Mushroomsare a rich, low calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. They’re also great sources of: Selenium.
Peas(matar) are packed with antioxidants, which help build your immune system. Anti-inflammatory nutrients in peas have been associated with lowering the risk of inflammatory conditions like diabetes, heart disease, and arthritis.
Matar (Green Peas)
100 g (cooked)
Heat a pan with a tbsp of oil.
Season with cinnamon and cloves.
Add onion paste (ground two onions) and fry in oil until the onion is well cooked and oil separates.
Now add ginger and garlic paste, cook until the raw smell goes off.
Add tomato puree (ground two riped tomatoes) and cook until the oil separates.
Once it is cooked add turmeric powder, salt, chili powder, coriander powder, roasted cumin powder and garam masala. Stir in between.
Cook the spices until the raw smell goes.
Now add chopped mushroom and cook with the masala. Stir and add little water to cook.
Add cooked green peas or frozen green peas. Mix well until it is well combined. Cook altogether well.
Finally add 2 tbsp coconut cream / thick coconut milk. No need to boil.
Serve Matar Mushroom /Mushroom Green peas with Chappathi or Roti
Mor Kuzhambu is very simple dish to make. There are different ways to make Mor Kuzhambu, this is how my mother makes. Mor Kuzhambu tastes great only when you use curd with slightest sourness. My mother don’t use any vegetables. There is also no cooking involved, only for tempering we use stove. It is an Interesting and Tasty recipe.
Try this step by step cooking and enjoy.
Split urad dal
Coconut paste: Make a paste with freshly grated coconut, roasted gram, green chili, cumin seeds, turmeric and salt.
In a bowl, add curd and water then whisk it without lumps.
Add this grounded mixture to the Curd mixture and mix it until it is well combined.
Heat a pan and add coconut oil for seasoning.
Season with mustard seeds, split urad dal, dry red chili and curry leaves.
Enjoy this simple and tasty Butter milk gravy / Mor Kuzhambu with Appalam.
Preparation: Dry roast all the above ingredient one after another given under ground paste. And grind it into a fine paste. Adjust dry red chili as per your spice level. Method: 1. Heat oil in a wide heavy bottom pan. 2. Add cinnamon, fennel seeds and clove followed by finely chopped onion and curry leaves. 3. Fry the onions until golden brown in colour. 4. Now add the chopped chicken pieces and cook. (cleaned with fresh water and turmeric powder) 5. Cook Chicken for at least 5 mins, then add Ginger and Garlic paste. Mix well and cook with chicken. 6. Now add chopped tomatoes and cook until it is mushy, then add salt and turmeric powder. 7. Cook the chicken 3/4th. 8. Time to add the grounded masala and 2 cups of water. 9. Pour enough water and let the chicken to cook until soft. 10. Check salt and adjust. 11. Put finely chopped coriander leaves and continue cooking. 12. Once the chicken is cooked fully and oil separates from the curry, off the flame. 13. Garnish with coriander leaves and enjoy this tasty Chicken Curry.
Serve this spicy and yummy Chicken Curry with Rice or Idly or Dosa or Chappathi.