Mushroom Kurma / Kalaan Kurma Recipe

Kurmas are side dish gravy made with coconut milk and ground cashew or almond paste that makes it more rich,creamy and delicious that goes great when served with roti or rice.There are so many variations used in making kurma and it differs from every region,but the basic ingredients are nuts,spices and coconut.
This Mushroom kurma recipe is so simple to make at home and could be made even for a group of people.This recipe is usually white in colour ,so there is no need to add turmeric powder and also green chilies are used instead of red chilli powder to maintain the colour of the kurma.This kurma recipe can be tried with chicken,mutton and veggies too.Do make this delicious kurma and serve it with your favourite breakfast ,lunch or dinner.

DO CHECK MY OTHER KURMA RECIPES :

MUTTON KURMA

CHICKEN KURMA

CHICKEN KURMA 2

MUSHROOM PEAS KURMA

VEGETABLE KURMA

TURNIP KURMA

PREPARATION TIME : 10 MINS

COOKING TIME 15 MINS

SERVES : 4

INGREDIENTS

TO SAUTE

1 star anise

1 bay leaf

1/2 tsp fennel seeds

2 small stick cinnamon

3 cloves

2 tbsp oil

TO GRIND

3 green chillies

5 cashews

5 almonds

7 cloves garlic

2 inch ginger

OTHER INGREDIENTS

1 packet mushroom

1 & 1/2 cup coconut milk

1 onion chopped

1 tbsp coriander leaves chopped

1 tbsp mint leaves chopped

Salt to taste

METHOD

Wash and chop the mushrooms,peel the outer skin if you would want to.I usually peel off the outer layer of the mushrooms.

Heat oil in a pan,add cloves,cinnamon,fennel seeds,bay leaf,star anise and saute for a minute.Then add the onions and saute for 2 mins in medium flame.

Add mushrooms and saute for a min in medium flame.

Grind the ingredients under ‘to grind‘ column.

Add the ground mixture,coconut milk,coriander leaves,mint leaves and salt to the sauteed mushrooms.Pressure cook for 3 whistles or cook in a pan for 12-15 mins.

Delicious creamy Mushroom kurma is ready to serve now.

TAKE CARE TIPS

To make coconut milk take half a coconut ,grate them and grind it with 1 & 1/2 cups of water.Strain and discard the residue.

Use fresh mushrooms and consume it the same day of cooking.

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