans Cooked with Goda Masala), 3 sprig Coriander (Dhania) Leaves - finely chopped for garnish,4 cloves Garlic,2 Tomatoes - roughly chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 inch Ginger,1.5 tablespoons Maharashtrian Goda Masala,2 cups Moth Dal (Matki) - spouted,1 tablespoon Sunflower Oil,1 sprig Curry leaves,1/4 teaspoon Turmeric powder (Haldi),1 Onion - roughly chopped,1/2 teaspoon Cumin seeds (Jeera), 30, Maharashtrian Recipes, To begin making Matki Chi Rassa Bhaji Recipe (Maharashtrian Style Moth Beans Cooked with Goda Masala), wash and soak the moth beans overnight.Next morning, drain the water and keep it aside in a box to let it sprout.
The sprouting process takes a day or two.
Once the sprouts are ready, rinse it in cool water and keep aside.Now, make a fine paste of the onion, tomatoes, ginger and garlic using a mixer grinder and keep aside.Heat oil in a pan, add the mustard and cumin seeds and let it crackle.Immediately add the curry leaves and let it splutter.Once they splutter, add the onion paste that we prepared earlier and cook until the raw smell goes away.Now add the red chilli powder, turmeric, goda masala and saute till the curry leaves the sides and looks well cooked.Now, add the sprouted moth beans, 2 cups of water, season with salt and let it simmer with the lid closed till the moth beans are cooked well.If the water dries out, add a little more water, adjust the seasoning and simmer for 5 more minutes.The consistency of the curry should be little thin.
Garnish with coriander leaves and switch off the heat.Serve the Matki Chi Rassa Bhaji Recipe (Maharashtrian Style Moth Beans Cooked with Goda Masala) along with Rice Flour Bhakri Recipe (Maharashtrian Tandalachi Bhakri), and Maharashtrian Bharleli Vaangi Recipe (Stuffed Roasted Aubergines) for a Maharashtrian inspired brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Matki_Chi_Rassa_Bhaji_Recipe_Maharashtrian_Style_Moth_Beans_Cooked_with_Goda_Masala.jpg, 14
Ingredients: large eggs,salt,eggs,britannia cheese classic,vanilla,dark chocolate,caster sugar,flour (maida),butter

Cream Cheese Swirl Brownies Recipes, 2 cups Dark chocolate,1/2 cup Butter (unsalted),540 grams Britannia Cheese Spread - Classic - at room temperature,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,2 large Whole Eggs,1/2 teaspoon Vanilla Extract,1/4 cup Caster Sugar,1/2 cup All Purpose Flour (Maida),1 Whole Egg - at room temperature,1/2 cup Caster Sugar, 50, Continental, To begin making the Cream Cheese Swirl Brownies Recipe, prep all the ingredients and keep them ready.
For the cream cheese layerInto a large mixing bowl add the cream cheese, castor sugar, vanilla extract,egg and beat well until soft and fluffy peaks form.
This will take about two minutes.
Keep aside.For the Brownie LayerInto a double boiler place a heat proof bowl.
Into the bowl add the butter and dark chocolate and melt the chocolate and butter until creamy and smooth.
Once done remove from heat and add castor sugar, eggs, vanilla extract, all purpose flour and salt to it.Beat well for about a minute until the batter is smooth and glossy.Remove half a cup of the brownie batter and keep aside.Pour the brownie batter into the prepared cake pan.Pour the cream cheese layer on the top and spread evenly.
Add dollops of the remaining brownie batter on top of the cream cheese layer.
Use a knife and create swirls.Place the pan in a preheated oven at 180 C.Bake for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown.To check insert a toothpick into the brownie.
If it comes out with just a few moist crumbs then it is done.
Remove the Cream Cheese Swirl Brownies from the oven and allow to cool.
Cut the Cream Cheese Swirl Brownies  into desired shape and serve.
Serve Cream Cheese Swirl Brownies along with Espresso Coffee/Masala Tea and Grilled Paneer Pineapple Sandwich for your next tea party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cream_Cheese_Swirl_Brownies_Recipe_Britannia_Cheesy_Kitchen_Video_Recipe_2_1600.jpg, 9
Ingredients: salt,amchur (dry mango powder),mustard seeds,brinjal (baingan eggsplant),karela (bitter gourd pavakkai),red chilli powder,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,sunflower oil

