Back after a refreshing and chilling vacation from Southern Tip of India – Kanyakumari. Great climate and we got drenched in rain.
It’s quite a long time that we had good rains in Chennai. Unfortunately, our blooming vegetable garden has dried up completely due to hot weather and water scarcity. It feels like the summer is at its crowning end this time.
Kadai Mushroom or Karahi Mushroom is simple and spicy recipe cooked in traditional Indian spices. It can be made as semi-gravy for Jeera rice or as a dry masala for rotis. Here’s a recipe for it.
Mushrooms – 1 cup
Capsicum / Bell Pepper – 1½ cup
Onion – 3
Tomato – 2
Ginger – 1 inch piece
Garlic pods – 5 Nos.
Coriander leaves – A few sprigs
Kashmiri Chilly Powder – 1½ tsp.
Coriander Powder – 1 tsp.
Turmeric Powder – ½ tsp.
Pepper Powder – ½ tsp.
Garam Masala Powder – ½ tsp.
Salt to taste
Oil – 2 tbsp.
Cinnamon stick – 1 inch
Cardamom – 2
Cloves – 2
Jeera seeds – 1/2 tsp.
Bay leaf – 1
HOW TO MAKE KADAI MUSHROOM
- Clean and finely chop mushrooms, capsicums, tomatoes, coriander leaves and onions. Grind ginger and garlic into a coarse paste. Keep it aside separately.
- In a pan, heat oil and add onions. Saute it until turns golden color. Now, add the tomatoes and sauté it until the raw smell leaves. Turn off heat, once it starts to leave oil. Grind it into a coarse paste and keep it aside.
- In a pan, heat oil and temper jeera seeds, cinnamon stick, cardamom, cloves, and bay leaf. Add ground paste and sauté it for a while.
- Add ginger – garlic paste and sauté it until oil leaves the sides.
- Add chopped capsicums and mushrooms and give a gentle stir. Cover the pan with a lid and cook for 2 – 3 minutes.
- Add all the powders and stir it well. Add salt to taste and cover it with a lid and cook the vegetables for 8 – 10 minutes in simmer.
- Finally, garnish with chopped coriander leaves before removing it from heat.
- Adding ginger and garlic while sautéing onions and tomatoes enriches its flavor.
- Saute mushrooms and capsicums separately in butter for a crispy texture. Then, add it to the gravy.
Serve hot with idiyappam or chappathis. It’s a perfect!