We have been eating Mushrooms lately at home...The more I eat the more I am becoming a fan of it...I didn't know it was this easy to make one...After a day of class and assignments, a curry of mushrooms along with few Chapatis will never give you even a tiny bit of regret...Trust me this is equally satisfying like a bowl full of chicken curry...
To clean the Mushrooms I washed it and then dried with a paper towel immediately.
Then take each mushroom and remove the stem, and peel of the outer skin.
A youtube video I referred is here.
After cleaning it, quarter the mushrooms and set aside.
Using whole pepper, will give an enhanced flavor... So just before adding, grind the black pepper in a spice grinder.
Recipe Source : Pazham Pappadam Payasam
- Button mushrooms - 10 - 12 (cut into quarter)
- Onion - 1 diced finely
- Garlic pods - 2-3, chopped finely
- Ginger - 1 tsp chopped finely.
- Corinader Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Pepper Powder - 2 tsp (or less depending on the taste preference.)
- Mustard Seeds - 1/4 tsp
- Heat some oil in a pan at medium heat.
- Splutter mustard seeds.
- Add finely chopped ginger and garlic and saute for a minute.
- Add onions and sauté until it turns brown.
- Add coriander powder and turmeric powder. Cook for a minute or two. The raw smell should be gone by then.
- Add pepper powder and saute for a minute.
- Now add the quartered mushrooms, salt. Saute until everything is mixed well.
- Reduce the heat to a low flame. Cover the lid and let it cook for sometime (around 12-15 minutes). Mushroom has water water content and will ooze out water as it gets cooked.
- Mushrooms will attain a darker shade and will reduce the size a bit after it is cooked.
- For a dry version, open the lid and cook till all the water evaporates.
- Serve hot and enjoy...:).
Thanks, Pazham Pappadam Payasam for introduing me to this dish.