MUSHROOM | KALAN KUZHAMBU
Mushroom Kuzhambu is a simple and tasty gravy / curry with the freshly roasted and grinded masala. Its very flavorful in taste and can be made quickly. This kuzhambu is a great combination with idli, dosa, chapati, poori, and rice. Mushrooms are healthy and best for the vegetarians. The freshly grinded spices,shallots and coconut gives nice aroma and makes the kuzhambu tasty. Lets look at the method of making this kuzhambu.
Preparation Time : 15 mints | Cooking Time: 40 mints | Serves: 4
Ingredients
Mushroom - 200 gm
Onion - 1/2 cup chopped
Tomato - 1/3 cup chopped
Mustard seeds - 1 tspn
Curry leaves - few
Oil - 2 tbspn
Ginger garlic paste - 1 tspn
Salt - to taste
Water - as required
Coriander leaves - few chopped
To grind:
Coconut - 1/2 cup
Small onion - 15 nos
Fennel seeds - 1 tspn
Black pepper - 1 tspn
Cinnamon - 2 inch piece
Coriander powder - 2 tspn
Sambar powder - 1 tspn
Turmeric - 1/4 tspn
Method :
1. In a pan, heat tbspn of oil, add fennel seeds, cinnamon and black pepper. Allow it to sizzle, add small onion and saute till it turns pink and soft. Add the grated coconut, coriander powder, sambar powder and turmeric. Fry for 2 minutes and remove from flame. Allow it to cool , grind it to a smooth paste and keep it ready.
2. Clean and cut mushrooms into bite size pieces. Heat a tbspn of oil in a kadai, add the mustard seeds and curry leaves. Add onions and saute until onions turn transparent. Add ginger-garlic paste and saute for a few more seconds. Add chopped tomatoes and cook until tomatoes becomes mushy. Add the mushrooms to it.
3. Fry the mushrooms for 3 to 4 minutes. Add the ground masala, salt and required water. Cover and cook for 20 minutes. Once the raw flavor goes and mushroom are cooked well. Then switch off the flame and garnish with coriander leaves.
Serve hot with steamed rice.
My Notes :
1. Instead of adding ginger garlic paste you can add the chopped ginger and garlic.
2. Instead of sambar powder you can add the red chili powder.
3. Adjust the coconut as per your taste.
