Recipe- South Indian Style Mushroom Kuzhambu

Mushroom kuzhambu or kaalan kulambu is a delicious South Indian style spicy coconut based gravy which can be paired with cooked rice, dosa, chapati and parottas.

This is a semi-thick gravy hence suitable to pack for lunch box along with soft chapatis)rotis and pulkas too. The blend of the coconut, peppercorns and cumin masala paste gives a kurma like taste to this mushroom kulambu except for the green chillies. If you are not a fan of coconut, try this cream-based simple Mushroom masala which is slightly different from this Mushroom kulambu.

Ingredients

To Grind

¼ cup Coconut pieces (or 2 tbsp grated)
½ tsp Cumin seeds
½ tsp Peppercorns
6 Cashews
Water to grind

Other

200 g White button mushroom
3 tbsp Oil
1 tsp Fennel seeds
1 Bay leaf
1 Cinnamon stick
¾ cup Onion fine chopped
1 tbsp GG paste
1 Tomato medium size
1 sprig Curry leaves
¼ tsp Turmeric powder
¾ tsp Chilli powder
½ tsp Coriander powder
½ tsp Garam masala
1 tsp Salt
2 cups Water approx

Method

* Rinse 200g of button mushrooms two to three times thoroughly with running water.

* Chop or slice mushrooms and keep aside.

* In a small mixer jar, take 1/4 cup coconut pieces (or 2tbsp grated).

* Add 1tsp of cumin seeds and 1/2 tsp of black peppercorns with 6 to 8 cashews.

* Grind into a smooth paste by adding little water.

* Heat 3tbsp of cooking oil, add a tsp of fennel seeds, a bay leaf and a cinnamon stick.

* Let the seeds and whole spices fry for 30 seconds.

* Add 3/4 cup of finely chopped onion (use red onions or shallots).

* Saute onions for 3 to 4 minutes until they become soft and brown.

* Add few curry leaves for a fresh aroma.

* Next, add a tbsp of ginger garlic paste and saute continuously for a few seconds to remove the raw smell completely.

* Add chopped tomato and cook them until soft.

* Now add 1/4 tsp of turmeric powder and 3/4 tsp of red chilli powder and 1/2 tsp of coriander powder.

* Mix and cook the masalas a few seconds and add chopped mushrooms.

* Saute well for half a minute.

* Cover with a lid, keep the stove on medium heat and cook the mushroom for 6 to 8 minutes.

* Soon mushrooms will begin shrinking, soft and will release water.

* Open the lid and saute for a min till the mushrooms absorb all the water and masalas. Remember we did not add water here to cook the kaalan.

* Add the coconut masala paste with a cup of water.

* Put a 1/2 tsp of garam masala powder and mix everything well.

* Next, add the required salt(around 3/4 tsp of stone salt or 1 tsp powder salt).

* You can add some water to adjust the consistency of the mushroom gravy. As the coconut gets cooked Kalan kulambu will become thicker.
* Cover with the lid and cook for five minutes on medium heat.

* Switch off and serve with cooked rice, dosa, chapati or parottas.