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Kerala style mushroom curry koon curry


Mushrooms – 1 Cup

Onion- 2 Nos,

Garlic – 10-11cloves

Ginger – 1 inch piece (Finely Chopped)

Green chillies – 2-3 Nos

Tomato- 1 No

Turmeric- ½Teaspoon Chilli Powder – 1 tablespoon

Coriander Powder – ½ Tablespoon

Coconut Milk – ½ cup

Mustard seeds – 1 Teaspoon

Curry leaves – 2 spring

Water – Accordingly

Coconut Oil -3 tablespoon

Salt to taste


At first Heat coconut oil in a pan, splutter mustard seeds. Then Add sliced onions, chopped ginger, garlic, green chilli, curry leaves and sauté till the onions turns golden brown in colour. Once that over then add chopped tomatoes and sauté it until the tomatoes are mashed well.

Add the powders turmeric, chilli, coriander, garam masala and fry for 5 minutes low heat.

Once it over adds the mushrooms, water, salt and mix well. Cover it and cook on low-medium heat till the mushrooms are cooked. Then add the coconut milk and remaining curry leaves.

Mix the curry well and for 3 minutes on low heat. Don’t forgot to Stir it. Once it over

Remove from heat and serve warm.