Friday, 13 December 2019

Mushroom Kurma/How to make Mushroom Kurma/Kalaan Kurma

Mushroom kurma another easy, rich and creamy kurma , one pot kurma that can be made easily. Mushrooms are very healthy and including it in our diet is important because they contain more than 80% of water and is rich in vitamins and minerals. I have posted earlier some interesting and delightful ways to include mushroom in our diet like MushroomBiryani, Mushroom Soup, Mushroom Do Piaza, Mushroom Pepper Fry, Mushroom 65. Do try out this mushroom kurma and post your comments here. Meanwhile do check out other vegetarian gravies here.

Other Kurma Varieties that might be of interest…

Here's how to make Mushroom Kurma with step by step photos...
Ingredients
Button Mushroom/Kalaan
1 pack/200-250 gms
Onion
1 large finely chopped
Green Chillies
2-3 slit lengthwise
Ginger Garlic Paste
1 ½ tsp
Tomatoes
3 finely chopped
Red Chilli Powder
1 ½ tsp
Coriander Powder
2 tsp
Turmeric Powder
½ tsp
Garam Masala Powder
½ tsp
Salt
As needed
Coriander leaves/Cilantro
2 tbsp finely chopped
Curry Leaves/Karuvepilai
10-12 leaves

For Grinding
Coconut
¾ cup grated or pieces
Cashew nuts
10-12
Fennel Seeds/Sombu
½ tsp
Poppy Seeds/Gasagasa
1 tsp

For Tempering
Oil/Nallaennai/Groundnut oil
1 tbsp
Cinnamon Sticks/Pattai
2 inch piece
Cloves/Kirambu
3-4
Cardamom/Elachi
2
Fennel Seeds/Sombu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Preparation Time: 15 minutes                    
Cooking Time: 20 minutes    
Author: PriyaAnandakumar

Other Mushroom Recipes

Method

Wash the button mushroomwith thoroughly with water and drain the water completely. Cut them to slices and keep it aside. Do not keep it water for very long as they tend to absorb the water. Chop the onions, tomatoes, green chillies and keep it ready.


Soak the cashew nuts in hot water for 10-15 minutes.


Dry roast 1 tsp poppy seeds, ½ tsp of fennel seeds until nice aroma arises.


Add coconut, cashew nuts, roasted poppy seeds, fennel seeds to the mixer and grind really well. Add required water, make fine paste and keep it aside.


Heat 1 tbsp of oil in a kadai/pan, add cinnamon sticks, cloves, cardamom/elakkai, fennel seeds/sombu, cumin seeds/jeeragam and fry until nice aroma arises.


Add onions, green chilliesand saute until they turn translucent.


Now add tomatoes and saute well until they turn mushy.


Add ginger garlic paste and saute until raw smell vanishes.


Add the chopped /sliced mushrooms and saute for about two minutes.

Add red chilli powder, coriander powder, turmeric powder, garam masala, salt and mix really well.

Add 2 cups of water , 1 tbsp of chopped cilantro/coriander leaves and let it boil well for 1o -12 minutes or until the mushrooms are cooked.


Now add the ground coconut –cashew nut paste and mix really well.


Add chopped coriander leaves and stir well, let it come to boil and then switch off the stove.


Delicious and creamy mushroom gravy is ready to be enjoyed. Serve it hot with steam cooked rice, rotis, chapatti and enjoy.


Thank you all for visiting my space, please come back for more delectable and tempting kurma varieties from my kitchen.

Other Kurma Varieties that might be of interest…
Pakoda Kurma /Pakora kurma

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Have a great day and enjoy.


Until then I am signing off…


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Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar