This mushroom recipe is my native special (South India). This gravy goes well with idli, dosa, rice and roti. I am very proud to share this today because I feel its our duty to maintain the recipes followed by our parents. By this way I can transfer the knowledge to the future generation as well.
Hope you try this recipe and cherish the taste of it!!
1. Mushroom (chopped) - 200 gms.
2. Onion (chopped) - 1 cup
3. Ginger garlic paste - 1 tbsp.
4. Chilli powder - 1 tsp
5. Curry masala - 1 tsp
6. Oil - 2 tbsp.
7. Vadagam (optional)- 1/2 tsp
8. Curry leaves (removed from the stick) - 6 to 7 leaves
9. Coriander leaves (chopped) - 2 tbsp.
10. Salt - as required
11. Turmeric powder - 1/4 tsp
12. Mustard seeds - 1/2 tsp
13. Urad dal - 1/4 tsp
14. Chana dal - 1/8 tsp
14. Kashmiri chilli powder - 1/4 tsp
15. Roasted gram dal powder(pottu kadala maavu) - 2 tbsp.
Method of Preparation :
1. In a vessel take oil, tempering ingredients (mustard seeds, urad dal, chana dal).
2. Wait till the mustard seed splutters.
3. Add onion, curry leaves, ginger garlic paste, vadagam( This is basically with sundried onion mixed with spices).
4. Add mushroom, turmeric powder, curry masala, chilli powder, kashmiri chilli powder and salt.
5. Mix everything together and wait until the raw smell of the masala goes off completely. You can see that the mushroom release water during this process.
6. Mix roasted gram dal powder in 1/4 cup of water and add to the mushroom.
7. Mix everything together and cook for ten mins.
8. Garnish with coriander leaves and serve!!!
Notes:
1. If you don't have curry masala, add half tsp of garam masala.
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