1 minute read

Learning Chettinad Cooking

Our spiritual and culinary adventure is coming to a conclusion and today we had our last cooking class. It was on two Chettinad style dishes. The first was "Mint Chutney" and the second "Kola Urundai Kolambu".

Here's the recipe for the "Mint Chutney" that we learned today.

Ingredients required
Mint leaves - few sprigs
Shallots - 100gms
Garlic - 1 pod
Ginger - 1 inch
Coconut (grated) - half cup
Tamarind - Small quantity
Red chillies - 2 chillies
Salt - to taste
Oil - 1 table spoon

Preparation Method
1. Place a frying pan on the stove
2. Pour oil and heat
3. Add red chillies, finely chopped small onions, ginger, garlic and the remaining ingredients and mix well.
4. Then add the mint leaves and grated coconut
5. Remove the mixture after the coconut flavour disappears
6. Then grind the mixture in a grinder to make it a paste
7. Transfer the mixture to a bowl
8. Serve as a side dish...

We were very keen to eat this at the end that we forgot to take a photo of the final product....sorry!

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