Category Archives: gravy

Shahi Mutter Makhani Gravy / Shahi Green peas Makhani Gravy


Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.

CLICK HERE for more Vegetarian recipes

Shahi mutter makhani gravy, green peas gravy, green peas makhani gravy, green peas makhani gravy, picture of shahi gravy, shahi gravy, green peas cashew gravy

Shahi Mutter Makhani Gravy / Green Peas Gravy

It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy),  Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…


  • Green peas – ½ cup
  • Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
  • Cashew nuts – 10 nos
  • Cinnamon (1 “inch stick) – 2 no’s
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Star Anise – 2 nos
  • Bay leaf – 1 no
  • Ginger (1” inch stick) – 1 no
  • Garlic – 7 cloves
  • Green chilli – 2 no’s
  • Onions – 2 nos (medium size)
  • Oil – 3 tbsp
  • Salt to taste


  • Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
  • Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
  • Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
  • Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
  • Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
  • Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
  • Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
  • Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
  • Pour in the cashew nuts paste, cook until the gravy thickens.
  • Add the roasted makhana, stir in gently.
  • Remove it from fire, once the oil starts floating on the top of the gravy.

Serve hot with any roti, chapathi or pulao.

Mango Dal / Mambala Paruppu Kulambu – Mango Recipes


Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.

Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…

Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.

Mango dal curry, mango dal curry recipe, mambala paruppu kulambu, mambalam paruppu kulambu recipe, dal curry, mango tadka, mango tadka recipe, image of mango dal curry, image of mambala kulambu, picture of mango dal, picture of mambala kulambu

Mango Dal Curry / Mambala Paruppu Kulambu

CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.


  • Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
  • Masoor dal / Red Lentil – ½ cup
  • Raw Mango – ½ cup
  • Ripe Mango – 1 cup
  • Onions – 1 no (medium size)
  • Chilli powder – ¾ tsp
  • Tumeric powder – ½ tsp
  • Garlic – 5 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Cumin powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Fenugreek / methi / vendhayam – a pinch
  • Curry leaves – a sprig
  • Red chillies – 2 nos
  • Salt to taste
  • Coconut oil (any cooking oil) – 1 tbsp
  • Coriander leaves – 4 stalks (for garnishing)

Making of Mango Dal / Mambala Paruppu Kulambu –


  • Wash the lentils together, drain the water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
  • Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
  • Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
  • Add the finely chopped onions and cook until they turn golden brown in color.
  • Add the raw mangoes, cook for few mins and cook in water until they are soft.
  • Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
  • Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
  • Once it thickens, add the chopped ripe mangoes, gently stir it.
  • Garnish with finely chopped coriander leaves and serve hot.

Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.

Mushroom Potato Curry


A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

Mushroom Potato Curry, mushroom curry, potato curry, mushroom recipe, mushroom curry recipe, tamil mushroom curry, side dish for idiyappam, side dish for chapathi, tamil recipe, tamil recipes, tamilian cooking, mushroom potato curry images images of mushroom and potato curry, mushroom potato curry image, breakfast curry recipe, breakfast curry image, side dish for variety rice, variety rice side dish

Mushroom Potato Curry


  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs


  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.