Mushroom Kuzhambu

Ingredients

• - 250g button mushrooms
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare mushrooms: Clean 250g button mushrooms by wiping with a damp cloth. Slice thickly.
2. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
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. Heat oil: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.
5. Add shallots and tomatoes: Add 10 sliced shallots. Fry 6 minutes. Add 3 chopped tomatoes and cook 6 minutes until soft.
6. Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add coconut paste: Add coconut paste and fry 5 minutes until oil separates.
8. Add mushrooms: Add sliced mushrooms. Cook on high heat 5-6 minutes — mushrooms release water so cook until it evaporates.
9. Add tamarind water: Add tamarind water and salt. Simmer 8-10 minutes until kuzhambu thickens.
10. Serve: Adjust salt. Mushroom kuzhambu has a rich earthy flavour. Serve with steamed rice, dosa or parotta.