Monday, 17 August 2015

Koon Varutharachathu (Mushrooms In Roasted Coconut Gravy)

Yum
Varutharacha koon curry, all mushroom loveres would love this curry and the roasted coconut adds a rich taste to this curry. Here is recipe for you all to try.


Ingredients
  • Mushrooms 250 gm
  • Onion 1 medium size, sliced
  • Green chilli 4, slitted
  • Tomato 1 medium, chopped
  • Garlic 2 cloves, sliced
  • Dry Red chilli 2 nos
  • Curry Leaves 2 sprigs
  • Turmeric Powder 1/4 tsp
  • Oil
To Roast and Grind
  • Oil 2 tsp
  • Fennel seeds 1/2 tsp
  • Cumin Seeds 1/4 tsp
  • Pepper Cornes 1/4 tsp
  • Garlic 2 cloves, chopped
  • Coconut 1/2 cup, grated
  • Chilli Powder 1 tsp
  • Turmeric Powder 1/4 tsp
  • Coriander Powder 2 tsp
  • Garam masala Powder 1/4 tsp 

Method

Clean and cut mushrooms, and rinse with turmeric water for few times. Drain water and keep aside. Heat a medium size kadai or sauce pan add 2 tsp of oil, put dry red chilli and curry leaves and saute for 2 seconds, add sliced garlic and saute for 2 seconds, add sliced onion and saute for 2 minutes or till it becomes soft. Add green chilli and saute for 1 minute. Add a pinch of turmeric powder and salt combine well. Add chopped tomato and saute till it becomes soft. Now add mushrooms and combine well, cover and cook in low flame for 3 to 5 minutes.

Meanwhile heat oil in a pan add fennel seeds, cumin seeds, pepper cornes saute for 1 minute. Now add chopped garlic and saute for 2 seconds. Add grated coconut and roast till light golden colour. Add garam masala, red chilli powder, turmeric powder and coriander powder saute for few seconds and switch off flame, allow the mixture to cool.

Grind this mixture as a smooth paste. while grinding add some water. Add this ground paste into the cooked mushroom , add some water if required. Cook till the gravy thickens and the colour turns darker. Put off flame and serve warm with Rice, Roti or Dosa.

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