Mushroom Kuzhambu Recipe | Kalan Kulambu Recipe | How to make Mushroom Kulambu | Mushroom Kulambu | Mushroom Gravy for Rice | Side dish for Idli Dosa Parotta | காளான் கிரேவி | காளான் குழம்பு செய்வது எப்படி | காளான் குழம்பு | மஷ்ரூம் கிரேவி
Mushroom Kuzhambu colloquially referred as mushroom / kalan kulambu is a gravy where white button mushrooms are cooked in mild coconut based base with spices. This light gravy is a perfect side for Idli / dosa, Chapati / Poori, Parotta or Biryani!
Mushroom Kuzhambu | Kalan Kuzhambu | Kulambu for Idli/Dosa/Parotta
Simple homestyle gravy using white button mushrooms. Perfect side for idli, dosa, chapati, poori or parotta!
Servings: 4
Ingredients
Temper
- 4 tbsp Oil
- 2 each Bay leaf
- 2 petals Black Stone flower
- 1/2 tsp Cumin seeds
Blend
- 2 each Green Chili
- 1/4 cup Fresh Coconut slices
- 1 tsp Poppy seeds
- 1 tsp Fennel seeds
- 4 whole Cashews
- 1/2 tsp Black peppercorns
- 1 each Green cardamom
- 1 inch Cinnamon stick
- 3 each Cloves
- 1/2 cup Water
Saute
- 1 cup White Button Mushrooms sliced
- 1 cup Onion
- 1 tsp Ginger Garlic paste
- 1/2 cup Tomato
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red chili powder
- 1.5 tsp Salt or to taste
- 5 each Curry leaves
- 1 tsp Ghee or Coconut oil optional
- 5 each Curry leaves garnish
- 1/4 cup Coriander leaves garnish
- 1 cup water
Instructions
Prep work
- Make a thin paste using green chilies, coconut, poppy seeds, fennel seeds, cashews, black peppercorns, cardamom, cinnamon, cloves and water.
- Set this aside.
Temper, Saute & Simmer
- Heat oil in a pan and temper with bay leaves, black stone flower & cumin seeds.
- Saute onion until soft ( 5 to 6 minutes) or transparent.
- Add ginger garlic paste and fry for few minutes to brown or until the raw smell goes.
- Add tomatoes and cook for few minutes.
- Add turmeric powder, coriander powder & red chili powder. Saute until the masala thickens and separates oil.
- Add few curry leaves, white button mushrooms along with salt and water.
- Cover and cook this over medium flame for 5 minutes.
- Add coconut paste and simmer for few minutes.
- Add a little ghee or coconut oil for more flavor.
- Garnish with curry & coriander leaves.
- Simmer until desired consistency and turn it off!
- Serve hot as a side for idli / dosa / chapati / poori or parotta. Also pairs with plain white rice/ mild pulao or biryani!
Notes
Adding a teaspoon of lemon juice at the end will add a light tangy feel. This is optional. Remember, you cannot reheat heat if you add lemon juice to kurma or gravy which will bring in a bitter taste feel to it, if reheated.
Mushroom Pepper Fry – Kalan Milagu Varuval Recipe
Mushroom Thokku – Kaalan Thokku Recipe
KADAI MUSHROOM MASALA RECIPE
Prep work
-
Make a thin paste using green chilies, coconut, poppy seeds, fennel seeds, cashews, black peppercorns, cardamom, cinnamon, cloves and water.
-
Set this aside.
Temper, Saute & Simmer
-
Heat oil in a pan and temper with bay leaves, black stone flower & cumin seeds.
-
Saute onion until soft ( 5 to 6 minutes) or transparent.
-
Add ginger garlic paste and fry for few minutes to brown or until the raw smell goes.
-
Add tomatoes and cook for few minutes.
-
Add turmeric powder, coriander powder & red chili powder. Saute until the masala thickens and separates oil.
-
Add few curry leaves, white button mushrooms along with salt and water.
-
Cover and cook this over medium flame for 5 minutes.
-
Add coconut paste and simmer for few minutes.
-
Garnish with curry & coriander leaves.
-
Simmer until desired consistency and turn it off!
-
Serve hot as a side for idli / dosa / chapati / poori or parotta. Also pairs with plain white rice/ mild pulao or biryani!
Notes
Adding a teaspoon of lemon juice at the end will add a light tangy feel. This is optional. Remember, you cannot reheat heat if you add lemon juice to kurma or gravy which will bring in a bitter taste feel to it, if reheated.
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