Kerala style Mushroom Curry

Filed under Vegetarian
3.6, 14 reviews

Happy Navratri in advance..

Recipe Details  
 
3.6, 14 reviews

Posted by
Posted on 7, Jun 2018
Serving 6-8 people
Ready in 40-50 minutes
Post Views 1.3 K views
Post Rating 3.57 out of 5 , from 14 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • White button Mushrooms - 700 Gms, sliced
  • Onion, large sized - 2 Nos, thinly sliced
  • Garlic - 12 cloves, finely chopped
  • Ginger - 1 inch piece, finely chopped
  • Greeen chillies - 2 Nos, slit
  • Tomato, medium sized - 1 Nos, chopped
  • Coconut slices - ½ cup
  • Turmeric Powder - ½ Teaspoon
  • Kashmiri Chilli Powder - 1 ½ Tablespoon
  • Coriander Powder - ½ Tablespoon
  • Garam Masala - ½ Tablespoon
  • Thick Coconut Milk - ½ cup
  • Mustard seeds - 1 Teaspoon
  • Curry leaves - 2 sprig
  • Water - ¼ - ½ cup
  • Coconut Oil - 1-2 Tablespoon
  • Salt to taste
Directions
  1. Heat coconut oil in a pan, splutter mustard seeds.
  2. Add in the coconut slices and fry till coconut slices are light brown.
  3. Add in the sliced onions, chopped ginger, garlic, green chilli, 1 sprig curry leaves and saute till the onions are light brown in color.
  4. Then add in the chopped tomatoes and saute until the tomatoes are mashed well.
  5. Add in the turmeric powder, kashmiri chilli powder, coriander powder, garam masala and fry for 2-3 minutes on low-medium heat.
  6. Then add in the sliced mushrooms, ¼ to ½ cup of water, enough salt and mix well.
  7. Cover and cook on low-medium heat for about 20-25 minutes or until the mushrooms are cooked. The mushroom will let out more water while cooking.
  8. Once the mushrooms are cooked and the curry is slightly thick, add in the coconut milk and remaining curry leaves.
  9. Mix well and cook for another 2-3 minutes on low heat. Stir occasionally. Adjust salt.
  10. Remove from heat and serve warm.
3.6, 14 reviews

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