mushroom masala recipe / kalan masala curry/ gravy without coconut
mushroom masala recipe / kalan masala curry/ gravy without coconut
This mushroom masala recipe is an excellent side dish for idli-dosa, rice and even for chappathi. Mushrooms are rich in fibre with low calorie filled with protein and antioxidants.Mushrooms are very healthy and fleshy we can make endless dishes it will just merge with whatever dish you do. Combination of some best spices makes this curry so tasty and flavourful. You can make it as a semi gravy or little thin as you prefer. I wash mushrooms to remove the tea dust then wipe off without any water then chop them. This is how I always clean mushrooms and for me there is no need to remove the stem portion. Always like to use as such by cleaning it. Some even take off the outer skin of the
mushroom to be nicely white but its not at all needed. One speciality about this recipe is that you can make it without coconut. Still you will get that super exotic texture and flavour like a non veg gravy. Chop it to a medium sized pieces to make this kalan masala. Do try this mushroom masala recipe for sure.
more recipes:
homemade mushroom soup /street style kalan soup
mushroom gravy for chapathi south indian style/kuzhambu/kulambu
rottu kadai kalan masala /road side kalan recipe(streetfood)
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mushroom masala recipe / kalan masala curry/ gravy without coconut
INGREDIENTS:
Button mushroom – 200 gm
Kadugu/mustard – 1 tsp
Small onions chopped – one big handful
Ginger garlic paste – 2 tbsp
Salt as per need
Turmeric powder – 1 tsp
Chilli powder – 2 tbsp
Coriander powder – 1 tbsp
Oil – 1/4 cup
Some chopped coriander
To roast and grind;
Some hand-full of curry leaves
Pepper – 1 tbsp
Kasakasa/poppy seeds – 1 tbsp
Cumin/seeragam – 1 tbsp
Sombu /fennel seeds- 1 tbsp
Cinnamom – 1 small piece
Cloves – 3-4
Cardamom – 2
Cashews – 10-15
METHOD:
1.Keep a pan and dry roast all the “to roast and grind”ingredients make curry leaves crisp and
along with cashews grind it to a paste and keep.
2.Now keep a pan with oil to heat up and mustard to splutter.
3.Add onions to brown then ginger garlic paste.
4.When rawness goes off add chopped mushrooms with turmeric and needed
Salt for the gravy close lid and cook.
5.When oil oozes add coriander powder and chilli powder.
6.When masala is well sautéed add ground mixture with needed water to make gravy.
7.Make gravy consistency according to your need either thick or thin.
8.Close lid let it boil nicely.
10.When done switch off add some chopped coriander and serve.
mushroom masala recipe / kalan masala curry/ gravy without coconut
Ingredients
Button mushroom - 200 gm
Kadugu/mustard - 1 tsp
Small onions chopped - one big handful
Ginger garlic paste - 2 tbsp
Salt as per need
Turmeric powder - 1 tsp
Chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Oil - 1/4 cup
Some chopped coriander
To roast and grind;
Some hand-full of curry leaves
Pepper - 1 tbsp
Kasakasa/poppy seeds - 1 tbsp
Cumin/seeragam - 1 tbsp
Sombu /fennel seeds- 1 tbsp
Cinnamom - 1 small piece
Cloves - 3-4
Cardamom - 2
Cashews - 10-15
Instructions
- Keep a pan and dry roast all the “to roast and grind” make curry leaves crisp and along with cashews grind it to a paste and keep.2.Now keep a pan with oil to heat up and mustard to splutter.3.Add onions to brown then ginger garlic paste.4.When rawness goes off add chopped mushrooms with turmeric and neededSalt for the gravy close lid and cook.5.When oil oozes add coriander powder and chilli powder.6.When masala is well sautéed add ground mixture with needed water to make gravy.7.Make gravy consistency according to your need either thick or thin.8.Close lid let it boil nicely.9.When done switch off add some chopped coriander and serve.
Notes
- Make gravy consistency according to your need either thick or thin.
- You increase or decrease spiciness according to your need.
- An excellent side dish for idli-dosa, rice and even for chappathi.