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A spicy and aromatic mushroom curry from Andhra Pradesh, featuring a rich gravy made with coconut, cashews, and a blend of classic South Indian spices. Perfect with rice or rotis.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics
Build the Gravy Base
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A spicy and aromatic mushroom curry from Andhra Pradesh, featuring a rich gravy made with coconut, cashews, and a blend of classic South Indian spices. Perfect with rice or rotis.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 259.33 calories per serving with 6.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala Paste
Simmer the Curry
Finish and Serve
Add 100g of cubed paneer or 1 cup of boiled chickpeas along with the mushrooms for a more protein-rich curry.
For a creamier and milder version, increase the number of cashews to 15 or stir in 1/4 cup of coconut milk at the end of cooking.
This gravy base works well with other vegetables. Try it with baby corn, bell peppers, or boiled potatoes instead of or in addition to mushrooms.
To make it nut-free, you can substitute the cashews with 1 tablespoon of poppy seeds (khus khus), soaked and ground into the paste.
Mushrooms are a source of selenium and B vitamins, while garlic and ginger contain compounds that support a healthy immune system.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory effects, which can help combat chronic inflammation.
This curry is packed with antioxidants from tomatoes (lycopene), onions, and various spices, which help protect your body's cells from damage.
The fiber from mushrooms and vegetables, along with spices like cumin and coriander, can aid in digestion and promote a healthy gut.
Yes, it can be a healthy dish. Mushrooms are low in calories and a good source of B vitamins and potassium. The spices like turmeric and ginger have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil and salt used.
One serving of Andhra Mushroom Kura (approximately 1 cup or 305g) contains an estimated 250-300 calories. This can vary based on the amount of oil and coconut used.
While fresh coconut is key to the authentic taste, you can make a variation without it. Increase the number of cashews to 1/4 cup and add 1 tablespoon of melon seeds (magaz) to the paste to achieve a thick, creamy gravy.
If your gravy is too thin, you can simmer it for a few more minutes without the lid to allow excess water to evaporate. Alternatively, you can mix 1 teaspoon of cornstarch or rice flour in 2 tablespoons of cold water and stir it into the simmering curry to thicken it quickly.
Yes, you can use desiccated or dried coconut. If using, soak it in 1/4 cup of warm water for 15-20 minutes before grinding. This helps to rehydrate it and ensures a smoother paste.
To make it milder, reduce the amount of red chili powder to 1/4 or 1/2 teaspoon and use only one green chili in the paste. You can also deseed the chilies to lower their heat.