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!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, dinner, Side Dish
Cuisine: Indian, madras, south indian, tamil nadu
Keyword: kalan kulambu, mushroom gravy, mushroom kulambu, mushrrom kuzhambu, side dish, side gravy, vegetarian
Servings: 4
Author: Mullai Madavan
Equipment
Sauce pan
Ingredients
Temper
4tbspOil
2eachBay leaf
2petalsBlack Stone flower
1/2tspCumin seeds
Blend
2eachGreen Chili
1/4cupFresh Coconut slices
1tspPoppy seeds
1tspFennel seeds
4wholeCashews
1/2tspBlack peppercorns
1eachGreen cardamom
1inchCinnamon stick
3eachCloves
1/2cupWater
Saute
1cupWhite Button Mushroomssliced
1cupOnion
1tspGinger Garlic paste
1/2cupTomato
1/4tspTurmeric powder
1tbspCoriander powder
1tspRed chili powder
1.5tspSaltor to taste
5eachCurry leaves
1tspGhee or Coconut oiloptional
5eachCurry leavesgarnish
1/4cupCoriander leavesgarnish
1cupwater
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.