anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,salt,britannia,dill leaves,hung curd (greek yogurt),sour,strawberries,mint leaves (pudina),pllo tartlet store bought

Cold Phyllo Tartlets With Cream Cheese And Dill Toppings Recipe, 15 Phyllo Tartlet Cups - homemade or store bought,5 Strawberries - chopped,Salt - a pinch,85 grams Britannia Cream Cheese,2 teaspoon Sour cream,Mint Leaves (Pudina) - for garnishing,Few Dill leaves - minced,55 grams Hung Curd (Greek Yogurt), 25, Continental, To start making Cold Phyllo Tartlets With Cream Cheese And Dill Toppings, first get all the ingredients ready.Blend in cream cheese, sour cream, greek yogurt in a food processor until thick and creamy.
Stir in minced dill until combined.Place the phyllo cups on a serving platter and spoon in a teaspoon of cream cheese filling into the cups.
Top the tartlets with chopped strawberries and garnish with fresh mint leaves, serve cold.Serve the Cold Phyllo Tartlets With Cream Cheese And Dill Toppings as an appetizer along with Honey Sesame Chilli Potato for your next dinner party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Cold_Phyllo_Tartlets_with_Cream_Cheese_and_Dill_Toppings.jpg, 9
Ingredients: salt,neem leaves dry,chana dal (bengal gram dal),asafoetida (hing),mustard seeds,sesame (gingelly) oil,cloves garlic,water,pearl onion (sambar onion),dry red chillies,methi seeds (fenugreek seeds),coriander powder,turmeric powder,sambar powder,tamarind lemon

Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy), Water - as required,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,3 teaspoons Sesame (Gingelly) Oil,1/3 teaspoon Mustard seeds,3/4 tablespoon Sambar Powder,1 teaspoon Coriander Powder (Dhania),4 to 5 cloves Garlic - finely chopped,2 Dry Red Chillies,12 to 15 Pearl onions (Sambar Onions),1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Neem leaves - dry,1/4 teaspoon Chana dal (Bengal Gram Dal),Tamarind - lemon sized, 55, South Indian Recipes, To begin making the Vepampoo Kara Kuzhambu recipe, firstly make the tamarind juice with required water.Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘For tempering 1’ in the order given above.After a minute, add the garlic and salute it till for about a minute.Next, add small onions and Sauté until its fried nicely and becomes soft.Add turmeric powder, sambar powder, coriander powder and salt.
Mix everything well.Add the tamarind juice, remaining water and curry leaves.
Let it cook nicely until it becomes thick.Take a small tadka pan and add oil & neem flowers and roast it.
You can dry roast this also.Switch off the Kuzhambu gas and add the neem flowers.Your Vepampoo Kara Kuzhambu is ready to be served.
Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/neem_flower_kozhumbu_1600.jpg, 15
Ingredients: baking powder,salt,wheat flour flour,bananas,instant oats (oatmeal) oats bran,milk,cranberries (dried),baking soda,vanilla,maple syrup,butter,cinnamon powder (dalchini)

