About the cuisine

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

Tuesday, July 2, 2013



500 gm ulutham parupu,soak for 5-6 hour

2-3 cm ginger

1 tsp fennel seeds

3 medium onion,sliced finely

4-5 green chilis,sliced finely ( i like to add a few chili padi )

3 stalk kari leaves,sliced finely

A pinch of asafoetida

Salt to taste


1. Blend  parupu,fennel and ginger until fine.

2. Put in a bowl and add in the onions,chilis,kari leaves,salt and asafoetida mix well.

3. Heat the oil and with a wet hands form mixer into a flat patties and make a hole in the centre.

4. Drop the vadai into hot oil and fry until golden brown. Drain on a absorbent paper.
Serve hot.

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