Alambe Ajadina

Name: Alambe Ajadina
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 400 g mushroom (button or oyster, cleaned and sliced); 1 pcs onion (medium, finely chopped); 0.5 cup coconut (fresh, grated); 3 pcs dried red chili (byadgi or kashmiri, for color and mild heat); 1 tbsp coriander seeds; 0.5 tsp cumin seeds; 0.5 tsp tamarind paste; 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A simple, earthy stir-fry from the Konkan coast where tender mushrooms meet a freshly ground coconut-spice paste. Lightly sauteed with onions and finished with coriander, this dry preparation pairs beautifully with steamed rice and dal for a comforting weeknight meal.

PREP

15m

COOK

15m

SERVES

1 KATORI

120 cal

SERVINGS

METHOD · 6 STEPS

prep
Clean and slice the mushrooms.
Wipe mushrooms clean with a damp cloth. Trim the stems and slice evenly about 1/4 inch thick.
prep
Roast and grind the masala paste.
1.Heat a small pan on low flame and dry roast coriander seeds and cumin seeds until fragrant.
2.Add dried red chilies and grated coconut. Roast until coconut turns light golden, stirring constantly.
3.Cool the mixture completely. Add turmeric powder, tamarind paste, and 2 tablespoons water.
4.Grind to a coarse paste with just enough water. Set aside.
TIPKeep the flame low — coconut burns quickly and turns bitter.
saute
Saute the onions and cook the mushrooms.
1.Heat 1 tablespoon coconut oil in a kadai or wide pan over medium heat.
2.Add chopped onions and saute until translucent, about 3–4 minutes.
3.Add sliced mushrooms and a pinch of salt. Stir-fry until they release water and it evaporates, about 5–6 minutes.
TIPDon't cover the pan — mushrooms will release enough moisture on their own.
mix
Add the ground masala paste.
1.Lower the flame to low. Add the ground coconut masala paste to the mushrooms.
2.Add the remaining salt and mix gently until everything is coated.
3.Cook on low heat for 3–4 minutes, stirring occasionally. The mixture should look dry.
TIPCook just until the raw smell of coconut goes away. Overcooking will dry it out completely.
temper
Make the tempering.
1.Heat 1 teaspoon coconut oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and fry for 10 seconds until fragrant.
4.Pour the tempering over the mushroom mixture and mix well.
garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat, sprinkle chopped coriander leaves, and transfer to a serving bowl. Serve as a side with steamed rice and dal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms with a damp cloth instead of washing them to prevent waterlogging.
2
Roast the coconut on low heat until just golden — burnt coconut will make the dish bitter.
3
Cook mushrooms uncovered so they brown nicely instead of steaming in their own liquid.
4
Grind the masala to a coarse paste for better texture, adding water only as needed.
5
Add the tamarind paste during grinding for even distribution of tangy flavor.
6
Finish with the coconut oil tempering just before serving for an authentic Kerala aroma.
7
This dry stir-fry can be refrigerated for up to 2 days; reheat in a pan to refresh flavors.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

The recipe is already vegan as written, using only plant-based ingredients like coconut oil and mushrooms. No substitutions needed.

low oil

Low-oil

Reduce coconut oil to 1 teaspoon for sautéing and skip the tempering — simply toss in mustard seeds and curry leaves directly. Ideal for those watching fat intake.

high protein