Coorgi Mushroom Curry
Veg
Vegan
Wild forest mushroom curry — various edible mushrooms foraged from the dense forests of Kodagu during the monsoon season cooked in a coconut milk curry with green chilli, mustard seeds, and a finish of kachampuli. The Western Ghats forests yield excellent mushrooms, and the Kodava preparation lets their earthy flavour dominate over heavy spicing.
Cuisines
Coorgi
Best for
Lunch
Dinner
Build a full meal around Coorgi Mushroom Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Mushroom , button |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
2 small | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 cup | Coconut Milk , thick |
|
1 teaspoon | Tamarind paste |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Clean the mushrooms and cut them into halves or quarters depending on their size.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds. Allow them to splutter.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- 6 Stir in turmeric powder, red chili powder, and coriander powder. Cook for a minute until the spices are fragrant.
- 7 Add the mushrooms and sauté for 5-7 minutes until they start to soften.
- 8 Pour in the coconut milk and mix well.
- 9 Add tamarind paste and salt to taste. Stir to combine.
- 10 Simmer the curry on low heat for 10-15 minutes until the mushrooms are fully cooked and the flavors meld together.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use freshly grated coconut instead of coconut milk.