Today’s recipes is my favorite spicy yogurt based mushroom curry. I love mushroom, so once in a week I make sure to prepare it. The recipes mostly I use to make with mushrooms are biriyani, soups, salad, sauteed mushroom, fried rice etc., (shortly I will post). Mushroom is the nutritious fungus, 80 percent of moisture, antioxidants, carbs & protein. This is really helpful for weight management.
Here, I made it with yogurt / fresh curd. Yogurt acts as thickening agent to curries, this is a really good substitute for heavy cream / flour, also helps to bring down the acidity and makes the curry rich, flavor & tasty. In most of my curries I love to use yogurt / fresh curd (homemade / low fat), while cooking with yogurt, don’t add it directly on high flame, this may lead to curdle the yogurt. First beaten the yogurt nicely, add it finally & cook it on sim for last 3- 4 minutes. This is an exquisite recipe goes well with pulav, biriyani, idly, dosa, parathas etc.,
Preparation Time : 10 minutes
Cooking Time : 15 – 20 minutes
Recipes Cuisine : South Indian
Button Mushroom – 4 oz / 120 gms
Onion – 1 large finely chopped
Tomato – 1 large finely chopped
ginger – garlic paste – 1 tbsp
Yogurt / curd – 1/2 cup
Green chili – 1 no.
Salt to taste
Red chili powder – 2 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Oil – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds / jeera – 1 tsp
Fennel seeds – ½ tsp
Curry leaves – 1 strand
Cilantro – handful
- Heat the oil on the low flame, splutter the mustard seeds, cumin, fennel seeds, green chili and curry leaves.
- Now add the chopped onions and ginger-garlic paste until the raw flavor goes off.
- After that add the juicy tomatoes cook until mushy.
- Now add the mushroom and sauté it for 5 minutes & add fresh beaten yogurt and mix it well (don’t add any water).
- Now cover the lid and cook for 5 more minutes, once its get thick.
- garnish it with cilantro.
- Serve it hot and enjoy it with dosa, idly, steamed rice, pulav & chapathi !!