Hi Friends,
I found this recipe in a book without the measurements of the ingredients, so you can increase or decrease the amount of ingredients according to your taste...
Ingredients:
- Mushroom - 1 cup
- Green Peas - 1/4 cup
- Onion - 2 no
- Tomato - 1 big
- Curry leaves - few nos
- Coconut paste - 1 tblspn
- Turmeric powder - 1/4 tspn
- Ginger garlic paste - 1 tspn
- Tamarind juice - 1 to 2 tblspn
- Salt - to taste
- Oil - 3 to 4 tblspn
To roast and grind:
- Cinnamon stick - 1 no ( 1 inch )
- Cloves - 3 nos
- Star anise - 1 no
- Marati moggu ( dried kapok buds ) - 1 no
- Kal pasi - 1/4 tspn
- Raw rice - 1 tblspn
- Coriander seeds - 1 tspn
- Ginger - 1 inch
- Garlic - 5 pods
- Dried red chilly - 3 nos
- Tamarind - a small pinch
- Coconut grating - 2 tspn
- Sombu - 1 tspn
- Jeera - 1 tspn
- Pepper - 1/4 tspn
- Curry leaves - few nos
Method:
- In 1 tspn of oil roast and grind the ingredients given under " To roast and grind"
- Wash thoroughly and cut the mushroom and keep it aside
- Heat 3 tblspn of oil in a kadai, add chopped onion, curry leaves and saute it till onion turns pink
- Then add ginger garlic paste , saute till raw smell goes. Now add chopped tomato and little bit salt
- Keep in low flame till tomato cooks , then add grinded masala and saute for few seconds
- Add turmeric powder, water ( depends on mushroom and peas quantity ) salt, mushroom and peas
- Keep in low flame till it cooks, then add tamarind juice ( inbetween if the gravy thickened add water )
- 2 minutes later add coconut paste and check for salt and if need add water
- Switch off the stove after 3 to 5 minutes
- Serve the tasty mushroom and peas gravy along with plain rice with fried appalam or vadams
Note:
If you are using dried peas instead of fresh peas cook it till it becomes soft and add along with tamarind juice
No comments:
Post a Comment