Mushroom Kuruma (mushroom Korma)

 

South Indian mangaloori recipe

Ingredients

Mushrooms 250 gm

Onion chopped 1 medium sized

Tomato chopped 1 cup

Ginger garlic paste 1 tsp

 

Grated coconut ½ cup

Cashew nuts 2 tbsp.

 

Oil 2 tbsp

Mustard seeds ½ tsp

Cumin seeds ½ tsp

Fenugreek seeds ½ tsp

Urad dal ½ tsp

Turmeric powder ¼ tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Curry leaves 1 sprig

Salt to taste

 

Coriander leaves to garnish

 

Method of Preparing mushroom korma

 

Peel and chop the onions and keep aside

Chop the tomatoes and keep aside

Grind the grated coconuts and chopped cashew nuts using a mixer grinder adding enough water and keep aside.

Clean and slice the mushrooms.  Be careful when cleaning the mushrooms.  Wipe the mushrooms each thoroughly with a kitchen towel to clean them.  Never wash the mushrooms in water.

Heat oil in a pan and add mustard seeds, allow to crackle.  Lower heat and add urad dal, fenugreek seeds, cumin seeds and sauté till the urad dal reaches a golden-brown colour.  Add the chopped onion and sauté till it reaches golden brown colour or become translucent.  Add the ginger-garlic paste and sauté well.

Add the turmeric powder, chilli powder, coriander powder, salt and garam masala and mix well.

Add the chopped tomatoes mix well and stir well till all becomes a fine paste.

Add the sliced mushrooms, mix well and cook for a few minutes stirring occasionally.  Now add the coconut-cashew paste and the pinched curry leaves and mix well.

Add a bit more water if needed and allow to simmer on low heat for 15 minutes.

Remove from heat, garnish with coriander leaves and serve.