anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,coriander (dhania),salt,ginger,chana dal (bengal gram dal),mustard seeds,foxtail millet,water,carrot,curry leaves,curd,white urad dal (split),enos fruit salt,green chillies,sunflower oil

Foxtail Millet Rava Idli Recipe, 1/2 cup Carrot (Gajjar) - grated,1/2 teaspoon Mustard seeds,3/4 cup Foxtail Millet,1/2 inch Ginger - grated,Salt - to taste,1/2 teaspoon White Urad Dal (Split),2 Green Chillies - finely chopped (adjust),3/4 cup Curd (Dahi / Yogurt) - beaten,Cashew nuts - a few,Curry leaves - few sprigs,Water - as needed,Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Sunflower Oil,1 pinch Enos fruit salt, 40, South Indian Recipes, To begin making Foxtail Millet Rava Idli Recipe, add foxtail millet in a mixer-grinder and pulse itin a mixer for a couple of minutes to make a coarse rava out of it.
Our Foxtail Millet Rava is ready.Heat a kadai on medium flame, add oil and mustard seeds and let it splutter.Once they splutter, add urad dal & bengal gram dal and cashew nuts.
Fry until they turn brown in colour.
 Next add curry leaves and chopped green chillies.
Add foxtail millet rava and fry on low-medium heat until the aroma rises from the kadai.
Once done, add grated carrots and ginger to it  and saute for a minute.
Finally switch off and allow to cool.
Now  that the Foxtail Millet Rava has cooled, combine it along with salt and the yogurt.
Add just enough water to make a idli batter of a poury but thick consistency, mix well.Let this sit for a few minutes until the batter is uniform.Grease each Idli plate cavity with oil and fill the Foxtail Millet Rava Idli batter until 3/4th full.
Prepare the idli steamer with a little water in the bottom.
Place the filled foxtail millet rava idli racks in the steamer.
Place the steamer on high heat and steam the idli’s for 10 minutes.After 10 minutes of steaming, turn off the heat.
Open the steamer and insert a knife or a pick to test whether the idli's are cooked.
If nothing sticks then the idlis are perfectly steamed.Now you can remove the Foxtail Millet Rava Idli from the steamer.
Have a small bowl filled with water.
Dip a spoon in the water and then scoop the idli out starting from the edges.
Dipping the spoon in water helps in the easy removal of idli from the plates.The wholesome homemade Foxtail Millet Rava Idli is now ready to be served for breakfast, lunch or dinner.You  can serve Foxtail Millet Rava Idli Recipe for weekday mornings along with Raw Tomato Chutney Recipe or Coconut Peanut Chutney Recipe (No Onion No Garlic Recipe) and Tomato Gotsu Recipe.For an Indiana Diabetic meal, serve Foxtail Millet Rava Idli Recipe along with Beetroot Sambar Recipe and Murungai Keerai Thogayal Recipe for a healthy meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/FOXTAIL_MILLET_RAVA_IDLIS.jpg, 15
Ingredients: ghee,pistachios,gram flour (besan),sugar,cardamom powder (elaichi),instant oats (oatmeal)

