Mushroom Curry With South Indian Spices
Know what!!! Mushrooms were once believed to be the plant of immortality by the ancient Egyptians (4600 years ago). It was the food of royal family and commoners were denied of it. Even in the civilizations of Russia, China, Greece, Mexico and Latin America, the same ritual were practiced.
Many assumed that the consumption of mushrooms can produce super-human strength, help in locating lost objects and make you reach the Gods. Initially, edible mushroom were used mainly in Chinese, European and Japanese cooking.
But with the migration of mankind across the globe, every region had began to experiment with it. To my knowledge, I have been seeing the usage of mushroom in Indian cooking only from a decade back. If I am wrong, do correct me.
Health benefits of mushroom curry andhra style: They are rich source of fibres, thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid,selenium, potassium and phosphorous. Besides, you can bet any thing cooked in andhra style is naturally lip-smacking.
Owing to the cooking methods and spices used, you just can’t go wrong cooking andhra style. If you’re new to it, you might want to equip your kitchen with the essentials of it. I’ve also curated a few lists of my best picks of kitchen essentials that I use more often than not in my cooking. Find them here –
Selection of Mushrooms:
- Fresh mushroom would be firm, plump and would have a smooth appearance.
- Delicate flavor of the mushroom is indicated by a closed viel under the cap while a richer flavor is suggested by an open veil and exposed gills.
- They can be stored in the original package only upto a week in a regridgerator. Never freeze the mushrooms. However, you can freeze sauted mushrooms for 15-20 days.
- If you have opened them, then transfer it to a porous bag for later use. Dont store them in an airtight container as they cause condensation and lead to spoilage.
- You could brush of the dirt with finger or kitchen towl. Always remove/ trim the stem before use.
- Never run them through water for long time or soak them in water. Mushroom absorb mositure quickly.
There was once a debate in my house about the classification of mushroom as vegetarian or non-vegetarian one. My mom believed it to be a non-vegetarian dish as they are fleshy and meaty. She really couldn’t imagine herself eating them. I guess she has started to eat them – I dont know! (gotta check with her) 🙂 Since its from a fungus family, some vegans do have a problem eating them.
But according to me, mushrooms are delicious and versatile. They are so easy to cook and the addition of Indian spices make them even more delicious. The post for today is an easy Mushroom curry andhra style. The sauteeing is the easiest way to cook the mushrooms.
My andhra style mushroom curry is a medley of different spices cooked with onions, ginger, garlic and tomatoes. The addition of cumin powder and garam masala gives the extra kick in every bite. The usage of curry leaves in the gravy makes them more South Indian in texture, taste and flavour.
When the mushroom looses the moisture, they tend to shrink in size, hence the addition of salt should be very calculated and its better to add them at the end.
Mushroom Curry With South Indian Spices
- 1 lbs mushroom chopped
- 1 large onion chopped
- 1 tomato chopped
- 1 green chilli Slit
- ½ tbsp ginger garlic paste
- 2 tsp turmeric powder
- ½ tbsp chilli powder
- 1 tbsp coriander powder
- 2 tsp cummin powder
- 2 tsp garam masala
- 10 – 12 curry leaves
- 1 tbsp oil
- 2 cups water
- Salt to taste
- Clean the mushroom, chop off the stem and chop them. Set aside in a bowl.
- Heat the oil in a kadai. Once they get heated up, add the curry leaves, onions and green chilly. Cook covered for 10 minutes on a medium flame. Let the onions brown but dont burn them.
- Throw in the tomatoes and cook till the raw smell disappears. Sprinkle the turmeric powder, chilli powder, coriander powder and saute for couple of minutes. Cook till the oil separates out of the mixtute.
- Add the mushrooms and give it a complete stir. Cook covered on a medium flame for 5-8 minutes.
- Once they have began to shrink, pour 2 cups of water and 2 tsp salt and cook covered for 10-15 minuted. Spoon out a mushroom piece and check whether they have cooked. They need to be soft and chewy.
- Once the gravy begins to thick, sprinkle cummin powder and garam masala. Cook them for another 3-5 minutes. Adjust salt to taste.
- Remove and serve hot with rice/ roti/ chapati.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
U dint mention ginger garlic paste in recipe
Thanks for sharing this recipe! I’ve made this dish many times, and even my children, who doesn’t like mushrooms, has enjoyed this curry.
I love your way of cooking. Just tried the recipe, loved it! Thanks so much for sharing :3
Made this today for dinner and my family loved it! Thankyou for sharing this yummy recipe :)))
Its really good. I got lot of compliments when I made this recipe. Thanks Advika. Keep Posting more recipes
Just tried the recipe – loved it! Thanks so much for sharing!
That Looks Delicious! Can I make it by including green peas. Please help
I tried many of ur recipes like Chicken Rasam, Hyderabadi Chicken Dum Biryani,Veg Paneer Kathi Roll etc including this. They came out really good. Thanks for such amazing recipes.
Does it taste the same without tomatoes