We love mushrooms a lot. One thing is it get cooked fast and very easy to make. My friend Hema makes kurma often and I just loved the way she make it. It's delicious. This kurma goes well with Chappathi and roties. The flavour of this aroma always tempt us to eat and am sure you all like this kurma. We had this with chappathi and this one curry can be served with Dosa and Idly too.
INGREDIENTS:
Mushroom - 10 to 12
Onion - 1 finely chopped
Tomato - 1 finely chopped
Sambar powder - 1 tsp
Turmeric powder- 1/4 tsp
Salt - as needed
To grind:
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp
Green chillies - 1
Garlic - 1 clove
Poppy seeds - 1/2 tsp
To temper:
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaf - 1
Curry leaves - 1 string
HOW TO MAKE:
Wash mushrooms and cut into pieces.
Heat oil in a kadai add cumin seeds and bay leaf. Add chopped onion and fry until it turn into transparent. Add chopped tomatoes, sambar powder and turmeric powder. Mash it well. When the oil starts separate add chopped mushrooms.
Blend well together with masala and add needed salt. Add a cup of water and let the mushroom get cooked.
Meanwhile grind all the ingredients in the blender which is under "to grind" table. Make a fine paste of it. Once the mushroom got cooked add the grounded paste.
Mix well the grounded paste with the mushroom masala. Add needed water as you need the consistency. Normally the kurma supposed to be gravy consistency and do not add more water if you make this for chappathi and roties. For dosa and idlies the consistency can be little watery. Garnish with chopped coriander leaves.
Hot and spicy Mushroom kurma is ready :-)
TIPS:
Add water as per needed consistency. I made this for roti so I made it like gravy. For idly and dosa you can add little more water after added the grounded paste.
Garam masala also can be used.
For spicy kurma add one more green chilli or 1/4 tsp of sambar powder.
Comments
Post a Comment