As part of our south Indian cooking class that we has organized we learned about the different types of rice dishes that are prepared in the region. Well, we learned about three dishes at least.

They were the curry leaf rice, tomato rice and lemon rice. And the best part is that we got to sample all three of them. Yummy!

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Well, if you can say the name of this dish then you can surely make it as it is easier than it sounds. And when you have one of these lentil balls (urandais) in your mouth you won’t be saying anything as it is absolutely delicious.

We learned this on our most recent spiritual and culinary adventure in South India in January 2012. When I first saw it being made in front of me I thought to myself that this takes a lot of work and I was hesitant to try it. But having tried it a week ago and realized how fairly simple it is I’ve made it twice now.

Here’s the recipe and I hope you’ll give it a go. Photos below are from cooking class during our culinary tour in South India.

Ingredients for Kola Urundai (Lentil balls)
1. Toor dhal (Pigeon peas) – half cup
2. Bengal gram dhal (black chick peas) – a handful
3. Raw rice – 2 teaspoon

Soak above for 15 mins, drain and keep aside. (I actually did it with only the Toor dhal)

4. Red chilly – 1
5. Garlic – 3 cloves
6. Aniseed – 1 teaspoon

Grind all the above (from 1 to 6), coarsely, and keep aside

7. Coconut shredded – quarter coconut
8. Onion shallots or small onions – 3, slice finely
9. Coriander leaves – 2 tablespoons finely cut
10. Curry leaves – 2 tablespoons finely cut
11. Turmeric – quarter teaspoon
12. Salt to taste

Mix all the above from (1 to 12) well.

Shape into balls and steam for 10 minutes, keep aside.

Ingredients for the gravy or sauce
1. Oil – 4 tablespoons
2. Cinnamon – 3 small sticks
3. Aniseed – 1 teaspoon
4. Onion shallots or small onions – 10 to 15, slice finely
5. Tomatoes – 4
6. Turmeric – quarter teaspoon
7. Chilli powder – 2 teaspoons
8. Coriander powder – 4 teaspoons
9. Water – 4 cups

Masala to be ground fine for the gravy
10. Coconut – half shredded
11. Poppy seeds – half teaspoon
12. Aniseeds – 1 teaspoon
13. Cumin seeds – 1 teaspoon

Grind fine from (10 to 13) and keep aside

The Method

Heat oil in pan.
Add the cinnamon and aniseed, stir till aniseed splutters (takes about half a minute).
Add the small onions and saute.
Add the tomatoes and saute.
Add the chilly powder, coriander powder and turmeric powder.
Add the ground gravy masala.
Add the water and boil for 5 minutes.
Add the steamed Kola Urundai one by one carefully in order not to break it.
Boil and remove from fire, decorate with coriander leaves.
Serve with rice.

Some of the ingredients...

Main ingredients for the kola urundai kolambu

These little dumpling like things are then steamed.

Dumplings are placed gently into the curry (sauce)

 

Here’s a recipe that we acquired on our recent spiritual and culinary adventure in South India. This Mint Chutney recipe was taught to us in the heart of Chettinad in Tamil Nadu state where they make some amazing food.

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 so keen to eat this at the end that we forgot to take a photo of the final product….sorry!

 

After two nights in Kanadukathan in the heart of the Chettinad district in Tamil Nadu, we headed west to Madurai, ancient Tamil capital of the south for the last night of our culinary and spiritual adventure. The beautiful Heritage Madurai resort was home for the last night and finale dinner.

As is tradition on our trips, everyone gets dressed up for the last night. A sumptuous traditional Tamil thali dinner was on the menu, a perfect end to a wonderful culinary journey of South India.

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A private dining room lit with traditional oil lamps was set aside for our group

Probably one of the best meals on the trip...

 

We continue our coverage of our recent spiritual adventure though it concluded a few days ago. Here are photos from the last night in the village of Kanadukathan in the Chettinad district in South India. In the evening we took a walk in the village and we came across many amazing mansions, plus villagers enjoying the quiet life while kids played cricket or splashed around in ponds.

A colorful door leading to the back of one of the mansions

Any place is good for a nap after a hard day's worth of work

Sunset rooster

A young mother and her kids pose for a photo.

Entrance to one of the old Chettinad mansions

Some members of our group relax in comfy chairs at the mansion we are staying at

 

The harvest festival, Thai Pongal, takes place on the 14th of January and is celebrated predominantly in Tamil Nadu, South India. The festival is dedicated to the sun god, Surya, and marks the beginning of the sun’s journey northward, uttarayana. Tamils thank Surya for a good harvest and offer the first grain to him during the festival.
Much of the paddy fields we’ve passed have been harvested as we are almost at the end of February now. But throughout most of the journey in Tamil Nadu we come across farmers in the threshing stage of the rice production. This unmilled rice, known as paddy, can often be seen laid out on roads to dry.
In one of our recent excursions we come across a few farmers working on their harvest.

Markley attempts to entertain some of the farmers kids with some music from his Mac.

 

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!