About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

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

AVARKKAI (HYACINTH BEANS) SAMBAR

AVARKKAI SAMBAR


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.
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2 comments:

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

    ReplyDelete