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Chettinad Mushroom Green Peas Gravy
Chettinad Mushroom Green Peas Gravy is a creamy side dish to be served with rotis or pulaos.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Soaking time
6
hours
hrs
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Servings:
3
Ingredients
For Chettinad Masala
2
Tablespoon
Coriander Seeds
3
Dry red Chillis
1
Inch
Cinnamon
3
Cloves
3
Cardamom
For Green Peas
½
Cup
Green Peas
Water
as required
For White Paste
½
Cup
Coconut
15
Cashews or almonds
1
Tablespoon
Poppy Seeds
Other Ingredients
1.5
Tablespoon
Coconut oil
1
inch
Cinnamon
2
Cloves
2
Cardamom
2
Dry Red Chillies
1.5
Teaspoon
Fennel Seeds
1
Bay Leaf
1
Onion
Chopped
1.5
Tomato
Chopped
200
Grams
Mushrooms
Water
as required
1
Teaspoon
Turmeric Powder
¼
Cup
Coriander Leaves
Chopped
Instructions
For Soaking Green Peas
Soak green Peas in water overnight. Place them in an airtight container until they sprout. Sprouting is completely optional.
For Chettinad Masala
Dry roast the ingredients mentioned under chettinad masala and blend them into a fine powder.
Other Instructions
Heat oil in a wok and add in cinnamon, cloves, cardamom, dry red chillis, Bay leaf and fennel seeds. Roast until nice aroma comes out.
Add in onion and saute until glossy.
Add in chopped tomatoes and salt and saute until the tomatoes are mushy.
Add in green peas and chopped mushrooms and saute for few minutes.
Add in the chettinad masala powder and the turmeric powder and saute them.
Add in water. cook until the veggies cook well and the masalas blend well.
Add in the white paste. Cook until the coconut cooks well.
Garnish with coriander leaves and switch off the flame.
Notes
Adjust the water level as per the thickness of the gravy.
i have used very less spice if required add more dry red chillis along with the chettinad masala.