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CLASS DETAIL:
The tropical southern states differ greatly from the north. Coconut, tamarind and fresh herbs and chiles are staples here. We'll roast spices to create a special sambar blend. Several dishes prepared will be treated to a chaunk, or a last minute flourish of freshly spice oil and toasted seeds. Prepare to set your taste buds on fire while you delight them with these wild flavors.
MEAL PREPARED:
• Okra with Cashews and Coconut
• Sambar Lentil Stew
• Cabbage Cooked with Mustard and Fenugreek Seed
• Bangaloran Carrot and Peanut Salad
• Corn in Coconut-Tamarind Sauce with Curry Leaves
RELATED CLASSES:
Indian Vegetable and Grain Cooking
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