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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