Friday, March 13, 2015

Mushroom coconutmilk curry/Kaalan thengaipaal kuzhambu

Mushroom coconutmilk curry/Kaalan thengaipaal kuzhambu

A simple South Indian style curry that can be served as a combo with Rice/Pulao/Dosa/Paratha/Chapathi/Poori


Mushroom/Kaalan -250 g
thick coconut milk -2 tbsp
onion                      -1 finely chopped
tomato                    -1/2 sliced
ginger garlic paste  -2 tsp
turmeric                  -pinch
coriander powder   -11/2 tsp
cumin powder        -3/4 tsp
chili powder           -3/4 tsp
pepper powder       -1/2 tsp
salt                         -to taste
oil                           -1 tbsp

To Temper:

fennel seeds            -1/2 tsp
curry leaves            -few

Preparation time:10 min
Cooking time     :15 min


  • In a pan heat oil and temper with fennel seeds and curry leaves.

  • Saute ginger garlic paste and turmeric until the raw flavor goes off.

  • Add the finely chopped onion and fry until golden.

  • Then fry the sliced tomatoes until mushy.

  • Add the cut mushrooms to it along with coriander powder,cumin powder, chili powder, pepper powder and salt.

  • Mix well and cook for 3 minutes .Then add adequate water .

  • Cook until mushrooms are soft and almost done.Now add two tablespoon of thick coconut milk to it
  • Cook for another two minutes.Mushroom coconut milk curry/kaalan thengaipal kuzhambu is ready to serve.

Serves  3

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