Mushroom Kerala

Mushrooms are a storehouse of essential nutrients. They increase the level of Vitamin D in our body. Mushrooms are low-sodium, low -calorie, cholesterol-free, fat-free and gluten free. They are a good source of protein and dietary fibre. Also provides Vitamin C, folate, iron, zinc etc etc. Contains  potassium. List doesn't end.

Always take care to buy organically grown mushrooms.

This dish is prepared like an anchovy dish, which is very popular in Kerala. So the name, Mushroom Kerala


Method:

Wash the button mushrooms and cut them into half inch pieces. Keep aside, Wash the tomato, green chilly and ginger. Cube the tomato. Slit 2 green chilly. Skin and cut half of the ginger into juliennes.

Wash and set aside a small piece of gamboge (kudam puli). Wash the curry leaves. Scrape coconut.

Grind coarsely the coconut, green chilly, ginger, garlic, shallots and turmeric powder.

In a pan add the mushroom pieces, ground coconut mix, slit green chilly, ginger juliennes, tomato pieces, gamboge, curry leaves, one fourth cup water and salt to taste. Stir, cover and cook on low flame.Stir in between. If water dries up before everything is properly cooked just add a few spoonfuls. Do not add too much water. In almost 10 minutes the cooking will be over.

Ingredients:

Button mushroom - 200 grams 
Grated coconut - 1 cup  
Shallots  - 5 - 6  
Turmeric powder 1/4 teaspoon  
Green chilly - 4 ( 2 for grinding and 2 to be slit)
Ginger - 1 inch piece (half to be ground and half to be cut into juliennes)
Garlic - 2   
Gamboge - 1 small piece 
Tomato - 1 large (local variety) 
Curry leaves - a few  
Water - 1/3 cup 
Salt