Kerala Recipes

Most vegetarians love mushrooms. When I was in India, I never got a chance to venture into mushrooms. I had tasted mushrooms only at restaurants and somehow never liked the taste.

After coming to US, I saw all varieties of mushrooms and longed to give it a try. When I was in NY, one of my cousins cooked Mushroom Curry with Grated Coconut paste – the traditional Kerala way and I immediately fell in love with the dish. After returning to Charlotte, I grabbed a bag of mushrooms from Farmers Market and went ahead with the Kerala Style Mushroom Curry simmered in grated coconut paste.

Kerala Mushroom Curry

Ingredients

1. Mushrooms – 1 lb/16 oz (Any variety)
2. Turmeric Powder – 1/2 tsp
3. Diced Onions – 1 medium
4. Slit Green Chillies – 2
5. Curry Leaves – A sprig
6. Chopped Tomatoes – 1 medium
7. Ginger Garlic Paste – 1 tbsp
8. Garam Masala Powder – 1/2 to 1 tsp
9. Chicken/Meat Masala Powder – 1 tbsp
10. Coriander Powder – 1 tsp
11. Red Chilly Powder – 1 tsp
12. Oil – 2 tbsp
13. Mustard Seeds – 1/2 tsp
14. Salt – to taste
15. Water – as needed

For Grinding

1. Grated Coconut – 1 Cup
2. Cumin (Jeerakam) – 1/2 tsp
3. Turmeric powder – 1/4 tsp
4. Salt – to taste
5. Green Chillies – 2

Preparation Method

1. Clean the mushrooms well and cut into small pieces. I peel off the skin from the mushroom and then wash it well. Some people prefer to keep the skin.
2. Marinate the mushrooms with 1/2 tsp turmeric and some salt. Keep it aside.
3. Meanwhile, heat oil in a pan and splutter mustard seeds.
4. Add onions, green chillies, curry leaves and saute for a few minutes until the onions are translucent.
5. Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
6. Next, add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat or chicken masala powder and 1/2 to 1 tsp garam masala powder and saute for a minute.
7. Add 1 tbsp ginger garlic paste and stir fry for another minute or two.
8. Add the mushrooms and mix everything well.
9. Add 1/4 cup water, then cover and cook on medium-low flame for 15-20 minutes till the mushrooms are cooked. The mushroom will let out more water while cooking.
10. Meanwhile, grind together coconut, 1/4 tsp turmeric, 1/2 tsp cumin (jeerakam), 2 green chillies along with little salt and water to form a nice paste.
11. Add the ground paste to the cooked mushrooms and mix well.
12. Cover and cook for another 7-8 minutes and remove from stove top.
13. This dish goes well with Rice and Rotis.

Related posts:

1. Mushroom Theeyal (Varutharacha Mushroom Curry)
2. Spicy Mushroom Curry
3. Mushroom Thoran (Stir Fried Mushrooms with Coconut)
4. Mushroom Makhani (Mushroom Butter Masala)
5. Mushroom Egg Stir Fry