Banana And Cranberry Bran Muffins Recipe, 1/2 teaspoon Cinnamon Powder (Dalchini) - (optional),1 teaspoon Baking powder,2 Ripe Bananas - mashed,1/4 cup Cranberries - (dried) chopped,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,1/3 cup Milk,1 tablespoon Maple syrup,3/4 cup Instant Oats (Oatmeal) - or oats bran,1/2 teaspoon Baking soda,1/2 cup Whole Wheat Flour - or all purpose flour,1 tablespoon Honey,1 tablespoon Butter (unsalted) - melted, 55, Continental, To begin making the Banana and Cranberry Bran Muffins Recipe, preheat oven to 175 degree Celsius.In a bowl, mix together oat bran, milk, bananas and vanilla extract and let the mixture sit for 10-15 minutes.
This will help soak the oat bran so that the muffins are not dry.In another large mixing bowl, combine flour, baking powder, baking soda, cinnamon powder (if using), cranberries and salt.
Set aside.In a different mixing bowl, whisk together butter, honey and maple syrup.Once the bran mixture has soaked for 10 minutes, add it to the butter mixture.
Stir to combine well.
Finally add the flour mixture and mix just until combined.Spoon the muffin mixture into lined muffin tins.
These muffins don't rise too much so you can fill till the top.
If using mini tins, bake for 12-15 minutes.
If using regular sized muffin tins, bake for 18-20 minutes.Once baked, let the muffins cool for a few minutes before turning them out on a wire mesh.Serve these Banana and Cranberry Bran Muffins as a tea time snack or Breakfast along with a cup of Ginger Cardamom Chai  or coffee or even pack them into the school kids lunch boxes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Banana_and_Cranberry_Bran_Muffins_Recipe.jpg, 12
Ingredients: tomato,salt,kashmiri red chilli powder,fennel seeds (saunf),cauliflower (gobi),chaat masala powder,mint leaves (pudina),cloves garlic,kabuli chana (white chickpeas),coal coal smoking,turmeric powder,garam masala powder,sunflower oil

Tandoori Chickpea & Cauliflower Curry Recipe (Vegan Curry), 1 Cauliflower (gobi) - cut into florets,1 teaspoon Kashmiri Red Chilli Powder,1 or 2 Coal - pieces of coal for smoking,1 cup Kabuli Chana (White Chickpeas) - boiled,2 cloves Garlic,1 teaspoon Garam masala powder,Salt - to taste,2 teaspoons Fennel seeds (Saunf) - roasted,Sunflower Oil - for cooking,1/2 teaspoon Chaat Masala Powder,3 sprig Mint Leaves (Pudina) - finely chopped,1 teaspoon Turmeric powder (Haldi),2 cups Homemade tomato puree, 60, Indian, To begin making the Tandoori Chickpea & Cauliflower Curry in Tomato Curry Recipe, we will first have to get all the ingredients ready.
Have 1/2 cup of raw chickpea soaked for 8 hours and cooked until soft.You should have one cup of cooked chickpeas.
 Keep this aside.Puree the tomatoes according to the instructions (link) and keep aside.Pound the fennel seeds in a pestle and mortar until it becomes a coarse powder and keep aside.The next step is to cook the cauliflower to make the tandoori curry.In a large wok or a kadai, heat a teaspoon of oil.
Add the cauliflower florets, sprinkle some salt and stir fry the cauliflower until it is cooked through.
It should be firm, and yet cooked.This will take anywhere between 5 to 10 minutes.
Once the cauliflower is cooked, add the turmeric powder, red chili powder, garam masala powder, fennel seed powder and give it a stir.
Add the tomato puree, chickpea and stir well to combine the curry.Check the salt and spice levels and adjust to suit your taste.
Turn the heat to medium high and give the curry a brisk simmer for about 5 minutes.
While it is simmering we will prepare the coal for smoking.To begin, first take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs.
The coal will begin to turn red hot and grey in about 5 minutes.
This indicates that the coal is ready to be used for smoking.
Place this in a a small steel or a glass bowlMake a small well in the centre of the kadai where the cauliflower is simmering and place the cup into it.
Pour a spoon of ghee on the coal.It will begin to smoke.
Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute until all the smoke as died down.
Open the lid and remove the coal cup.
The Cauliflower and Chickpea Curry will have a smoked tandoori effect into the dish.Once done, turn off the heat and transfer the Tandoori Cauliflower Chickpea Curry into a serving dish and sprinkle some mint leaves.Serve the Tandoori Chickpea & Cauliflower Curry in Tomato Curry along with hot steamed rice and a salad for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Vegan_Cauliflower_Chickpea_Curry_Recipe_Vegetarian_indian_Archanas_Kitchen-1.jpg, 13
Ingredients: hung curd (greek yogurt),instant oats (oatmeal) instant,fruits preference,water,wheat flakes (cereal),vanilla

