Mushroom Kurma

I love mushrooms, it's one of my most favorite! Every time we go grocery shopping, I never fail to pick up a couple of packets of mushroom, if it's fresh. I like to add mushrooms to everything I make. So it's easy to understand why I made a kurma with only mushrooms! I know it's a lot more healthy to make a mixed vegetable kurma but on this particular day, I wanted to enjoy the goodness mushrooms all by themselves!

This kurma tastes absolutely delicious, we truly fell in love with this dish. You can make this as a side dish for idli/dosa and roti/paratha. If your a true blue South Indian, I know you will enjoy this with rice as well! I adapted this recipe from my baby potato kurma recipe.

MUSHROOM KURMA
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3

Ingredients

• Button mushrooms - about 15
• Green peas - 1/2 cup
• Onion - 1 medium
• Curry leaves - few
• Green Chilli - 2 (I did not add)
• Turmeric powder - 1/4 tsp
• Cumin powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - 2 tbsp, chopped
• Salt - to taste

Paste 1

• Shallots (small onion) - 10
• Tomato - 1 medium
• Red chilli - 3 or 4
• Coriander powder - 1 tbsp
• Ginger - small piece
• Garlic - 5 pearls

Paste 2

• Pottu kadalai (roasted gram) - 1 tbsp
• Grated coconut - 1/4 cup
• Kasa kasa - 1/2 tsp
• Water - 2 tbsp

To Temper

• Oil - 2 tbsp
• Cinnamon - 1 stick
• Clove - 4
• Bay leaf - 1

Method

1. Grind all the ingredients mentioned under 'paste 1' and 'paste 2' and set aside. Clean the mushroom and chop them roughly.

2. In a kadai, add the oil. Once the oil heats up, add the cinnamon stick, clove and bay leaf.

3. Add the onions and some salt and saute until the onions turn translucent.

4. Then add the 'paste 1' and mix well along with the onions. Cook for a couple of minutes.

5. Add the 'paste 2' and mix well.

6. Now add the turmeric powder, cumin powder and garam masala powder. Check for salt. Add little water and cook for two minutes. 

7. Add the chopped mushrooms and peas. Mix well, add about 1 cup of water, cover and cook for about 8-10 minutes or until the peas and mushrooms are cooked.

8. Add chopped coriander leaves, mix well and switch off.

Notes

1. Adding peas is optional.

2. If you want a white kurma, add more coconut and reduce the masala. I don't prefer adding too much coconut to my dishes.

Until next time,



Sending this to Remmy's Kitchen

Share this post if you found it useful!

Tweet