Till now, whenever I got mushrooms and baby corns, I had either prepared curries separately with each of them, or used them in fried rice or noodles, but never had I tried a kuzhambu with it. I tasted this at a restaurant, prepared in the Chettinad style, along with garlic, black pepper and coconut. I loved this curry and wanted to try it at home, the next time I had mushrooms and baby corn. This kuzhambu/ curry goes very well with rice, rotis, idlis and dosas, very easy to prepare and very flavorful, if you like garlic and pepper flavors, then you'll love this..
Need To Have
- Baby Bella Mushrooms - 16 oz
- Baby Corns - 8, diced into1" pieces
- Onion - 1 medium, chopped
- Garlic - 5 cloves, grated
- Grated Ginger - 1 teaspoon
- Tomatoes - 2 medium, pureed
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 2 teaspoons
- Black Pepper Powder - 1 teaspoon
- Fennel Seeds - 1 teaspoon, crushed
- Curry Leaves - 10
- Salt - to taste
- Grated Coconut - 1 tablespoon, packed
- Fenugreek Seeds - 1/4 teaspoon
Heat some oil, add the crushed fennel seeds, when it starts sizzling, add the onions, grated ginger and garlic and saute for 2 to 3 minutes, till the raw smell of garlic goes away.
Then add the tomato puree, red chilly, turmeric and coriander powders, 1/2 teaspoon of the pepper powder and salt and saute fro another 2 minutes. Now add the baby corn and mushrooms, mix for 2 more minutes, add 1/4 cup water, cover and cook for 5 minutes.
In the meantime, grind the coconut and fenugreek seeds into a smooth paste. Add this paste to the cooked baby corn and mushroom, along with the remaining 1/2 teaspoon of pepper powder. Mix, simmer it on reduced heat for 5 minutes. Garnish with the curry leaves and serve warm with rice or rotis.
If the mushrooms are small, keep it whole, otherwise dice into big pieces.
If it's difficult to grind the fenugreek seeds, you can add fenugreek powder to the coconut and grind.
Can reduce or increase the pepper powder depending on your spice level.