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Friday, August 1, 2008

Mushroom Curry
From my apartment, I went to my close friend, Sudha's house just for a chat. She never let me go without having any lunch in her house. I had this delicious curry in her house. She told me that it's her mother's recipe. I love to collect any elders recipes as their recipes are always traditional. It'll pass from one generation to other generations.
Big Button Mushroom from Sams club - 1 pack
Big Onion - 1 chopped (half for grinding and half for tadka)
Tomato - 2
Ginger - 3 inch small size
Garlic - 4 pods
Green chilly - 1 or 2 depends on spicy level
Curry leaves - 1 stick
Coriander powder - 1 tbsp or coriander seeds - 1 tbsp
Dry Red chilly - 1
Turmeric powder - 1/4 tsp
Somu(Fennel) - 1 tsp
Coconut flower - 1/4 cup
Cinnamon - 2 inch
Cloves - 2
Olive Oil - 2 tbsp
Salt to taste
Coriander leaves - few for garnishing
Heat oil in a pan. Fry somu cinamon, cloves, garlic, ginger, half of onion, red chilly, tomato till good aroma comes. Add coriander powder and fry well for 3 minutes. Grind it well with coconut powder and keep aside.
Pressure cook mushroom till 3 whistles with one cup of water. Drain water and keep aside.
Heat oil in a kadai and fry onion till transparent. Add tomatos, green chilly, curry leaves and fry till tomatos pasted. Add cooked mushrooms, grinded masala, salt, turmeric and one cup of water from the grinded masala. Boil for 15 minutes over the medium flame.
Garnish it with coriander leaves.
It goes well with idly, dosa, chappati, rice, poori.


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