mushroom gravy for chapathi south indian style/kuzhambu/kulambu

mushroom gravy for chapathi south indian style/kuzhambu/kulambu

mushroom gravy for chapathi south indian style/kuzhambu/kulambuIt’s a very straight forward gravy to make without a compromise in taste.Its a usual long-established recipe at our home that my mother in law does it very frequently.This is a mushroom gravy for chapathi south indian  style is very simple but tastes very exotic. I love to enjoy this gravy to be piping hot when served.The plus point for this mushroom gravy recipe is that you need no coconut grinding or a long list of masala’s to put in. mushroom gravy for chapathi south indian style/kuzhambu/kulambuTo get a fine tasting mushroom gravy every ingredient that we put must be nicely sauteed without any rawness.This mushroom gravy not only goes well with chapati but tastes wonderful with usual idli’s and dosa’s. My daughter loves to have it hot with chapati . For us the gravy consistency should be lightly watery ,not thick. If it is thick the gravy will still taste good but in my opinion keeping it little thin is quite relishable.

mushroom gravy for chapathi south indian style/kuzhambu/kulambu

INGREDIENTS:

Mushrooms – 200gms(washed and cut into small chunks)
Small onions chopped – 3/4 cup
Some curry leaves
Some chopped coriander leaves
Chilli powder – 1-2 tsp
Garam masala powder – 1 tsp(or as needed)
Salt to taste
Ginger garlic paste – 2-3 tbsp
Roasted gram dal powder/pottukadalai powder – 4 tbsp(or even more you may need,so adjust according to gravy consistency)
Oil – 2 tbsp
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp

METHOD:


1.Wash mushrooms and chop,keep ready.
2.Keep a kadai with oil.
3.Put mustard to splutter.
4.Now add onions along with curry leaves.
5.Let it brown,now add ginger garlic paste.
6.Stir till the rawness goes off.
7.Add mushrooms with needed salt and turmeric.
8.It will leave water as soon as we add salt.
9.If not sprinkle some and stir so that it does not char.
10.When mushroom shrinks add chilli powder and garam masala and stir till rawness goes off.
11.Now add 2-3 cups water or as needed and bring to boil.
12.When it starts boiling sprinkle roasted gram dal powder little by little,stir it without any lumps(let it boil for some time,check for salt ,if needed add).
13.It will start to thicken and when it reaches gravy stage without any rawness.
14.Switch off and add coriander leaves.

 

mushroom gravy for chapathi south indian style/kuzhambu/kulambu

Total Time: 30 minutes

mushroom gravy for chapathi south indian  style/kuzhambu/kulambu

Ingredients

  • Mushrooms - 200gms(washed and cut into small chunks)
  • Small onions chopped - 3/4 cup
  • Some curry leaves
  • Some chopped coriander leaves
  • Chilli powder - 1-2 tsp
  • Garam masala powder - 1 tsp(or as needed)
  • Salt to taste
  • Ginger garlic paste - 2-3 tbsp
  • Roasted gram dal powder - 4 tbsp(or even more you may need,so adjust according to gravy consistency)
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1 tsp

Instructions

  1. Wash mushrooms and chop,keep ready.
  2. Keep a kadai with oil.
  3. Put mustard to splutter.
  4. Now add onions along with curry leaves.
  5. Let it brown,now add ginger garlic paste.
  6. Stir till the rawness goes off.
  7. Add mushrooms with needed salt and turmeric.
  8. It will leave water as soon as we add salt.
  9. If not sprinkle some and stir so that it does not char.
  10. When mushroom shrinks add chilli powder and garam masala and stir till rawness goes off.
  11. Now add 2-3 cups water or as needed and bring to boil.
  12. When it starts boiling sprinkle roasted gram dal powder little by little(let it boil for some time,check for salt ,if needed add).
  13. It will start to thicken and when it reaches gravy stage without any rawness.
  14. Switch off and add coriander leaves.

Notes

Too much of gram dal powder will thicken the gravy. Every thing should be nicely cooked without any rawness,then only this gravy will taste good. Not only for chapati it will be good for even hot idli and crispy dosa’s. We love this gravy to be thin than usual. Check salt after adding water too and adjust as needed.

 

Side dishes for breakfast:

Hotel sambar

Vada curry

Tomato sambar

Kumbakonam kadappa

 

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