Mushroom is another vegetable which I pick up once a week or 10 days, it's so easy to cook and goes very well in curries, stir-fries and pilafs/briyanis and it tastes good either alone or in combination with other vegetables. For today's dish, I have paired it up with capsicum and I have made a white kurma with it. This curry is rich, delicious and tastes great with rotis, naans, dosas or as a side to pilafs and briyanis. If you are someone who likes mushrooms, then give this dish a try..
Need To Have
- Button Mushrooms - 200gms, cleaned and sliced
- Capsicum - 2 small ones, chopped
- Cinnamon - 1" piece
- Green Cardamom - 2
- Cloves - 2
- Coriander Powder - 2 teaspoons
- Fennel Seed Powder - 1 teaspoon
- Curd/Yogurt - 3 tablespoons
- Curry Leaves - 10
- Chopped Coriander - 2 tablespoon
- Grated coconut - 1/4 cup
- Cashews - 6
- Garlic - 4 to 5 small ones
- Ginger - 1" piece
- Small Onion - 1
- Green Chillies - 2
Grind together all the ingredients given under ' to grind ' with a little water, remove and keep.
Heat some oil, add the cinnamon, cloves, and cardamom, when it starts popping, add the ground paste and saute for 2 minutes.
Add the coriander powder, fennel seeds powder and the curd and saute well for 5 to 7 minutes till the raw smell goes away. Then add the capsicum and saute for a minute.
Add the mushrooms and mix, then add about 1/2 cup of water, cover and cook till the vegetables are done. Then remove the lid and let the kurma cook to the desired consistency and add the curry leaves and switch off. Garnish with the chopped coriander and serve.
Check out other recipes with mushrooms.
Mushrooms Capsicum Masala
Mushroom, Pepper And Cabbage Stir Fry
Mushroom And Potato Curry
Mushroom And Baby Corn Kuzhambu
The green chillies that I had were really spicy, so 2 was enough, add chillies according to your spice level, but don't add red chilly powder later, that'll change the color of the kurma.