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Mushroom curry

Mushroom is often cooked during the monsoon season in India as it is abundant during that time. There are different ways to cook it -  this one is from Kerala which is my mother-in-law’s favorite. It’s simple to make and is very delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g Mushroom chopped
  • For masala:
  • 4 Tbsp grated coconut
  • 1 Small onion finely chopped
  • 4-5 curry leaves
  • 1 tsp Coriander Powder
  • 1 tsp Chilli Powder
  • For cooking:
  • 2 Medium Onions finely chopped
  • 1 Medium tomato
  • 1 Green Chilli
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric powder
  • 1 tsp Red Chili powder 2 tsp if you want it spicy
  • 3 Tbsp Oil
  • 2 Cloves
  • Salt to taste
  • Coriander leaves to garnish

Method
 

  1. For masala, fry the grated coconut and the onions till they are brown and add chilli and coriander powder and fry for 1 minute. Grind the masala into a fine paste and set aside.
  2. Add oil to a flat bottomed vessel and once the oil is hot add clove and onions and fry till onions are golden brown.
  3. Add finely chopped tomatoes and fry till they are cooked. Then add ginger garlic paste and fry till the raw flavor is gone.
  4. Add chilli powder, turmeric powder and the masala paste and fry till oil separates.
  5. Add the mushrooms and 1 cup of water and boil till the mushrooms are cooked.
  6. Garnish with coriander leaves and serve with rice of roti.