Oats Yogurt Parfait With Fruits Recipe, 3 tablespoons Hung Curd (Greek Yogurt),1-1/2 tablespoons Instant Oats (Oatmeal) - Instant,1/2 tablespoon Honey - adjustable,1-1/2 tablespoon Wheat Flakes (Cereal),1/2 teaspoon Vanilla Extract,Fresh fruits - of preference,1/4 cup Water, 20, Continental, To start preparing Oats Yogurt Parfait with Fruits, add oats and water in a pan and boil until cooked.Add vanilla essence and honey, stir once and allow it to cool.Place the cooked oats in a tall glass, add yogurt.Top it up with wheat flakes which will give it the Oats Yogurt Parfait with Fruits a crunchy taste.Add a few cut fruits.Repeat the layering till you fill the glass 3/4 th.
Top the parfait with more fruits.Serve this Oats Yogurt Parfait with Fruits recipe immediately to enjoy the crunchy goodness of wheat flakes, the sweet cooked oats and fruits.Serve Oats Yogurt Parfait with Fruits Recipe with a hot cup of Masala Chai for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa/Oats_Yogurt_Parfait_with_Fruits.jpg, 6
Ingredients: yellow bell pepper (capsicum),salt,corn flour,green chilli,rice,soy sauce,water,onion,brown sugar (demerara sugar),black pepper powder,flour (maida),sunflower oil

Indo Japanese Rice Cakes Recipe, 1 Green Chilli - finely chopped,1 tablespoon Brown Sugar (Demerara Sugar),2 tablespoons All Purpose Flour (Maida),Salt - to taste,1 teaspoon Soy sauce,1 Onion - finely chopped,2 tablespoons Corn flour,1 cup Cooked rice,1 teaspoon Sunflower Oil,2 tablespoons Soy sauce,1 tablespoon Corn flour,1 Yellow Bell Pepper (Capsicum) - finely chopped,1 teaspoon Black pepper powder,2 tablespoons Water, 35, Japanese, To begin making the Indo Japanese Rice Cakes Recipe, you can use freshly cooked, cooled rice or even leftover rice.
To make the soy dipping sauce In a small mixing bowl, combine the brown sugar, soy sauce, water and green chilli mix well.
Allow it to rest.
To make the Indo Japanese Rice Cakes In a mixing bowl, add the cooked rice and combine the bell pepper, onion, salt, black pepper powder, soy sauce, all purpose flour, cornflour, cooking oil, corn flour and mix well until the rice cake mixture comes together.
Heat a skillet on medium flame, brush the skillet with some oil and keep it ready.
Rub your palms with some oil, take a tablespoon of the Indo Japanese Rice Cake mixture and roll into a ball with both your palms, then slightly press and flatten to get an evenly shaped flat round cake.
Now place these Indo Japanese Rice Cakes on the preheated skillet and cook lightly on both sides, until it turns into a light brown colour.
Transfer to a serving platter and serve along with the soy dipping sauce.
Serve the Indo Japanese Rice Cakes Recipe as an appetizer along with Spicy Vegetarian Thai Noodle Bowl Recipe followed by a dessert of Tender Coconut Ice Cream Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Indo_Japanese_Rice_Cakes_Recipe__1600.jpg, 12
Ingredients: tomato,salt,ginger,garam masala powder,green chilli,green peas (matar),carrot,coriander (dhania) leaves,onion,cumin seeds (jeera),green bell pepper (capsicum),potato (aloo),tawa paratha,cabbage (patta gobi muttaikose),sunflower oil

