MINT THUVAYAL- CHEF DAVE

MINT THUVAYAL- CHEF DAVE
#chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie #chefperpaduan #resipiindia #indiancuisine #mintthuvayal #pudinathuvayal #resipisimpletapisedap
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4 pax
Recipe
Ingredients A:
1 ½ tbsp channa dal
1 tbsp urad dhal
½ tbsp coriander seeds
3 dry chilies
*Dry roasted all ingredients above for a few minutes and remove. Set aside.
Ingredients B:
½ tbsp sesame oil
1 cup mint leaves
2 cups coriander leaves
A little curry leaves
*Sauté for 5 minutes
Salt as needed
Stir-fry ingredients:
3 tbsp sesame oil
1 tsp mustard seeds
1 tsp urad dhal
2 tamarinds (size lime) + a little water
¼ tsp asafoetida powder
Cooking method:
1 Ingredient A needs to be dry roasted first and then lifted and set aside.
2 Ingredient B, prepare a pan, add sesame oil, mint leaves, curry leaves, coriander leaves and sauté until wilted. Remove and set aside.
3 Prepare a blender, grind ingredient A until smooth. Then add ingredient B and a little salt. Blend until smooth.
4 Prepare a pan, sauté all the stir-fry ingredients until fragrant, then add the ground ingredients and tamarind water. Stir well and it will be like a dough. Let it cool for a while.
5 Then, put sesame oil in your hand and put the thuvayal. Because it does not stick and it's easy to make it round as in the video. Ready to be served.

[@priscillapuspam8537]

I have tried your potatoe with kacang and veg ikan bilis . But I add ikan bilis . Turn out very well . My husband loves . Thank you sir .