Receta Wasy Mushroom Curry / Mushroom Kulambu
Looking for a lip-smacking, quick curry with ingredients just from your refrigerator and kitchen pantry? then this one is for you. This mushroom curry is so simple and can be made quickly with not much fuss. Just blend all ingredients into a smooth paste cook it up add mushrooms and serve. Sounds easy right?
Usually in curries you will have to add ingredients in a particular order, wait for the ingredient to get cooked then add the next ingredient and saute and wait again, this itself takes some time and also some beginners find it difficult to keep the order right, but here in this curry there in no need of worrying about this part, you will have to just blend cook and serve. The resulting curry tastes so good and flavorful, goes well with rice, bread, rotis and any kinda Indian bread. Its always a duper hit at my home and the best part is I don't have much of work too. There are some who have no time or patience to stand beside the pan and keep sauteing, for them this curry is the perfect choice. Usually mushrooms gets cooked quickly so doesn't absorb much of the curry and tastes bland, to avoid this I have sauteed the mushrooms first before adding them to the curry, this helps avoids the bland taste and makes it even more delicious and succulent. Just try once and you will love this curry for sure.
INGREDIENTS
Serves 2 to 3 people
Total Preparation Time - 15 to 20 minutes
- Mushroom - 150 grams
- Big onion - 1
- Tomato - 1
- Coconut - 5 to 6 pieces (or) 6 spoons of grated coconut
- Red chilli powder - 1 spoon
- Cumin powder - 1/4 spoon
- Peppercorns - 1/4 spoon
- Pepper powder - 1/4 spoon
- Turmeric powder - 1/4 spoon
- Cinnamon stick - 2 small pieces
- Star anise - 1
- Bay leaf - 1
- Oil - 8 spoons
- PREPARATION METHOD
- Add all the following ingredients to a blender and make a fine paste out of it and set aside;
- (For making the ground paste)
- 1. Big onion - 1
- Tomato - 1
- 2. Coconut - 5 to 6 small pieces (or) 6 spoons of grated coconut
- 3. Red chilli powder - 1 spoon
- 4. Cumin powder - 1/4 spoon
- 5. Peppercorns - 1/4 spoon
- 6. Cinnamon stick - 2 small pieces
- Add 1/2 cup of water while grinding to make a fine paste
Wash mushrooms well in water and chop it into 4 or medium sized pieces.
Heat a pan and pour 2 spoons of oil, after it heats up add the chopped mushrooms, few pinches of salt, turmeric powder, pepper powder and saute for just 2 minutes. Do not saute for more than 2 minutes or else it will start letting out water. Take the mushrooms and set aside.
Now to the same pan add the remaining oil and let it heat up. (Use the same pan or you can use a different pan)
Then add bay leaf and star anise into it and saute for a few seconds. Now add the ground paste along with half a cup of water and stir well.
Add necessary salt and cook well on low flame until the raw smell leaves and the curry thickens.
Now add the sauteed mushroom pieces and stir well. Cook for another 3 to 4 minutes or until the mushroom gets cooked.
Serve!!
TIP 1: I have sauteed mushrooms along with salt, pepper powder and turmeric powder so that it does not taste bland after making the curry. Sauteing them helps give a nice flavor too.
TIP 2: See that the curry gets cooked well before you add the mushrooms. Or else the curry will give a raw smell. Mushrooms gets cooked fast and so you cant keep cooking for more than 5 minutes after adding them to the curry. Overcooking will give a rubbery texture to mushrooms. So see that the curry gets cooked well then add the mushroom pieces.
TIP 3: You can also add some fresh peas while making this curry, just pressure cook them for a few minutes and add it to the curry. Will taste great.
Delicious and Lip-smacking curry is now ready!! Serve with rice, rotis, breads!! You will definitely love this curry!!