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mushroom masala recipe / kalan masala curry/ gravy without coconut

mushroom masala recipe / kalan masala curry/ gravy without coconut

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Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, SouthIndian
Ingredients Method Notes

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” 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.
    9.When done switch off add some chopped coriander and serve.
    mushroom masala recipe / kalan masala curry/ gravy without coconut

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.