Introduction to South Indian Cooking with Viji Gururajan

Demonstration Class; must be 16 to attend.
South Indian cuisine is from the four states in southern India.  Rice is a staple food along with the use of lentils, spices, dried red chillies, coconut, tamarind, plantain and other native vegetables.  Cuisines from all four states have much in common and differ mostly in spices, hotness of the food, and the use of coconut. Recipes include:  Lemon rice: A classic south Indian dish made for all occasions.  Simple yet tasty and a wonderful way to use left over rice.  Kootu: A stew made of mixed veggies, coconut, and dried beans.  Both delicious and healthy!  Beans Pallya: This is a dry curried vegetable dish with no sauce.  You can use a single vegetable or more and dried beans.  This easy dish pairs wonderfully with rice.  Tomato Rasam: Rasam is clear South Indian soup made with tomatoes, lentils and black pepper.  Carrot Pickle:  Another Indian spicy and hot condiment that’s eaten along with rotis or rice.  Rasam Powder and Pickle Masala:  Learn how to make these special blends of ground spices.