Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.
This version of Malaysian-Indian chicken curry uses store-bought curry powder such as Baba’s, but is taken up a notch with extra spices.
A subtly spiced and hearty side dish, unfussy enough for a weeknight.
Made with fresh rice of the first harvest to signify the end of the winter solstice, Ponggal rice is offered to gods and goddesses before sharing with family and friends.
Leela’s late mother was the family’s ‘culinary comforter’, and taught her how to make this vegetable dish. Complex in flavour, this recipe takes no shortcuts.
The star of this dish is fenugreek, along with the freshest fish possible. When Nisha first introduced it to her daughter, it was “the most delicious thing I had ever eaten”.
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