Mushroom curry is so delicious more of restaurant style based south indian curry. Mushrooms are fleshy and they are fruit body of the fungus. They are rich in antioxidants and vitamin- B. Mushrooms are my favorite and I love to make dishes with it. As a food enthusiast, I cook both vegetarian and non-vegetarian food but look for vegetarian options the most.
Mushrooms are generally prefered by non-vegetarians to replace the non-vegetarian in the veg-gravies. This mushroom curry is a hassle free tasty that has become a staple of every weekend night. Aroma of coconut in the curry is so good and comforting. Roasted bengal gram dal powder is used as a thickening agent in this curry. Mushroom curry is best served with chappati or roti.
Clean and chop mushrooms only at the time of cooking. Use it on the same day of purchase and don’t store in refrigerator for days.
Do try this tasty healthy dish and enjoy!
PREP TIME : 10 minutes
COOK TIME : 25 minutes
CUISINE : South indian
COURSE : Sidedish
YIELD : 4 servings
INGREDIENTS REQUIRED :
Button mushroom – 1 pack
Capsicum – 1/2
Turmeric powder – 1/4 tsp
Roasted Bengal gram dal powder- 1 tbsp
Salt as required
Sesame oil – 2 tbsp
To grind to paste :
Coconut ( grated) – 5 tbsp
Red chillies – 4 no.
Pepper corns – 1& 1/2 tsp
Poppy seeds – 1 tsp
Coriander powder – 1tsp
To temper :
Green cardamom – 2no.
Cinnamon – 1inch
Cloves – 5 no.
Curry leaves as required
Ginger garlic paste – 1& 1/2 tbsp
In a mixer jar add the coconut, red chillies, poppy seeds, coriander powder, pepper corns and grind it to a fine paste using little water.
Heat oil in a pan and temper cardamom, cinnamon,cloves, curry leaves and then add ginger garlic paste.
Saute ginger garlic paste until raw smell goes then add the ground paste.
Saute the paste well for few minutes till the raw smell goes.
Now add 2 glasses of water, turmeric powder and allow to boil.
Now add the chopped mushrooms, capsicum and salt.
Allow it to boil. Let the mushrooms get cooked.
When the mushrooms are cooked, add the roasted bengal gram dal powder (for thickening).
Let it boil until the oil seperates.
Now the mushroom curry is ready to serve with chappati or roti.
You may add more water to gravy to make it thin consistency.
Saute the ginger garlic paste and ground paste well until raw smell goes.
Using mixer jar powder roasted bengal gram dal and store it in an air tight container to use it later for gravies as thickening agent.