Karela Aur Baingan Ki Sabzi Recipe - Bitter Gourd Brinjal Sabzi, 1 Karela (Bitter Gourd/ Pavakkai) - wash,1 teaspoon Amchur (Dry Mango Powder),6 Brinjal (Baingan / Eggplant) - thinly sliced,1/2 teaspoon Mustard seeds,Salt - to taste,1 Onion - chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 25, North Indian Recipes, To begin making the Karela Aur Baingan Ki Sabzi Recipe, wash the bitter gourd, scrape the skin slightly and cut into thin circles.
Remove the seed and white skin at center.Wash, cut the brinjal into thin slices and keep immersed in salted water to prevent discoloration.Heat oil in a heavy bottomed pan.
Add the bitter gourd slices to oil and fry on medium flame until it turns darker color and shrinks a little.
This is done to remove bitterness.Remove the fried bitter gourd from oil and keep it aside.
Add the chopped brinjal to the same oil and cook until it turns soft and changes color.
Remove from oil and keep it aside.To the same oil in pan, add mustard seeds, cumin seeds and fenugreek seeds.
Once it splutters, add chopped onion and saute until translucent.After the onions are translucent, add turmeric powder, red chilli powder and dry mango powder.
Mix well and cook for about 2 to 3 minutes.Now add both the cooked veggies along with salt to taste and very little water.
Saute well and cook for 5 minutes until combined.
The tasty bitter gourd brinjal curry is ready.Serve Karela Aur Baingan Ki Sabzi along with Gujarati Dal and Methi Thepla for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/KARELA_AUR_BAINGAN_KI_SABZI__BITTER_GOURD_BRINJAL_CURRY_1600.jpg, 11
Ingredients: tomato,salt,brinjal (baingan eggsplant),cauliflower (gobi),cloves garlic,carrot,stalks celery,parsley leaves,virgin olive oil,onion,white broad beans over night,black pepper powder,green zucchini,potato (aloo)

Greek Style Briami Recipe (Simple Vegetable Stew Recipe), Salt - to taste,2 Stalks Celery - chopped,2 Carrots (Gajjar) - diced,2 Onions - sliced,2 sprig Parsley leaves - finely chopped,Black pepper powder - to taste,1 Brinjal (Baingan / Eggplant) - cut into wedges,2 tablespoons Extra Virgin Olive Oil - for cooking,1 Green zucchini - cut into wedges,4 cloves Garlic - chopped,1/2 cup White broad beans - soaked over night,1 cup Cauliflower (gobi) - cut into small florets,5 Tomatoes - pureed,2 Potatoes (Aloo) - diced, 60, Greek, We begin making the Greek Style Briami Recipe (Simple Vegetable Stew Recipe) by prepping all the ingredients first and keep it ready.Boil the tomatoes in a pressure cooker for 2 whistle and puree them.Heat a kadai or a deep pan with olive oilAdd garlic and chopped onions and saute for a while until the onions are caramelized.Then add the carrot and potatoes sauté them for few minutes till it becomes soft.
This will take a good 5 -7 minutes.In the meantime, pressure cook the white beans in a pressure cooker for 4 whistles and simmer for 15 more minutes.
Release its pressure naturally and keep it aside.Back into the pan where the potatoes and carrots are being cooked, add the eggplant, zucchini and cauliflower.Cook till the eggplants are soft.
Add the pureed tomatoes and cooked white beans.
You can add some water to adjust the consistency of the stewSeason it with salt and pepper and simmer for 20 minutes by covering it with a lid.Turn off the heat after 20 minutes and your Greek Style Briami is ready to be served.
Serve the Greek Style Briami as a main course for any party or can be relished during a Sunday Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Briami_Recipe_Simple_Vegetable_Stew_Recipe.jpg, 14
Ingredients: tomato,salt,arhar dal (split toor dal),sambar powder,coriander (dhania) leaves,asafoetida (hing),mustard seeds,red chilli powder,cloves garlic,dry red chilli,white urad dal (split),onion,methi seeds (fenugreek seeds),turmeric powder,black eyed beans (lobia),sunflower oil

Tattha Poyaru Sambar Recipe - Black Eyed Beans Sambar, 1 teaspoon White Urad Dal (Split),1/4 cup Arhar dal (Split Toor Dal),2 Dry Red Chilli,2 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi) - + 1/4 teaspoon,2 cloves Garlic,1 Tomato - finely chopped,1/8 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 cup Black Eyed Beans (Lobia),1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Sunflower Oil,1 teaspoon Salt, 50, South Indian Recipes, To begin making the Thatta Payaru Sambar recipe, wash the toor dal with water twice and drain the excess water from the dal.Add 1/4 teaspoon of turmeric to the toor dal and cook the dal in pressure cooker for three whistles.
Set the cooked dal aside until the pressure releases.In a large pot, add about 3 cups of water and bring it to boil over high heat.
Add black eyed beans and 1/4 teaspoon of turmeric powder to the boiling water.Cook the beans with lid uncovered until the beans become soft and tender.
Drain the excess water from the beans and set aside.Heat a medium sized pan on the stove over medium heat.
Add oil to the pan.
Once the oil is hot, add the ingredients mentioned under tempering which includes asafoetida, dry red chilli, fenugreek seeds, mustard seeds and white urad dal.
Fry them for few seconds, till the mustard seeds splutter and urad dal turns golden.Add chopped onions, tomatoes and saute till the onions are soft and translucent.
Once the onions are soft, add sambar powder, red chili powder, and salt.
Stir well.To the spice blend, add cooked dal and 2 cups of water.Bring the mixture in the pan to boil.
Once the mixture starts boiling, add cooked beans and combine them well.Cook until the raw smell of spice powders goes off.
At the end, add minced garlic and give them a stir.
Simmer the curry for 2 to 3 minutes.Switch off the stove and add freshly chopped coriander leaves to Sambar.
Leave it undisturbed till serving time.Serve Thatta Payaru Sambar with Steamed Rice, Carrot and Beans Thoran and Elai Vadam.
Add a spoon of ghee to the sambar rice to make it more delicious., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Thatta_Payaru_Sambar.jpg, 16