Mushroom Kurma

Name: Mushroom Kurma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g mushroom (cleaned and halved if large); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 0.5 cup fresh coconut (grated); 1 tbsp poppy seeds (soaked 15 minutes); 8 pcs cashews (soaked 15 minutes); 1 tsp fennel seeds; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 1 cup water (for grinding and gravy); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(98)

TASTE SCORE

8/10

A gently spiced South Indian-style curry with tender mushrooms in a creamy coconut and poppy seed gravy. It is rich without being too heavy and goes beautifully with chapati, appam, idiyappam, or plain rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

200 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the poppy seeds and cashews.
Place the poppy seeds and cashews in a small bowl with a little water and soak for 15 minutes to soften them for grinding.
mix · ~3 min
Grind the kurma paste.
1.Add fresh coconut, soaked poppy seeds, soaked cashews, ginger, garlic, and fennel seeds to a grinder jar.
2.Pour in a little of the water.
3.Grind to a smooth, thick paste and set aside.
saute · ~7 min
Cook the whole spices and onions.
1.Heat oil in a kadai over medium heat.
2.Add cinnamon, cloves, green cardamom, and bay leaf.
3.Stir for a few seconds until fragrant.
4.Add sliced onion and green chili, then cook until the onion turns light golden.
saute · ~5 min
Cook the tomatoes and spice powders.
1.Add chopped tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook for 2 minutes so the masala loses its raw smell.
saute · ~5 min
Add the mushrooms.
Add the mushrooms and cook on medium-high heat for 4 to 5 minutes. They will first release moisture and then start to shrink slightly.
TIPCook the mushrooms on medium-high heat so they do not turn watery and dull.
simmer · ~8 min
Add the ground paste and simmer the kurma.
1.Lower the heat and add the ground coconut paste.
2.Rinse the grinder jar with the remaining water and add it to the kadai.
3.Mix well until the gravy is smooth.
4.Cover and simmer for 6 to 8 minutes until the kurma thickens and the mushrooms are tender.
TIPKeep the heat low after adding the coconut paste so the gravy stays smooth and does not split.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Stir once and switch off the heat.
serve
Serve the mushroom kurma hot.

PRO TIPS

What to keep in mind.

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

1
Do not soak mushrooms in water; wipe or rinse quickly so they do not turn spongy in the kurma.
2
Slice onions evenly and cook them only to light golden, not dark brown, for a sweeter South Indian-style gravy.
3
Grind the coconut, poppy seeds, and cashews very smooth so the kurma stays velvety instead of grainy.
4
Cook mushrooms on medium-high heat first so their moisture evaporates and the gravy does not become watery.
5
After adding the coconut paste, keep the flame low and stir often to prevent the gravy from catching or splitting.
6
If making ahead, reheat gently with a splash of hot water because the kurma thickens as it rests.

RECIPE VARIATIONS