Hey everyone! A few days ago I took a cooking class in Varkala and learned how to cook 6 dishes from South India and 3 dishes from North India. The chef, Dilip, took us through each step of his recipes and we got to enjoy the feast after.

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Beetroot Pachadi

Ingredients

Sauce

• 1 cup coconut flakes
• 1 tablespoon fresh ginger
• 2 cloves garlic
• 2 tablespoons curry leaves
• 1.5 tablespoons black mustard seeds
• 1 teaspoon cumin seeds
• 2 cups water

Beetroot

• 4 tablespoons sunflower oil
• 1 tablespoon curry leaves
• 2 cups shredded beetroot
• 1 cup water
• Salt to taste
• 1 cup of yogurt

Directions

1. Blend all of the sauce ingredients together (coconut flakes, ginger, garlic, curry leaves, black mustard seeds, cumin seeds, and water)
2. Add sunflower oil to a wok on medium heat
3. Add curry leaves and cook until sizzling (about 1 minute)
4. Add beetroot to wok and cook for 2 minutes, stirring
5. Add blended mixture to wok along with 1 cup of water, stir and bring to a boil
6. Add salt to taste and lower heat to a simmer for 3 minutes
7. Take off heat and add yogurt (do not add yogurt over the heat as this will make the yogurt curdle)
8. Stir together, and then put in the fridge overnight for a meal tomorrow, serve cold

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Cumin Rice

Ingredients

• 2 tablespoons oil
• 1 tablespoon butter
• 2 tablespoons cumin pods
• 4 cups of day old rice
• Salt to taste
• 2 tablespoons fresh cilantro
• 1/2 teaspoon ground white pepper

Directions

1. Add oil and butter to wok, heat over medium-high heat
2. Add cumin pods and temper for 1 minute
3. Add rice and salt to taste and stirfry in wok for 6 minutes
4. Take off heat, add fresh cilantro and white pepper and stir well