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.
- Mushrooms – 1 lb/16 oz (Any variety)
- Turmeric Powder – 1/2 tsp
- Diced Onions – 1 medium
- Slit Green Chillies – 2
- Curry Leaves – A sprig
- Chopped Tomatoes – 1 medium
- Ginger Garlic Paste – 1 tbsp
- Garam Masala Powder – 1/2 to 1 tsp
- Chicken/Meat Masala Powder – 1 tbsp
- Coriander Powder – 1 tsp
- Red Chilly Powder – 1 tsp
- Oil – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Salt – to taste
- Water – as needed
- Grated Coconut – 1 Cup
- Cumin (Jeerakam) – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Green Chillies – 2
- 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.
- Marinate the mushrooms with 1/2 tsp turmeric and some salt. Keep it aside.
- Meanwhile, heat oil in a pan and splutter mustard seeds.
- Add onions, green chillies, curry leaves and saute for a few minutes until the onions are translucent.
- Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
- 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.
- Add 1 tbsp ginger garlic paste and stir fry for another minute or two.
- Add the mushrooms and mix everything well.
- 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.
- 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.
- Add the ground paste to the cooked mushrooms and mix well.
- Cover and cook for another 7-8 minutes and remove from stove top.
- This dish goes well with Rice and Rotis.