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.