Kerala Mushroom Curry
INGREDIENTS
1.Mushrooms – 1 lb/16 oz (Any variety)
2.Turmeric Powder – 1/2 tsp
3.Diced Onions – 1 medium
4.Slit Green Chillies – 2
5.Curry Leaves – A sprig
6.Chopped Tomatoes – 1 medium
7.Ginger Garlic Paste – 1 tbsp
8.Garam Masala Powder – 1/2 to 1 tsp
9.Chicken/Meat Masala Powder – 1 tbsp
10.Coriander Powder – 1 tsp
11.Red Chilly Powder – 1 tsp
12.Oil – 2 tbsp
13.Mustard Seeds – 1/2 tsp
14.Salt – to taste
15.Water – as needed
FOR GRINDING
1.Grated Coconut – 1 Cup
2.Cumin (Jeerakam) – 1/2 tsp
3.Turmeric powder – 1/4 tsp
4.Salt – to taste
5.Green Chillies – 2
METHOD
1.Clean the mushrooms well and cut into small pieces. I peel off the skin from the mushroom and then wash it well. Some people prefer to keep the skin.
2.Marinate the mushrooms with 1/2 tsp turmeric and some salt. Keep it aside.
3.Meanwhile, heat oil in a pan and splutter mustard seeds.
4.Add onions, green chillies, curry leaves and saute for a few minutes.
5.Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
6.Next, add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat or chicken masala powder and 1/2 to 1 tsp garam masala powder and saute for a minute.
7.Add 1 tbsp ginger garlic paste and stir fry for another minute or two.
8.Add the mushrooms and mix everything well.
9.Add 1/4 cup water, then cover and cook on medium-low flame for 15-20 minutes till the mushrooms are cooked. The mushroom will let out more water while cooking.
10.Meanwhile, grind together coconut, 1/4 tsp turmeric, 1/2 tsp cumin (jeerakam), 2 green chillies along with little salt and water to form a nice paste.
11.Add the ground paste to the cooked mushrooms and mix well.
12.Cover and cook for another 7-8 minutes and remove from stove top.
13.This dish goes well with Rice and Rotis.
