Friday, 8 July 2016

Mushroom Peas Curry

Mushroom Peas Curry, the name may look like a North Indian preparation but this is a typical south Indian style curry made using mushrooms and peas. I have made this with the touch of chettinad cuisine where we prepare a fresh masala for the curry. When you look at the recipe, it might look little time consuming but actually you will not require more time to prepare this dish if you have all the ingredients ready.

Mushroom Peas Curry

Preparation Time : 20 Minutes | Cooking Time : 30 Minutes | Serves : 4

Mushroom - 200 gm
Green Peas - 1/2 Cup
Onion - 1 No.
Shallots - 10 to 15 No.
Tomato - 2 No.
Ginger Garlic Paste - 1 tsp.
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Fennel Seeds - 1/4 tsp.
Coconut - 1/2 Cup.
Oil - 1 tbsp.
Salt to taste

To Dry Roast and Grind
Coriander Seeds - 2 tbsp.
Dry Red Chili - 5 No.
Cumin Seeds - 1/4 tsp.
Fennel Seeds - 1/4 tsp.
Pepper Corns - 1/4 tsp.
Cinnamon Stick - 1 inch piece
Clove - 3 No.
Cardamom - 2 No.

1. Keep all the ingredients ready to make Mushroom Peas Curry.
a. Cut the mushrooms into 1/4.
b. Peal the shallots and cut them roughly.
c. Slice the onions and cut the tomatoes roughly.
d. Keep all the ingredients mentioned under "To Dry Roast and Grind" ready.
2. Dry roast all the ingredients mentioned under "To Dry Roast and Grind". Allow it to cool and grind it to coarse powder and keep it aside.
3. Add the shallots and tomatoes in a blender and grind it to a coarse paste. Keep it aside.
4. Add the coconut to a blender and grind it coarsely without adding water.
5. Add the ground masala powder to the coarsely ground coconut and grind it to make a paste by adding required water.
6. Heat oil in a pan, add the fennel seeds. When the seeds start sizzling, add the sliced onions and saute for a minute. Add the curry leaves and saute till the onion turns transparent.
7. Add ginger garlic paste and saute till the raw smell goes off. Add the ground shallot-tomato paste and mix well.
8. Add salt and saute the mix till the raw smell or shallot and tomato vanishes and the oil starts to separate.
9. Add the mushrooms and turmeric powder. Mix it well.
10. Add the fresh green peas and mix it well. Now, add the ground coconut masala paste.
11. Mix well. Add required amount of water for the vegetables to cook. Cook till the vegetables are cooked and the curry becomes little thick or to your desired consistency.

Mushroom Peas Curry is ready to be served. You can serve it with anything like hot steamed rice, chapati, idli, dosa etc.

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