Masala mmmm yes all might be wondering why am I posting too many masala. Thsi is because our family cannot eat without masala for rice. We love any kind of masala, it should be spicy. I generally make a poriyal or kootu, a masala and a sambar or rasam or kurma. Whenever there is no masala in the meals we order in restaurants the general statement from my husband is “oh no” there is “no masala”, am not getting meals here anymore.
Instead of getting bored with few regular masala recipes I try to venture by adding more combinations with the available vegetables at home.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian(South) | Category: Side Dishes for Rice| Prep time: 15 mins | Cook time: 20 mins | Serves: 4
- Peas – 1 cup(boiled with salt)
- Mushroom – 100 grams (around 10 to 15 button mushrooms)
- Onion – 1 medium sized(finely chopped)
- Tomato – 1 medium sized(finely chopped)
- SambarPowder – 1 1/2 to 2 tsp. (reduce/increase according to taste)
- Ginger Garlic Paste – 1 tsp.
- Salt as needed
- Cinnamon/Pattai – 1/4″ piece
- Fennel/Sombu – 1/2 tsp.
- Urad dal – 1 tsp.
- Curry leaves – few leaves
- Wash the peas, add salt and pressure cook them for just one whistle.
- Prepare ginger garlic paste.
- Wash the mushrooms well and chop them.
- Chop onion, tomato and get all your ingredients ready.
- Add oil to the pan and temper the Cinnamon, Fennel and Urad dal along with curry leaves.
- Add onion and salt.
- Saute until they become translucent.
- Now add the ginger garlic paste and saute until the raw smell goes.
- Add the mushrooms and saute for few mins.
- Lets ad the cooked peas and mix.
- Add sambar powder, tomato & cook covered until all the water evaporates.
- The masala is ready to be served with rice.
The Peas & Mushroom Masala is ready to be served with rice. Try and let me know if you liked it.