Mushroom kulambu – Mushroom Gravy curry
Mushroom kulambu and Mush room poriyal recipes
Mushrooms possess several beneficial health qualities. They are a collective natural source of vitamins, minerals, antibiotics, antioxidants and amino acids. They are neither a fruit nor a vegetable. They are a special type of edible fungi and have many different names. Many of the species of mushrooms are not edible. They are poisonous and similar in appearance with the edible ones. You must have a genuine idea about the edible species while selecting mushrooms for consumption.
- Mushroom -4 (gives 1 cup when washed and cut)
- Oil – 3 tbsp
- Mustard seeds – 1/2 tbsp
- split urad dal – 1 tbsp
- Curry leaves – 3 stalks
- Small onions – 1/2 cup (cut into halves across)
- Tomato – 1 cut into four
- Turmeric powder- 1/2 tbsp
- Salt to taste
For Masala paste
- Small onions – 1/2 cup
- Coriander seeds – 3 tbsp
- Jeera – 1.2 tbsp
- pepper – 1 tbsp
- Poppyseeds – 1 tbsp
- Dry red chillies – 4-5
- ginger 1/2 piece
- Garlic 3-4 cloves
- Grated coconut – 2 tbsp
- Fry the ingredients for masala paste in oil and grind till smooth. Keep aside. heat oil,add mustard seeds.
- When they splutter,add urad dal. When it turns golden,add the curry leaves and onions.
- When the onions turn translucent,add the tomato and turmeric powder,
- Now add the ground paste and salt.
- Fry for a few seconds till raw smell is gone.
- Add the mushrooms and close the lid. Let it simmer.
- After a few minutes,check consistency and add enough water to make a gravy and boil for another 5-10 minutes.
- Sprinkle chopped coriander leaves on top and serve hot with rice or ragi kali
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