Follow these steps for perfect results
Button mushrooms
chopped
Green Chillies
chopped
Dry Red Chillies
Whole Black Peppercorns
coarsely pounded
Onion
thinly sliced
Tomatoes
chopped
Curry leaves
Coriander Seeds
Turmeric powder
Salt
to taste
Sunflower Oil
Fresh coconut
grated
Cumin seeds
Garlic
Chop all ingredients and keep ready.
Grind fresh coconut, cumin seeds, and garlic into a smooth paste with a little water. Set aside.
Heat oil in a kadai, add curry leaves and let them crackle.
Add dry red chilies and peppercorns, allowing them to sizzle.
Add sliced onions and green chilies; saute until softened.
Add chopped mushrooms and saute until they release moisture.
Add the ground paste and saute until well cooked.
Add chopped tomatoes and sprinkle with coriander powder, turmeric powder, and salt.
Pour in about 1/2 cup of water and simmer for about 5 minutes.
Check salt and seasonings, adjusting to taste.
Turn off the heat and transfer to a serving bowl.
Serve hot with Ghee Rice, Parotta, or Moong Sprouts Usal.
Expert advice for the best results
Adjust the amount of red chilies to control the spice level.
Roasting the coriander seeds before grinding enhances their flavor.
Simmering the curry for a longer time allows the flavors to meld together.
Everything you need to know before you start
15 mins
The curry can be prepared a day ahead and refrigerated.
Garnish with fresh coriander leaves and a dollop of coconut cream.
Serve hot with rice, roti, or parotta.
The bitterness of the IPA complements the spice of the curry.
Discover the story behind this recipe
A traditional dish of the Kodava community.
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