Mushroom Kuzhambu recipe

INGREDIENTS:

1. Mushroom - 250 grams
2. Shallots (sambar onion) - 4 to 6
3. Chopped Onions - 2
4. Chopped Garlic - 3
5. Red chili - 3 to 4
6. Coriander seed - 1 1/2 teaspoon (tsp.)
7. Grated coconut - 1/2 cup
8. Clove - 3
9. Cardamom - 2
10. Fennel seed - 2 teaspoon
11. Poppy seed - 1 teaspoon
12. Curry leaves - little
13. Coriander leaves - to garnish
14. Salt - to taste
15. Oil - as needed

PREPARATION:

1. Heat little oil in a pan and roast all spices (Coriander seed,  Clove, Cardamom , Fennel seed, Poppy seed) along with red chili, Shallots (sambar onion), garlic and 6 to 7 curry leaves till you get a nice aroma. Now grind this along with coconut and grind to a thick fine paste by adding little water as possible.
2. Heat oil in pan and add the onions and remaining curry leaves and sauté until the onion turn translucent..
3. Now add the chopped mushroom, little salt and cook until the mushroom is half cooked.
4. Now add the ground coconut paste, salt for taste and cook until the raw smell is gone.  If you like to the curry to be little watery add water as needed and cook for 5 to 10 minutes.
5. Before you remove from stove garnish with coriander leaves and serve.

NOTES: