Kongunadu Style Kalan Kuzhambu Recipe – Mushroom Curry
Introduction:
The Kongunadu Style Kalan Kuzhambu is a delightful vegetarian side dish, hailing from the Coimbatore region of Tamil Nadu. Part of the rich Kongunadu cuisine, which is famous for its bold and aromatic flavors, this recipe highlights the earthy taste of button mushrooms cooked in a wonderfully spiced coconut-based gravy. Perfectly balanced with a variety of spices, this dish is a wonderful accompaniment to parotta or steamed rice, making it a must-try for those seeking authentic South Indian flavors.
Cuisine:
- Kongunadu (Tamil Nadu)
Course:
- Side Dish
Diet:
- Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (quartered) | 500 grams |
| Onion (chopped) | 1 large |
| Green Chilli (slit) | 1 |
| Curry leaves | 1 sprig |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Salt | To taste |
| Oil | As required |
| To Grind | |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Dry Red Chilli | 3 |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Cloves (Laung) | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Onion (chopped) | 1 medium |
| Garlic (cloves) | 4 cloves |
| Ginger (fresh, chopped) | 1 inch piece |
| Fresh coconut (grated) | 4 tablespoons |
| Garam masala powder | 2 tablespoons |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Prepare the Spice Paste:
In a skillet, heat a small amount of oil. Add the cloves, cinnamon stick, black peppercorns, fennel seeds, and cumin seeds. Let these spices sizzle for a few seconds, releasing their aromatic flavors. Add the chopped ginger and garlic, sautéing until they soften and become fragrant. -
-
Sauté Onion and Coconut:
Add the chopped onion to the pan and sauté it until it turns translucent. Next, stir in the grated coconut and sauté until the coconut turns light brown and releases a nutty aroma. -
Add Garam Masala:
Stir in the garam masala powder and mix well with the sautéed ingredients. Cook the mixture for another 5-10 minutes to allow the spices to blend together. Turn off the heat, let the mixture rest for a few seconds, and then transfer it into a blender. Add a little water and grind the mixture to a smooth paste. -
Cooking the Mushrooms:
Heat some oil in a kadai or wok over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and allow them to crackle, releasing their aromatic essence. Now, add the chopped onions and sauté until they become translucent. -
Sauté the Mushrooms:
Add the slit green chili and quartered mushrooms to the pan. Toss the mushrooms well and sauté until they begin to soften and release their moisture. Continue to cook until the mushrooms are fully cooked and tender. -
Combine with Spice Paste:
Add the freshly ground spice paste to the sautéed mushrooms. Mix everything well to coat the mushrooms with the aromatic paste. Check for seasoning and add salt to taste. -
Simmer the Kuzhambu:
Pour in about 1 cup of water to the mixture and stir well. Allow the dish to simmer for 10 minutes, or until the gravy thickens and reaches a rolling boil. Adjust the water quantity if you prefer a thinner or thicker consistency. -
Serve and Enjoy:
Once the gravy has thickened, turn off the heat and transfer the Kongunadu Style Kalan Kuzhambu into a serving bowl. Serve this flavorful mushroom curry hot, alongside parotta or a hearty portion of Moong Sprouts Usal for a complete South Indian meal.
Nutritional Information (Per Serving):
- Calories: Approximately 150-180 kcal (depending on oil used)
- Carbohydrates: 10-15g
- Protein: 5-6g
- Fat: 12-14g (from oil and coconut)
- Fiber: 2-3g
- Sodium: Varies (based on added salt)
Tips and Variations:
- Mushroom Variants: If button mushrooms are not available, you can substitute with oyster mushrooms or cremini mushrooms for a different texture and flavor.
- Spice Level: Adjust the number of dry red chilies and green chilies based on your spice tolerance. For a milder version, reduce the number of chilies.
- Coconut: For an even richer texture, you can use coconut milk instead of water to create a creamier gravy.
- Garam Masala: While store-bought garam masala is convenient, homemade garam masala adds a personal touch and extra depth of flavor to the dish.
Serving Suggestions:
- This Kongunadu Style Kalan Kuzhambu pairs wonderfully with parotta, a flaky South Indian flatbread, or with hot steamed rice.
- For a complete meal, serve it alongside Moong Sprouts Usal, a healthy and tangy Indian salad chaat that balances the richness of the curry.
Conclusion:
Kongunadu Style Kalan Kuzhambu is a flavorful, aromatic dish that captures the essence of Tamil Nadu’s western region. With its perfect blend of spices and the earthiness of mushrooms, it makes for a delightful addition to any meal. This recipe, while simple to prepare, brings complex flavors to the table, offering a taste of authentic South Indian cuisine that is sure to impress your family and guests.
