South Indian Mushroom Curry (Naatu Kalaan Curry), a spicy side dish made using freshly ground spice paste using South Indian spices.
This is also probably the most easiest, spiciest and aromatic mushroom curry that you could cook to be served as a side dish to phulkas and Aappams.
This is the country style cooking of mushrooms which can be used to cook chicken also.
Whenever we drive to our native place, we always stop at one particular vegetarian restaurant on the highway.
They not only serve delicious food but the place also looks squeaky clean.
They also have stalls set up outside the restaurant to serve quick snacks where you can just eat standing without having to enter inside if you are in a hurry.
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Few years ago, during one such stop over, an old lady was standing in one such stall cooking this delicious curry in one stove and and making Aappams in another stove.
I have never been a fan of aappam and vegetable stew combo and always incline towards sweetened coconut milk.
I could see that lot of people were waiting to order it and I got a plate for me as well.
The combo simply was lip smacking. When I asked for the recipe, the old lady was sweet enough to share it with me.
She told me that she adjusted some ingredients of her naatu kozhi curry (south indian chicken curry) and came up with this curry.
She proudly declared that ever since the day she started serving this south indian mushroom curry, people were thronging her stall. I could totally understand the reason.
You need to chop the mushrooms very finely for this curry. In fact mince them if you can. I used my food processor to make the job easy.
I serve this spicy South Indian Mushroom curry with aappams, dosa and phulkas and it tastes great with all.
We prefer it very spicy and the dish in itself is spicy.
So adjust either pepper corns or red chili powder according to your spice preference.
Naatu Kalan Curry with step by step photos:
1. Add pepper corns, cumin, fennel, ginger, garlic, coriander and red chili powder in a mixer jar.
2. Grind all together to a dry coarse paste without adding water. Keep aside.
3. Chop onion and tomato finely. clean and mince mushroom. I used my food processor for this.
4. Heat a pan with oil. Add mustard seeds and let it splutter. Add onion and sauté till turns translucent.
5. Add tomatoes, coarsely ground spice paste, turmeric powder, salt and mix well.
6. Cook till the tomatoes turn mushy.
7. Add minced mushroom, sprinkle 1/4 cup water, mix well and let it cook for 3 to 4 mins.
8. When they are 3/4 th cooked, tear fresh curry leaves, mix in and cook for 2 mins.
South Indian Mushroom curry is ready to serve.
The curry should be semi dry. If you keep it on a plate it should stay put and there should be no liquid running around.
And if the curry is a bit watery cook for a few more minutes in an open pan.
Serve hot with phulkas, aappams or dosa.
South Indian Mushroom Curry Recipe Video below:
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South Indian Mushroom Curry Recipe details below:
South Indian Mushroom Curry Recipe
- Mushroom - 200 gms / 1 packet
- 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
- Red chili powder - 1 tsp
- Coriander powder - 2 tsp
- 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.