Luscious green curry sure to seduce your taste buds!
It was a small get-together at our place and my mom had made “Mattarchi Usal”. I still relish those moments, the taste is still live in my memory. After a long time I tried to recreate it with slightly different ingredients. It’s very easy to make and doesn’t require any special ingredients. I am sure you will enjoy it as much I did.
2 cup peas (shelled)
3/4 cup fresh coconut, grated
1 tsp cumin seeds
1/2 bunch fresh coriander, chopped
2 cloves of garlic
1 tsp ginger, grated
8-10 curry leaves
1 tsp mustard seeds
1/4 tsp turmeric (optional)
1/2 tsp hing
2 dry red chillies/ or chilly powder as per taste
salt as per taste
1/2 tbsp coriander powder or 1/4 tsp coriander seeds
2 tbsp oil
1 cup water
2 tsp lemon juice
1 tsp sugar
1-2 star anis (optional)
Make a fine paste with coconut, cilantro, 1/4 tsp cumin seeds, ginger and garlic. Add some water if required.
In a cooking pot, heat oil. Add mustard seeds, cumin seeds and hing. Add turmeric powder if you like. Add curry leaves and red chillies cut into halves. Fry for another minute. Now add the green paste and let it cook until the paste starts leaving oil. Add salt as per taste. Also add star anis. Now add green peas and some water to maintain the desired consistency for the curry. Let the peas cook for 5-10 minutes. Stir in lemon juice and sugar.
Serve with hot bread slices or rotis. Enjoy!
Traditionally the green paste is made using heavy stone grinder and it’s called “Watan वाटण” in Marathi. Needless to mention, it tastes wonderful and also makes the dish very aromatic.
Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food
This is one of my favorites. It’s quick and does not demand any off-beat ingredients except for my secret ingredient – Saunf powder (Fennel powder)
Check the nutrition info below.
Button mushrooms, sliced 16-18
Green Peas 1 cup
Tomatoes, chopped 2 medium
Onion, chopped 1 medium
Ginger garlic paste 1 tbsp
Cream 1/4 cup
Dhana-jeera powder 2 tb spoon
Garam masala – 1/4 tsp (optional)
Chilli powder to taste
Black Pepper powder 1/2 tsp or to taste
Saunf powder – 1 tb spoon
Salt to taste
Few cashewnuts chopped (optional)
raisins 10-12 (optional)
oil 1 tb spoon
Make sure you wash mushrooms before slicing and add a pinch of salt and turmeric to the water while washing. Slice all mushrooms vertically. Fennel powder is the secret ingredient of this recipe. Slighty roast fennel seeds before grinding them to make powder. Roasting them lightly really bring out the aroma and the flavor. We use half of this powder to flovor the oil before you add roughly chopped onion to the oil in a pan. Saute the onion till it caramelizes and then add chopped tomatoes and ginger garlic paste. If you have fresh ginger and garlic, even better. Cook the mixture till oil starts separating. Let it cool for few minutes before grinding it to make a fine puree. You might need to add some water to bring to proper consistency.
Transfer the puree to the same pan and add all the spices, including the remaining saunf powder. Add sliced mushrooms and green peas and let them cook by keeping the lid on. Mushrooms and peas don’t take long to cook so keep an eye on it. Now turn off the heat and add fresh cream and mix it well. The creamy mushroom mutter is ready to serve! Garnish it with some chopped coriander leaves.
You can use yogurt instead of cream but make sure it’s not sour. You can also use milk instead of cream but milk but I wouldn’t recommend it.
I generated a nutrition label for it on nutritiondata.com –