I have never eaten mushrooms in my childhood as mushrooms were considered non veg and was never cooked in our house. Only in recent times, mushrooms are cooked in our house and we eat them. While in Chennai, once I bought mushrooms and when I cleaned them , i got severe itch and hives all over my hands. So I just threw all the mushrooms in trash but the hives lasted for a week. From then , I avoided mushrooms. But after coming to USA, I gathered some courage and started cooking mushrooms again. I don’t know any authentic mushroom recipes but I slightly modify some of our original recipes to adapt mushrooms in it. Here this mushroom kuruma is a slight adaptation from my vegetable kuruma and this goes well with the pooris and chapathis.
- Mushroom – 200 gms
- Onion – 1, finely chopped
- Tomato- 1, finely chopped
- Chilly powder – 1 teaspoon
- Salt – to taste
- Ginger garlic paste – 1 teaspoon
- Coconut, shredded – 1/4 cup
- Cashew nuts – 5 to 6
- Roasted gram – 1 tablespoon
- Cinnamon – 1 piece
- poppy seeds – 1 teaspoon
- Fennel seeds – 1 teaspoon
- Tomato – 1
- Cloves – 2
To temper :
- Oil – 2 teaspoons
- Cardamom – 2
- Bay leaf – 1
- Star anise – 1
1. Clean and chop the mushrooms.
2. Take everything given under To grind column in a mixer grinder and grind it to a smooth paste.
3.In a pan, add oil and then throw in the cardamom, star anise and bay leaf. Then add chopped onion and ginger garlic paste.
4.When the onion and ginger garlic paste are cooked well and the raw smell leaves , add in the chopped tomatoes and stir well.
5.When the tomatoes turn mushy, add in the chopped mushrooms and give it a stir for 2 minutes.
6.Then add in the ground paste, add some water and the salt and chilly powder. The amount of water is based on the consistency of the kuruma needed. I added half a cup of water.
7. Mix it well and let it come to a boil.
Switch the flame off and garnish the kuruma with cilantro leaves. Serve it with hot pooris or chapathis.