About the cuisine

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

Monday, July 16, 2012

CABBAGE AND DHALL KARI

CABBAGE AND DHALL CURRY


150gm dhall,pressure cooked with 500ml water until soft.mash it up

450gm cabbage,sliced as you like

2 small tomato,sliced

1/2 tsp turmeric powder

350ml thick coconut milk

200ml water

For tempering(A)

1 medium onion,sliced finely

1 tsp cumin

1 tsp mustard seeds

3 green chilis or 4 dry chilies

2 stalk kari leaves

2-3 tbsp oil

 1. Heat oil and fry A until fragrant and when the onion turn brown add in the cabbage and turmeric powder and fry until for a while.

2. Add in the dhall,water,coconut milk,tomato and salt. Mix well and let it simmer over a low heat. Until the cabbage is cooked.
.





2 comments:

  1. tried this recipe...it was so delicious! Thanks a lot for sharing the recipe!

    ReplyDelete
  2. Thank you so much...lissie for trying the recipe.please do try the almond jelly recipe you can use any kind 0f tin fruit. it make a very good dessert. serve with ice cube.

    ReplyDelete