By Devi Poojari
September 12, 2023
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A savoury and easy curry recipe, this umami-packed mushroom curry is versatile enough to be paired with rice, rotis or bread and enjoyed for a weekday lunch.
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250 grams mushrooms, diced 1 cup coconut milk 1 onion, chopped 7-8 curry leaves 2 teaspoons ginger garlic paste 4 Byadgi chillies, soaked in hot water 1 teaspoon coriander seeds 1 teaspoon cumin seeds 5 whole black peppercorns ½ teaspoon fennel seeds 1 tablespoon tamarind pulp 1 tablespoon vegetable oil Salt, to taste
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Toast the whole spices in a pan until fragrant and add them to a blender jar, along with the soaked and drained red chillies and tamarind pulp.
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Grind it to a smooth paste and set aside.
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Heat the oil in a pan and toss the mushrooms to cook for 3-4 minutes on a high heat.
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Season with some salt right at the end and set aside.
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Meanwhile, add the curry leaves and chopped onions to saute for a few minutes; then add the ginger-garlic paste.
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Once it all cooks well for a couple of minutes, add the reserved paste and cook until it deepens in colour.
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Add the coconut milk and mix well to combine before tossing the mushrooms back in and adjusting seasoning, if necessary. Serve warm.
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