Skip to main content

Mushroom Kurma

This is a simple kurma with button mushrooms in a creamy coconut gravy which can be easily done within 20 minutes.This kurma goes very well with dosa, chapathi and poori. You can customize this kurma according to your taste preference. The fennel seeds, cloves and cinnamon are a must and you can also include other spices like bay leaf, star aniseed or cardamom depending on your cuisine.


Mushroom Kurma|Side dish for chapathi and parotta|Gravy with mushrooms|South Indian style mushroom kurma|Mushroom recipes

If you want to add any extra vegetables, you can add cooked green peas or sweet corn kernels. The coconut paste blends beautifully together with the mushrooms. You may adjust the coconuts and fried grams. Once the kurma is complete, let the kurma to cool for 15 to 20 minutes and then serve. The spices will release the flavours into the mushrooms once the kurma has cool down to room temperature. You can enjoy a juicy mushroom in this kurma that will ask you to pour more and more over the chapathi or parotta. Check out my other kurma recipes




Mushroom Kurma recipe 

Print Friendly and PDF


A simple kurma with button mushrooms in a creamy coconut gravy which   can be easily done within 20 minutes.

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients
  • 10 to 12 button mushrooms
  • 1 onion
  • 2 tomatoes
  • 2 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1.5 tsp chilly powder
  • 1.5 tsp garamasala powder
  • 2 cinnamon
  • 2 cloves
  • few curry leaves
  • few coriander leaves
  • 4 mint leaves
  • 2 tbsp oil
  • salt
For coconut paste
  • 7 tbsp grated coconut
  • 1 tbsp fried gram
  • 1 tsp fennel seeds

Cooking Directions
  • Wash the mushrooms gently. Then slice the mushrooms. Slice the onions and the tomatoes. Slit the green chillies. Grind the coconut, fried gram and fennel seeds to a smooth paste. 
  • Heat oil in a kadai and add the cinnamon and cloves. Then add the onions and saute them on low heat.  
  • When the onions turn golden brown, add the green chillies and ginger garlic paste.
  • Next add the mushrooms and curry leaves. Stir and saute them well. When the mushrooms are lightly cooked, add in the  tomatoes. Saute for about 3 minutes.
  • Next, add the ground coconut paste. Give it another stir and add 1 to 1.5 cups water. 
  • Bring it to a boil and add the required salt, turmeric powder,  red chilly powder and garam masala powder. Mix them well and then simmer for about minutes. 
  • Turn off the heat and add the chopped coriander leaves and  mint leaves.

Mushroom Kurma with step by step photos


Heat oil in a kadai and add the cinnamon and cloves. Then add the onions.






When the onions turn golden brown, add the ginger garlic paste and the green chilly. Saute them well until the raw smell of the ginger garlic disappears.





Next, add the mushrooms  and the curry leaves. Stir the mushrooms well for a few minutes. 


When the mushrooms are lightly cooked, add in the tomatoes. Saute for abot 3 minutes.


In the meantime, grind the coconuts, fried gram and fennel seeds smoothly. (You can also other spices like star aniseed, cardamom or mace). 


Now add this ground paste. 


Mix them well and add the turmeric powder and the required salt. Give it another stir and add 1 to 1.5 cups water. 


Bring it to a boil and add the red chilly powder and the garam masala powder.


Mix them well and then simmer for about 7 minutes. When the kurma boils well, turn off the heat and add the chopped coriander leaves and 4 mint leaves. 


If you try this recipe for Mushroom kurma send us your comments below and share the recipe for your friends and family. 



Comments

Popular posts from this blog

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Milk Kesari - Paal Kesari - Easy Dessert Recipes

Milk Rava Kesari is an easy and rich, sweet dish prepared with milk, rava and sugar. The kesari is flavoured with a few saffron strands, cardamom powder and garnished with cashew nuts. To make milk kesari, you begin by roasting the rava and then cooking with milk. To this cooked rava you add sugar and ghee and stir continuously until the kesari thickens. Making this milk kesari will take just 20 minutes. I have no time to take step by step pictures, so kindly watch the recipe video.  Check out my other Sweet Recipes Kesari Pineapple Kesari Mango Rava Kesari Wheat Rava Kesari Badam Katli - Almond Fudge Carrot Burfi Thiribagam (Three in one delight) Rava ladoo Kaju Katli   Kesar peda Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi  Dry Gulab Jamun Easy Milk Sweet Badam Halwa  Badam Burfi  Badusha Here is the video link for Milk Kesari Milk Kesari - Paal Kesari  Recipe Details Prep time : 5 minutes Cook time : 15 minutes Serves : 4 Category : sweet Author : Mut

Brinjal (EggPlant) Chutney - Kathirikkai Thuvaiyal - Chutney Recipes

Brinjal Chutney / Kathirikkai thuvaiyal is a tasty chutney dish, generally made as a side dish for idli and dosa. My mother makes this brinjal chutney often and  yesterday only I called her to get the recipe details. Before that I haven't tried this method yet and today I followed the method without any tweaks and it was tasty with suda suda idli. As my husband bought a huge pack of brinjals, he suggests me to prepare this chutney. Before going to the recipe I will the share the important tips my mom shared with me for this thuvaiyal.  1. Depending on what kind of brinjals you are cooking, you may adjust the roasting techniques. If you are cooking with smaller brinjals, it will cook faster. If you are using larger brinjals, it will take a long time to roast. When roasting the brinjals, make sure to add the correct amount of oil because if it will be difficult to peel the skin. Check the brinjal flesh is soft by inserting a knife in the middle to make sure it's roasted throughou

Arisi Paruppu Payasam - Moong dal and Rice Kheer

Arisi paruppu payasam prepared with moong dal, raw rice, jaggery, coconut and cashew nuts. This payasam is easy to make with simple and healthy ingredients. You won't go wrong with this payasam and it is perfect for family get together or for any festivals. Raw rice works good for this payasam as it produces a nice aroma. Roasting the moong dals and raw rice produces an aromatic payasam. Make sure to use rice in lesser quantity because it expands after cooking and it will absorb the sweetness. Just a handful of rice has been enough for 1 cup moong dal. For payasam, pongal and other traditional desserts I always prefer pagu jaggery but if you can't find it, regular jaggery will work fine. The best way to prepare payasam is to cook slowly on low heat until smooth. We must stir it frequently to avoid sticking at the bottom. If the payasam cooked too quickly in the jaggery syrup it turns out very thick and your payasam will look like halwa. This payasam should have a smooth c

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Onion Tomato Chutney - Chettinad Onion Tomato Chutney for Idli, Dosa and Paniyaram

Onion tomato chutney recipe with full video and step by step pictures. In 2005 when we were in California I have seen this Chettinad style onion tomato chutney recipe in the Aval vikatan magazine and made it immediately for dinner. I have been thinking to post this chutney in my blog for a long time. Finally, after 16 years, today I made this onion tomato chutney for paniyaram. Normally for tomato chutney or onion chutney we saute the red chillies in oil and then we grind it along with the onions and tomatoes. But for this chutney, the red chillies are dry roasted well and then powdered separately. This red chilly flakes are further sauted with onions and tomato puree. I have tried  many chutneys onion tomato combinations, but this chutney is a unique dish. We are adding the chopped small onions in this chutney without grinding it and that makes it more flavourful with a mild chunky texture. This chutney has very few ingredients, so make sure they are good and fresh. Chop fresh onions,

Kumbakonam Kadappa - Side dish for Idiyappam, aapam, dosa and poori

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods. This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa. Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as