Yet another winning combination with chapati , here succulent mushrooms are simmered in a rich yogurt coconut based gravy. The spices gives an enticing melange of flavors to the simple , fat-less and deliciously healthy mushrooms .
We are so passionate about mushrooms , and makes a dish or two with it every week. Though a curry like this , mushroom cutlets or mushroom ularthiyathu are our personal favorites , we love eating simply sauteed mushrooms , or wine braised ones with steaks.
This recipe is not my innovation , but borrowed it from vanitha, a year back and started using it by changing it to my style ,ever since. The picture is a pretty old one , was in my drafts for some time , and finally getting it chance to see the world. I have added a bit more spices than the original recipe calls for, as you all might have figured my love for spices by now. How can a Kuttanadan - Kottayam gal be otherwise ;)
Since the Lent has started i know every body is hunting for a good substitute for their meat dishes.(See D, A, L and AM , I am adding some recipes for lent season ,just cos you guys asked, though i am not taking lent this season.) Trust me this is an awesome treat with chapati or ghee rice and you don't even feel you miss meat .
Recipe for Kerala Mushroom curry with Yogurt - Koon curry with yogurt :-
Mushrooms - 1 pack - 12-16 oz pack
Onion finely chopped - 1 medium
Garlic crushed - 2 cloves
Ginger finely chopped - a tiny piece
Green chili chopped - 1
Red chili powder - 1 tea spoon ( use less , as per your heat level)
Ground Coriander - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon
Garam masala - 1/2 tea spoon or use the whole spices specified below. I use both
Bay leaves - 1
Cloves - 4
Cardamom - 2
Star anise - 1
Mace - 1
Tomato chopped - 1 ( the original recipe has tomato in it , but i did not add it in this)
Yogurt - 3 table spoon , use as per your taste
Thin coconut milk - 1 cup or use warm water
Mustard seeds - 1/2 tea spoon
Cilantro ( optional)
a lil update on questions about how to clean mushrooms. :-
The mushrooms we get here have dirt here and there , so i dip it in a bowl of hot water for a minute and wipe it clean with a kitchen towel. If you are making a gravy less prep , make sure you wipe it pretty well or squeeze out the moisture ...
Heat oil in a pan and add mustard seeds.
When they pop up add curry leaves and whole spices ( if you are using it) and fry for 30 seconds.
Add chopped onion and saute for 5 minutes and add chopped ginger , green chili and garlic.
Saute till the raw smell disappears and they turn brown.
Add Chilli,coriander and turmeric powder(+ garam masala)and fry for a minute or two in medium flame .
(If you are adding tomato add it now and saute till the oil separates.)
Add Yogurt and thin coconut milk( or water) combine well and then let heat through.
Add chopped mushrooms and cook it covered for 5-7 minutes or until done.
Uncover and simmer for a minute and switch off heat
Sprinkle chopped cilantro and serve warm.
( To make a thick gravy , simmer uncovered for a couple of minutes , stirring occasionally )