Mushroom coconut milk curry – Mushroom stew – Kalan thengapal curry

This curry is a mild one and goes well with Appam, Idiyappam and rice. You can also have it like soup. The mildly sweet taste of the coconut milk adds taste to the curry and it is so soothing. You can also add potatoes along with the mushroom but to keep simple I have done with mushrooms and it tastes amazing.

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Lets see how to cook it.

Preparation Time : 10 mins

Cooking Time : 25 mins

Serves : 3

INGREDIENTS REQUIRED

Oil – 2 tsp

Mushroom – 250g (sliced)

green chillies – 3 (sliced into half, adjust as per taste)

Coriander powder – 1/2 tbsp

Salt to taste

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

For Tempering

Coconut oil – 1.5 tbsp

mustard seeds – 1/2 tsp

fenugreek seeds – a pinch

chopped garlic – 1 tbsp

chopped ginger – 1 tbsp

Shallots – 7(sliced)

Dried red chillies – 1

Curry leaves – few

METHOD

1.Heat oil in a pan, add the sliced mushrooms to it. Saute it well in the oil. It will start to leave the water. When the mushrooms are cooked, add sliced green chillies, coriander powder and mix well.

2. Add thin coconut milk, salt to it and mix well. Bring to a boil. Then add the thick coconut milk. Allow it to cook for 2 minutes and switch off the flame. In a pan add oil, when the oil is hot add mustard seeds, fenugreek seeds. Let them crackle. Then add chopped garlic, chopped ginger, sliced shallots, dried red chilli pieces, curry leaves and fry the shallots to golden. Then add the tempering to the curry.

Mushroom coconut curry is ready.

Serve with Appam, Idiyappam and Rice.

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