Recipe for Mushroom Pallipalayam. Kongunadu Pallipalayam style mushroom recipe made with Indian shallots, country garlic, Guntur chillies and coconut. Recipe with video.
This is my vegan take on the classic Kongunadu special Pallipalayam Chicken. I have used coconut oil for making this recipe. The aroma of curry leaves and red chillies when it hits the hot coconut oil is just divine and filled with lots of nostalgia. Those are the smells of my childhood.
Lot of deseeded and chopped dried red chillies is used for Pallipalayam mushrooms. Deseeding the chillies will give the flavour sans the heat. All the spiciness is in the seeds. I have used the Guntur variety of chillies.
Indian shallots (sambar onions) is needed for making this recipe. If you do not have shallots, regular onions can be used. But I recommend you to use shallots as it works very well for this recipe.
Here are some of the things you can buy online for making this recipe Tri-Ply Heavy Stainless Steel Pan Premium Guntur Sannam Chilli Rock Salt Coconut Oil
Here is the video of how to make Mushroom Pallipalayam Recipe
3 tablespoon coconut oil 1/2 teaspoon cumin seeds 6 Guntur dried red chillies, deseeded and chopped 2 sprigs curry leaves, roughly chopped 1 whole pod country garlic 1 cup Indian shallots, sliced 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 cup coconut pieces, chopped 3 cups mushroom, diced 1 teaspoon salt 1/4 cup water 2 tablespoon coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds, deseeded and chopped chillies, curry leaves and country garlic. Saute for a few seconds. Add in the sliced shallots and saute till the shallots are soft.
Add in the red chillli powder and the turmeric powder. Saute for a few seconds. Add in the coconut pieces, diced mushrooms and the salt. Add in little water (about quarter cup) and mix well to combine.
Cover the pan and cook for 10-12 minutes on medium flame.
When the mixture is cooked and almost dry, add in the coriander leaves and remove from heat.
Serve with rice, parotta or chapati.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
3 tablespoon coconut oil 1/2 teaspoon cumin seeds 6 Guntur dried red chillies, deseeded and chopped 2 sprigs curry leaves, roughly chopped 1 whole pod country garlic 1 cup Indian shallots, sliced 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 cup coconut pieces, chopped 3 cups mushroom, diced 1 teaspoon salt 1/4 cup water 2 tablespoon coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds, deseeded and chopped chillies, curry leaves and country garlic. Saute for a few seconds. Add in the sliced shallots and saute till the shallots are soft.
Add in the red chillli powder and the turmeric powder. Saute for a few seconds. Add in the coconut pieces, diced mushrooms and the salt. Add in little water (about quarter cup) and mix well to combine.
Cover the pan and cook for 10-12 minutes on medium flame.
When the mixture is cooked and almost dry, add in the coriander leaves and remove from heat.
Serve with rice, parotta or chapati.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/mushroom-pallipalayam/
Article contributed by Anastasiia Newlin
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