About the cuisine

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

Wednesday, July 26, 2017

MURUNGAI KEERAI VADAI



MURUNGAI KEERAI VADAI

200 gm kadalai parupu,soaked for 4-5 hours

1 cup murungai keerai (drumstick leafs),chopped

1 tbsp fennel seeds

2 dry chilie,broken

3 cm ginger,chopped

2 big onion,finely sliced

2 green chilies,finely sliced

1 tsp sugar

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 murungai keerai leafs,sugar and 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.




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