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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | button mushrooms |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 small | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 cup | coconut milk |
| 1 teaspoon | tamarind paste |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, 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.