Monday, 8 September 2014

South Indian Mushroom Curry

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
  1. Wash , clean and chop mushrooms in to quarters and boil them in water for 4-5 min.
  2. Similarly wash and finely chop green chillies and onions.
  3. Fry cashews in 1 table-spoon ghee till light brown.
  4. Grind 4-5 cashews with poppy seeds until fine paste is formed (add water if necessary)
  5. Take a pan, add oil and heat it. Add chopped curry leaves, green chillies, onions and stir well.
  6. Add little water, boiled mushroom pieces and saute them until they turn soft.
  7. After cooking for 5-10 min, add ginger garlic paste and saute it for 2 min. Add cashew-poppy seeds paste and mix well.
  8. 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.

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