Author : JaiPadhu's Kitchen
Recipe Type : Semi Gravy
Cuisine : Chettinad / South Indian
Serves : 8 person
A Spicy tart mushroom based semi gravy which can be utilized as side dish for steamed rice,idly or dosa and notwithstanding for roti and chapathi.
It is normally arranged with mushroom and succulent tomatoes.
This formula is shared by my fantastic mother and I have arranged precisely the way she sets it up. She used to set it up as a side dish for rasam
also, rice blend. I fundamentally utilize this for dosa, inactively and rasam rice.
Please View the full step By Step Recipe in the below Video
Ingredients:
Whole spices
(cinnamon, cloves & cardamom)
Onion - 3 no
Green Chili - 2 no
Ginger Garlic paste - 2 tsp
Curry leaves
Chopped Tomato - 3 no
Turmeric powder - 1/2 tsp
Chili powder - 4 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Mushroom - 400 Gms
Coconut milk - 1 cup
Coriander leaves
How To Make :
1.Take a wide pot and add some gingelly oil to it. Add the whole
spices, i.e. cinnamon, cloves and cardamom to the pan
2.Add the sliced onions and slit chillies to the pan.
3.Saute until the onions turn golden brown in colour.
4.Now, add some ginger-garlic paste to the pan and mix well.
5.Add the chopped tomatoes to the pan and mix well.
6.Add some salt, turmeric,chilli,coriander & garam masala
powder to the pan. Mix all the ingredients well
7.Now, add the mushroom to the pan and mix well until the
mushroom are well coated.Let it cook for about 5 minutes
8.Now, add enough water, close the pot with a lid and
let it cook for about 20 minutes.
9.Finally, add the thick coconut milk to the pan and cook till
it comes to a semi gravy consistancy
10.Add the chopped coriander leaves. Mix once.
You can turn off the stove and serve.
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