Wednesday, November 28, 2018

Kaalan Puli Kulambu

Kaalan Puli Kulambu. Kaalan = mushroom. Puli = sour/sourness. Kulambu/Kuzhambu = curry. Easy explanation right? Kaalan Puli Kulambu or our Indian style mushroom sour curry and a vegetarian version as well. Mushrooms? They are quite a food pride in my house. We love mushrooms (Mushroom Rolls) and amongst the various types, somehow, we have a food love tendency for oyster mushroom which is really affordable. In fact, a packet of oyster mushrooms will only cost you a couple of dollars. Of course, you can use any other mushroom or even mushrooms in can (Creamy Mushroom Soup) too, but personally, I don't think I will or can suggest Shiitake mushroom. Why? Tried before and the taste does not jive and dance well pretty much in Indian sour curries.  

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). 

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.

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. 

No comments:

Post a Comment