Kodava Kummu Curry Recipe – Coorg Style Mushroom Curry
Kodava Kummu Curry, or Coorg Style Mushroom Curry, is a flavorful and aromatic dish from the Coorg region of Karnataka, India. Known for its earthy and spicy flavors, this vegetarian curry is made with button mushrooms and a blend of local spices that give it a unique taste. This curry is typically served with Ghee Rice (Neychoru) or Parotta, and it makes for a hearty and comforting meal. Let’s dive into this delicious Coorgi recipe that’s sure to add some spice to your kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (chopped) | 500 grams |
| Green chillies (chopped) | 2 |
| Dry red chillies | 2 |
| Whole black peppercorns (coarsely pounded) | 1 teaspoon |
| Onion (thinly sliced) | 2 |
| Tomatoes (chopped) | 2 |
| Curry leaves | 1 sprig |
| Coriander (Dhania) seeds | 2 teaspoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
| Fresh coconut (grated) | 1/4 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garlic cloves | 6 |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Cuisine: Coorg
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare Ingredients:
Start by chopping all the vegetables and ingredients to have them ready for cooking. This includes chopping the button mushrooms, onions, tomatoes, and green chillies. -
-
Grind the Paste:
In a blender, grind the fresh coconut, cumin seeds, and garlic into a smooth paste. Add a little water to help blend the mixture well. Set this paste aside. -
Cook the Spices:
Heat sunflower oil in a kadai (wok) over medium heat. Add the curry leaves first, and allow them to sizzle for a few seconds. Then, add the dry red chillies and coarsely pounded black peppercorns, letting them sizzle as well. This will infuse the oil with aromatic flavors. -
Sauté the Onions and Green Chillies:
Add the thinly sliced onions and chopped green chillies to the kadai. Sauté them until the onions turn soft and translucent. -
Add Mushrooms:
Add the chopped mushrooms to the pan and sauté them until they release moisture and begin to shrink. -
Add the Ground Paste:
Once the mushrooms have cooked down a bit, add the ground coconut paste to the kadai. Stir well and cook until the paste is fully cooked and fragrant. -
Incorporate Tomatoes and Spices:
Add the chopped tomatoes to the pan and cook for a few minutes until they soften. Then, sprinkle in the coriander powder, turmeric powder, and salt to taste. Stir everything together. -
Simmer the Curry:
Pour about 1/2 cup of water into the pan and stir to combine. Allow the curry to simmer for about 5 minutes, giving the flavors time to meld together. -
Final Touches:
Taste the curry and adjust the seasoning, adding more salt or spice as necessary. Once done, turn off the heat. -
Serve:
Transfer the Kodava Kummu Curry to a serving bowl and serve it hot. This curry is best enjoyed with Ghee Rice (Neychoru), Parotta, and Moong Sprouts Usal, making it a perfect meal for a wholesome weeknight lunch or dinner.
Serving Suggestions
Kodava Kummu Curry is a rich and spicy mushroom curry that pairs beautifully with soft, aromatic Ghee Rice or flaky Parotta. For added nutrition, serve it alongside a Moong Sprouts Usal, which will complement the flavors and provide a complete meal. This curry also makes an excellent addition to any special lunch or dinner spread, where its bold, savory flavors will surely steal the show.
Enjoy the spicy goodness of Coorg’s traditional Kodava Kummu Curry and let it take you on a delightful culinary journey to the heart of South India!
