Mushroom Korma(Kuruma) | Appam Sides

The wave of corona is much stronger this time and looks scary too. How is it at your places, friends? Hope all are doing good and keeping safe. We have confined ourselves at home and hus only moves out when there is an essential purchase needed. Hoping to take care of ourselves as much as possible. Rest is beyond our control if at all we get the virus. My heart goes to all the frontline corona warriors who have been staying away from family and taking care of the sick and seriously ill. Hoping everything will be back in place atleast by the end of this year.

Mushroom kuruma is a simple off white or creamy colored dish, mildly spiced that pairs perfectly with appam or bread. We love mushroom in any form and it tastes delicious too. The grinded coconut, cashews and khus khus gives this dish the richness and creamy texture. The spice is adjusted with the green chillies, you can alter as per tolerance and pepper powder adds a final punch. I have already shared a paneer kuruma which is also a must try. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking times ~ 15 minutes

Serves ~ 3-4 

Author ~ Julie

Ingredients

button mushrooms 100 gms

onion/ savala 1 medium chopped 

ginger- garlic paste 1 tsp

green chilli / pacha mulaku 3 sliced

whole garam masala cinnamon 1/2 ‘ piece, cardamom 3, cloves 4, bay leaf 2

turmeric powder / manjal podi 1/4 tsp

pepper powder / kurumulaku podi 1/2 tsp

curry leaves 2 sprig

oil 2 tbsp

salt to taste

to grind

coconut grated 1/2 cup

whole cashews 12

khas khus (poppy seeds) 1 tsp

                                             

Method

• Wash and clean the mushrooms, remove from water immediately. Slice the mushrooms and cut in wedges. Soak the cashews and kus kus in water for 20 minutes.
• Grind the coconut, cashews and khus khus to a smooth paste with water and keep aside.

• Heat oil in a pan and add whole garam masala. Add in the sliced onion, green chillies and curry leaves. Saute until lightly brown, add in ginger- garlic paste. Saute until raw smell disappears and add pepper powder. Add in the mushrooms and saute.

                                        

• Saute until lightly cooked and ground paste. Add the turmeric powder and add 1.5 cups water, cook covered for 6-7 mins on medium flame. The gravy thickens nicely and the consistency totally depends on your wish. Garnish with coriander leaves(malli ela), Switch off flame.

                                                    

NOTES

* You can keep this korma white if you don't add turmeric powder. Omit if you wish to give it a white color.

* You can grind the chillies with grated coconut for added spice. But we prefer it low spiced to serve with bread.

RELATED MUSHROOM RECIPES-

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche