Most of the weekends I never sit before the computer, and it has been so long posting a recipe during a weekend. Today decided to break the rule . This is one of my DH’s favorite recipe that I made during our early days of marriage. He nowadays reminds me about those dishes ( everything authentic and passed over from mom)and asks me to prepare, as many of which I have totally forgotten . It is a recipe from my mom to which I have added my own minor touches. It goes well with rice and also with rotis. The rasam ( Chinna vegaya Rasam- Shallots Rasam)in the picture was prepared by my DH . He really makes very good kongunadu style rasam. I ‘ll try to post the recipe soon.
2 1/2 cups to 3 cups of chopped mushrooms (used button mushrooms)
about 15 shallots , chopped to small pieces
1 medium size tomato pureed
4 to 5 garlic very finely chopped
few curry leaves
1 or 2 black stone flower
1 /8 tsp. ground turmeric
1 1/2 tbsp. ( Sambhar powder / Kuzhambu Milagai Thool) *
1 1/4 tsp. ground coriander
Oil ( as needed)
To grind into fine paste
1 tsp. saunf ( sombu)
a small piece of cinnamon
3 tbsp. coconut
2 green chillies
1 tsp. poppy seeds
1. Heat a pan with oil. Once it is hot, but not smoky, add the black stone flower and curry leaves. Once the curry leaves start spluttering, add the chopped shallots ,garlic and turmeric. Sauté until the shallots become translucent.
2. Add the ground masala paste and sauté for couple of minutes. Bring in the tomato puree. Sauté until well combined with the masala for about a minute. Add the powders (Kuzhambu milagai thool and coriander powder) and half of the salt needed. Stir well.
3. Add the chopped mushrooms and continue to sauté, until the moisture in the mushroom comes out. Add the remaining salt. Add little water at a time and sauté until the mushroom is cooked. Water can be increased and this dish can be made as a semi- gravy too.
4. Garnish with chopped coriander leaves and serve with rice or roti.
If not using the Sambhar powder or kuzhambu milagai thool, substitute by adding red chilli powder and some jeera powder.