Kerala. The food here is full of masala, very spicy, coconutty and lip smacking.
This Mushroom dish has all the usual flavorings you would find in a typical Kerala dish!
Serve with idiyappam or Appam or simply as a starter and enjoy the authentic taste of Kerala.
Ingredients:
Button Mushrooms - 600 gms
Ginger - 1 and 1/2 tsp , chopped fine
Garlic - 1 and 1/2 tsp, chopped fine
Onion - 2 medium or 1 large, chopped fine
Green Capsicum / bell pepper - 1 large , cut into small cubes (optional)
Dry coconut / copra, cut into thin slices - 1/2 cup
Coconut oil - 3 tbsp
Mustard seeds - 1 tsp
Red chilly - 2, broken
Curry leaf - 3 sprigs
Salt
Turmeric powder - 1 tsp
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Vinegar - 1 tbsp
Powder the following spices together for the Masala powder:
Perum jeerakam / fennal seeds -1 tsp
Cinnamon stick / patta - 1 inch piece
Clove / grambu - 5 pieces
Star anise / takkolam - 1/2 of a whole
Pepper corn - 10
Method:
Wash and clean the mushrooms and halve them.
Tip it into a thick bottomed vessel with a tight lid.
Add the powdered masala, salt, turmeric powder, chilly powder, coriander powder and vinegar. Mix well and cook covered for 15 minutes on a low flame. (If using Pressure cooker, then give 2 whistles)
The mushroom would be wilted and there would be lots of water in the vessel.
Heat the coconut oil in another vessel.
Fry the dry coconut / copra slivers till golden brown and remove it from the oil using a slotted spoon. Keep aside until required.
In the remaining oil, splutter the mustard. Then add the red chilly, curry leaf, the onion, ginger and garlic.
Once the onion turns transparent, add the capsicum, fried copra and mushroom with all the water.
Fry on a high flame till all the water evaporates and the curry starts to dry.
Continue frying till the mushroom starts to get a golden hue.
Serve at room temperature with a dash of pepper and some fresh curry leaves on top.
Serve with appam.
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