Preparing Mushroom is becoming breeze for me now-a-days. One day I Prepared this Mushroom Curry for Lunch. It was done so quickly and only after tasting it, I decided to shoot pictures at the Curry to blog here. It tastes that Great. I have added Curd to this curry, which really gives a different sour taste, also the masala's incorporate with the curd very well, than the usual tamarind.
Mushroom - 100 gms (washed and wiped clean Mushrooms)
Big Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Oil - 2 tbsp's
Pattai / Cinnamon Stick - 1" inch size
Lavang / Cloves - 2
Sombu / Fennel - 1/4 tsp
Green Chilli - 1 (slitted vertically)
Ginger Garlic Paste - 1 and half tsp's
Turmeric Powder - 1/4 tsp
Chilly Powder / Kulambu Milagaai thool - 1 tbsp
Corriander Powder - 1 tbsp
Curd - 3 tbsp's
Method to Prepare Mushroom Curry:
First Wash the Mushrroms thoroughly. wipe them to clean and chop them.
Heat a Pan, Add & Heat Oil. add Cinnamon stick, Cloves and Sombu and fry them in medium flame. add slitted Green Chilli & Ginger Garlic Paste and fry them till the raw smell leaves.
Now add finely chopped Onion to the Pan and fry till it turns translucent. add finely chopped tomatoes and fry it along, till every ingredients in the pan mix with each other.
Add Salt, Turmeric Powder, Chilli Powder and Corriander powder to the pan and mix well with the ingredients. fry them all, till the oil leaves by sides of the pan.
Add the Chopped Mushroom and saute them along the masala's. the mushroom shrinks and leaves little water and gets cooked within 2 minutes.
After the Mushroom is cooked, add Curd to the Pan and mix well. Make Sure, the flame is set low, while adding Curd and even after adding Curd. Add a Cup of water to the Pan and mix well. check for salt and chilli powder. and let the Curry sit in low flame for about 3-4 minutes.
and then remove from flame and Serve Hot with Rice.
This Mushroom Curry Goes well with Rice, Idli's and Dosa's. The Sourness of Curd, tastes different in this Curry and the mushooms blends well with the Masala's too.