There are very few mushroom recipe that goes well with South Indian main dishes like Idly, Dosa, Idiyappam, Aapam etc. Mushroom in coconut milk gravy is one recipe that makes an wonderful accompaniement to the above mentioned main dishes. And yes, it also goes well with roti,jeera rice,biryani,pulao,ghee rice etc.
- Button Mushroom – 400 gm
- Onion – 2 (big)
- Coconut milk – 2 cups (depends on its thickness)
- Ginger – garlic paste – 1 table spoon
- Garam masala – 1 tbsp
- Coriander powder – 1 tbsp
- Jeera – 1 tbsp
- Mustard seeds – 1 tbsp
- Turmeric powder
- Red chilly powder (as per taste)
- Green chilly – 2
- Curry leaves – 7-8
- Coriander leaves
- Salt – as per your taste
- Tomatoes (optional) – 2
Cut the mushroom into pieces and keep aside.
Tip: Before using mushroom, sprinkle little turmeric powder, coat them well on mushroom and keep aside for few minutes. If the mushroom turn blue, discard them since they are not fit for eating and might be poisonous.
In a frying pan, add little oil and saute mustard seeds, curry leaves.
Then, add the chopped onions, followed by ginger-garlic paste and green chillies.
Stir fry till the onion turn golden yellow.
Then add rest of the ingredients except mushroom and coriander leaves. Fry for 2-3 minutes.
Add the stir fried ingredients into a pressure cooker.
Add the chopped mushroom and salt (as per taste, note we have added little salt during frying process also) and mix well.
Add little water.
Switch off the gas when the first whistle comes from the cooker.
Transfer the content back into kadai.
Add the coconut milk into the ingredients.
Let it simmer for 2-3 minutes and switch off the stove.
Mushroom in coconut milk gravy is ready to serve.
The dish goes well with variety of main dishes like Idli, Dosa, Roti, Jeera rice, Ghee rice, Biryani etc. My favourite being with Idli.