Mushroom Curry

Recipe No: 15

In old times back in Kerala, Mushrooms were not available throughout the year. So  during the season after breakfast my mother used to take a walk through our yards to see if there are any mushrooms growing. On holidays there will be one more person walking besides her…None other than me. On one of those days my mother showed me how to recognize bad poisonous Mushrooms from good edible ones. Put some turmeric on the suspicious Mushrooms!! The poisonous ones will turn black within minutes!! That was magic for me at that time…before me realizing the anti toxic power of Turmeric…
If we happen to find some Mushrooms during one of those walks, this delicious curry will be there on the table for lunch. The taste…it’s the celebration of all of the Kerala flavors!!!

Ingredients                                                 Serves 4

• Mushrooms (Peeled, chopped into cubes, washed and squeezed)……2 cups
• Coconut pieces (Thengakotthu)….3 Table spoons
• Curry leaves………………………1 Sprig
• Chilly powder…………………….1 Tea spoon
• Coriander powder…………………2 Teaspoon
• Garam Masala powder…………....1 Teaspoon
• Turmeric powder………………....1 Teaspoon (Mushroom needs more turmeric)
• Salt……………………………….. As per taste
• Water……………………………...1/2 cup
• Coconut milk……………………...1/3 cup

Ingredients for tempering

• Coconut oil……………………….. 2 Tablespoon
• Mustard seed………………………1/2 teaspoon
• Dry red chilly………………………1
• Shallots (kochulli) sliced…………..1/3 cup
• Curry leaves………………………..1 sprig

Method of Preparation

1. Peel, Wash and Squeeze the water out of the Mushrooms first.

2. Combine Mushrooms, Coconut pieces, Curry leaves, Chilly powder, Coriander powder, Garam Masala powder, Turmeric powder, Salt and water together in a 'manchatti' (A cookware made of clay) or a pan and cook on medium heat for about 15 minutes or till cooked.
3. When the mushrooms are done add coconut milk and wait till it boils along the sides. Off the stove and temper the dish.
4. For tempering, heatcoconut oil in a pan, add mustard seeds and wait till it crackles.
5. Add dry red chilly followed by shallots and curry leaves.
6. When it is brown add this to the mushroom curry.
7.  Close the pan (Chatti) and wait for 10 – 15 minutes. Stir it properly and serve warm with hot rice.

Make it, enjoy the deliciousness and 
serve it to your family with love….