Healthy Vegetable Paratha Rolls Recipe, 1 Onion - sliced,3/4 cup Potatoes (Aloo) - boiled and mashed,1 Green Chilli - finely chopped,1 cup Tomato - chopped,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Cumin seeds (Jeera),1 cup Carrot (Gajjar) - shredded,1/2 teaspoon Garam masala powder,1/2 Green Bell Pepper (Capsicum) - thinly sliced,2 cups Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,1/2 cup Green peas (Matar),1 inch Ginger - finely shredded,2 tablespoons Sunflower Oil,4 Tawa Paratha,1 teaspoon Salt, 40, North Indian Recipes, To begin making the Healthy Vegetable Paratha Rolls Recipe, make sure you have freshly made hot tawa parathas ready.
You can also make them once you have finished making the filling for the roll Heat a teaspoon of oil in a heavy bottomed pan on medium heat.
Add the onions, garlic, ginger, carrots and peas sprinkle some salt and stir fry on medium heat until the carrots is cooked.In meantime pressure cook the peeled potatoes for about 4 whistle and release the pressure naturally and mash it completely.
When vegetables are almost done, add in the chopped cabbage, tomato and bell peppers and stir fry it until the cabbage is almost softened.
Stir in the spices powders and boiled and mashed potato into the kadai and check the spice levels and adjust to suit your taste.The next step is to make the wrap.
Place a the cooked flat bread or the tawa whole wheat paratha for the wrap on a working surface.
Arrange a small portion of the roasted vegetables towards the center of the paratha.Fold the two opposite ends of the flat paratha over the filling.
Start rolling the paratha from one open end over the two folded sides.
Roll the entire paratha tightly and wrap a foil or butter paper around it.There are many different ways to roll a wrap, you can search on the internet and find your preferred way of wrapping.Serve the delicious Healthy Vegetable Paratha Rolls for the kids lunch box or as a travel snack or just a weeknight dinner along with Chickoo Banana Date Smoothie Recipe, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/8-Feb/vegetable_frankie_roll-1.jpg, 15
Ingredients: salt,ginger,coriander (dhania) leaves,paneer,rice flour rice powder,potato (aloo),chaat masala powder,green chilli(),onion,milk powder,garam masala powder,sunflower oil

Vegetarian Malai Kebab Recipe, 1 Green Chilli - finely chopped (adjustable),1 Chaat Masala Powder,1 cup Paneer (Homemade Cottage Cheese) - grated,1 Rice flour - rice powder,Salt - to taste,1 Garam masala powder,1 Potato (Aloo) - boiled and grated,1 Onion - finely chopped,1/2 cup Milk Powder,1 inch Ginger - finely chopped,3 Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - as required, 35, North Indian Recipes, To begin making the Vegetarian Malai Kebab Recipe, keep all the above things ready.
Now take a mixing bowl, add all the ingredients mentioned in the list above includig Paneer, Potato, Milk Powder, Ginger, Green Chilli, Onion, Garam Masala Powder, Chaat Masala Powder, Coriander Leaves, Rice Flour, Salt  and mix them properly.
Make sure all the masalas are mixed with paneer and potato.Next, take small portions out of the mixture and make small round shaped kebabs.
Pat them so that they become flat.Heat oil in a skillet and shallow fry them from both the sides till they turn golden brown in colour.
Take them out on an absorbent paper to remove the excess oil.
Serve hot.Serve Vegetarian Malai Kebab Recipe along with Dhaniya Pudina Chutney and Masala Chai for your tea time snacks.
This is a great recipe to serve as an Indian appetiser in your house parties too., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gayatrii.singh-gmail.com/unnamed.jpg, 12
Ingredients: cashew nuts,khoya (mawa),flour (maida) ghee refined oil baking soda tea spoon cloves,pistachios,ghee,cardamom (elaichi) podsseeds,saffron strands,raisins,water,baking soda,sugar,cinnamon stick (dalchini),cloves (laung)

