About the cuisine

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

Saturday, June 8, 2013



500 gm cooked rice,
I use basmathi rice

3/4 cup nellikai ( gooseberry) juice,
The gooseberry i use don't have any bitter
taste it is very sour. Blend 100 gm gooseberry,sieve and take the juice if it is very sour mix with a little water to make 3/4 cup.

1 tbsp sugar

Salt to taste

A pinch of asafoatida

2 tbsp kadalai parupu,soaked for 1 hour

For tempering

1 onion,finely sliced

3-4 dry chili,broken

1 tsp mustard seeds

1/2 tsp ulutham parupu

1/4 tsp fenugreek

2 stalk kari leafs

2 tbsp oil

1. Heat the oil and add in mustard seeds,onion,chili,ulutham parupu,fenugreek,kari leafs and soaked kadalai parupu fry well until the onion turn brown. Add in the asafoatida and pour in the juice and add in the sugar and salt.. Mix well and let it comes to a boil.

2. When the juice is boiling add in the rice and stir well. The rice will be a wet but don't worry just stir  well. As you stir the rice will be dry a bit. Remove from the heat



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