About the cuisine

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

Saturday, February 25, 2017



200 gm kadalai parupu,soaked for 4-5 hours

1 tbsp fennel seeds

2 dry chilie,broken

3 cm ginger,chopped

2 big onion,finely sliced

2 green chilies,finely sliced

3 stalk kari leafs,fine sliced

Salt to taste

Oil for frying

1.    Take 3 tbsp of the paruppu and keep a side. Blend the rest of the paruppu,dry chilie,ginger and fennel seed into a smooth paste.

2.    In a big bow add in the blend paste,sliced onion,sliced green chilie and kari leafs add salt and mix well.

3.    Make equal lemon size small balls out of the mixture and pat them on your palm to form a circle to medium thickness.

4.    Heat the oil and fry them till golden brown.


200 gm ulutham paruppu,soaked for 2 hours

1 tsp fennel seeds

3 cm ginger,chopped

2 large onion,finely sliced

2-3 green chilie,finely sliced

2-3 chilie padi,chopped if you like it hot

3 stalk coriander leafs,chopped

3 stalk kari leafs,chopped

Salt to taste

Oil for frying

1.    Grind the urad dhal in a grinder without adding too much water with the ginger and fennel seeds

2.    Take out the batter and put in a bowl add in the rest of the ingredients expect the oil.

3.    Wet your fingers with water and take a lemon side of the batter flatten it slightly on a plastic sheet. Make a hole in the middle and slowly transfer the shape vada to your hands and slip it in the hot oil.

4.    Fry till golden brown on both side.

No comments:

Post a Comment