Labongo Latika Recipe, 3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),10 Cloves (Laung),1/2 kg Sugar,200 grams Khoya (Mawa),1/2 liter Water,2 tablespoons Cashew nuts - chopped,Saffron strands - few,1/2 kg All Purpose Flour (Maida) - Ghee / Refined oil - for deep frying Baking soda- ½ tea spoon Cloves- 10/12,3 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Raisins,1/2 teaspoon Baking soda,1 tablespoon Pistachios - chopped,Ghee - as required (for deep frying),1 tablespoon Pistachios - for garnishing (chopped), 45, Bengali Recipes, To begin making the Labongo Latika recipe, mix maida with baking soda, 2 tablespoons of ghee and sufficient water to make a dough.
Divide it into small round balls just like the size of a lemon.Make a syrup with all the ingredients and boil till it reaches 2 strings consistency.
To make the filling, grate khoya and mix with all the ingredients mentioned to make the filling.
Mix it properly and keep aside.
Roll the balls in the shape of pooris.
Put some filling into the middle and then fold from all the sides.
Prick a clove at the center.Meanwhile heat oil/ghee in a deep frying pan.
Put the balls into the pan one by one and deep fry them  till they change their colour to golden brown.
Once it is done, put the Labongo Latikas in sugar syrup for 15 minutes.
Take them out and put them on a serving plate and garnish with chopped pistachios.
Serve this Labongo Latika during festivals or as a dessert after your meal of Bengali Phool Gobhir Paturi and Bengali Luchi.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ssupta974-gmail.com/LABONGO_LATIKA_.jpg, 13
Ingredients: yellow moong dal (split),ghee,pistachios,badam (almond),caster sugar,cardamom powder (elaichi),cashews

Moong Dal Ladoo Recipe, 1 cup Caster Sugar,1 teaspoon Cardamom Powder (Elaichi),1/3 cup Ghee,Badam (Almond) - as required,1 cup Yellow Moong Dal (Split),Whole cashews - as required,Pistachios - as required, 20, South Indian Recipes, To begin making Moong Dal Ladoo Recipe, in a large kadai, dry roast the moong dal on low to medium heat for 10 minutes or until slightly golden and aromatic.
Turn off and cool the lentils to room temperature.
You can use either sugar or caster sugar for this recipe.
Grind the dal and sugar separately, in a blender into fine powders.
(If you are using caster sugar, there is no need to dry grind.)Sift the dal and sugar powders separately and remove if any coarse bits left out while grinding and discard.In the same kadai, add ghee and allow it to melt.
Later add in the ground dal, sugar, cardamom powder and mix with a wooden spatula.Let the mixture heat up for a minute or two.
Allow the dal mix to soak up all the ghee.
Once the mixture comes together turn off the heat.Transfer the mixture on to a plate and cool the mixture at room temperature until pliable.
Now scoop enough mixture to make laddoo, onto your palm and shape it into ladoos.Repeat and shape the entire mix into ladoos.
This recipe made around 18 medium sized laddoos.
Garnish with chopped nuts of choice.Store in an airtight container and enjoy when you feel like!Serve Moong Dal Ladoo Recipe as a dessert after Tawa Paratha Recipe, Sweet Potato & Oatmeal Kofta Curry (Non Fried) and Ghee Rice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Moong_Dal_Ladoo.jpg, 7
Ingredients: salt,black beans,sesame (gingelly) oil,soy sauce,sugar,vinegar

Adzuki Bean Paste Recipe (Red Bean Paste Recipe), 1 tablespoon Sugar,Salt - to taste,2 teaspoons Vinegar,1 cup Black beans,1 teaspoon Soy sauce,2 tablespoons Sesame (Gingelly) Oil, 545, Chinese, To begin making the Adzuki Bean Paste Recipe (Red Bean Paste Recipe) by soaking the beans in water for about 8 hours or fortnight.Boil the red beans in a pressure cooker with sugar and salt for about 4 whistles or so.
The water added into the cooker should cover the beans completely.
So that it gets cooked properly and it becomes soft.Once done, let the pressure release naturally, then using a potato masher smash the beans into a coarse or smooth paste.Heat a pan with oil and add the bean paste with vinegar and soya, saute until the paste combines and does not stick to the edges of the pan.Serve Adzuki Bean Paste Recipe (Red Bean Paste Recipe) in Sichuan Mapo Tofu and Shandong Doushabao (Steamed wheat filled bao), https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-7/Sichuan_Vegetarian_Bean_Paste_Recipe-2.jpg, 6
Ingredients: tomato,pav bhaji masala,salt,butter toasting,coriander (dhania),paneer,cauliflower (gobi),chaat masala powder,pav buns (ham burger buns could be substituted),cloves garlic,carrot,onion,lemon,green bell pepper (capsicum),potato (aloo),butter

