Here’s a rich and delicious recipe of south Indian mushroom curry. The curry is full on with flavors of poppy seeds and cashews & tastes more like a korma and would go very well with plain steamed rice. Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. These are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). They are known as the "meat" of the vegetable world.
- Mushrooms - 250 gm
- Onions (large) - 2
- Green chillies (small) - 2
- Cashews - 10
- Poppy seeds - 1/2 tbsp
- Ginger garlic paste - 1/2 tbsp
- Coriander powder - 1 tbsp
- Cumin powder - 1 tbsp
- Red chilly powder - 1 tbsp
- Salt - as per taste
- Curry leaves - 4-5
- Coriander leaves - 2 tbsp
- Oil -2 tbsp
- Wash , clean and chop mushrooms in to quarters and boil them in water for 4-5 min.
- Similarly wash and finely chop green chillies and onions.
- Fry cashews in 1 table-spoon ghee till light brown.
- Grind 4-5 cashews with poppy seeds until fine paste is formed (add water if necessary)
- Take a pan, add oil and heat it. Add chopped curry leaves, green chillies, onions and stir well.
- Add little water, boiled mushroom pieces and saute them until they turn soft.
- After cooking for 5-10 min, add ginger garlic paste and saute it for 2 min. Add cashew-poppy seeds paste and mix well.
- Then add remaining cashews, coriander powder, cumin powder, red chilly powder, salt and stir well.
Serve South Indian Mushroom Curry hot with rice or chapati.
- Always get fresh mushroom from a reliable source.
- Mushroom leaves out water, so while cooking add water accordingly.
- The consistency of the gravy can be adjusted according to individual preferences. This is a best side dish for flavored rice, pulao, chapati, poori and naan.