This simple everyday mushroom masala can be served with rice or rotis. This can be put together in under 30 minutes and it works perfectly well for the busy weeknight dinners. Canned coconut milk works perfectly fine for making this recipe.
Here are the things you can buy online for making this recipe. Non Stick Kadai https://amzn.to/3Agdj88 Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Kaalan Paal Kari | Mushroom Masala With Coconut Milk
2 tablespoon Indian Sesame Oil 4 cloves 1/2 inch piece cinnamon 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 sprig of curry leaves, finely chopped 2 green chillies 3 dried red chillies 6 cloves garlic, finely chopped 1/2 inch ginger, finely chopped 1/2 cup onions, sliced 2 tomatoes, sliced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1.5 teaspoon coriander powder 200 grams mushrooms, sliced 1/3 cup thick coconut milk 1/2 teaspoon black pepper powder 1 sprig curry leaves 2 sprigs of coriander leaves, finely chopped
Heat Indian-style sesame oil in a pan. Vegetable oil can also be used for making this recipe. Add the cloves and the cinnamon. Add a little bit for the aroma. Add the mustard seeds, cumin seeds, finely chopped curry leaves, green chillies, finely chopped garlic and finely chopped ginger. Saute for a minute. Add in the sliced onions and saute for a few minutes for the onions to become soft. When the onions are cooked and soft, add the tomatoes and the salt. Mix well. The salt will help the tomatoes cook faster. Cover the pan with a lid and cook for about three to four minutes. Once the tomatoes are cooked, gently mash the mixture with a potato masher so the mixture is mashed to a coarse paste. This step will give us a creamy gravy. Add the turmeric powder, red chilli powder and coriander powder. Saute for a few seconds. Add the sliced mushrooms to the pan. mix well to combine. Cover the pan with a lid and cook for about five minutes on a low flame. No need to add any water. The moisture from the mushrooms should suffice. Once the mushrooms are cooked, add the coconut milk. Canned coconut milk works fine. If using homemade coconut milk, use thick milk. Mix well to combine. Simmer for a couple of minutes. Add the black pepper powder and some fresh curry leaves. Our kaalan paal curry is done. Finish with a generous sprinkling of coriander leaves. The mushroom paal curry can be served with rice, dosai and chapati. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
2 tablespoon Indian Sesame Oil 4 cloves 1/2 inch piece cinnamon 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 sprig of curry leaves, finely chopped 2 green chillies 3 dried red chillies 6 cloves garlic, finely chopped 1/2 inch ginger, finely chopped 1/2 cup onions, sliced 2 tomatoes, sliced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1.5 teaspoon coriander powder 200 grams mushrooms, sliced 1/3 cup thick coconut milk 1/2 teaspoon black pepper powder 1 sprig curry leaves 2 sprigs of coriander leaves, finely chopped
Heat Indian-style sesame oil in a pan. Vegetable oil can also be used for making this recipe. Add the cloves and the cinnamon. Add a little bit for the aroma. Add the mustard seeds, cumin seeds, finely chopped curry leaves, green chillies, finely chopped garlic and finely chopped ginger. Saute for a minute. Add in the sliced onions and saute for a few minutes for the onions to become soft. When the onions are cooked and soft, add the tomatoes and the salt. Mix well. The salt will help the tomatoes cook faster. Cover the pan with a lid and cook for about three to four minutes. Once the tomatoes are cooked, gently mash the mixture with a potato masher so the mixture is mashed to a coarse paste. This step will give us a creamy gravy. Add the turmeric powder, red chilli powder and coriander powder. Saute for a few seconds. Add the sliced mushrooms to the pan. mix well to combine. Cover the pan with a lid and cook for about five minutes on a low flame. No need to add any water. The moisture from the mushrooms should suffice. Once the mushrooms are cooked, add the coconut milk. Canned coconut milk works fine. If using homemade coconut milk, use thick milk. Mix well to combine. Simmer for a couple of minutes. Add the black pepper powder and some fresh curry leaves. Our kaalan paal curry is done. Finish with a generous sprinkling of coriander leaves. The mushroom paal curry can be served with rice, dosai and chapati. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/kaalan-paal-kari/
Eral Muttai Masala is a stir fry made with fresh water prawns, scrambled eggs, and spices. It’s a perfect side dish for a South Indian lunch with sambar or a dal.
Here are the things you can buy online for making this recipe Granite Fry Pan https://amzn.to/3KVDKDn
Here is the video of how to make Eral Muttai Masala | Prawn Egg Masala
3 tablespoon Indian sesame oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies 1/2 cup onions, sliced 2 teaspoon ginger garlic paste 2 tomatoes, sliced 3/4 teaspoon salt + 1/4 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 teaspoon coriander powder 250 grams of prawns (freshwater) 3 eggs 1 teaspoon black pepper powder 3 sprigs coriander leaves, chopped
Add Indian-style sesame oil to the pan. Vegetable oil can also be used for making this recipe. Add some fennel seeds and cumin seeds. Fennel seeds add a nice aroma and flavour while cooking prawns. Add some fresh curry leaves and some chopped green chillies. Add the sliced onions and saute for a few minutes till the onions are soft. Once the onions are soft, add the crushed ginger garlic paste. Add the sliced tomatoes and the salt along. The salt will help cook the tomatoes faster. Mix everything to combine. Cover the pan with a lid and cook for a few minutes. The tomatoes should be cooked and completely mushy. Once the tomatoes are cooked, add the spice powders. Add the turmeric powder, red chilli powder and coriander powder. Adjust the chilli powder according to your taste. Saute for a minute so the masala powders are cooked well. Add the cleaned freshwater prawns to the pan. Mix well so the masalas coat the prawns well. Cover the pan and cook for a couple of minutes. After cooking for a couple of minutes, move the prawn’s mixture to one side of the pan. Break 3 eggs and add them to the other side. Add a little salt. Mix well and scramble the eggs. Once the eggs are scrambled and dry, mix them with the prawn mixture. Cook for a minute. Add some black pepper powder and mix well. Finally, add in a generous sprinkling of coriander leaves. Our Eral Muttai Masala is now ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