Paneer Pav Bhaji Recipe - Wholesome Weeknight Dinner, 12 Pav buns - (ham burger buns could be substituted),1 cup Paneer (Homemade Cottage Cheese) - grated,1 Lemon - juice extracted,Salt - to taste,Coriander (Dhania) Leaves - small bunch finely chopped,1 tablespoon Chaat Masala Powder,4 cloves Garlic - finely chopped,1 Lemon - juice,Butter - for toasting,1/2 cup Cauliflower (gobi),1 Onion - finely chopped,4 Potatoes (Aloo) - peeled and diced,2 Carrots (Gajjar) - finely chopped,1/2 cup Homemade tomato puree,1 Onions - finely chopped for serving,2 tablespoons Butter,1 Green Bell Pepper (Capsicum) - finely chopped,2 teaspoons Pav bhaji masala, 50, North Indian Recipes, To begin making the Paneer Pav Bhaji Recipe, prep all the ingredients and keep it ready.Place the pressure cooker on medium heat.
Add the butter and allow it to melt.
Once it melts, add the onion, capsicum and garlic and saute until the onions and capsicum soften.Once it softens, add the tomato puree, potatoes, carrots, cauliflower, pav bhaji masala and chaat masala powder.
Saute for a few seconds.Add 1/2 a cup of water in a pressure cooker and pressure cook for 5 to 6 whistles.
The vegetables have to become very soft and mushy.
Turn off the heat and allow the pressure to release naturally.
Once cooked, open the cooker and mash the vegetables well, then add the paneer and mix well to combine.
Once done add the coriander leaves and lemon juice and mix well.
Check the seasoning and transfer the bhaji into a serving bowl , Sprinkle some onions on the top and keep aside.The final step is to toast the pav buns.
Heat a skillet on medium high heat.
Spread butter over the sliced pav buns and toast them on the tawa until golden brown and crisp.
Serve with the bhaji and enjoy.Serve the Pav Bhaji Recipe along with a Dahi Vada or a Papdi Chaat for a weeknight dinner or a chaat party at home.
Your friends and family are sure to love this dish., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/One_Pot_Paneer_Pav_Bhaji_Recipe-6.jpg, 16
Ingredients: salt,dry red chilli,curry leaves,white urad dal (split),cumin seeds (jeera),beetroot,chana dal (bengal gram dal),sunflower oil

Andhra Style Beetroot Vepudu Recipe (Stir Fried Beetroot), 1 Dry Red Chilli,2 tablespoon Sunflower Oil,Salt - to taste,3 Beetroot,1 sprig Curry leaves,1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Cumin seeds (Jeera),1 tablespoon White Urad Dal (Split), 30, Andhra, To begin making Andhra Style Beetroot Vepudu, Firstly wash, peel and chop the beetroot into small cubes.Steam the beetroot in a steamer until it becomes soft or place a sauce pan with water on medium heat and add chopped beetroot.
Cover it with a lid and cook till it is done.The next step is to temper the steamed beetroots.
Add oil to a wide pan and add cumin seeds, chana dal, urad dal, curry leaves, dry red chilli and fry until dal changes its colour.Now add steamed beetroot to it, add salt according to your taste and let it cook for 1-2 minutes more.Serve Andhra Style Beetroot Vepudu with Paruppu Urundai Rasam and steamed rice for your weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Andhra_style_beetroot_vepudu.jpg, 8