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Mushroom kuzhambu

Mushroom kuzhambu | South Indian style mushroom gravy

Mushroom kuzhambu or kaalan kulambu is a delicious Tamilnadu style spicy coconut based gravy paired with rice, dosa and chapatis.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Gravies, Side Dish
Cuisine Indian, Tamilnadu
Servings 5
Calories 90 kcal


  • Cooking pan
  • Mixer grinder


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.



  • 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.



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.


Calories: 90kcal
Keyword how to make mushroom kuzhambu, kalan kuzhambu, mushroom gravy, Mushroom recipes
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