Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.
Both vegetarian and non vegetarian kurma can be made in many methods and I have shared a bunch of kurma here.
Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.
Basic Information Preparation time 15 minutes
Cooking time 20-25 minutes
Cooking time 20-25 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Button Mushroom/kaalaan | 400 gms(quartered) |
Onion(finely chopped) | 1 medium size |
Tomato(finely chopped) | 2 small size |
Ginger&garlic paste | 1 tbs |
Turmeric powder/manjal podi | 1/4 tsp |
Red chillypowder/milagai podi | 1/4 tsp |
Coriander powder/dhaniya podi | 1 tbs |
Garam masala powder | 1/4 tsp |
Curry leaves/karivepillai | 1-2 sprigs |
Coriander leaves | as needed |
Mint leaves/pudina(optional) | 6-7 leaves(chopped) |
Lemon juice | 2 tsp |
Salt | 1 tsp |
Oil | 1.5 tbs |
Grind to a fine paste
For the temepring
Ingredient | Quantity |
|---|---|
Coconut/thenagi(grated) | 5 |
Green chilly/pachamilagai | 5-6 |
Fennel seeds/sombu | 1/2 tsp |
Cashews/mundiri | 5-6 |
For the temepring
Ingredient | Quantity |
|---|---|
Fennel seeds/sombu | 1 tsp |
Black stone flower/kalpasi | 1 |
Star anise | 1 petal |
Cloves/lavangam | 2-3 |
Cinnamon/pattai | 1/2 inch |
- Grind the given ingredients to a smooth paste and keep it aside.
- Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato.
- Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.
- Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.
- Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.
- Serve it with roti,parotta or rice.
- The spices given are for medium spice level.
- The amount of green chillies can be increased for a spicy level.
- Grind the coconut to a very fine paste.
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