About the cuisine

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

Sunday, October 29, 2017



200 gm rice,soaked for 10 mints,then drain the water and dry. Then grind very coarsely. Keep a side.

100 gm grated coconut

50 ml oil

2 tsp ghee

2 tsp coconut

1 big onion,finely sliced

1cm ginger,chopped

11/2 tsp kadalai paruppu

1 tsp musard seeds

11/2 tsp ulutham paruppu

2 stalk kari leafs

½ tsp asafetida powder

2 dry chilie, broken

2 green chilie,sliced

550 ml water

Salt to taste

A bit of sugar if you like

1.    Heat a pressure cooker and heat the oil,coconut oil and ghee add in the mustard seeds,ulutham paruppu and kadalai paruppu then add in the onion, ginger and kari leafs then the coconut fry till very fragrant and the onion turn light brown.

2.    Add in the asafetida powder then pour in the water and add in the salt and sugar and let it comes to a boil.

3.    When it is boiling add in the rice rava little by little and stirring  continuously  till all the rava is finish.

4.    Cover the pressure cooker and pressure cook for I whistle. Let it cool then open it and give it a stir serve warm.

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