Kerala style mushroom roast recipe
Servings: 3 people
Calories: 356kcal
Ingredients
For coconut paste
- 1 tbsp ginger garlic chopped
- 1" piece cinnamon
- 2 cloves
- 2 cardamoms
- 1/4 tsp peppercorns
- 1/2 tsp fennel seeds
- 1 tsp kashmiri chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 3/4 cup grated coconut
For Mushroom roast
- 250g mushrooms chopped or sliced (as you wish)
- 1 medium onion thinly sliced
- 1 medium tomato chopped
- 1" ginger finely chopped
- 2 cloves garlic finely chopped
- 1 green chilli vertically sliced
- 1 sprig curry leaves
- coconut oil as required
- salt as required
Instructions
For coconut paste
- Add ginger, garlic, Kashmiri chilli powder, coriander powder, turmeric powder, fennel seeds, cinnamon, cloves, cardamom, whole black pepper and grated coconut in a mixer-grinder. Add 2 tsps of water and grind all the ingredients nicely to make a paste. Keep aside.
For roast
- Heat a pan with coconut oil. On medium flame add the onions, ginger, garlic, green chillies and sauté till it is light brown.
- Next lower the flame and add the ground paste to the pan and mix well. Allow it to cook for 5 minutes. Add a tbsp of water if it starts sticking to the bottom.
- Now add the chopped mushrooms. Mix well to coat the mushroom with the coconut paste. On medium flame, keep it uncovered and mix now and then, till the ingredients are well cooked.
- When the mushrooms are almost cooked, add the tomatoes and now cover to cook.
- You can add some coriander leaves. I didn't have any in my pantry at the time unfortunately.
- Serve with rice or roti or bread or just have it as it is with some raw onions.
Notes
- You can turn this into a gravy by adding more water. I liked it in the semi gravy form.