Description
Nothing beats a warm bowl of Mushroom Kuzhambu on a rainy day! 🌧️🍄🍛 This comforting South Indian curry is rich, flavorful, and packed with aromatic spices, making it the perfect recipe for the monsoon season.
Watch & learn this easy to cook this authentic Mushroom Kuzhambu with me. The spicy, tangy, and slightly creamy gravy pairs wonderfully with hot steamed rice, idli, dosa, chapati, or parotta.
Whether you're cooking for your family or looking for a cozy rainy-day meal, this recipe is sure to satisfy your cravings.
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Ingredients :-
4 Tbsp - Oil
1 Tsp – Cumin seeds
1 Tbsp – Coriander seeds
5 No – Dry red chilli
1 Tbsp – Bengal split gram
12 No – Curry leaves
1 No – Onion sliced
1 Cup – Fresh Coconut
Water as required
200 Gm – Mushroom
½ Tsp – Mustard seeds
2 No – Tomato Chopped
Salt to Taste
1 Tsp – Turmeric powder
1 Tsp – Red chilli Powder
½ Cup – Tamarind Paste
2 Tbsp – Coriander Chopped
Method:
1. Heat a kadai and add oil.
2. Add the cumin seeds, coriander seeds, dried red chilies, split gram, and curry leaves.
3. Sauté until aromatic.
4. Add the chopped onion and cook until translucent.
5. Add the grated fresh coconut and sauté for 2-3 minutes.
6. Allow the mixture to cool, then grind it into a smooth paste using water as required.
7. Remove the mushroom stems if desired.
8. Wash the mushrooms and cut each into four pieces.
9. Heat oil in a kadai.
10. Add the mustard seeds and cumin seeds. Let them splutter.
11. Add the curry leaves.
12. Add the chopped onion and sauté until lightly golden.
13. Add the chopped tomato and cook until soft.
14. Mix in the salt, turmeric powder, and red chili powder.
15. Add the prepared coconut masala paste.
16. Pour in the tamarind extract and cook for 5-7 minutes.
17. Add the chopped mushrooms and enough water to reach your desired consistency.
18. Cover and cook for 8-10 minutes, or until the mushrooms are tender.
19. Garnish with chopped fresh coriander leaves.
20. Serve hot with steamed rice, idli, dosa, or chapati.
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