Mushroom masala kuzhambu

Ingredients

    Button mushroom [Kalan] – 1 cup
    Sambar onion [shallots] – 6
    Dry red chilli – 1
    Garlic – 1 cloves
    Curry leaves – 1 spring
    Coriander leaves – 1 spring
    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Turmeric powder – ¼ tsp
    Red chilli powder – ½ tsp
    Coconut milk – 2 tbsp [Chop 2 pieces of coconut then grind with 2 tbsp of water]
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For Roasting and grinding ingredients

    Fennel seeds[Perunjeeragam, sombu,saunf] – ½ tbsp
    Peppercorns – 5
    Cumin seeds – 1 tbsp
    Coriander seeds – 1 tbsp
    Cinnamon stick – 1
    Cloves – 2
    Rice – 1 tbsp
    Dry red chilli – 1
    Sambar onion – 7
    Garlic – 3
    Ginger – 1 inch [chopped]
    Curry leaves – 1 spring
    Urad dal – ½ tbsp
    Bengal gram – ½ tbsp
    Oil – 2 tbsp
    Heat oil in a pan then roast all ingredients & grind to fine paste with ¼ cup of water.

Method

    Wash & Chop mushrooms
    Heat oil in a pan then add mustard seeds. Once it’s spluttered then add Bengal gram, urad dal and onion sauté till soft.
    Then add garlic, ginger and dry red chilli sauté gently.
    Add curry leaves, mushroom, turmeric & red chilli powder mix well then add water cook till soft.
    Then add ground paste and salt mix well, add water if required & let it boil.
    When boiling add coconut milk & leave it for 2 min. Then cut off heat.
    Add coriander leaves mix well & serve hot with rice.