Kerala Recipes

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Kerala Mushroom Curry

Most vegetarians love mushrooms. When I was in India, I never got a chance to venture into mushrooms. I had tasted mushrooms only at restaurants and somehow never liked the taste.

After coming to US, I saw all varieties of mushrooms and longed to give it a try. When I was in NY, one of my cousins cooked Mushroom Curry with Grated Coconut paste – the traditional Kerala way and I immediately fell in love with the dish. After returning to Charlotte, I grabbed a bag of mushrooms from Farmers Market and went ahead with the Kerala Style Mushroom Curry simmered in grated coconut paste.

Kerala Mushroom Curry

Kerala Mushroom Curry

Ingredients

  1. Mushrooms – 1 lb/16 oz (Any variety)
  2. Turmeric Powder – 1/2 tsp
  3. Diced Onions – 1 medium
  4. Slit Green Chillies – 2
  5. Curry Leaves – A sprig
  6. Chopped Tomatoes – 1 medium
  7. Ginger Garlic Paste – 1 tbsp
  8. Garam Masala Powder – 1/2 to 1 tsp
  9. Chicken/Meat Masala Powder – 1 tbsp
  10. Coriander Powder – 1 tsp
  11. Red Chilly Powder – 1 tsp
  12. Oil – 2 tbsp
  13. Mustard Seeds – 1/2 tsp
  14. Salt – to taste
  15. Water – as needed

For Grinding

  1. Grated Coconut – 1 Cup
  2. Cumin (Jeerakam) – 1/2 tsp
  3. Turmeric powder – 1/4 tsp
  4. Salt – to taste
  5. Green Chillies – 2

Preparation Method

  1. Clean the mushrooms well and cut into small pieces. I peel off the skin from the mushroom and then wash it well. Some people prefer to keep the skin.
  2. Marinate the mushrooms with 1/2 tsp turmeric and some salt. Keep it aside.
  3. Meanwhile, heat oil in a pan and splutter mustard seeds.
  4. Add onions, green chillies, curry leaves and saute for a few minutes until the onions are translucent.
  5. Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
  6. Next, add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat or chicken masala powder and 1/2 to 1 tsp garam masala powder and saute for a minute.
  7. Add 1 tbsp ginger garlic paste and stir fry for another minute or two.
  8. Add the mushrooms and mix everything well.
  9. Add 1/4 cup water, then cover and cook on medium-low flame for 15-20 minutes till the mushrooms are cooked. The mushroom will let out more water while cooking.
  10. Meanwhile, grind together coconut, 1/4 tsp turmeric, 1/2 tsp cumin (jeerakam), 2 green chillies along with little salt and water to form a nice paste.
  11. Add the ground paste to the cooked mushrooms and mix well.
  12. Cover and cook for another 7-8 minutes and remove from stove top.
  13. This dish goes well with Rice and Rotis.
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Related posts:

  1. Mushroom Thoran (Stir Fried Mushrooms with Coconut)
  2. Mushroom Theeyal (Varutharacha Mushroom Curry)
  3. Spicy Mushroom Curry
  4. Mushroom Makhani (Mushroom Butter Masala)

Comments

  2. This is my Version of Coconut Mushroom Curry
    Note: If you love certain ingredient(s), you can double the amount.

    NOTE: for the Oyster mushrooms, equeeze out the juice. Make sure to wash, clean and/or brushed out dirt.

    Mushroom 2lbs (any variety of mushrooms chopped or sliced)
    2-3 tbsp of Oil
    1-2 whole Lemongrass
    Garlic 1-2 bulb (whole or chopped)
    1 Onion (diced or chopped)
    1-2 bulbs of chopped green onions
    4-5 Tomato (chopped)
    2-3 Habanero peppers (OPTIONAL)
    2-6 Bay leaves
    1-2 Ginger (grated or sliced)
    1 Can of Coconut Milk
    Vegetable bouillon or salt (to taste)
    1-2 tbsp Curry

    In a Medium pot, sauteed onions in oil till translucent then add tomatoes. Stir until tomatoes have wilted. Simmer and stir constantly until the tomato juice have evaporated and the tomatoes have turned into mush.
    At this time, add coconut milk until it boil then simmer. Add all the rest of the ingredients and stir then simmer. lightly Stir every few moment.

    For semi- or non-vegitarian you can add mussels or oysters or meat of your choice.

    I am a pacific islander. I hope that this recipe satisfies you.
    Jared

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