Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has Cardio protective properties.
The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer.
My grand mother used to pick mushrooms from wild and prepare a soup kind of light spicy gravy. I never have tasted such a tasty one yet anywhere. Have this in my todo list. Will surely ask her and post the recipe. This is a village style mushroom gravy which goes well with white rice, chapathi, idili and dosai.
|Green Chili||3 nos|
|Ginger Garlic Paste||1 1/2 tsp|
|Curry Leaves||1 strand|
|Coriander Powder||3 tsp|
|Sakthi Mutton masala||1 tsp|
|Garam masala||1/4 tsp|
|Aachi Kulambu Milagai Powder||2 tsp|
|To Grind :|
Grind coconut using warm water and keep aside. Chop Onion, tomato. Split open green chili. Chop the mushrooms length wise.
In a nonstick pan heat oil. When hot add mustard, when mustard crackles add the chopped onion, green chili, curry leaves and little salt. Fry till onion is translucent. Add the ginger garlic paste and fry till raw smell from them leaves. Add the chopped tomato and fry for 2 minutes. Add mushroom and fry for a minute.
Add turmeric,Coriander powder, Mutton masala and Aachi Kulambu Milagai Powder , water – 1 cup, Garam masala and fry for a minute. Add required salt and ground coconut. Allow it to boil in medium high for 10 minutes. Reduce the flame and keep it on stove for 5 minutes.
- Any Mutton masala can be added else increase the quantity of Garam masala.
(*) This goes good for Chapathi, Dosa and Parota.