Kerala mushroom curry is different in taste and contains coconut that makes it delicious to have along with boiled rice.

Ingredients for preparing mushroom curry

Mushroom – 100 Grams

Onion medium size(preferably red onion)– 2 numbers Julienne cut

Coconut grated – 2 cups

Potato (medium sized) – 4 numbers

Ginger garlic paste – 1 table spoon

Garam masala – 1 table spoon

Cumin powder – 1 table spoon

Chili powder – ½ table spoon

Fennel seeds ( perunjeerakam in Malayalam)  – ½ table spoon

Cinnamon(Karugapatta) – 2 small pieces

Turmeric powder – 1/2 table spoon

Curry leaves – 2 or 3 leaves

Dry chilly – 2

Mustard seeds – ¼ table spoon

Salt – as required

Oil (Coconut or sunflower oil) – 5 table spoon

Tomato ( medium size) – 3 numbers

Tamarind paste – ¼ table spoon

You can also have one cube of Maggi taste maker for extra taste

Preparation method of mushroom curry

Grind the grated coconut in a mixer then, add ¼ spoon turmeric powder,1 curry leaf, 2 dry chilly , ¼ table spoon tamarind, ¼ table spoon salt and ¼ spoon fennel seeds and grind again. Add minimum amount water to make this to a fine paste. Traditionally this mixture is prepared in a stone tool called ammikallu .  

Heat 5 table spoon oil and add ¼ table spoon mustard seeds and let it splutter, add 2 curry leaves and let it become crisp, add ¼ table spoon fennel seeds, then add chopped onions and sauté. Keep sautéing onions, add a spoon of salt and continue till onions become golden brown, then add mushroom and keep sautéing till white mushroom pieces changes its color to dark grey, add 2 cups potatoes to this. Add ¼ table spoon turmeric powder, cumin powder 1 table spoon, ½ tablespoon Chili powder, 1 tablespoon Garam masala and keep sautéing till these spices releases its flavor. Add grated coconut paste to this and continue sautéing lightly, then add chopped tomatoes. Add Maggi masala cube for making it more tastier but is purely optional. Keep sautéing and pour about 3 cup water and keep stirring occasionally to avoid mixture sticking to bottom. Cover the vessel with a lid and cook in low flame for about 5 minutes. Then open the lid and pour another 2 cups of water and stir well and cover back the lid and let it cook for about another 5 minutes in low flame. Now it is time to taste the curry, adjust salt to taste and a spoon of lemon juice may help for tanginess(tangy curd also can be used). Switch off the flame and leave it to cool down for about 2 minutes, garnish it will chopped coriander leaves and serve with chapathis or boiled rice.

Recipe Submitted by : Vidya