Join the Diaspora Spice Co. team for a livestream class that will broaden your spice horizons.
What’s on the Menu:
Gongura Pappu (Andhra-Style Dal with Sorrel)
Homemade Andhra Chili Powder
Nimmakaya Pulihora (Lemon Rice)
Description:
Welcome to Andhra Pradesh, the southeastern Indian state with an outsized reputation for sour, spicy and punchy flavors—and nobody knows those flavors better than Asha Loupy and Sana Javeri Kadri, the duo behind “The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms." In this pre-recorded livestream class, Asha and Sana—the CEO and founder of Diaspora Spice Co.—guide you through three deeply comforting recipes that showcase the power of freshly harvested spices and the traditions of South Indian home cooking.
You'll start by making a batch of homemade Andhra-style chili powder: a fragrant, savory blend of toasted coriander, cumin and fenugreek seeds, heirloom Sannam chili powder and garlic that is the foundation of everything that follows. With that in hand, you'll build Gongura Pappu, a silky and bright Andhra-style braise made with chana dal and hearty greens. You'll learn why any great dal's preparation is bookended with spices, using them first to build a flavorful foundation and again in a sizzling tadka of mustard seeds, curry leaves and whole chillies. And Sana and Asha teach you about how this dal fits into the landscape of lentil and bean dishes cooked across South Asia. To accompany the dal, you'll make a batch of rice that's anything but dull: it's a savory confetti of contrasting colors and textures, from crunchy toasted lentils to zesty citrus and refreshing herbs. This is a class for spice fanatics and for spice fanatics-in-training: whatever your current level, you'll come away with a greater appreciation for truly high quality spices and a broader understanding of how to use them in the ways that great Indian home cooks do.
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