Mushroom Kurma / One Pot Mushroom Kurma

Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.

Both vegetarian and non vegetarian kurma can be made in  many methods and I have shared a bunch of kurma here.

Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.

                                        

                                      

                                    Mushroom Kurma/One Pot Mushroom Kurma

---

                                                                  

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 20-25 minutes

   Serves ~ 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	400 gms(quartered)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 small size
Ginger&garlic paste	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chillypowder/milagai podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Mint leaves/pudina(optional)	6-7 leaves(chopped)
Lemon juice	2 tsp
Salt	1 tsp
Oil	1.5 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut/thenagi(grated)	5
Green chilly/pachamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Cashews/mundiri	5-6

  
 For the temepring

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black stone flower/kalpasi	1
Star anise	1 petal
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch

  Method 

• Grind the given ingredients to a smooth paste and keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato. 

• Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.

• Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.

• Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.

• Serve it with roti,parotta or rice.

• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• Grind the coconut to a very fine paste.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89