Kerala style Mushroom Curry
Author:
Yummy N Tasty
Posted on,
7, Jun 2018
23.5 K views.
36
4/5 ( 98 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
40-50 mins
Happy Diwali
Click to find our Diwali Special Recipes.
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
Instructions:
- Heat coconut oil in a pan, splutter mustard seeds.
- Add in the coconut slices and fry till coconut slices are light brown.
- Add in the sliced onions, chopped ginger, garlic, green chilli, 1 sprig curry leaves and saute till the onions are light brown in color.
- Then add in the chopped tomatoes and saute until the tomatoes are mashed well.
- Add in the turmeric powder, kashmiri chilli powder, coriander powder, garam masala and fry for 2-3 minutes on low-medium heat.
- Then add in the sliced mushrooms, ¼ to ½ cup of water, enough salt and mix well.
- 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.
- Once the mushrooms are cooked and the curry is slightly thick, add in the coconut milk and remaining curry leaves.
- Mix well and cook for another 2-3 minutes on low heat. Stir occasionally. Adjust salt.
- Remove from heat and serve warm.
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Kerala style Mushroom Curry
| Author - Yummy N Tasty |
| Posted on - 7, Jun 2018 |
| Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-mushroom-curry/ |
| Cooking time - 40-50 minutes |
| Serving - 6-8 person(s) |
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
Instructions :
- Heat coconut oil in a pan, splutter mustard seeds.
- Add in the coconut slices and fry till coconut slices are light brown.
- Add in the sliced onions, chopped ginger, garlic, green chilli, 1 sprig curry leaves and saute till the onions are light brown in color.
- Then add in the chopped tomatoes and saute until the tomatoes are mashed well.
- Add in the turmeric powder, kashmiri chilli powder, coriander powder, garam masala and fry for 2-3 minutes on low-medium heat.
- Then add in the sliced mushrooms, ¼ to ½ cup of water, enough salt and mix well.
- 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.
- Once the mushrooms are cooked and the curry is slightly thick, add in the coconut milk and remaining curry leaves.
- Mix well and cook for another 2-3 minutes on low heat. Stir occasionally. Adjust salt.
- Remove from heat and serve warm.
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