Varutharacha Mushroom Curry | Mushroom Kuzhambu Recipe

Varutharacha Mushroom Curry is a simple curry made by roasting the spices, onions and coconut. It has a excellent taste as well as a nice aroma of roasted spices. The color of the curry differs from the degree to which you saute the ingredients for masala. Always roast them in low to medium flame to avoid burning and change of taste. It goes well with rice, idly, dosa and aapam.

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Mushroom Curry

Recipe Cuisine: South Indian/Tamil Nadu | Recipe Category: Kuzhambu

Prep Time: 15 mins | Cooking Time: 25 mins | Serves: 3

Ingredients:

Mushroom - 1 pack

Onion - 2

Tomato - 1

Mustard seeds - 1 tsp

Curry leaves - a sprig

Oil - 2 tblspn

To grind:

Coconut - 1/2 cup

Small onion - 10

Fennel seeds / Perunjeeragam - 1 tsp

Black pepper - 1 tsp

Cinnamon - 2" piece

Coriander powder - 3 tsp

Chilli powder - 1 tsp

Method:

Peel the outer skin of the mushroom and remove the hairy part. Clean it and chop them into thin slices.

In a pan, heat little oil, add fennel seeds, cinnamon and black pepper. After 30 seconds, add small onion and saute for 3 minutes.

Once onion becomes soft, add in grated coconut, coriander powder, chilli powder and turmeric. Stir fry for 2 minutes and remove from flame. Cool them and blend well to a smooth paste adding little water.

In the same vessel, add mustard seeds. When it begins to pop, add in chopped onion and curry leaves. Once onion becomes soft, add in chopped tomatoes.

When the tomato becomes mushy, add the mushroom slices and stir fry for 3 to 4 minutes.

To this, add the ground masala, salt and 2.5 cups of water. Cover and cook for 15 to 20 minutes.

Serve with hot rice, idly or dosa.

Note:

• Roast them in low to medium flame to avoid burning and change of taste.

Pictorial:

Keep all your ingredients ready

Peel the outer skin of mushrooms and remove the hairy part

Cut them into thin slices

In a vessel, drizzle little oil. Add fennel seeds, cinnamon and black peppercorns

Add small onion and saute for 2 to 3 minutes

When onion becomes soft and translucent, add in grated coconut

Then, add coriander powder, chilli powder and turmeric. Saute for 2 minutes

Cool them

Take the roasted ingredients in a blender and blend well to get a smooth paste adding little water

In the same pan, add mustard seeds. When begins to pop, add curry leaves

Add in chopped onion and saute for 2 minutes

Add in chopped tomato

When tomato turns mushy, add in ginger garlic paste. Saute till raw smell is gone

Then, add the sliced mushrooms

Stir fry for 3 to 4 minutes

To this, add the ground masala paste and mix well

Add in 2.5 cups of water

salt to taste

Cover and cook for 15 to 20 minutes

Serve with hot rice, idli or dosa!