Ingredients:- Coriander Leaves – finely chopped – 1/2 tablespoon
- Urad Dhal – 1 Tablespoon
- Mustard Seeds – 1 Teaspoon
- Green Chillies – 5
- Red Onion – 3 (sliced thinly)
- Garlic – 5 (sliced thinly)
- Ginger – 1 inch
- mixed vegetable- 2 cup ( I normally skip this) – Any veg of your choice
- Carrot, Beans, Peas, broccoli, Cabbage, Cauliflower, Beetroot (if you use Cabbage add it before u add
- Curry Leaves – 2 String
- Salt as required
- Oil – As required (3 Tablespoon) – I use Olive oil
Grind To paste
- Put heavy tawa on stove
- Add one table spoon of oil
- Add Garlic, Onion, Ginger, 1 String Curry Leaves and Green Chillies
- Fry till Onion is cooked ( don’t have to be brown)
Tips: Add Salt to Onion when frying. it will be cooked faster
- Grind it in mixie when the mix is cool down
Method
Prepare Beehoon:
- Boil water in heavy bottom vessel
- Add salt
- When it starts boiling add beehoon
- When it is cooked switch off the heat and drain the water thro’ strainer
- Cut the beehoon into medium pieces
Note : We have different types of Beehoon in Singapore. Brown rice, white rice, Beet root, Moong Dhal you can try all of these with this recipe. Each one will different timing to get it cooked Moon Dhal one cook very fast, Brown and Beetroot one will take similar time (~10 mins), White rice will take lesser time but more than Moong dhal
If Beehoon is not available you can use idiyappam
Prepare Veg Beehoon:
- Heat rest of the oil in the tawa
- When the Oil is hot add mustard seeds when it start to pop add urad dhal, 1 string of Curry leaves
- Add Vegetables and fry for a min and sprinkle little water
- Close the lid and allow Vegetables to get cooked (don’t over cook)
- Add Beehoon, salt and ground paste
- Close the lid and let it cook well. Stir it in between (10 mins)
- Remove the lid and garnish it with
Coriander Leaves
