Mushroom Kurma Recipe | Mushroom Salna | Mushroom Recipes | Startup Cooking

MUSHROOM KURMA | MUSHROOM SALNA | MUSHROOM RECIPES | SIDE DISH FOR BREAKFAST | STARTUP COOKING

Mushroom 🍄 kurma and we call it as Mushroom Salna is a mouth watering Indian curry which is easy to go with Idli, Dosa, Chapathi, Appam, Idiyappam and Parotta. This finger licking mushroom kurma is creamy, rich delicacy with coconut base and mostly served for partotta in South India. Grinding cloves, cinnamon stick, fennels seeds, ginger, garlic, green chilli, poppy seeds, cashews and coconut gives a nice meaty flavor from the curry. Adjust the green chilli as per your spice level. We can substitute mushroom with chicken or mutton for non-veg lovers. This mushroom kurma is quite popular in many vegetarians. Don't skip adding the black stone flower, which gives extra ordinary flavor to this dish. Follow my step-by-step photo recipe to prepare Mushroom Kurma. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR MUSHROOM KURMA

Course        : Main, Breakfast/Dinner

Cuisine       : South Indian

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 30 min

Total Time  : 45 min

INGREDIENTS

To Grind

• 1 tbsp oil

• 3 cloves

• 1 inch cinnamon stick

• 1 cardamom

• 1/2 tsp fennel seeds

• 1 tbsp ginger

• 5 garlic

• 1/4 cup onion - sliced

• 7 green chilli

• 8 cashews

• 1/2 tsp poppy seeds

• 1/2 cup grated coconut

• 1/2 cup water to grind

For Kurma 

• 2 tbsp oil

• 1 bay leaf

• 1 piece black stone flower

• 1 spring curry leaves

• 1 big onion - finely chopped

• 1 tomato - chopped

• 5 mushroom 🍄 

• 1/4 tsp turmeric powder

• 1 tsp coriander powder

• salt to taste

• 1-1.5 cup water

• 1/4 cup coriander leaves - garnish

PROCEDURE

• heat a tbsp of oil in a pan

• add cloves, cinnamon stick, cardamom and fennel seeds

• saute for few seconds or until it splutters

• then add onion, garlic and ginger

• saute well

• add green chilli, cashews, poppy seeds and grated coconut

• saute well, switch off the flame and cool down

• transfer into mixer grinder

• add enough water and grind to a smooth paste and keep it aside

• heat 2 tbsp oil in another pan

• add bay leaf and black stone flower

• saute for few seconds

• add a handful of curry leaves and allowed to turn crisp

• add finely chopped onion

• saute well, till it turn translucent

• then add chopped tomato

• saute well, till it turn mushy

• now add chopped mushroom

• saute well (don't add water), until mushroom turn soft

• once it turn soft, then add turmeric powder, coriander powder and salt

• mix well and saute, until the raw smell goes

• finally add grounded coconut paste

• combine altogether

• add enough water ( I added around 2 cup water)

• mix well

• bring mushroom kurma to boil

• once it starts boiling, switch off the flame

• garnish with chopped coriander leaves

• Enjoy !

NOTES:

1. don't add water after adding mushroom
2. once mushroom 🍄 turn soft, then add spice powder and salt
3. after adding coconut, kurma turns thick
4. adjust water according to that
5. you can add a tsp of garam masala powder after switch off the flame, it gives nice flavor to kurma

MUSHROOM KURMA WITH STEP-BY-STEP PHOTO RECIPE

heat a tbsp of oil

add cloves, cinnamon stick, cardamom and fennel seeds

saute for few seconds

add garlic, ginger and 1/4 cup onion

saute well

add green chilli and saute

add cashews

add poppy seeds

add grated coconut

saute well for 2 minute in medium flame and switch off the flame

once the mix cool down, transfer into mixer grinder

add enough water and grind to a smooth paste

heat 2 tbsp oil in another pan

add bay leaf and black stone flower, saute for few seconds

add handful of curry leaves and allowed to turn crisp

add finely chopped onion

saute well until it turn translucent

add chopped tomato and saute well

take 5 big mushroom and chop it

add chopped mushroom

saute well until it turn soft (don't add water)

once mushroom turn soft, add turmeric powder, coriander powder and salt

saute well until the raw smell goes

add grounded coconut paste

combine altogether

add 2 cup water and mix well

bring kurma to boil

switch off the flame

garnish with coriander leaves

Mushroom Kurma | Mushroom Salna ready

serve with chapatti, idli, dosa, Appam or idiyappam