Matar Mushroom- Chettinad Style
Here is a recipe for those who are looking for a variation from the usual Matar Mushroom. I got the recipe from acbistro
Matar Mushroom- Chettinad Style
Here is a recipe for those who are looking for a variation from the usual Matar Mushroom. I got the recipe from acbistro
Ingredients
- 200 gms Mushroom
- 1/2 cup Fresh green peas
- 1 Finely chopped onion small
- 12 Garlic cloves
- 2 teaspoons Ginger paste
- 1 Chopped tomato small
- 2 teaspoons Tamarind paste (adjust)
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons Lime juice
- to taste Salt
- a pinch Fenugreek powder
- 1 sprig Curry leaves
To be Roasted and Ground
- 1/4 cup Grated fresh coconut
- 2 teaspoons Coriander seeds
- 2 teaspoons Cumin seeds
- 2" Cinnamon Stick
- 3 Green cardamom
- 2 pieces Mace
- 12 Cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Fennel seeds
- 1 sprig Curry leaves
Instructions
- Dry roast the coconut, coriander seeds, cumin seeds, cinnamon, green cardamom, mace, cloves, peppercorns, fennel and curry leaves till brown in colour.
- Switch off heat and allow to cool.
- Grind the mixture with water, to a smooth fine paste. Keep aside.
- Dilute the tamarind paste with little water. Keep aside.
- Quarter the mushrooms and keep aside.
- Heat oil in a pan.
- Add curry leaves and chopped onion.
- Saute till the onions turns slightly brown.
- Add the ginger paste and saute till raw smell goes.
- Add the chilli powder, turmeric powder and fenugreek powder and fry for a few seconds.
- Tip in the chopped tomatoes and cook till oil separates.
- Add the ground paste and cook for a couple of minutes.
- Add the tamarind water and mix well.
- Add the mushroom and peas and mix well.
- Cover and cook on low heat. You may add a little water if the mixture is too dry.
- Once the mushroom and peas is cooked through, add salt and mix well.
- You may add hot water if you want more gravy.
- Bring to a boil.
- Add lime juice and mix well.
- Switch off heat.
- Transfer to a serving plate and garnish with chopped coriander leaves.
- Serve hot.
