One real recipe, coconut chutney, given in Malayalam the way a Malayali would give it. തേങ്ങാ ചമ്മന്തി takes four minutes, needs no cooking skill and is eaten across Kerala every morning. You learn the ingredients, the kitchen verbs in the order you need them, and താളിക്കുക, the tempering of mustard seeds and curry leaves in hot coconut oil. Then the grammar point: every instruction ends in -ണം, the impersonal 'must be done' you will hear whenever anyone explains anything, with -ആം to soften it into a suggestion. Words and phrases in this class: തേങ്ങാ ചമ്മന്തി (thengaa chammanthi) – coconut chutney ചിരകിയ തേങ്ങ (chirakiya thenga) – grated coconut പച്ചമുളക് (pachamulaku) – green chilli ഇഞ്ചി (inchi) – ginger ചെറിയ ഉള്ളി (cheriya ulli) – shallots കറിവേപ്പില (kariveppila) – curry leaves അരയ്ക്കുക (araykkuka) – to grind താളിക്കുക (thaalikkuka) – to temper spices in hot oil ആദ്യം തേങ്ങ ചിരകണം (aadyam thenga chirakanam) – first, grate the coconut കടുക് പൊട്ടണം (kaduku pottanam) – the mustard must pop ഇത് എങ്ങനെയാണ് ഉണ്ടാക്കുന്നത്? (ithu enganeyaanu undaakkunnathu?) – how do you make this? ഉപ്പ് പാകമായോ? (uppu paakamaayo?) – is there enough salt? പാകത്തിന് (paakathinu) – to the right amount, to taste In this class: • The ingredients and the kitchen verbs, in the order you use them • താളിക്കുക, the tempering that finishes so many Kerala dishes • The whole recipe, spoken, and the -ണം ending that runs it • Kitchen questions, and the imprecise answers you must learn to accept Quizzes below. Dr. Reshmi R Nair — SpeakMalayalam.