South Indian Mushroom Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 4
Ingredients:
Mushroom – 200 gms /7 oz
Onion – 2
Tomato – 1
Mustard seeds – 1 tsp
Turmeric powder – 1/2 tsp
Curry leaves – 2 sprigs
Salt – to taste
Oil – 1 tbsp
To be ground to a coarse paste:
Black pepper corn – 1/2 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Ginger – 1 inch piece
Garlic – 4
Thai chile- 1, seeded and minced
Coriander powder – 2 tsp
Instructions:
Clean and mince the mushrooms. Chop onion and tomato finely.
Place all the ingredients mentioned in the “to be ground” and without adding water, grind to a coarse paste.
Heat a pan with oil. Add mustard seeds and let it splutter.
Add onion and saute for 2-3 mins till it becomes translucent.
Add tomato, ground paste, turmeric powder, salt and mix well.
Cook for another 2-3 mins till the tomato becomes mushy.
Add minced mushrooms, sprinkle 1/4 cup water, mix well and let it cook over medium flame for 3-4 mins.
When they are about 3/4th cooked, add torn fresh curry leaves.
Cover the pan and cook for 2 more mins over medium flame.
This south indian mushroom curry should be semi dry in consistency before taking off fire.
Serve hot with Phulkas or pillowy Aappam.
Slightly adapted from a recipe from ticklingpalates.com