About the cuisine

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

Sunday, December 10, 2017



1 cup grated coconut

¼ cup pottukadalai or cashewnuts

10-20 gm basil leafs,you can add a bit more if you like.

3 shallots

3 garlic

½ cm ginger

2 -3 green chilie, or to your taste

1 tbsp thick tamarind juice,or to your taste

Salt to taste

Water, depends if you like it thick add little water if you like it watery then add more water

2 tbsp oil

For tempering:

2 tbsp oil

1 tsp mustard seeds

1 stalk kari leafs

1.    Heat the oil and add in the sliced shallots,garlic,ginger,nuts and green chilie and fry till the shallot turn soft.

2.    Add in the basil leafs and mix well add in the coconut and fry till well mix and fragrant. 

3.    Remove from the heat and let it cool. Then grind with salt and tamarind juice and a little water into a coarse paste. Remove and pour into a bowl.

4.    Heat oil and when the oil is hot add in the mustard seeds and kari leafs mix well and pour into the chutney mix well. Serve with thosai,idli or rice.

No comments:

Post a Comment