Besan Oats Ladoo Recipe, 1/4 cup Ghee,1/4 tablespoon Cardamom Powder (Elaichi),1-2 tablespoon Pistachios - coarsely powdered,1 cup Gram flour (besan),1/2 cup Instant Oats (Oatmeal),3/4 cup Sugar - powdered, 40, Indian, To begin making the Besan Oats Ladoo Recipe, first dry roast the oats in a kadai on a medium heat.
This should take about 2-3 minutes, tossing the oats gently.
Transfer the roasted oats into a plate and set aside to cool.Once cool enough, put the oats in a grinder and make a fine powder.In the same kadai, on a medium heat, dry roast the besan too.
Take care to continuously stir the besan, to avoid burning it.You will know when the besan is roasted fully when the raw smell goes away, and the besan begins to smell toasted.
This usually takes about 10-12 minutes and the colour will change a little bit.
Do make sure you roast the besan on low to medium heat to avoid it getting burnt.Take the besan off the heat, add the roasted powdered oats, powdered sugar and cardamom to it and mix gently using a wooden spoon.
Set this mixture aside.Melt the ghee in a bowl.
You can either do this in short bursts in the microwave, or over a medium heat in a small pan.Add the melted ghee, one spoon at a time, into the mixture of roasted besan, roasted oats powder, powdered sugar and cardamom and fold till it comes together.
The mixture will get clumpy and resemble wet sand.By now the ladoo mixture would be cool enough to handle.
Grease your palms with ghee and using your fingers bring the besan ladoo powder and ghee together.
Gently shape the mixture into ladoos of the size you desire.Sprinkle the Besan Oats Ladoo with coarsely powdered pistachio or any nut of your choice and arrange on a festive platter.Serve The Besan Oats Ladoo on any of the upcoming festivals or store in an air-tight box for later use.
They make excellent additions to your child’s snack box too!Serve Besan Oats Ladoo as a dessert after your everyday meal of Palak Dal, Bharwa Baingan and Phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/BesanOats_Ladoo.jpg, 6
Ingredients: cashew nuts,salt,ghee,cardamom (elaichi) podsseeds,jaggery,coconutor coconut,water,raisins,banana leaf,sunflower oil greasing,coconut milk,rice flour

Ada Pradhaman Recipe With Homemade Ada- Kerala Special Payasam Recipe, 3/4 cup Jaggery - powdered,10 Raisins,1/4 cup Hot water,1/4 cup Fresh coconut - finely chopped or thinly sliced coconut pieces,1 Banana leaf,1 teaspoon Ghee,1/2 teaspoon Ghee,Salt - a pinch,1/2 teaspoon Sunflower Oil - for greasing,2 Cardamom (Elaichi) Pods/Seeds - powdered,10 Cashew nuts,1/4 cup Rice flour,1 cup Coconut milk - thick one, 45, South Indian Recipes, To prepare Ada Pradhaman Recipe With Homemade Ada, let us first make the ada.To make homemade rice ada, in a mixing bowl, combine rice flour with a pinch of salt in a bowl and pour boiling hot water into the flour and combine it to make a dough using a spoon/spatula.
Preheat a steamer, to steam the adas.
Grease a banana leaf with oil and spread the rice dough into a thin layer on half of the banana leaf.Close the ada using the other side of the banana leaf.Steam cook this for 10-15 minutes.Once cool, remove the ada from the leaf and cut into smaller pieces to look flaky.To proceed with payasam recipe, heat a pan with ghee on low flame add the cashews, coconut, and raisins till they are golden.
Turn off the flame and set aside.
Heat a saucepan, on medium heat, add jaggery with 3/4 cup of water, heat till the jaggery dissolves, once it is well dissolved, turn off the flame.
 Pass the jaggery syrup through a strainer and set aside.Heat another saucepan,  add chopped ada , and dry roast the ada for 2-3 minutes, now add the jaggery syrup to it.
Let the ada cook in jaggery water over low flame for 7-8 minutes or until the aggery syrup thickens.
At this stage add the cardamom powder, coconut milk and turn off the flame.
Make sure not to cook after adding coconut milk.Garnish with the fried cashews, coconut, and raisins.Your delicious Ada Pradhaman Recipe With Homemade Ada is ready to be served during the festive lunch!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Ada_Pradaman_Recipe__Kerala_Special_Payasam.jpg, 12
Ingredients: salt,kasundi mustard sauce,celery (wild celery),apple cider vinegar,virgin olive oil,red chilli flakes,ginger garlic paste,herring fish steaks,lemon

