My favourite Indian dish @ Malaysia
Indian dish Kuala Lumpur Malaysia
Roti Canai, thosai, roti tissue, roti kahwin
mee goreng, ayam goreng
I love all of the above, but these do not make into my list today.
Upma is grainy in texture, it screams onion, various other spices and vegetables.
Upma is one of the few simple yet extreme flavourful breakfast dish. It had me understood why people back then fought for spices over war.
Not every mamak serves upma in my area, Puchong and Petaling Jaya.
Upma mix can be purchased at stores, all you need to add is ghee and voila!
2. Idli Chutney
Idli – the white bread, slight sourish
Chutney – the white gravy
I would like to mention chutney here even though its not a dish on its own. I can certainly drink chutney as shots. Nothing can go wrong with chutney, even the mint one.
Snowy white chutney is my weakness. I always have my idli soaked into that creamy, aromatic and innocent white gravy.
I notice Indian cuisine tend to ferment their dough so the dishes appear sourish when cooked, extra appetising to wake up the morning stomach.
Puri taste like UFO shaped doughnut to me, so I often pair it with sugar. White sugar, brown sugar, and the exciting gula Melaka sugar.
Of course people pair it with chutney and Sambal.
4. Paruppu Vadai
Masala vadai cost about 35 cents back in my school day. Now it is still widely available at street stalls and mamak around tea time hour, 3pm onwards. They sell it together with other variety of Vadai, karipap and other dessert fried food.
5. Ginger-infused Tea
Teh Halia kurang manis.
An honourable mention, masala chai tea. On top of ginger, they added cinnamon, cloves and cardamon. Almost the same ingredient as mulled wine.
Kulfi is a version of dense, frozen ice cream. It comes right out of the freezer, and I am the impatience kind that cannot wait 10 minutes for it to melt. Unlike the whipped soft-serve joke, I will find the strongest spoon or fork I can gather in the household, and start digging.