Kongunadu Style Kalan Kuzhambu Recipe – Mushroom Curry
Introduction:
Embark on a culinary journey to the Kongunadu region of Tamil Nadu with this flavorful Kalan Kuzhambu, a mushroom curry that is rich in spices and tantalizing aromas. This dish beautifully showcases the versatility of button mushrooms, complemented by a fragrant blend of spices and coconut. Perfect as a side dish, it pairs wonderfully with parotta or even plain rice, making it an ideal addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (quartered) | 500 grams |
| Onion (chopped) | 2 medium-sized |
| Green chili (slit) | 1 |
| Curry leaves | 1 sprig |
| Mustard seeds | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | As needed |
| Coriander seeds | 2 tablespoons |
| Dry red chilies | 3 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole black peppercorns | 1 teaspoon |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch |
| Fresh coconut (grated) | 4 tablespoons |
| Garam masala powder | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 5 grams |
| Carbohydrates | 15 grams |
| Fat | 12 grams |
| Fiber | 3 grams |
Preparation Steps
Step 1: Prepare the Spice Mix
- Heat the Oil: Begin by heating a generous amount of sunflower oil in a skillet over medium heat.
- Sizzle the Spices: Add the cloves, cinnamon stick, whole black peppercorns, fennel seeds, and cumin seeds to the hot oil. Allow these spices to sizzle for a few seconds until they release their fragrant aroma.
- Sauté Aromatics: Incorporate the minced ginger and garlic into the skillet, sautéing until they soften and become fragrant.
Step 2: Sauté the Vegetables
- Add Onions: Next, add the chopped onions to the skillet. Sauté them until they turn translucent and tender.
- Coconut Addition: Stir in the grated coconut and continue to sauté until it reaches a light golden brown color.
- Spice It Up: Sprinkle in the garam masala powder, mixing thoroughly. Allow this mixture to cook for an additional 10 minutes, enhancing the flavor profile.
Step 3: Blend the Paste
- Cool and Grind: Once the mixture is cooked, remove it from heat and let it rest for a few moments. Then, transfer it to a blender. Add a little water and blend until you achieve a smooth paste.
Step 4: Cook the Mushrooms
- Heat the Kadai: In another kadai, heat some more sunflower oil. Add mustard seeds and let them splutter for a few seconds.
- Add Curry Leaves: Incorporate the curry leaves into the oil, allowing them to crackle and release their flavor.
- Sauté Onions: Add the remaining chopped onions and sauté until they are soft and translucent.
- Add Chili and Mushrooms: Toss in the slit green chili and quartered button mushrooms. Stir well to combine, cooking until the mushrooms are tender.
Step 5: Combine and Simmer
- Mix in Paste: Add the freshly ground coconut-spice paste to the cooked mushrooms, mixing well.
- Adjust Consistency: Check the seasoning, adding salt to taste. Pour in 1 cup of water to achieve your desired consistency.
- Simmer: Bring the mixture to a rolling boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
Step 6: Serve
- Transfer and Garnish: Once cooked, turn off the flame and transfer the Kalan Kuzhambu to a serving bowl. Garnish as desired.
- Pairing Suggestions: Serve this delightful Kongunadu Style Kalan Kuzhambu hot alongside flaky parotta or enjoy it with a refreshing Moong Sprouts Usal for a wholesome meal.
Conclusion
This Kongunadu Style Kalan Kuzhambu offers a burst of flavors and is a fantastic way to incorporate mushrooms into your diet. Its unique blend of spices creates a comforting yet exciting dish that is sure to become a favorite at your dining table. Enjoy the warmth of this traditional recipe and the love it brings to your kitchen!
