South Indian Mushroom Curry Recipe
Spicy, semi dry South Indian Mushroom Curry to serve as a side dish with phulkas, aappams and dosa.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 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.