Mushroom Kurma

mushroom-korma
Ingredients (2–3 servings)
  • 250 g Button mushrooms (cleaned & halved/quartered)
  • 1 Medium onion (finely chopped)
  • 2 Tomatoes (finely chopped)
  • 2 Green chilies (slit)
  • 1 sprig Curry leaves
  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Oil (or oil + ghee mix)
  • Salt to taste
  • Fresh coriander leaves (for garnish)

For Kurma Masala (grind to paste)

  • ÂĽ cup Fresh grated coconut (or 2 tbsp dry coconut)
  • 2 tbsp Roasted chana dal (pottukadalai)
  • 1 tbsp Poppy seeds (or cashews)
  • 1 tsp Fennel seeds
  • 1-inch Cinnamon stick
  • 2 Cloves
  • 1 Green cardamom
  • ½ tsp Black peppercorns

Spice Powders

  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • ½ tsp Garam masala
Method
  1. Prepare Masala Paste:
    • Grind all ingredients listed under Kurma Masala into a smooth paste using little water. Keep aside.
  2. Cook Base:
    • Heat oil in a pan. Add curry leaves, let them splutter.
    • Add onions, sautĂ© until golden.
    • Add ginger-garlic paste, fry till raw smell disappears.
    • Add tomatoes & green chilies, cook until mushy.
  3. Spice It Up:
    • Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  4. Add Mushrooms & Masala:
    • Add mushrooms, sautĂ© for 2–3 minutes.
    • Add ground kurma masala paste, mix well.
    • Add 1–1.5 cups water (adjust consistency).
  5. Simmer & Finish:
    • Cover and cook for 8–10 minutes until mushrooms are tender and curry thickens.
    • Add garam masala, adjust salt.
    • Garnish with fresh coriander.

🍴 Serving Suggestion

  • Serve hot with idli, dosa, chapati, appam, parotta, or steamed rice.