Needham Community Education

South Indian food remains a secret to much of the world. Unlike the cuisine of the north, South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, and the liberal use of coconut oil and curry leaves. It is even more vegetarian-friendly than North Indian cooking and incorporates fewer spices and simpler ingredients. Join us to explore this cuisine. We will have ready-made protein-rich Idlis (steamed patties of rice and urad dal), to be served with spicy lentil and vegetable soup called Sambar which we will make in the class, cooked with dry red chilies and coconut. We will also make Semiya Pulao (vermicelli rice noodles cooked with vegetables and peanuts, and flavored with chilies and curry leaves), and end with a popular dessert called Payasam (thin vermicelli noodles cooked with milk, nuts, and aromatic spices like cardamom and saffron.) Note: A $20 ingredients fee is payable to the instructor in class.Limited to 12.