Aug 4, 2006
Mushroom Kommu Curry
A few years back when I was novice to cooking I did some research on the Internet and made a collection of some recipes that interested me. The first time I tried this recipe was with my Mother-in-law and it came out so good. I have been making this recipe since then. Have shared with a few mushroom lovers and they all of them liked it.
I could not find the original link. So I am posting the recipe here. I tried to make some changes to the process, to make it easier, have tried many shortcuts, but none could beat the original recipe. I have made some changes in the quantity of the ingredients though, since the original had a loads of spices and was very hot.
15-20 White mushrooms
1/4 cup sliced onion
1 sprigs curry leaves
5 green chillies, slit lengthwise
1/2 cup chopped tomatoes
1/4 coconut grated and ground to a paste
salt to taste
juice of 1 lemon
30 g coriander leaves, chopped.
Roast and grind to paste
1 tbsp coriander seeds
1/2 tbsp cumin seeds
4 flakes garlic
1/4 tsp turmeric powder
1 tsp peppercorns
4 red chillies
Roast coriander seeds, cumin, garlic, turmeric powder, peppercorns and red chillies in oil. Let it cool, grind to a paste and set aside. Grind coconut separately and set aside
Heat the oil in a pan. Sauté the onion till it turns light brown. Now add the curry leaves and the green chillies and cook for one or two minutes. Add the mushrooms to the onion and stir in the ground masala paste. Cook for five minutes. Mix in the tomatoes and cook for another three to four minutes.
Add the coconut paste, salt to taste and lemon juice. Mix well. Garnish with coriander leaves and serve hot.
Serve With chapati or jeera rice. This recipe serves 4 people.