A protein rich dish with a creamy coconut gravy, this kurma is a perfect accompaniment for dosa, chapathi or pooris. The flavours of soybeans and mushrooms complement each other perfectly. For this recipe, I used fresh soya beans, but you can use the dried soy beans also. If you are using dried soya beans soak it overnight and pressure cook for 5 whistles. This method of mushroom kurma with red soya beans is very easy to make with little preparation work. I always prefer medium consistency kurma which is easy to pour over chapathi, dosa, pulav and poori. This kurma has very few spices in it and gets thick with fried grams. Addition of fried grams and milk skin is optional. You can replace it with cashew nuts and thick cold milk. Make sure to use fresh mushrooms and fresh coconuts for the kurma. Now let's see how to prepare this Red Soya beans and Mushroom Kurma with step by step photos.
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