Have you ever had ‘Chicken Chettinad’ with roti canai (paratha)? It is one of the most delicious south Indian taste experience in Kuala Lumpur /Klang - the curry dish is a perennial favorite. It’s spicy and flavour packed with a host of roasted spices; whenever a dish has dried chili you can expect the heat but it does add a lovely red - irresistible.
The Chettinad region is famous for tasty food such as idiyappam, uthappam, paal paniyaram and non-vegetarian dishes - for which Tamil Nadu are known for… this too: paal appam.
We’re never short of delectable options when it comes to enjoying Indian food in Malaysia. Many southern Indian food are “the tastiest” - and paal appam is lip smacking tasty. It’s a simple dish with a complicated preparation process.
Fermented rice is soaked for five hours, then water drained and the rice is grounded with add-ons like grated coconut, cooked rice, dry active yeast, salt, sugar and water until all the ingredients turned smooth, a flowing batter. It is then left to ferment for about 10 hours before it is ready for making into crepe - coconut milk hoppers.
Mutton Kurma (Korma) is as tasty a dish as you can get in southern Indian cuisine. Lots of spices go into the making: coriander, aniseed, peppercorns, turmeric, cloves, star anise, cinnamon sticks, nutmegs and cardamoms - with cumin a main ingredient. The taste is out of this world sumptuous, not overpowering but explosive flavours - addictive dish.
I would be uneasy the whole week if I don’t have a south Indian style banana leaf rice meal - it’s my fix. Just had it for lunch today - a sumptuous hearty meal with mutton curry, chicken 65, gobi fry, in addition to the basic: Indian parboiled rice, vegetable, rasem, poppadom, chutney, etc. and a flavorful glass of masala chai - lovely!
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