Mushroom Kuzhambu Recipe | Kaalan Kuzhambu Recipe for Idli, Dosa | Startup Cooking

 MUSHROOM KUZHAMBU RECIPE | STARTUP COOKING

mushroom kuzhambu

Mushroom Kuzhambu or Kaalan Kuzhambu is a delicious South Indian style spicy coconut based gravy which can be paired with idli, dosa, chapathi, parotta or with rice.

Kaalan Kuzhambu has made with a perfect blend of coconut and whole spices which gives a rich and aromatic flavor to the curry. It could be made in millions of ways because each household has a recipe of their own!

If you love spicy and aromatic mushroom kuzhambu this is one of the must try recipe, I am sure it will be a wonderful addition to your "to do" list. As this dish is semi thick consistency, you can pack for office lunch boxes also.

While Non-Vegetarians can simply replace mushrooms with boneless chicken for yummy south Indian style kozhi kuzhambu. 

Mushrooms have many wonderful health benefits. They are low in carbohydrates, have no fat, no cholesterol, are high in proteins, vitamins and minerals. Mushrooms also have a lots of water content and fiber. Try to include mushrooms in our diet regularly to keep your body healthy.

If you are bored with the usual mushroom recipes like mushroom kurma, kadai mushroommushroom pepper frymushroom biryanimatar mushroom masalamushroom ricethen try this one, especially if you are looking for something spicy and delicious! You can make this delicious mushroom recipe for special occasions like kids parties, potlucks and buffets. Follow my step by step photo recipe to prepare Mushroom Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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mushroom kuzhambu

RECIPE FOR MUSHROOM KUZHAMBU

Coarse      : Breakfast / Dinner

Cuisine     : South Indian

Author      : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min 

Total Time : 35 min

mushroom kuzhambu

INGREDIENTS

To Grind

  • 1/4 cup grated coconut
  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 3 cloves
  • 1 inch cinnamon stick
  • 1 green cardamom pods
  • 2 green chilli
  • 5 cashew nuts
  • 3 tbsp water
For Kuzhambu
  • 3 tbsp oil
  • 2 small bay leaf
  • 1 tsp cumin seeds
  • 1 tsp black stone flower
  • 1 large onion - finely chopped
  • 1 tsp ginger garlic paste
  • 1 large tomato
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1 spring curry leaves
  • 2 cup mushrooms
  • 1 cup water
  • salt - to taste
  • 1/4 cup coriander leaves

PROCEDURE

  • in the mixer jar, add grated coconut, poppy seeds, fennel seeds, cloves, cinnamon stick, cardamom pods, green chilli and cashew nuts
  • grind to a smooth paste with little water and set aside
  • heat oil in the pan and temper with cumin seeds, bay leaf and black stone flower
  • add finely chopped onion and saute well until transparent
  • add ginger garlic paste and saute for 1 minute or until the raw smell goes
  • add chopped tomato, turmeric powder, red chilli powder and coriander powder
  • mix well and cook the spices for 3-4 minutes in low medium flame or cook until the raw smell of spices goes
  • once the oil starts to separate from the masalas, add chopped mushrooms and cook on high flame for 3-4 minutes
  • once the water starts to release from the mushrooms, add ground coconut paste, water and salt
  • mix well
  • cover with lid and cook on low flame for another 5-7 minutes, in this stage the oil will starts to float on top of the curry
  • garnish with chopped coriander leaves and then switch off the flame
  • serve with idli, dosa, chapathi, poori, etc.,
  • Enjoy!
NOTES
  • adjust spice level according to your taste
  • you can also garnish with fresh curry leaves
  • saute the mushrooms in high flame until the water starts to release, and then add water into it

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mushroom kuzhambu

MUSHROOM KUZHAMBU WITH STEP BY STEP PHOTO RECIPE


in the mixer jar, add grated coconut, green chillies, poppy seeds, fennel seeds, cashews, pepper corn, green cardamom, cinnamon stick and cloves


add little water and grind to a smooth paste


heat oil in the pan and temper with cumin seeds, bay leaf 
and black stone flower


add finely chopped onion


saute well until it turns transparent


add ginger garlic paste


saute well until the raw smell goes


add chopped tomato, fresh curry leaves, turmeric powder, red chilli powder and coriander powder


mix well and cook the spices in low medium flame for 3-4 minutes or until the raw smell of spices goes


add chopped mushrooms


cook on high flame for 3-4 minutes or until the water starts to release from the mushrooms


now add ground coconut paste


add salt and water, mix well


cover with lid and cook on low flame for another 5-7 minutes


oil started to float on top of the curry


garnish with chopped coriander leaves


mix well and then switch off the flame


serve with idli, dosa, chapathi, parotta, etc.,

mushroom kuzhambu

garnish with fresh curry leaves

mushroom kuzhambu

MUSHROOM KUZHAMBU


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