Thanjavur cooking class at homestay

Grind fresh coconut with fennel seeds

Potato curry

Fry a few fennel seeds then chopped onion. After a few minutes add 1 chopped tomato and curry leaves. Add chopped potato, Carrot and fresh green peas with a pinch of turmeric and chilli powder. Add water and simmer until soft. Add coconut and fennel to finish

Aubergine curry

Fry pinch of urid dhal and black mustard seeds. Add split green chilli then sliced Aubergine  with a little water. When soft add coconut and fennel

Banana curry

Cook peeled sliced Banana for 10mins until soft

Fry crushed garlic then Turmeric and chilli on a low heat. Add curry leaves and Banana and toss to coat in spices

Add coconut and fennel to finish

Beetroot curry

Grate Beetroot

Fry urid dhal and black mustard seeds. Add onion and curry leaves, then beetroot. When soft add coconut and fennel

Lemon rice 

Mix juice of lemon with 50:50 water. Add pinch of turmeric 

Fry channa dhal with urid dhal and mustard seeds. Add broken dried red chilli and skinned peanuts

Add lemon juice mix and turn off when bubbles

Add curry leaves to rice and poor over the lemon mix