Grilled Herring With Kasundi Mustard And Wild Celery Recipe, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Ginger Garlic Paste,Salt - to taste,2 tablespoons Apple cider vinegar,1/2 teaspoon Celery - (wild celery),1 teaspoon Lemon juice,4 Herring Fish Steaks,1 teaspoon Red Chilli flakes,1 tablespoon Kasundi mustard sauce, 20, Continental, To begin making Grilled Herring With Kasundi Mustard And Wild Celery Recipe, in a mixing bowl, mix all the ingredients mentioned under marinade.Rub the fish steaks with the marinade well and keep for 1-2 hours in the refrigerator.
Heat the cast iron grill pan to smoking hot then place the fish and grill on both sides till done.
Takes about 10 minutes on medium heat.Serve Grilled Herring With Kasundi Mustard And Wild Celery Recipe along with Roasted Mushroom Zucchini Salad Recipe with Goat Cheese and a Red Wine Sangria Cocktail Recipe for a quiet weekend meal with your family members., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Grilled_herring_with_kasundi_mustard_and_wild_celery.jpg, 9
Ingredients: coconut sugar,pears,cardamom (elaichi) podsseeds,cinnamon stick (dalchini),almonds (badam),coconut milk

Creamy Coconut Poached Pears Recipe, 1 tablespoon Coconut Sugar,2 Pears,1 tablespoon Slivered Almonds (Badam),1 Cardamom (Elaichi) Pods/Seeds,250 ml Coconut milk,1/2 inch Cinnamon Stick (Dalchini), 50, Continental, To begin making Creamy Coconut Poached Pears Recipe, we will first get the fruit ready for poaching.eel the skin of pears keeping the stem.
Place the coconut milk, sugar, cinnamon and cardamon in a saucepan over low heat.Peel the skin of pears, keeping the stem.
Place the coconut milk, sugar, cinnamon and cardamon in a saucepan over low heat.When the coconut milk is warm add the pears with shaved almonds and cook for about 20 minutes, stirring the pear just once.
Take care not to let the coconut milk come to a boil.
After about 20 minutes, when you notice the pulp of the pear lightly softened, turn off the heat.Place the Poached Pear on the serving platter and pour the spiced creamy coconut sauce over the pears.
Top it off with slivered almonds.You can serve the Creamy Coconut Poached Pears warm or cold.
If you plan to serve it chilled, then allow the poached pears to cool down and the chill the creamy coconut sauce in the refrigerator.
Once you are ready to serve, plate the pear and pour the sauce over.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/Coconut_Poached_Pears_Recipe.jpg, 6
Ingredients: tomato,salt,coconut,brinjal (baingan eggsplant),coriander (dhania) leaves,potato (aloo),mustard seeds,red chilli powder,cloves garlic,pearl onion (sambar onion),coriander (dhania) leaves,white urad dal (split),curry leaves,cumin seeds (jeera),sunflower oil sauteing,tamarind,turmeric powder,avarekalu lilva beans field beans

Karnataka Style Avarekalu Huli Saru Recipe (Field Beans in a Coconut based Gravy Recipe), 1 tablespoon Red Chilli powder,1 Brinjal (Baingan / Eggplant) - diced,Sunflower Oil - sauteing,1/2 teaspoon Mustard seeds,1/8 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,2 teaspoon Coriander (Dhania) Leaves,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon White Urad Dal (Split),1 Pearl onions (Sambar Onions) - finely chopped,18 grams Tamarind,1/2 cup Fresh coconut,1 Potato (Aloo) - diced,1/2 cup Avarekalu / Lilva Beans - Field beans,1 Tomato - chopped,1 sprig Coriander (Dhania) Leaves,15 cloves Garlic - crushed, 35, Karnataka, We begin making the Karnataka Style Avarekalu Huli Saru Recipe (Field Beans in a Coconut based Gravy Recipe) by soaking the averekallu in water for half an hour and remove the skin.
Next heat a pressure cooker with oil and then saute the list of ingridients mention in the list to grind for few minutes till it turns golden.
Once that is done, cool it down and grind it into a smooth paste using the mixer or a blender into a smooth paste.In the same pressure cooker, add some oil and saute the garlic, onion and tomato for few mintues till it becomes mushy and the raw smell goes away.
Then add in the chopped vegetables along with the beans in the pressure cooker, adjust consistency by adding water into it.
Cover it with the lid and pressure cook it for 4 whistle and open till all the pressure is released.
Now to temper, heat a small skillet with oil and slowly temper the ingredients mentioned in the list and add it onto the gravy.
Serve the Karnataka Style Avarekalu Huli Saru Recipe (Field Beans in a Coconut based Gravy Recipe) along with Steam Rice or Ragi Mudde to enjoy your lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Avarekalu_Huli_Saru_Recipe_Field_Beans_in_a_Coconut_based_Gravy_Recipe_.jpg, 18
Ingredients: salt,coriander (dhania) leaves,virgin olive oil,sugar,lemon,green chillies,tomatillo green tomato

Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa, 3 Green Chillies,1 teaspoon Sugar,1/2 cup Coriander (Dhania) Leaves - chopped,8 Tomatillo - or green raw tomatoes,Salt - Salt to taste,1.5 tablespoons Extra Virgin Olive Oil,2 teaspoons Lemon juice, 35, Mexican, To begin making the Mexican Salsa Verde, first remove the husk from the tomatillo and wash them thoroughly and we will roast them in the oven.Preheat your oven at 200 C for 15 minutes while you prepare the tomatillo for roasting.Next, line a baking sheet with parchment paper or aluminium foil.
Place tomatillo and green chilies on it.
Place the baking tray into the oven and let the tomatillo and green chillies roast for 5-10 minutes on high heat till the tops are char grilled.Once the tomatoes are grilled, allow it to cool a little and remove the skin of the tomatoes.
Place the tomatoes along with along with chilies, sugar, salt , fresh coriander, olive oil, lemon juice into a blender jar and pulse a couple of times till the tomatillo breaks down.
Take care not to over blend it to a puree.
Instead leave some chunky pieces of tomatillo.Check the seasoning, adjust if required and transfer the Green Tomato Salsa to a glass jar and refrigerate until ready to serve.Serve the Mexican Salsa Verde  along with Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe and Apple And Ginger Cocktail Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anjana_Chaturvedi/salsa_verde.jpg, 7
Ingredients: turmeric powder,salt,red chilli powder,lentil sugar,water,ginger garlic paste,curd,onion,cardamom,coriander powder,bay leaves,oil,coriander (dhania) leaves,green chillies,gram flour,cabbage

Gobhi Ke Kofte Recipe,  250 grams cabbage - tightly, oil - as per use, 1/2 cup curd, 1 teaspoon red chilli powder, 2 green chillies - finely chopped, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder , 2 onions - make paste, 2 bay leaves, 1 teaspoon red chilli powder ,1 tablespoon ginger garlic paste, 1/2 inch lentil sugar, 1/2 cup gram flour, 2 big cardamom, salt - as per use, 2 sprig of green coriander - finely chopped, water - as per use, 75, North Indian Recipes, To make Gobi koftas, we will first make Koftas.
Put the ingredients for the koftas in a bowl.
Add some water and mix well.
After mixing, make pakoras and keep them aside.
Heat oil in a pan.
Add pakoras to it and cook till it turns brown.
Take out the kitchen towel so that more oil is released.
Keep it aside.
Now heat oil in a pan.
Add long, bay leaves, big cardamom and cinnamon.
After 1 minute, add ginger garlic paste and cook for 5 to 8 minutes.
After 5 to 8 minutes, add red chili powder, turmeric powder, coriander powder, salt and cook it for 5 minutes.
After 5 minutes, reduce the flame and add yogurt.
Mix and add water as per use.
Let it cook for 4 to 5 minutes.
Now add the koftas and cook for 2 more minutes.
Turn off the gas after 2 minutes and garnish with green coriander.
Serve gobi kofta with boondi raita and tawa paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/gobi_ke_kofte_1600.jpg, 16
Ingredients: basmati rice,sunflower oil,bay leaf (tej patta),green peas (matar),cloves garlic,spring onion (bulb greens),chicken (thigh drumstick),lemon,tme leaves,coconut milk,barbeque sauce bottle jerk barbecue sauce,spice powder,spring onion (bulb greens) bunch

