Idiyappam with Mushroom Kurma

Ingredients

• 250 g Button Mushrooms (cleaned and halved or quartered)
• 1 large Onion (finely chopped)
• 0.5 cup Tomato Puree (from about 2 medium tomatoes)
• 2 tbsp Vegetable Oil
• 1 inch Cinnamon Stick
• 3 pcs Cloves
• 2 pcs Green Cardamom (pods)
• 1 pcs Bay Leaf
• 0.25 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 1.5 cup Water (use hot water for best results)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 0.5 cup Fresh Grated Coconut
• 12 pcs Cashews (soaked in hot water for 15 minutes)
• 1 tbsp Poppy Seeds (khus khus)
• 1 tsp Fennel Seeds (saunf)
• 2 pcs Green Chilies (adjust to taste)
• 0.5 inch Ginger (roughly chopped)
• 3 cloves Garlic (roughly chopped)

Instructions

1. 1

   Prepare the Kurma Paste

   • Soak 12 cashews in hot water for at least 15 minutes to soften them. This ensures a creamy paste.
   • In a high-speed blender, combine the soaked and drained cashews, 1/2 cup grated coconut, 1 tbsp poppy seeds, 1 tsp fennel seeds, 2 green chilies, 0.5 inch ginger, and 3 garlic cloves.
   • Add about 1/4 cup of water and blend until you have a completely smooth, thick paste. Set aside.
2. 2

   Sauté Aromatics and Mushrooms

   • Heat 2 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: 1-inch cinnamon stick, 3 cloves, 2 cardamom pods, and 1 bay leaf. Sauté for about 30-45 seconds until they become fragrant.
   • Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
   • Add the cleaned and halved mushrooms. Cook for 4-5 minutes until they release their moisture and are lightly seared.
3. 3

   Cook the Masala Base

   • Add the prepared coconut-cashew paste to the pan. Sauté for 3-4 minutes, stirring continuously to prevent it from sticking, until the raw smell disappears and it becomes fragrant.