Mushroom Kulambu | South Indian Curry Recipes

Us Indians are known for the love of spicy curries. Every region has its own specialty and every family has its own signature dish.  This recipe here is a family recipe for chicken or mutton preparations. Married to a vegetarian I do not cook non-vegetarian often. But the spicy cravings inside me is satisfied by this kulambu made with mushrooms but with all the aromatic spices found in a South-Indian spicy curry. This kuzhambu is a great combo for rice, idli and dosa.

Ingredients:
White button Mushrooms - 200 g / 8 oz
Turmeric powder - 1/4 tsp
Salt - to taste
Corainder leaves - a little
Oil - 2 tsp
Coriander seeds - 2-1/2 tbsp
Dry red chillies - 2 or 3
Urad dhal - 1/2 tsp
Raw Rice - 1/2 tsp
Cumin seeds - 1/2 tsp
Pearl onions - 3
Garlic cloves - 2
Tomato - 1/2 of a small one, chopped
Grated Coconut - 3 tbsp

Method:
Clean the mushrooms and make thick slices.
Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dhal, rice, cumin for about 2 minutes. Add the crushed garlic and pearl onions and continue to roast until the rice starts to become a shade darker. Now add the tomatoes and fry for a minute until slightly cooked. Add the grated coconut, and turn off the heat. Continue to roast in the residual heat until the coconut is toasted. Allow the mix to cool and make a fine paste. Heat the remaining oil in a saucepan and fry the mushrooms with turmeric powder until it starts to shrink. Add the ground paste, salt and about a cup of water. Allow it to come to a boil and simmer for 10 minutes. Garnish with coriander leaves and serve with rice, roti, dosa or naan.
Linking this to Priya's Vegan Thursdays.