A perfect, balanced and flavorful side dish for rotis or kerala breakfasts like appams and idiyappams. This is definitely an easy to make curry and will sure be liked by adults and kids equally. Enjoy!!
Mushroom 8 oz, sliced
Green peas 1 cup, cooked
White onions 1 medium, thinly sliced
Garlic 1 clove, chopped
Ginger 1’ piece, chopped
Green chilly 4 nos, slit
Cashew nuts 10 nos, soaked in ¼ water
Coconut milk, thick ½ cup
Water ¾ - 1 cup
Coriander leaves to garnish
Salt as needed
Oil 2 tsp
Grind together, ginger, garlic, green chilly and soaked cashew nuts to a smooth paste with little water. Set aside.
Heat oil in a pan and sauté thinly sliced onions until transparent. Add the ground paste and cook for 3 minutes at medium heat. Add sliced mushrooms and sauté for 10 minutes. Next add salt and water. Cook covered until mushrooms are cooked through. Open lid and add cooked green peas. Mix and bring to a boil. Add thick coconut milk and bring to boiling. Switch off flame and garnish with coriander leaves..
Recipe courtesy: Adapted from Lekshmi Nair’s cookbook