Learning Chettinad Cooking
February 26, 2012 • Food & Cooking, Spiritual Adventures
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!
We gather for our final cooking class
Two recipes are being taught today...
Some of the ingredients...
Main ingredients for the kola urundai kolambu
These little dumpling like things are then steamed.
The Kola Urundai Kolambu is almost complete and tastes absolutely delicious
Markley poses with Amma (mother) after the cooking class. Nobody makes a meal better than Amma...Part of what we aimed to do on this culinary adventure is learn from mothers. And this Amma knows how to cook!
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