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Southern Indian Thali
Southern Indian Thali
Southern Indian Thali
Southern Indian Thali

This Indian cookery course features recipes from Southern India, a haven for vegetarians and vegans. Many of our thali recipes are inspired by Tamil Nadu, the southernmost state of India which is almost exclusively vegetarian. We also take influence from Kerala and it’s array of wonderful coconut dishes

Course Details

On this Indian cooking course you will learn to identify unusual Indian ingredients and where to source them. You’ll also learn about ingredients and dishes that are specific to Kerala and Tamil Nadu. We will cook with Indian vegetables such as chow chow, methi leaves, long beans, green papaya and baby aubergines. We’ll use the flavours of jaggary, tamarind and coconut and spices such as cardamom, cinnamon, cumin, ginger, cloves, garlic, turmeric, coriander and fresh curry leaves.

We will start this course with one of the most fundamental of all Indian cookery lessons: making fresh spice blends. Bese bele, a southern garam masala, and Sambaar powder, a Tamil Nadu spice mix enriched with lentils, will both get used to produce a range of delicious recipes.

Dishes we are likely to make are for example:

A Tamil Nadu breakfast:

  • Idlis or Dosa with Rasam and coconut Chutney

A Southern Indian Thali:

  • Brinjal Gosthu - grilled aubergine pickle
  • Sambaar - a spicy lentil soup with chow chow, methi and tempered spices
  • Keralan Coconut Curry with aubergine, long beans and green papaya
  • Samba Sadham - Temple food - cashew rice with pepper and cumin
  • Tamarind Chutney
  • Kheer - Creamy Coconut Rice Pudding with cardamon and pistachio

As with all of our courses, the recipes will fit the season, and ingredients will vary depending on time of year and the availability and seasonality of produce.

This Indian cookery course will include hands on cookery as well as some demonstrations. The day will finish with a delicious meal which you will have made. You will receive a pack of recipes to take home including a full guide to Indian spices and unusual ingredients; where to buy them and how to use and store them.

Fantastic day - lots of fun and learnt a lot. Great tutors - so informative and knowledgable.

Perfect balance. It was lovely to have so much pre-prepared; so many beautiful fresh ingredients

Great. I liked the contrast and liked the division in to hot, medium and mild 'chilli factor' groups.

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  • This course is now full.
  • This course is now full.
Dietary Suitability
  • Vegan
  • Dairy Free
  • Wheat Free
  • Soy Free

This course is suitable for those on a vegan, dairy free or wheat-free diet. For other special dietary requirements, please let us know ahead of time so we can plan accordingly.

Skill Level
  •   Beginner

Helen Lawrence

About the tutor

Helen is Demuths co-owner and Head Chef. She has led the teaching at the school for 8 years having previously been Head Chef at Demuths restaurant, a post she filled for 5 years. She is a trained chef and has trained in classical French cooking and is now an expert in Vegan cookery training, also an expert in knife skills and chefs tips. She enjoys the creativity of plant-based and vegan cooking, lifting vegetables to the central position, they deserve in our diets.