About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, June 22, 2012



120gm dhal,soaked overnight

5 pips garlic,chopped

2cm ginger,chopped

1 tsp cumis seeds

1/2 tsp turmeric powder

1 litre water

Boil all this until the dhall is soft and use a spoon to mash up the dhal. Heat up the dhal again and to this add:-

150gm avarkkai,cut into 3

100gm tomato,cut into wedges

2-3 red or green chilis

500ml thick coconut milk

1-2 tbsp tamarind juice,optional

Salt to taste

Stir and let it simmer over a low heat,while you prepared the tempering

For tempering

2-3 tbsp oil

1 medium onion,sliced finely

2-3 dried chilis,broken into pieces

1 tsp mustard seeds

2 stalk kari leafs

1. Heat the oil and add all the ingredients and fry until the onion turn brown, pour into the dhall and stir well. Let it cook until the vegetable are cooked. Serve with rice.


  1. Tried this recipe...it was simply superb! Thank you Thyaga, for sharing this recipe!