Description
If you love mushrooms, coconut, and south indian food, this is the recipe for you. The original recipe calls for 1 tablespoon of chili powder, which, unless you have very mild chili powder, could be blisteringly hot. My chili powder is very hot and i find 1/2 teaspoon plenty enough. You can either serve this as a side vegetable dish, or as a main dish with rice or indian breads. Adapted from a recipe by velayudhan koolichalakal.
Ingredients
- Vegetable Oil
- Garlic Cloves
- Coconut
- Chili Powder
- Coriander Powder
- Water
- Mushrooms
- Gingerroot
- Green Chili
- Onion
- Turmeric Powder
- Mushroom Liquid
- Salt
- Curry Leaves
- Tamarind Paste
- Black Mustard Seeds
Instructions
- For the coconut paste: heat the vegetable oil in a non-stick, heavy skillet and add the coconut and garlic
- Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown
- If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes
- If using unsweetened dessicated coconut, it will take less time
- Be careful not to burn the coconut
- Stir in the chili powder and coriander powder and roast with the coconut for one minute
- Set aside and cool lightly, then transfer the mixture to a blender with the water, and grind to a very fine paste
- Set aside
- For the mushroom curry: lightly saute the mushrooms in vegetable oil, butter or ghee until silken and just softened
- Drain and reserve any liquid
- Set aside
- In a medium-size pan, heat the extra vegetable oil and saute the ginger, chilies and onions for two to three minutes
- Add the drained mushrooms, turmeric powder, the mushroom liquid made up to 1 1 / 2 cups with water, and salt, then partially cover with a lid, and simmer 5 minutes
- Add the curry leaves and tamarind paste, and stir briefly before adding the coconut paste
- Cover pan and cook over low heat for three minutes
- For tempering: just before serving, heat the 1 1 / 2 tsp vegetable oil in a small skillet or flameproof ladle and toss in the mustard seeds
- Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve