Andhra Mushroom Kura

Name: Andhra Mushroom Kura
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 400 g mushroom (button mushrooms, cleaned and quartered); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 2 pcs dried red chili (broken into half); 10 pcs curry leaves (fresh); 2 pcs onion (medium, finely chopped); 3 pcs green chili (slit lengthwise); 1 tsp ginger-garlic paste (freshly ground); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder (adjust to preferred heat level); 1 tsp coriander powder; 1 pinch garam masala (homemade or store-bought); 2 tbsp coriander leaves (finely chopped, for garnish); 0.5 tsp salt; 3 tbsp water (for cooking the masala)

RATING

4.3/5(27)

TASTE SCORE

8/10

Button mushrooms simmered in a fiery, tangy Andhra-style onion-tomato masala with a kick of freshly ground spice powder. This dry curry brings bold heat and deep earthy flavors, perfect with steamed rice or roti.

PREP

15m

COOK

20m

SERVES

1 KATORI

139 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Clean and quarter the mushrooms.
Wipe the button mushrooms clean with a damp cloth. Trim the stalks and cut each mushroom into quarters. Set aside.
TIPNever soak mushrooms in water — they absorb moisture and turn rubbery.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, dried red chilies, and curry leaves. Fry until fragrant (20 sec).
saute · ~6 min
Sauté the onions and aromatics.
1.Add finely chopped onions and slit green chilies. Cook until onions turn translucent (4-5 min).
2.Stir in the ginger-garlic paste and sauté until the raw smell disappears (1 min).
TIPStir frequently to prevent the ginger-garlic paste from sticking to the bottom.
saute · ~7 min
Cook the tomatoes and spice powders.
1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
2.Cook until the tomatoes turn soft and mushy, and the oil starts to separate at the edges (5-7 min).
3.Sprinkle 2-3 tbsp of water if the masala becomes too dry and sticks.
TIPThe oil separating from the masala is the key sign that the raw taste of the spices is cooked out.
saute · ~7 min
Sauté the mushrooms with the masala.
1.Add the quartered mushrooms to the pan.
2.Mix well to coat every piece with the masala.
3.Cook uncovered on medium heat for 5-7 minutes. The mushrooms will release water and then shrink.
4.Stir occasionally until the moisture evaporates and the curry turns completely dry.
TIPDon't cover the pan — mushrooms release plenty of water, and covering will make the curry soggy instead of dry.
garnish · ~1 min
Finish with garam masala and garnish.
1.Turn off the heat. Sprinkle garam masala over the mushroom kura and give it a final toss.
2.Garnish with freshly chopped coriander leaves.
TIPAdding garam masala off the heat preserves its volatile aromatics and gives the best fragrance.
serve
Serve hot with steamed rice or roti.
Transfer the Andhra Mushroom Kura to a serving bowl and serve immediately as a side dish with hot steamed rice and a drizzle of ghee, or with soft phulkas.

PRO TIPS

What to keep in mind.

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

1
Wipe mushrooms with a damp cloth, never soak them, to avoid a soggy curry.
2
Cook the masala until oil separates — this ensures raw spice flavors are fully cooked.
3
Do not cover the pan while cooking mushrooms; letting steam escape keeps the kura dry.
4
Finish with garam masala off the heat to retain its delicate aroma and flavor.
5
For best texture, use firm button mushrooms; avoid pre-sliced or older shriveled ones.
6
Add a splash of warm water if the masala sticks before adding mushrooms, not after.

RECIPE VARIATIONS