Mushroom Kuzhambu Recipe | Kaalan Kuzhambu Recipe for Idli, Dosa

MUSHROOM KUZHAMBU RECIPE | STARTUP COOKING

Mushroom Kuzhambu or Kaalan Kuzhambu is a delicious South Indian style spicy coconut based gravy which can be paired with idli, dosa, chapathi, parotta or with rice.

Kaalan Kuzhambu has made with a perfect blend of coconut and whole spices which gives a rich and aromatic flavor to the curry. It could be made in millions of ways because each household has a recipe of their own!

If you love spicy and aromatic mushroom kuzhambu this is one of the must try recipe, I am sure it will be a wonderful addition to your "to do" list. As this dish is semi thick consistency, you can pack for office lunch boxes also.

While Non-Vegetarians can simply replace mushrooms with boneless chicken for yummy south Indian style kozhi kuzhambu.

Mushrooms have many wonderful health benefits. They are low in carbohydrates, have no fat, no cholesterol, are high in proteins, vitamins and minerals. Mushrooms also have a lots of water content and fiber. Try to include mushrooms in our diet regularly to keep your body healthy.

If you are bored with the usual mushroom recipes like mushroom kurma, kadai mushroom, mushroom pepper fry, mushroom biryani, matar mushroom masala, mushroom rice; then try this one, especially if you are looking for something spicy and delicious! You can make this delicious mushroom recipe for special occasions like kids parties, potlucks and buffets. Follow my step by step photo recipe to prepare Mushroom Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR MUSHROOM KUZHAMBU

Coarse : Breakfast / Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 min

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes

INGREDIENTS

To Grind

1/4 cup grated coconut

1 tsp poppy seeds

1 tsp fennel seeds

3 cloves

1 inch cinnamon stick

1 green cardamom pods

2 green chilli

5 cashew nuts

3 tbsp water

For Kuzhambu

3 tbsp oil

2 small bay leaf

1 tsp cumin seeds

1 tsp black stone flower

1 large onion - finely chopped

1 tsp ginger garlic paste

1 large tomato

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tbsp coriander powder

1 spring curry leaves

2 cup mushrooms

1 cup water

salt - to taste

1/4 cup coriander leaves

PROCEDURE

in the mixer jar, add grated coconut, poppy seeds, fennel seeds, cloves, cinnamon stick, cardamom pods, green chilli and cashew nuts

grind to a smooth paste with little water and set aside

heat oil in the pan and temper with cumin seeds, bay leaf and black stone flower

add finely chopped onion and saute well until transparent

add ginger garlic paste and saute for 1 minute or until the raw smell goes

add chopped tomato, turmeric powder, red chilli powder and coriander powder

mix well and cook the spices for 3-4 minutes in low medium flame or cook until the raw smell of spices goes

once the oil starts to separate from the masalas, add chopped mushrooms and cook on high flame for 3-4 minutes

once the water starts to release from the mushrooms, add ground coconut paste, water and salt

mix well

cover with lid and cook on low flame for another 5-7 minutes, in this stage the oil will starts to float on top of the curry

garnish with chopped coriander leaves and then switch off the flame

serve with idli, dosa, chapathi, poori, etc.,

Enjoy!

NOTES

adjust spice level according to your taste
you can also garnish with fresh curry leaves
saute the mushrooms in high flame until the water starts to release, and then add water into it

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