MUSHROOM CURRY ANDHRA STYLE

MUSHROOM CURRY ANDHRA STYLE

I use Button Mushrooms in dishes made for lunch or dinner from time to time as they have numerous health benefits. This article in the website of Livestrong , "The Health Benefits of Button Mushrooms" lists these in some detail.

We make dishes from different parts of India with button mushrooms. For example, elsewhere in this blog, you will find recipes for Chilli Mushroom, Matar Mushroom,  and Mushroom Chettinad.

Today's recipe is from Andhra Pradesh and is adapted from a YouTube video "Andhra Style Mushrooms" from Sanjeev Kapoor Khazana.

The original recipe called for the use of Dried Coconut Strips but I have used the regular coconut gratings. I have also not garnished the dish with dried coconut strips.

Ingredients:-

• Button Mushrooms, 200 grams
• Mustard Seeds, 1 tsp
• Garlic Cloves, finely chopped, 7
• Medium-sized Onion, finely chopped, 1
• Curry Leaves, 7-8
• Crushed Black Peppercorns, 1/4 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Salt, to taste
• Oil, 1 and 1/2 tsp

To Grind To A Paste:-

• Coconut Gratings, 1/3 cup 
• Byadgi Red Chillies, 4
• Bay Leaf, 1
• Cinnamon, 1 "
• Coriander Seeds, 1 tsp
• Split Black Gram, (Urad Dal), 1 tsp
• Green Cardamoms, 2-3
• Cumin Seeds, 1 and 1/2 tsp

Method:-

Wash and clean the mushrooms by dabbing them with a wet cloth and patting them dry

Quarter or slice the mushrooms into halves depending on their size

Heat 1/2 tsp of oil in a non-stick pan and when it gets hot add the coconut gratings, red chillies, bay leaf, cinnamon, coriander seeds, split black gram, green cardamoms, and cumin seeds and roast till  it gives off a good aroma 

Switch off the gas and allow it to cool
Transfer to small mixer jar and grind into a fine paste adding just the required amount of water

In the same non-stick pan, heat the remaining 1 tsp of oil and on moderate heat add the mustard seeds and when they splutter add the finely chopped garlic and saute till if turns golden
To this add the finely chopped onion and curry leaves and saute till the onions get slightly browned
Add the prepared ground paste and saute till the raw smell goes
Now add the mushrooms and salt to taste, mix well and cook for 3-4 minutes on medium flame
Next add the freshly crushed peppercorns and chopped coriander leaves and mix well
Lastly, add very little water to adjust the consistency and cook for 1 minute
Transfer to serving bowl and serve hot with rice or rotis