Friday, April 24, 2015

MUSHROOM KURMA

MUSHROOM KURMA

As you would know by now, I am fond of mushrooms and amongst others, you will find in this blog recipes for Matar Mushroom, Mushroom Chettinad, and  Mushroom Sukka.

I am always on the look out to make new dishes using mushrooms as they are one of my favourites and are also good for health. I have adapted this from the recipe for Mushroom Kurma in Padhu's Kitchen. It goes best served hot with rotis.



Ingredients:-
  • Button Mushrooms, 200 grams
  • Oil, 1 tbsp
  • Mustard Seeds, 1 tsp
  • Onion, big-sized, finely chopped, 1
  • Ginger Garlic Paste, 1 tsp
  • Green Chillies, finely chopped, 2
  • Turmeric Powder, a pinch
  • Tomatoes, finely chopped, 2
  • Salt, to taste
  • Coriander Powder, 1 tbsp
  • Red Chilli Powder, 1 and 1/2 tsp
  • Coconut Milk, 1/2 cup
  • Coriander leaves, finely chopped, 2 tbsp: for garnishing

Method:

Clean the button mushrooms thoroughly and pat them dry. Slice them into bite sized pieces. Keep aside.
Extract the coconut milk by grinding 4 tbsp of grated coconut with 1/2 cup of water. Alternatively, you can use 1/2 cup of ready made coconut milk.
Heat oil in a thick-bottomed kadhai and when it is hot, add the mustard seeds. When they splutter, add the chopped onion and saute till they turn a golden brown.
Add ginger-garlic paste, chopped green chillies, turmeric powder and saute for some time
Add the chopped tomatoes and cook till they become soft
Now add the button mushrooms, coriander powder, red chilli powder, and salt.
Cook till the mushrooms are done. Remember that the mushrooms get cooked very quickly
Add the coconut milk and bring it to a boil on low flame
Garnish with chopped coriander leaves
Serve hot with rotis or parathas.