Jerk Chicken With Rice And Peas Pilaf Recipe, Spring Onion (Bulb & Greens) - a bunch,1 kg Chicken - (thigh and drumstick),1 cup Green peas (Matar),1/2 cup Spring Onion (Bulb & Greens) - finely chopped,250 grams Basmati rice,2 cloves Garlic - fine chopped,1 teaspoon Lemon juice,1 Barbeque sauce - or bottle jerk barbecue sauce,1 sprig Fresh Thyme leaves,1 Bay leaf (tej patta),2 tablespoons Sunflower Oil,1 cup Coconut milk,1 teaspoon All spice powder, 65, Caribbean, To begin making Jerk Chicken With Rice And Peas Recipe, pre heat oven at 200 degree C.Take oil in a roasting pan and heat in oven for 5 minutes.
Take out the pan carefully & add the chicken pieces.Place the tin inside the oven and roast it for 6-8 mins till brown from all sides.Carefully pour the barbecue sauce all over the browned chicken and scatter over the sliced spring onions.Roast the chicken in the oven for 20 mins, turn it occasionally so that it gets nice and sticky.Meanwhile, to make the rice & peas pilaf.In a pan add 2 cups of water, coconut milk, spring onions, thyme, garlic, bay leaf, allspice powder and some salt to taste and bring it to a boil.Add rice and peas into it and simmer for 10 mins.Cook the rice till it is tender and turn off the heat.Drain and collect the rice and peas and serve with Jerk Chicken topped on Rice And Peas pilaf recipe with a generous squeeze of lemon.Serve Jerk Chicken With Rice And Peas Pilaf Recipe for a lip smacking Sunday lunch along with a Cucumbertini Recipe followed by Fig Tiramisu With Gingerbread Dust Recipe as dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Jerk_Chicken_With_Rice_And_Peas_.jpg, 13
Ingredients: tomato,salt,basil leaves,cloves garlic,virgin olive oil,black peppercorns,sugar,onion

Tomato Basil Pasta And Pizza Sauce Recipe, Salt - to taste,1 kg Blanched tomatoes,4 cloves Garlic - finely chopped,Basil leaves - a few sprigs roughly torn,Whole Black Peppercorns - coarsely pounded,2 teaspoons Sugar,1 Onion - finely chopped,2 tablespoons Extra Virgin Olive Oil, 40, Italian Recipes, To begin making the Tomato Basil Pasta and Pizza Sauce Recipe, first boil the tomatoes with required water in a saucepan.
Once you see the tomato skin peeling, switch off the heat.saucWhen the skins has peeled you know the tomatoes are ready.
Peel the skin off the tomatoes, remove the core of the tomato and roughly chop them.Do keep all the juices the tomatoes release, this will add body to the tomato sauce.
Keep the chopped tomatoes aside.In a large saucepan, heat the olive oil over medium heat.
Add the chopped garlic and onions.
Stir for a few seconds until it begins to sizzle in the oil and the onions soften.At this stage, add in the chopped tomatoes and the roughly chopped basil leaves, some salt, sugar, black pepper corns and stir to combine well.We will now use a hand blender to coarsely puree the ingredients together to get a saucy texture.Cover the pan with the lid slightly ajar and simmer the mixture for 20 to 30 minutes until the sauce is thick.Keeping the lid slightly ajar helps to thicken the sauce by evaporating the excess water.Use the delicious fresh Tomato Basil Sauce for Pastas and Pizzas in any other Gourmet Dish like Pasta of your choice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Tomato_Basil_Pasta_and_Pizza_Sauce_Recipe-1.jpg, 8
Ingredients: salt,rosemary,prunes,cardamom (elaichi) podsseeds,foxtail millet,raisins,cloves garlic,cinnamon stick (dalchini),onion,black pepper powder,button mushrooms,turmeric powder,dried oregano

