Mushroom kuzhambu recipe. A spicy and tangy gravy made with mushroom and freshly ground spices.
Preparation time. 10 minutes
Cook time. 20 minutes
Recipe cuisine. south indian
Recipe category. lunch
Mushroom – 200gm
Tomatoes (chopped) – 4 nos.
Onion (chopped) – 2 nos.
Turmeric powder – 1/2 teaspoon
Coriander powder/daniya thool – 1 teaspoon
Chilli powder/milaga thool – 2 teaspoons
Curry leaves – 2 sprigs
Coriander leaves – 2 sprigs
Salt – as desired
Oil – as desired
Pepper – 1.5 teaspoon (add more if required)
Cumin seeds/seeragam – 1 teaspoon
Coconut – 1/2 cup
Garlic – 1 no.
Cardamom – 1 no.
Cinnamon/lavangam – 2 nos.
Note. The ingredients shown will vary with the original quantity.
1. Grind the ingredients listed under ‘to grind’ by adding little water. Heat oil in a pan and sauté onions until transparent. Add little salt.2. Add curry leaves and chopped tomatoes. Fry until tomatoes turn mushy. Then add the ground masala and fry well till the raw smell of the ground masala goes off. It is very important for the raw smell of the garlic/ground masala to go off if not your kuzhambu flavor will not turn out good.3. Once the raw smell of the ground masala goes off, add little water. Cook for 2 to 3 minutes and then add the chopped mushroom pieces. Cook for 4 minutes.4. Add turmeric powder, chilli pwder and coriander powder. Fry for 3 to 4 minutes and then add little water. Keep cooking for three more minutes and then add chopped coriander leaves.Now, mushroom kuzhambu is ready!!! Serve With rice.
- Adding cardamom and cinnamon are optional. If you want, reduce the quantity of cardamom and cinnamon.