Hotel Style Mushroom Kurma Recipe | Mushroom Vellai Kurma Recipe | Mushroom Kurma Recipe

Hotel style Vellai Kurma/Mushroom Kurma Recipe with Step By Step Photos. I am slowly recovering from my sickness and now a days lost the blogging enthu due to one or the other things happening around. On seeing my fellow bloggers' updates on facebook sometimes motivates me to be active here. I have handful of recipes in my draft but, I lack the zing to sit and complete a post. Plus the weather is also getting down and keeps me lazy and calm. Ok Now coming to the recipe Mushroom kurma / Hotel Style Vellai Kurma, this is one of my favorite side dish for chapathi and Mom usually makes it with mixed vegetables. This kurma tastes similar to the one which we get in Vegetarian Hotels served as an accompaniment for Chapathi&Parotta.

My Mom got this recipe from a Cook of a small Mess near my house in my hometown. This is commonly mentioned as Vellai Kurma/White Kurma because of its light color and also this kurma doesn't need any masala powder, only the whole spices and coconut cashew paste makes it more flavorful and tasty. Here, I used Mushrooms but, you can use mixed vegetables also, this kurma suits well with Chapathi, Parotta, Puri and Aappam also. Must try for mushroom lovers!

Mushroom Vellai Kurma Recipe

Prep Time : 10 minutes

Cook Time : 20 minutes or less

Serves   4

Ingredients

1. Mushroom   7 oz(sliced or chopped)
2. Onion  1 medium (thinly sliced)
3. Tomato  1 small or 1/2 (chopped)
4. Peas   1/4 cup(fresh or frozen)
5. Green Chili   2 no.(slit open)
6. Ginger Garlic Paste  1 tsp
7. Curr leaves   few
8. Salt  to taste

To Temper

1. Oil  2-3 tsp
2. Cinnamon   1" stick
3. Cardamom  2 no.
4. Clove   2 no.
5. Bayleaf   1 no.
6. Fennel seeds   1/4 tsp

To Wet Grind

1. Coconut   1/4 cup(shredded, fresh or frozen)
2. Cashew nut    4 whole
3. Fennel seeds  1/2 tsp
4. Poppy seeds  1/2 tsp
5. Green chili   1 or 2 no.

Method

• Clean and slice mushroom and keep aside.
• Ground coconut, poppy seeds, cashew, fennel seeds and green chili to a fine paste and keep ready.

• Heat oil in a pan, when it is hot add the tempering ingredients and fry it.
• Then add the ginger garlic paste, green chili and curry leaves and stir fry for 1-2 minutes in medium heat.

• Now add sliced onions and saute for 2 minutes and then add chopped tomato and saute till it turn soft and mushy.
• After that add mushroom and saute for a minute, then add the ground coconut paste and saute for a minute.

• Then add 1 to 1 and 1/4 cup of water,stir well and add peas, enough salt bring it to boil.
• Once it starts boiling turn the heat to low and simmer for few more minutes.

• Lastly add some finely chopped cilantro and switch off the stove.
• That's it..Mushroom Vellai Kurma ready serve hot with rotis.

Notes:

Because of the deep red colored and ripe tomato my kurma was bit dark color, otherwise it will be even more pale.

I used crushed ginger and garlic.

You can also use 1-2 tsp of lemon juice and skip tomato, if adding lemon juice add it after sauteing coconut paste along with water.

Adding peas is optional, the same way instead of mushroom you can use any desired vegetables or mixed vegetables.