Alright. How do we make Kaalan Puli Kulambu? To those of you who can understand Tamil, video is attached, whereas, for the rest of you, I must list out the ingredients and the method to cooking right? Of course. What can you expect taste-wise from this Indian mushroom sour curry? A delightful mix burst of sourness, spiciness and scent of curry leaves, and for further enhancing its tastes, I added besan/chick pea/channa dal flour. Besan flour (Spinach Chickpea Curry) for nuttiness and as a thickening agent. Shall we get cooking? We should (Mushroom Veggie Burger).
Ingredients
1 packet oyster mushroom - rinse
2 tomatoes - slice
6 shallots - cut into two
1 tsp black mustard seeds
1 1/2 tsp fenugreek seeds/halba
2 tbsp yogurt (whisk to remove lumps)
4 tbsp oil
Some curry leaves
Salt to taste
Curry Paste/Mix
2 tbsp plain chilli powder
2 tbsp besan/chana dal powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
**Mix these ingredients with some water for a thick curry paste.
Method
Heat oil.
Saute shallots.
Add curry paste/mix.
2 tomatoes - slice
6 shallots - cut into two
1 tsp black mustard seeds
1 1/2 tsp fenugreek seeds/halba
2 tbsp yogurt (whisk to remove lumps)
4 tbsp oil
Some curry leaves
Salt to taste
Curry Paste/Mix
2 tbsp plain chilli powder
2 tbsp besan/chana dal powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
**Mix these ingredients with some water for a thick curry paste.
Method
Heat oil.
Saute shallots.
Add curry paste/mix.
Cook over low heat till oil splits.
Add mustard seeds, fenugreek seeds, tomatoes and curry leaves.
Cook till tomatoes becomes soft and mushy.
Pour 2 cups of water (or more).
Stir and simmer.
Add mushrooms and salt.
Simmer till heated through.
Off the heat.
Tip in yogurt and gently stir.
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