By Devi Poojari
August 16, 2023
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A vegetarian version of the classic ghee roast chicken or prawns, this mushroom variant is as ‘meaty’ and quick to rustle up as an accompaniment to spongy dosas.
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1 packet mushrooms, diced 3 tablespoons yoghurt 1 teaspoon lemon juice 1 + ¼ teaspoon turmeric powder 6-7 dry red chillies 1 teaspoon whole black peppercorns 1 teaspoon cumin seeds 3 teaspoons coriander seeds 1 tablespoon tamarind pulp 8-10 cloves garlic 2 teaspoons jaggery powder 3 tablespoons ghee 1 sprig curry leaves Salt, to taste
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Toast the whole spices in a dry pan and transfer to a grinder jar.
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Add the garlic cloves and tamarind pulp and grind to a fine paste using a little water.
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Combine the yoghurt, lemon juice and quarter teaspoon of turmeric powder in a bowl and add the mushrooms to marinate for 10 minutes.
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Heat the ghee in a pan and temper the curry leaves.
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Add the spice paste and cook for 5-6 minutes, until it deepens in colour.
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Add the turmeric powder and the mushrooms and coat the masala thoroughly.
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Add the jaggery powder and season with salt once most of the liquid from the mushrooms have evaporated.
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Allow the mixture to come to room temperature, to let the flavours absorb and serve with dosas.
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