Mushroom Gravy / Kalan Kulambu

Mushroom Gravy / Kalan Kulambu

Recipe Details

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Ingredients

Main Ingredients

• Mushrooms – 1 pack, sliced lengthwise
• Onion – 1/2, chopped
• Green chilies – 3, slit
• Ginger-garlic paste – 1 1/2 tsp
• Curry leaves – 1 sprig
• Tomatoes – 2, chopped
• Coriander powder – 3 tsp
• Sakthi Mutton Masala – 1 tsp
• Turmeric powder – 1/4 tsp
• Garam masala – 1/4 tsp
• Aachi Kulambu Milagai Powder – 2 tsp
• Salt – to taste
• Water – 1 cup

To Grind

• Grated coconut – 4 tbsp
• Warm water – as needed, for grinding if using frozen coconut

For Tempering

• Oil – 1 tsp
• Mustard seeds – 1/4 tsp

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Preparation

1. Grind the grated coconut into a smooth paste. If using frozen coconut, add a little warm water as needed while grinding.
2. Chop the onion and tomatoes.
3. Slit the green chilies.
4. Quickly rinse or wipe the mushrooms clean, pat them dry, and slice them lengthwise.

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Cooking Instructions

1. Heat the oil in a non-stick or heavy-bottomed pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the chopped onion, green chilies, curry leaves, and a little salt.
4. Sauté until the onion becomes soft and translucent.
5. Add the ginger-garlic paste and cook until the raw aroma disappears.
6. Add the chopped tomatoes and cook for about 2 minutes, or until they begin to soften.
7. Add the sliced mushrooms and sauté for about 1 minute.
8. Add the turmeric powder, coriander powder, Sakthi Mutton Masala, Aachi Kulambu Milagai Powder, and garam masala.
9. Mix well and cook briefly until the spices become aromatic.
10. Pour in 1 cup water and add salt to taste.
11. Add the ground coconut paste and mix well.
12. Bring the gravy to a gentle boil and cook over medium heat for about 10 minutes.
13. Reduce the heat and simmer for another 5 minutes, or until the mushrooms are tender and the gravy reaches your preferred consistency.
14. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Mushrooms: Mushrooms release moisture while cooking, so avoid adding extra water until you see how much liquid they release.

Do Not Overcook: Cook the mushrooms only until tender so they retain a pleasant texture.

Coconut Paste: The ground coconut gives the gravy body and balances the stronger spice powders.

Mutton Masala Variation: The original recipe suggests using garam masala instead if you do not want to use mutton masala. Since an exact substitute quantity was not specified, add it gradually according to your taste.

Gravy Consistency: Simmer uncovered for a thicker gravy or add a little hot water if you prefer a looser consistency.

Wild Mushroom Safety: If using foraged mushrooms, only use varieties that have been positively identified as edible by a qualified expert. Store-bought mushrooms are the safest choice for this recipe.

Serving Suggestion

Serve Mushroom Gravy hot with steamed white rice, chapati, roti, idli, dosa, or parotta.