Wow. I haven’t pulled this notebook out in a while. This is my journal from a month of cooking classes in Kerala, India back in 2000. Mark & I were staying at a small school where he studying South Indian music and Ayurveda. There were about 6 students at the school and tuition came with 3 meals a day plus a tea time snack. They didn’t normally offer cooking classes, but I asked if I could hang out in the kitchen and they agreed. It was one of the best experiences of my life and luckily, I took copious notes and came home with some wonderful South Indian recipes.
Most of the Indian food that is served in restaurants here in the states is in the Northern India style and while it is mighty tasty, it is usually on the heavy side with rich and creamy sauces. Southern Indian food on the other hand, is almost totally vegetarian, usually much lighter and fresh coconut makes a frequent appearance.
This was my teacher, Karup. He had been cooking at the school all of his life and had all of his recipes in his head. He was without a doubt the happiest chef that I have ever known. As a matter of fact, I even made note of one of his favorite sayings:
It was true. He was always laughing and we had such a great time together in the kitchen. I cherish those memories and hope I make my way back there again someday to share a cup of chai and a vada with him.
Ingredients:
- 1 lb Green Beans – rinsed and sliced
- 1 tsp Chile Powder
- 1 tsp Tumeric
- 1/2 tsp Salt
- 1 Cup Freshly Grated Coconut
- 1 Tbsp Ground Cumin
- 6 Small Garlic Cloves – peeled
- 2 Tbsp Ghee or Canola Oil
- 1 tsp Black Mustard Seeds
- 20 Fresh Curry Leaves or 30 Dry Curry Leaves
- 1/2 Cup Water
Directions:
Combine the green beans with the chile powder, 1/2 tsp of the tumeric and the salt. Set aside.
Since most of us won’t have the big stone mortar that Karup had for this next step, place the grated coconut, the remaining 1/2 tsp of tumeric, cumin and the garlic cloves into a food processor and pulse for a minute until combined and finely chopped.
In a large skillet, heat the ghee or canola oil over medium-high heat. Add the mustard seeds and wait for a minute while they sizzle and pop, then add the green beans and curry leaves. Saute for a couple of minutes. Stir in the coconut mixture along with 1/2 cup of water, cover and simmer for 4-5 minutes until the green beans and coconut are tender. Remove the lid and cook for another minute or two or until all of the water is absorbed.
Remove the curry leaves and stems.
Sources:
- Green Beans – Four Winds Farm
- Garlic – Keith’s Farm
- Ghee – Homemade by Joan Reynolds, Bearsville, NY












