Mushroom masala sevai recipe
masala mushroom sevai/idiyappam recipe
Servings: 3 people
Pin Recipe
Ingredients
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/8 tsp cumin seeds
- 1 spring curry leaves
- 1 large onion - finely chopped
- 1 tsp ginger garlic - crushed
- 1 no green chilli - slit
- 1/2 medium tomato - chopped
- 200 gms mushrooms - sliced
- salt to taste
- 1/8 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp chilli powder
- 1/8 tsp cumin powder
- 1/8 tsp garam masala
- 3 cups cooked sevai
- few coriander leaves - chopped
Instructions
- heat oil and crackle mustard seeds and cumin seeds.
- Add curry leaves, chopped onions and fry till transparent.
- Further, add crushed ginger garlic and fry till raw smell leaves.
- At this stage, add green chilli, chopped tomatoes and fry till mushy.
- When the tomatoes are cooked and mushy, add in mushrooms, salt, turmeric powder.
- Fry the mushrooms until they shrink and is half cooked.
- spice powders are added along (coriander powder, chilli powder, cumin powder and garam masala)
- Mix well and cook the masala well. Sprinkle little water and cook again in simmer until the mushrooms are well blended with the spice powders.
- when the mushroom masala is dry and cooked, time to add the cooked sevai.
- add the sevai little at a time and mix well.
- lastly, garnish with chopped coriander leaves and mix well.
- serve hot with coconut chutney.