Mushroom Kuzhambu

Method

1. 1

   Prepare mushrooms: Clean 250g button mushrooms by wiping with a damp cloth. Slice thickly.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 dried red chillies and 4 garlic cloves to a smooth paste.

4. 4

   Heat oil: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

5. 5

   Add shallots and tomatoes: Add 10 sliced shallots. Fry 6 minutes. Add 3 chopped tomatoes and cook 6 minutes until soft.

6. 6

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add coconut paste: Add coconut paste and fry 5 minutes until oil separates.

8. 8

   Add mushrooms: Add sliced mushrooms. Cook on high heat 5-6 minutes — mushrooms release water so cook until it evaporates.

9. 9

   Add tamarind water: Add tamarind water and salt. Simmer 8-10 minutes until kuzhambu thickens.

10. 10

    Serve: Adjust salt. Mushroom kuzhambu has a rich earthy flavour. Serve with steamed rice, dosa or parotta.