Mushroom kuzhambu | Kalaan kulambu
Mushroom kuzhambu or kaalan kulambu is a delicious South Indian style spicy coconut based gravy which can be paired with cooked rice, dosa, chapati and parottas.
This is a semi-thick gravy hence suitable to pack for lunch box along with soft chapatis)rotis and pulkas too. The blend of the coconut, peppercorns and cumin masala paste gives a kurma like taste to this mushroom kulambu except for the green chillies. If you are not a fan of coconut, try this cream-based simple Mushroom masala which is slightly different from this Mushroom kulambu.
Non-vegetarians can simply replace mushrooms with boneless chicken for yummy south style kozhi kuzhambu. If you are a mushroom lover try the delicious mushroom recipes given below the post. Mushrooms are naturally healthy and an excellent vegetarian source to get the various nutrients that only meat can offer. To know more about the specific health benefits of mushrooms, see my Mushroom biryani post.
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Mushroom kuzhambu | South Indian style mushroom gravy
Equipment
- Cooking pan
- Mixer grinder
Ingredients
To grind:
- ¼ cup Coconut pieces (or 2 tbsp grated)
- ½ tsp Cumin seeds
- ½ tsp Peppercorns
- 6 Cashews
- Water to grind
Other ingredients:
- 200 g White button mushroom
- 3 tbsp Oil
- 1 tsp Fennel seeds
- 1 Bay leaf
- 1 Cinnamon stick
- ¾ cup Onion fine chopped
- 1 tbsp GG paste
- 1 Tomato medium size
- 1 sprig Curry leaves
- ¼ tsp Turmeric powder
- ¾ tsp Chilli powder
- ½ tsp Coriander powder
- ½ tsp Garam masala
- 1 tsp Salt
- 2 cups Water approx.
Instructions
Preparation:
- Rinse 200g of button mushrooms two to three times thoroughly with running water.
- Chop or slice mushrooms and keep aside.
Masala to grind:
- In a small mixer jar, take 1/4 cup coconut pieces (or 2tbsp grated).
- Add 1tsp of cumin seeds and 1/2 tsp of black peppercorns with 6 to 8 cashews.
- Grind into a smooth paste by adding little water.
Recipe to make Mushroom kulambu:
- Heat 3tbsp of cooking oil, add a tsp of fennel seeds, a bay leaf and a cinnamon stick.
- Let the seeds and whole spices fry for 30 seconds.
- Add 3/4 cup of finely chopped onion (use red onions or shallots).
- Saute onions for 3 to 4 minutes until they become soft and brown.
- Add few curry leaves for a fresh aroma.
- Next, add a tbsp of ginger garlic paste and saute continuously for a few seconds to remove the raw smell completely.
- Add chopped tomato and cook them until soft.
- Now add 1/4 tsp of turmeric powder and 3/4 tsp of red chilli powder and 1/2 tsp of coriander powder.
- Mix and cook the masalas a few seconds and add chopped mushrooms.
- Saute well for half a minute.
- Cover with a lid, keep the stove on medium heat and cook the mushroom for 6 to 8 minutes.
- Soon mushrooms will begin shrinking, soft and will release water.
- Open the lid and saute for a min till the mushrooms absorb all the water and masalas. Remember we did not add water here to cook the kaalan.
- Add the coconut masala paste with a cup of water.
- Put a 1/2 tsp of garam masala powder and mix everything well.
- Next, add the required salt(around 3/4 tsp of stone salt or 1 tsp powder salt).
- You can add some water to adjust the consistency of the mushroom gravy. As the coconut gets cooked Kalan kulambu will become thicker.
- Cover with the lid and cook for five minutes on medium heat.
- Switch off and serve with cooked rice, dosa, chapati or parottas.
Video
Notes
1) Always consume mushrooms when they are fresh. Clean mushrooms properly with lots of water before cooking and cutting to remove dirt and harm.
2) As this is a simple South chicken kulambu style mushroom, this goes well with rice and Kal dosai.
3) The addition of garam masala powder helps in removing the pungent smell of mushrooms.
4) You can garnish with more pepper powder if you wish a hotter mushroom kuzhambu.
Nutrition
Preparation:
- Rinse 200g of button mushrooms two to three times thoroughly with running water.
- Chop or slice mushrooms and keep aside.
Masala to grind:
- In a small mixer jar, take 1/4 cup coconut pieces (or 2tbsp grated).
- Add 1tsp of cumin seeds and 1/2 tsp of black peppercorns with 6 to 8 cashews.
- Grind into a smooth paste by adding little water.
Recipe to make Mushroom kulambu:
- Heat 3tbsp of cooking oil, add a tsp of fennel seeds, a bay leaf and a cinnamon stick.
- Let the seeds and whole spices fry for 30 seconds. Add 3/4 cup of finely chopped onion (use red onions or shallots). Saute onions for 3 to 4 minutes until they become soft and brown.
- Add a few curry leaves for a fresh aroma. Next, add a tbsp of ginger garlic paste and saute continuously for a few seconds to remove the raw smell completely.
- Add chopped tomato and cook them until soft.
- Now add 1/4 tsp of turmeric powder and 3/4 tsp of red chilli powder and 1/2 tsp of coriander powder.
- Mix and cook the masalas for a few seconds and add chopped mushrooms.
- Saute well for half a minute.
- Cover with a lid, keep the stove on medium heat and cook the mushroom for 6 to 8 minutes.
- Soon mushrooms will begin shrinking, soft and will release water.
- Open the lid and saute for a min till the mushrooms absorb all the water and masalas. Remember we did not add water here to cook the kaalan.
- Add the coconut masala paste with a cup of water.
- Put a 1/2 tsp of garam masala powder and mix everything well.
- Next, add the required salt(around 3/4 tsp of stone salt or 1 tsp powder salt).
- You can add some water to adjust the consistency of the mushroom gravy. As the coconut gets cooked Kalan kulambu will become thicker.
- Cover with the lid and cook for five minutes on medium heat.
- Switch off and serve with cooked rice, dosa, chapati, or parottas.
Tips:
1) Always consume mushrooms when they are fresh. Clean mushrooms properly with lots of water before cooking and cutting to remove dirt and harm.
2) As this is a simple South chicken kulambu style mushroom, this goes well with rice and Kal dosai.
3) The addition of garam masala powder helps in removing the pungent smell of mushrooms.
4) You can garnish with more pepper powder if you wish for a hotter mushroom kuzhambu.
Try these delicious gravies:
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
Thank you so much for the recipe!