Foxtail Millet Pilaf Recipe, 1 Onion - sliced,1 tablespoon Dried oregano,1 inch Cinnamon Stick (Dalchini),1 cup Foxtail Millet,Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,4 Prunes - sliced,1 tablespoon Raisins,250 grams Button mushrooms - quartered,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,1 tablespoon Rosemary,1 teaspoon Black pepper powder, 40, Middle Eastern, To begin making the Foxtail Millet Pilaf Recipe, heat a pressure cooker with oil.
Add cinnamon stick and cardamom pods and leave it to crackle for few seconds.Add garlic and onions and sauté until they soften and get caramelized completely.Once that is done add all the dried herbs and also salt and pepper season it well.Add raisins, prunes and honey, sauté for one last time.Add washed foxtail millet and you can add chicken stock if you would love to or you can add 2 cups of water and pressure cook for 4 whistles.Serve the Foxtail Millet Pilaf Recipe along with a raita and salad by the side to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Foxtail_Millet_Pilaf_Recipe.jpg, 13
Ingredients: tomato,turmeric powder,salt,jaggery,red chilli powder,gram flour,fenugreek seeds,mustard,curry leaves,dry red chillies,oil,asafetida,tamarind paste,arhar dal,okra

 Sindhi Kadhi (Recipe In Hindi),  1 tomato, 1 teaspoon red chilli powder, 2 tablespoons oil, 1 teaspoon fenugreek seeds, 1 cup okra - cut it straight, asafetida - a pinch, 10 curry leaves, 1 teaspoon turmeric powder,1 cup arhar dal, 1 tablespoon tamarind paste, 1 teaspoon mustard, 1 tablespoon jaggery - make powder, 2 dry red chillies, salt - as per taste, 2 tablespoons Gram flour, 70, Sindhi, To make Sindhi Kadhi, first wash and soak the lentils for 1/2 hour.
Now pour it into the pressure cooker with water as per use.
Now put the chopped tomatoes in the cooker and close the cooker.
Cook till 3 cities come and then close the cooker.
Open the cooker after it cools down and mash the lentils.
Now heat oil in a pan.
After it is hot, add okra and cook it until the lady finger crisps.
After crisping, take out the lady finger and keep it aside.
Add some more oil to the same pan.
After heating, add mustard seeds, fenugreek seeds, asafoetida, curry leaves and dry red chillies.
Allow to cook for 15 seconds.
After 15 seconds add gram flour and roast it well until it turns brown.
After roasting, add water slowly and keep stirring so that there are no lumps.
After adding water and gram flour, add dal to it and mix.
Now add tamarind paste, jaggery and mix it.
Let it boil and cook for 3 to 5 minutes.
Finally add okra in it and let it cook for 5 minutes.
Serve hot after cooking.
Serve Sindhi Kadhi with rice and sprinkles for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Sindhi_Kadhi.jpg, 15
Ingredients: coriander (dhania) leaves,salt,green tur dal,mustard,garlic,oil,green chillies,butter

 Togarikaayi Usli Recipe, 2 cups green tur dal - fresh, 2 garlic, 1 teaspoon mustard, 10 green chilies, salt - as per taste, 1/2 cup green coriander - chopped, 1/4 cup oil, 1 tablespoon butter, 40, North Karnataka, To make Togrikayi Usli recipe, first heat the oil in a pressure cooker.
Add mustard seeds and let it splutter.
Now add green chilies and mix.
After 1 minute add fresh green tur dal and mix.
After 2 to 3 minutes add water as per your requirement.
(3/4 green lentils should be covered with water).
Close the cooker and cook till 1 city comes.
Let the pressure drain automatically.
Open the cooker and add salt, coriander, garlic to it.
Mix and close the cooker.
Cook again until 1 city comes.
After the pressure comes out, open the cooker, add butter and mix well.
Serve.
Serve the Togarikayi Usli with tomato onion sambar, chow chow thoran and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Togarikaayii_Usli.jpg, 8