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