Saturday, December 13, 2014

Mushroom Pepper Gravy(Curry) with Coconut Milk

                               I remember having hot spicy mushroom soup, during cool and calm evenings, just after my work, in Chennai (South India). Yes, there are some roads which are calm in Chennai too. The hot mushroom soup after a hectic work will be soothing for my throat as well as energizing for the remaining day. I am a huge fan of mushroom always. 

                                This time when I got mushrooms, my mind flashed about milagu kuzhambu served with parota,instead of non-veg we use mushrooms here. The recipe is similar to the milagu kulambu served in Arumugam parotta kadai (arumugam parotta stall), Madurai, in the area Tallakulam. If you got to try it, then whenever you hear the name milagu (pepper), your mind will think of the taste of milagu kuzhambu (served with parota) and nothing else. So tried the mushroom pepper gravy with some coconut milk. The taste was nearing the taste which I had in my mind and craving to eat.

Prep time 15 mins
Cooking time 15 mins                 

2 cups Mushroom 
3/4 -1 cup Coconut Milk
Onion Chopped
Tomato Chopped
1/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
1/2 tbsp Ginger and Garlic paste
1 tbsp Oil
As per Taste Salt
As needed Water

To Crush
2 tsp Pepper Black

2 tsp Cumin Seeds

To Saute and Add

Crushed Pepper and Cumin Seeds
1/2 tbsp Coriander Powder
1 tsp Chilly Powder

For Garnishing
2 tbsp Coriander Leaves


1) In a Kadai in medium flame, put 1/2 tbsp oil, add chopped onion, after they become translucent, put the ginger garlic paste, saute well. Once the raw smell of the ginger garlic paste goes off, add the chopped tomatoes.
2) Then add the chopped mushrooms . Saute them till they are half cooked. You can sprinkle water if needed. Add the turmeric powder by now.


3) In another kadai, add a little oil, put the crushed pepper and jeera, followed by the chilly and coriander powder. Saute for few seconds and add it to the above cooked mushroom.
4) Then finally add the coconut milk and garam masala and allow it to cook for 5 minutes. Switch off the stove and sprinkle the chopped coriander leaves.


5) Hence the mushroom pepper gravy will be ready in lesser time, but the taste will be great. The flavor of coconut milk with mushroom will give the gravy to an enriched taste.

         You can add water depending on the consistency of the gravy you need. If you need it bit dry then coconut milk will be enough or else add water as per your need.

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