Southern Indian

Online Cook-Along - Southern Indian

The Event

Join plant based chef Sareta Puri for a tour of the taste, textures and aromas of plant-based Southern Indian cuisine, bursting with flavours from across this incredible region. The class will include:

• Making a delicious Tomato Dal.
• How to make the perfect Citranna Rice.
• Making tasty Coconut Rotis.
• How to temper and spice dishes using aromatic mustard seeds, curry leaves and chillis to give your dishes an extra burst of flavour.
• Q&A
• Recipe handout

About Sareta

Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as  a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus and People's Kitchen.

Fee: Suggested donation £20 but any donation amounts accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.  

INGREDIENTS LIST

Dahl

• 200g red lentils
• 1 onion, diced
• 2 cloves garlic, chopped
• 2 medium tomatoes 
• 1 tablespoon coconut or vegetable oil
• 1/2 inch fresh ginger, finely grated (or 1/2 teaspoon ground ginger)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon tamarind paste
• 1/2 teaspoon red chilli powder

Tempering:

• 1 tablespoon coconut or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon sea salt
• 6-8 curry leaves (fresh or dried)
• 1 dried chilli (or chilli flakes)
• Pinch of assafoetida/hing

Roti

• 150g plain flour, ideally wholemeal or atta (Indian chapati flour)
• 50g dessicated coconut
• 1/2 teaspoon red chilli flakes (optional)
• 1/2 teaspoon mustard seeds (optional)
• 1/4 teaspoon sea salt
• Coconut/vegetable oil for frying

Rice

• 200 grams basmati rice, washed
• 1 lemon, zested and juiced
• 1 tablespoon coconut or vegetable oil
• 1 teaspoon mustard seeds
• 6 curry leaves
• 1/2 inch of ginger, either chopped very small or grated (or 1/2 teaspoon of ginger powder)
• 1 tablespoon raw peanuts, chopped
• 1 dried red chilli (chilli flakes)
• 1/2 teaspoon ground turmeric

EQUIPMENT LIST  

• Wooden spoon
• Chopping board
• Knife
• 3 Sauce pans
• 1 frying pan
• Hob
• Teaspoon and tablespoon measure
• Grater
• Scales
• Rolling pin
• Pestle & mortar
• Frying pan
• Three saucepans

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom details are sent out the day before a class with the recipe handout, or if you book on after the reminder email has been sent, they will be included in your automated booking confirmation email and ticket(s) sent via Billetto (from orders@billetto.co.uk).