Mushroom Curry / Kuzhambu / Gravy - Village Style Recipe

Mushroom is almost everybody's favourite option for Vegan's. Everybody in our family like this Mushroom Curry, as it is an alternate dish whenever we do not prepare Non-Veg curry. Usually gravies are done with heavier spices and masala powders for taste purpose and sometime it may lead to stomach upset. This Kuzhambu is prepared with easily digestible spices in a village touch. Even old age people and kids can have this curry without any fear for masala's. It tastes good even without the addition of special masala Ingredients and it goes well with Idly, Dosa, Chapati, Roti and Rice. 

Ingredients:

1. Button Mushroom - 200gms
2. Shallots / Small Onion - 10 to 15 nos
3. Tomato - 1 medium size
4. Grated Coconut - 2 tbsp
5. Coriander seeds - 2 tbsp
6. Jeera / Cumin - 2 tsp
7. Dried Red Chilli - 2 to 4 nos according to size
8. Whole Black Pepper - 2 tsp
9. Channa Dal - 1 tsp
10. Rice - 2 tsp
11. Turmeric Powder - 1 tsp
12. Curry and Coriander leaves
13. Salt as per taste
14. Cooking Oil - 2 tbsp 

Cooking Method:

Be ready with the Ingredients. Cut the shallots in to half. Cut the Tomatoes. Wash the Mushroom thoroughly and Cut into small pieces.

Click the Image and zoom you will get clear stepwise pictures

In a cooking Pan add oil followed by rice. The immediately add the spices one by one and saute in low flame till nice aroma comes. finally add curry leaves and saute for a while. Transfer it to a bowl or plate. In the same pan add some more oil, cutted shallots, tomatoes and grated coconut saute for about 2 to 3 mins and switch off the flame.

Grind the spices first in a mixer to a fine powder and then add the onion tomato and coconut mix and grind altogether to get a fine paste. 

In a pressure cooker add the Mushroom and the grounded paste with required salt, add some water and close the lid and give 2 to 4 whistles. After pressure leaves the cooker temper the curry / Kuzhambu with mustard and curry leaves.

Notes:

You may include more spices like cinnamon, cardamom, clove etc while frying the spices and can be grinded. It will be more flavour ful Curry.