Mushroom Kurma, a flavorful coconut gravy made with the mushrooms. It's one of our family favourites and it goes well with idli, dosai and chapati or any types of Indian rotis.
In the past, usually with mushrooms, i made either chettinad mushroom masala or mushroom pepper masala for chapathi as side dishes. But one day, i was in the mood of some kitchen experiment and tried out this mushroom kurma.
This mushroom kurma base is the basic veg kurma masala . Adding mushroom gives a extra ordinary taste and flavor and turned out absolutely delicious.
Initially i was hesitant to try mushroom with coconut base, but the kurma turned out way better than i had expected. So ever since it's been a regular in our kitchen. So if you like coconut flavor, then definitely give this kurma a try and i'm sure that i wont disappoint you.
Tips to make delicious Mushroom Kurma
- Over the years, i have found that the brown mushrooms are better than the white mushrooms for this kurma. So i highly recommend to use the brown mushrooms in this recipe if it's available in your place.
- Though i mentioned the capsicum in the ingredients list, many time i have tried this recipe without capsicum and it tastes equally good.
- You can make this curry as thick like kurma or as thin like salna. Either way it's amazing.
Now let's check out on how to make this delicious mushroom kurma.
Mushroom Kurma
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: India
Recipe Category: Curry | Recipe Cuisine: India
Ingredients
Mushroom - 250 gms
Onion -1(small)
Tomato -1(small)
Capsicum - 1/2 of medium size(optional)
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Coconut oil - 1 tsp
Cinnamon - 1 inch piece
Cardamom - 1
Cloves - 2
Curry leaves -few
Coriander leaves - few
To grind
Coconut - 1/4 cup
Cashew - 5
Fennel seed - 1/4 tsp
Mushroom - 250 gms
Onion -1(small)
Tomato -1(small)
Capsicum - 1/2 of medium size(optional)
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Coconut oil - 1 tsp
Cinnamon - 1 inch piece
Cardamom - 1
Cloves - 2
Curry leaves -few
Coriander leaves - few
To grind
Coconut - 1/4 cup
Cashew - 5
Fennel seed - 1/4 tsp
Cut the onion, capsicum & mushroom into thin slices and tomato into small pieces. Grind the ingredients listed under "To grind" into smooth paste.Heat the kadai with oil,add the cinnamon,cloves and cardamom, fry it for 30 secs.
Add the onions & curry leaves, saute till it becomes translucent, add the ginger garlic paste and saute till the raw smell leaves,then add mushroom & capsicum.
Give a quick stir and add the tomatoes, mix well and close the kadai with lid, the moisture from the mushroom and tomatoes is enough to cook the mushroom.
Add the turmeric , red chili powder & salt, mix well and then add the coconut paste .
Add enough water(i used the mixie jar washed water), bring into boil and keep it in low smell until the raw smell of the masala leaves. (At this stage, you can transfer the whole mixture in to the pressure cooker(or you can start the cooking with the pressure cooker too) and cook it for one whistle, it would help to speed up the process) Switch off the flame and finally garnish with coriander leaves.
That's it, Delicious Mushroom kurma is ready to serve.
- If you prefer extra flavor, add the 1/2 tsp of garam masala at the end.
- Instead of ginger garlic paste, add the finely chopped ginger & garlic .
- Mushroom itself leaves lot of water, so add water as needed
- Coconut oil gives great flavor, but you can use normal vegetable oil too.
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