Sunday, 3 July 2016




     1)    Mushrooms (Button / Milky / Oyster / Shitake) – 300 gm.
     2)    Tomato – 100 gm.
     3)    Potato – 200 gm.
     4)    Onion – 100 gm.
     5)    Coconut oil or any other cooking oil – 1 tablespoon
     6)    Mustard seeds – ½ teaspoon
     7)    Hot green chilies – 2 Nos.
     8)    Curry leaves – 1 sprig
     9)    Coconut – ½ of a large one or a small one
     10)     Dry hot red chilies – 6 Nos.
     11)     Coriander seeds – 2 teaspoons
     12)    Tamarind – a small gooseberry sized bit
     13)    Turmeric powder – ¼ teaspoon
     14)     Ginger – 1-inch piece
     15)     Garam masala powder – ¾ teaspoon
     16)      Salt – 1 teaspoon

To cook:

          Wash and drain the mushrooms. Chop to mid-sized bits (size does not matter). Peel the potato and cut roughly to pieces. Put the chopped mushrooms and the potato pieces into a pressure cooker. Pour in 500 ml of water and tip in the turmeric powder. Close the lid and set on high heat.

          As soon as you hear the first whistle, turn down the heat and cook for 5 minutes more (button or milky mushrooms need to be cooked well). Switch off the heat and let cool naturally. Meanwhile, grate the coconut. Put the grated coconut, the dry hot red chilies and the coriander seeds in a non-stick pan. Set on high heat. Once the mixture warms up, turn the heat down to medium and stir frequently till the coconut is roasted golden brown.

          Transfer to your food processor and pour in 400 ml. of water. Tip in the tamarind and grind to superfine paste. Peel the onion and chop finely. Peel the ginger and chop to fine bits. Slit each green chili lengthwise on one side and set aside. Chop the tomato roughly to pieces. Pull the curry leaves off their sprig and set aside.

The cooker should have cooled down by now. Transfer its contents (including the stock) to a suitable curry vessel. Add the ground curry paste and tip in the tomatoes, the ginger and the salt. Set on high heat. As soon as it boils, turn down the heat to minimum.

Set a small pan on medium heat on another stove. Tip in the coconut oil or other cooking oil. Throw in the mustard seeds. As soon as the mustard seeds are about to finish crackling, tip in the chopped onion, the green chilies and the curry leaves. Stir continuously till the onion turns brown. Switch off the heat and pour it all into the simmering curry on the first stove. Stir well and switch off the heat. Your delicious mushroom curry is now ready to serve.

Serve hot with ghee rice, chappatis, porottas, putte, pathiris, plain rice, soyyea polos, or with freshly baked bread.

Ghee Rice with Mushroom Curry


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