Mushroom is one of the low calorie, fleshy, healthy ingredients packed with nutrients that can be easily made into a quick curry, soups or pulao. This is my first try in mushrooms at home though I order it often in restaurants. Mushroom and coconut makes a wonderful combination. This quick kerala style poriyal goes very well with rice, chapathi, dosa.
I have got this recipe from my mother’s friend malayali aunty who is a expert in cooking. I love all her dishes especially the sweets. I am glad to prepare this recipe as a guest post for my blogger friend Mrs. Kalyani Balaji, the Author of kitchenkathukutty. When she asked me for it, I felt really happy and wanted to give the special authentic recipe from different state and came out with this recipe. I like the importance she gives for healthy cooking as like me.
- Mushroom – 200 gms
- Onion – 1
- Turmeric powder – 1/4 tsp
- Sambar powder – 2 tsp
- Salt – to taste
- Butter – 1 tsp
- Mustard seeds – 1/4 tsp
- Curry leaves – 1 tsp
- Coconut (grated) – 5 tsp
- Garlic cloves – 5
- Cumin seeds – 1/2 tsp
- Pepper seeds – 10
- Red chilli – 1
- Cashews – 7
1.Wash the mushrooms well and chop inti pieces. Chop onion and keep ready.
2.Add the ingredients in “to grind” to mixer and grind coarsely adding little water.
3.Melt butter in a pan, add mustard seeds. Once it crackles add curry leaves and onion.
4.Saute till the onion becomes translucent. Add turmeric and sambar powder and saute for few minutes.
5.Add mushroom along with required salt and cook covered for few minutes in medium flame.
6.When the mushroom starts leaving water add the grinded mixture to it and stir for few minutes.
7.Let it cook covered for few minutes until the water dries up and stir occasionally.
8.Garnish with coriander leaves and serve hot with rice or roti.
- Coconut oil can be used instead of butter.
- No need to add water as moisture in mushroom is enough to get cooked.
- Always cook in medium to low flame as the coconut might get burned.