My 209th recipe, “Mushroom Kurma (Gravy)”, a spicy and mouthwatering Indian gravy. Mushroom Mania continues. After making a mushroom pulao on monday, I was wondering how I would use up the remaining mushrooms which I had purchased. Since we get mushrooms in a 14Oz pack here, there were quite a few remaining after making the pulao with 6 of them.
My initial thoughts were to make either a mushroom pasta or a mushroom soup which RK would love. Then finally I decided to make an Indian side using the mushroom which I could have along with idli and dosa. In my opinion, the one thing which has made mushrooms to be very popular among vegetarians, would be the meaty flavor.
Mushrooms are the perfect substitute for meat in many vegetarian recipes. I particularly remember a spicy pepper gravy my mom used to make with lamb / chicken. I decided to cook a similar dish today, however substituting mushroom for meat. I have mentioned earlier that I am not a very fond eater of mushrooms.
However, when I made this mushroom kurma today, I myself was surprised at seeing how much I loved it. It had a nice meaty flavor from the mushrooms and the spiciness from the pepper corns was just what the gravy needed. And along with my soft and spongy idlis, this mushroom kurma made for a super delicious dinner 🙂
- Oil – 3 Tbsp + 1/2 tsp
- Shallots/Small red onion/ Red pearl onion – 10
- Bay leaf – 1
- Green chilli – 1
- Curry leaves – 1 Sprig
- Onion – 1 Medium Sliced
- Ginger Garlic paste – 1 Tbsp
- Tomato – 1 Medium Finely chopped
- Salt – 1 tsp Adjust as per taste
- Turmeric – 1/4 tsp
- Mushroom – 10 Sliced
- Coriander leaves – For garnishing
To dry roast and grind
- Cinnamon – 1/2 inch stick
- Cloves – 4
- Cardomom – 2
- Coriander seeds – 1 Tbsp
- Pepper corns – 1 tsp
- Dry red chilli – 3
- Jeera – 1/2 tsp
- Curry leaves – 2 Sprig
- Coconut – 1/4 Cup
- Fennel seeds – 2 tsp
- First dry roast all the ingredients listed under “To dry roast and grind” until the coriander seeds and jeera turn golden brown. Transfer to a plate and keep aside. Meanwhile heat a pan with 1/2 tsp oil and add the shallots. Saute until they turn golden brown and transfer them to the same plate containing dry roasted ingredients. Let them all cool down to room temperature. Then grind them together into a thick paste (add sufficient water, as needed). Keep this masala paste covered until use.
- Now, grind the coconut, fennel seeds into a fine paste by adding sufficient water and keep it aside, separately.
- Now heat a pan with the remaining 3 Tbsp of oil, add the bay leaf, green chilli, curry leaves, sliced onion, ginger garlic paste and saute until the onions turn golden brown. FOllow it by tomato, salt and continue to saute until the tomato turns mushy.
- Now add turmeric powder and give a quick stir. Follow it by the sliced mushroom and saute until well combined. Then add the ground masala paste and required amount of water (I added about 2 Cups of water) to the pan and mix well. Set the flame to medium and wait until the mixture starts to boil.
- Once the mushroom is half done (about 7 mins), add the coconut paste and mix well. The raw smell of the masala should have gone by now. Check for the desired consistency of the kurma. If you feel kurma is too thick, add some water and mix well. Let it simmer until the mushroom is fully cook (for about 10 minutes). Garnish with coriander leaves, mix well and turn off the flame.
- Serve hot with idli/dosa/steamed rice
Notes | FAQ
– Adjust the spiciness (Dry red chilli, pepper corns, green chilli) according to your desire. The main source of spiciness should be from the pepper corns.
– Mushroom by itself releases water while getting cooked. So adjust the water quantity accordingly. 2 Cups of water should be more than enough for a medium thick kurma. If you like a thin version, add extra.