KARI LEAFS ... Malaysian flavour's
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.
Tuesday, July 02, 2013
Share to Twitter
Share to Facebook
Share to Pinterest
Post a Comment
Post Comments (Atom)