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Mushroom kuzhambu / kulambu for idli and dosa. Easy Tamilnadu style Kaalan kuzhambu recipe to be served with idli and dosa. With step by step pictures.

This mushroom kuzhambu is a favorite for idli and dosa and the ground coconut masala makes it rich and perfect. The aroma that fills the kitchen in the morning when you make this kurma is just fantastic. Here is how to do it.

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First we will make a masala paste.

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Add in all the masala ingredients to a small mixie jar and grind it to a smooth paste adding half a cup of water. Grind to a fine paste. Set aside.

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Heat a teaspoon of oil in a pan and add in the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds splutter.

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Add in the chopped onions and saute till the onions are soft.

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Add in the chopped tomatoes and salt.

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Add in half a teaspoon each of coriander powder, turmeric powder and red chilli powder. Fry till the tomatoes are soft.

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Add in the chopped mushrooms and the ground paste.

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Add in about two cups of water and let it simmer for 15 minutes on a medium flame.

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Switch off the flame and add in the lime/lemon juice and coriander leaves.

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For the masala paste

  • 1/3 cup coconut
  • 2 green chillies
  • 5 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 clove
  • 1 cardamom
  • 1 small half inch stick cinnamon
  • 6 cashew nuts

Other Ingredients

  • 1 teaspoon Gingely oil (Indian sesame oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 onion, chopped (about half a cup )
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 200 grams mushroom, chopped
  • juice of half a lime / lemon
  • 2 sprigs coriander leaves, chopped
  1. Add in all the masala ingredients to a small mixie jar and grind it to a smooth paste adding half a cup of water. Grind to a fine paste. Set aside.
  2. Heat a teaspoon of oil in a pan and add in the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds splutter.
  3. Add in the chopped onions and saute till the onions are soft.
  4. Add in the tomatoes and salt.
  5. Add in half a teaspoon each of coriander powder, turmeric powder and red chilli powder. Fry till the tomatoes are soft.
  6. Add in the chopped mushrooms and the ground paste.
  7. Add in about two cups of water and let it simmer for 15 minutes on a medium flame.
  8. Switch off the flame and add in the lime/lemon juice and coriander leaves.
  9. Serve hot with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Curry
  • Cuisine: Tamilnadu
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For the masala paste

  • 1/3 cup coconut
  • 2 green chillies
  • 5 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 clove
  • 1 cardamom
  • 1 small half inch stick cinnamon
  • 6 cashew nuts

Other Ingredients

  • 1 teaspoon Gingely oil (Indian sesame oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 onion, chopped (about half a cup )
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 200 grams mushroom, chopped
  • juice of half a lime / lemon
  • 2 sprigs coriander leaves, chopped
  1. Add in all the masala ingredients to a small mixie jar and grind it to a smooth paste adding half a cup of water. Grind to a fine paste. Set aside.
  2. Heat a teaspoon of oil in a pan and add in the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds splutter.
  3. Add in the chopped onions and saute till the onions are soft.
  4. Add in the tomatoes and salt.
  5. Add in half a teaspoon each of coriander powder, turmeric powder and red chilli powder. Fry till the tomatoes are soft.
  6. Add in the chopped mushrooms and the ground paste.
  7. Add in about two cups of water and let it simmer for 15 minutes on a medium flame.
  8. Switch off the flame and add in the lime/lemon juice and coriander leaves.
  9. Serve hot with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Curry
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/mushroom-kuzhambu-kaalan-kuzhambu-recipe/

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Recipe for Tamilnadu style chinna vengayam kodhi chutney. Small onion (Indian Shallot) chutney made with shallots simmered in tomatoes and spices. Recipe with step by step pictures.

I first came to know about this recipe through a twitter friend Uma Krishnamoorthy. The tweet read that the recipe is an all time favorite at home made by her mum. I love such home style recipes. I got the recipe from her and we love anything small onions at home. The taste of caramelized small onions (Indian shallots) simmered in a tomato gravy is absolutely delicious. Here is how to do Chinna Vengayam Kodhi Chutney, Shallots Chutney.

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Here is the video of the recipe

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Peel and slice the small onions (Indian shallots). Set aside.

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Heat oil in a pan (I have used gingely oil – Indian sesame oil) for this recipe. When the oil is hot, add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds splutter. Add in the chopped shallots to the pan. Add in the salt.

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Saute on a medium flame until the shallots are nicely brown. Adding salt while cooking shallots will help in caramelizing the shallots.

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Boil the tomatoes in water until the skin completely peels off. I have pressure cooked the tomatoes for 5 minutes. Grind the tomatoes to a smooth paste. The chutney tastes very nice if the skin is removed.

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Add in the ground tomatoes to the pan. Add in the red chilli powder, turmeric powder and coriander powder.

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Add in a cup of water and let it simmer covered with a pan for 20 minutes. Stir every 5 minutes once to avoid scorching at the bottom.

Serve hot with idli or dosa. Here is the list of idli-dosa recipes on Kannamma Cooks.

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  • 3 tablespoon gingely oil (sesame oil)
  • 1/4 teaspoon mustard seeds
  • 2 sprig curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 3/4 teaspoon salt
  • 20 small onions (Indian Shallots), sliced
  • 4 tomatoes
  • 1 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  1. Heat oil in a pan for this recipe. When the oil is hot, add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds splutter. Add in the sliced shallots to the pan. Add in the salt.
  2. Saute on a medium flame until the shallots are nicely brown.
  3. Boil the tomatoes and grind them to a smooth paste. Add in the ground tomatoes to the pan. Add in the red chilli powder, turmeric powder and coriander powder.
  4. Add in a cup of water and let it simmer covered with a pan for 20 minutes. Stir every 5 minutes once to avoid scorching at the bottom.
  5. Serve hot with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Chutney
  • Cuisine: Tamilnadu