Mushroom and green peas cooked in a coconut based gravy that goes well with roti or chappathi, pulao and even with hot idli. Flavorful and delicious vegetarian side dish that can be prepared under 30 minutes.
Serves 4 to 5
- 1 pack – Mushroom (around 12 to 15 mushrooms)
- 1/4 to 1/2 cup – Green peas (frozen / fresh)
- 1 no – Onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 1 tsp – Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 1 to 2 tsp – Red chilli powder ( or add as needed)
- 2 tsp – Coriander powder
- 1/4 tsp – Garam masala powder
- 1 tbsp – Coriander leaves for garnishing
- Salt to taste
- 1/4 cup – Coconut chopped or grated
- 1/4 tsp – Fennel seeds / sombu
- 1/4 tsp – Pottukadalai / Roasted bengal gram
- 1/4 tsp – Poppy seeds / Khuskas
- 2 to 3 no’s – Cashew nuts
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1/4 tsp – Cumin seeds
- 4 to 5 no’s - Curry leaves
- 1 pinch – Asafoetida
- Wash and chop mushrooms as show in the picture, set it aside.
- Take a blender, add items given in the list for grinding and blend it to a fine paste, set it aside.
- Heat a pan, season it with items given in the list for seasoning. Add chopped onion, ginger garlic paste and little salt, saute until they are slightly golden brown in color.
- Add tomato and saute until they are mushy. Add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
- Now add chopped mushroom and green peas, mix well and saute for few minutes. Add 1 to 1 1/2 cup of water and required salt, mix well and bring it to boil. Cook for 5 to 10 minutes.
- Add ground coconut paste and continue to cook until you reach desire consistency. Switch off the stove and garnish with coriander leaves.
- You may increase or decrease the quantity of red chilli powder as per your spice level.
- I have used frozen green peas in this recipe that makes the work easier. If you are using fresh peas, cook them separately before adding to the curry.