When I saw the "Grindless Gravies" event going around in the blogsphere, I thought...Hey, That's not difficult. The regular sambar and puli kuzhambu does not involve grinding! But once I visited Sra's blog "When my soup came alive " I understood her hard rules. For the past one week, I did not plan anything specific for the event. Just watched what I cooked and was trying not to use my grinding tools at all. But you know what, it was very hard. For some, I had to grind spices, others involved coconut milk or lentils. Finally I succeded in coming up with the Oyster Mushroom Curry. So, let's go to the recipe.
Ingredients:Oyster Mushrooms- 1 pack
Cinnamon- 1 " stick
cloves- 2Onion- 1 (big)
Tomato- 2 (big)
Ginger garlic paste- 1tsp
chilli powder- 3/4 th tsp
corriander powder- 1 tsp
cumin powder- 1/2 tsp
Curry masala powder- 1/2 tsp
pepper- 1/4 tsp
Turmeric- pinch
Curry leaves
corriander leaves-few
cornflour-1tsp(optional)
Procedure:
To clean the oyster mushrooms, just cut off the ends first. Then seperate the upper portion and the stalk. Cut the stalk and the top portion into small pieces. While adding it to the gravy, first add the stalks as it takes a few minutes extra to cook than the feathery top.Heat oil in a kadai and fry cinnamon and cloves. Then add onion and ginger garlic paste.Saute until golden brown and soft. Then add the masala powders for fry for a minute. Now add tomatoes and cook until it becomes soft and pulpy. Make sure that it forms a paste like consistency.Then add chopped mushrooms. First the stalks. Saute for 3 mins.
Then add the top part of the mushrooms. Add 1 cup water and cook for 5 to 10 mins until you get a thick gravy. Cook till you get the desired consistency. You can also add a tsp of cornflour (just dissolve it in very little water) to make the gravy thick. I did not use it here for the sake of the event. But you can certainly do it to get a nice thick gravy.The next is Oyster Mushroom Kurma. This is another flavorful dish that goes very well with dosa, rotis and ghee rice. This was the first time I was making this kurma, so I was a little unsure to use just the mushrooms alone.
That's why I went ahead and put poataoes, as kurma always tastes good with potatoes. Once done, when I tasted the dish, I really felt that the mushrooms alone did a very good job in making the gravy tasty. We enjoyed the kurma so much that nothing was leftover although it was done to be packed for the next day's lunch. So, here is my recipe. I hope you enjoy it too!
Ingredients Oyster mushroom- 1 pack
cinnamon- 1" piece
cloves- 2
curry leaves- 1 twig
Onion- 1 (finely chopped)
ginger-garlic paste- 1tsp
green chillies- 5
Tomatoes- 2 (finely chopped)
red chilli- 1
jeera- 1tsp
saunf- 1 tsp
turmeric powder- 1/4 tsp
sambar powder- 1 1/2 tsp
garam masala- 1/4 tsp
coconut- 1/4 cup
corrinader leaves- small fistfullwater- 1 cup
salt- as required
Procedure:
Grind coconut to a smooth paste. Grind red chillies, jeera and saunf to a fine powder. Clean mushrooms by wiping off with a towel and seperate the stalks and the petals. Heat oil in a pan and fry the cinnamon and cloves. Then add onions, curry leaves, ginger garlic paste, green chillies and turmeric. Saute until golden brown. Then add tomatoes and cook till soft and mushy. Now add all the masala powders and mix well Saute for 5 mins or until the raw smell goes. Then add coconut paste and saute for 2 to3 mins. Now pour a cup of water and add required salt. Bring it to a boil. Now add the stalk portion of the mushrooms first. After 3 to 4 mins add the petals and cook it is soft and done. Garnish with corriander leaves. Goes really well with dosas.
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