KERALA MUSHROOM CURRY

KERALA MUSHROOM CURRY


PREPARATION OF KERALA MUSHROOM CURRY


Ingredients for Kerala Mushroom Curry

1. Mushrooms – 1 lb
2. Turmeric Powder – 1/2 tsp
3. Diced Onions – 1 medium
4. Slit Green Chillies – 2
5. Curry Leaves – A sprig
6. Chopped Tomatoes – 1 medium
7. Ginger Garlic Paste – 2 tsp
8. Garam Masala Powder – 1/2 tsp
9. Chicken/Meat Masala Powder – 1 tbsp
10. Coriander Powder – 1 tsp
11. Red Chilly Powder – 1 tsp
12. Oil – 2 tbsp
13. Mustard Seeds – 1/4 tsp
14. Salt – to taste
15. Water – as needed

For Grinding

1. Grated Coconut – 1 Cup
2. Cumin (Jeerakam) – 1/4 tsp
3. Turmeric – A pinch
4. Salt – to taste
5. Green Chillies – 2

PREPARATION METHOD OF KERALA MUSHROOM CURRY

1. Clean the mushrooms well and cut into small pieces. I peel off the skin from the mushroom and then wash it well. Some prefer to keep the skin.
2. Marinate the mushrooms with a 1/4 tsp turmeric and some salt. Keep it aside.
3. Meanwhile, heat oil in a pan and splutter mustard seeds.
4. Add onions, green chillies, curry leaves and saute for a few minutes.
5. Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
6. Next, add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat or chicken masala powder and 1/2 tsp garam masala powder and saute for a minute.
7. Add 2 tsp ginger garlic paste and stir for another minute.
8. Add the mushrooms and mix everything well.
9. Add 1/4 cup water, then cover and cook on low flame for 15-20 minutes till the mushrooms are cooked.
10. Meanwhile, grind together coconut, 1/4 tsp turmeric, 1/4 tsp cumin (jeerakam), 2 green chillies along with little salt and water to form a nice paste.
11. Add the ground paste to the cooked mushrooms and mix well.
12. Cover and cook for another 7-8 minutes.
13. This dish goes well with Rice and Rotis.