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Traditional South Indian mushroom gravy with oyster mushrooms

Oyster mushroom gravy

Published on April 12, 2022 | In | By
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I have this habit of automatically thinking up of vegetarian versions of recipes which are made using meat. This is one such recipe which is so flavourful and gives that feeling of cozy comfort ,especially on days which are overcast or carry a slight nip in the air.

That’s the magic of eating food which aligns with the seasons right ?! I mean, can you think of eating a rich kulambu like this when you have sweat dripping off your brow and you wish to live inside a swimming pool ? 😀

We don’t listen to our body enough to give it what it needs. If we paid a little more attention we would automatically reach towards the right foods based on weather and body demands. I am writing this in the second week of April which is summer here in Coimbatore but I would also like to add a disclaimer that today is cloudy and the sky is pregnant with grey fluff of impending April showers.

Our parched wells will swell with water and gratitude and so will I.

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Ingredients

  • Oyster mushroom- 400 gms
  • Peppercorns-2 tsp
  • Dania/coriander seeds- 1 tsp
  • Jeera/cumin-1/2 tsp
  • Saunf/fennel-1/2 tsp
  • mustard seeds-1/4 tsp
  • curry leaves- 10-12
  • khuskhus/ poppy seeds- 1 tsp
  • shallots-1/2 C pounded coarsely
  • tomatoes- 2 chopped fine
  • ginger garlic paste-1 tsp
  • salt to taste
  • cold pressed sesame oil- 3-4 Tbsp
  • Cinnamon sticks-1
  • cloves-2
  • ghee- 2 Tbsp
  • dried red chillies- a few

Instructions

  1. Clean and dry the mushrooms and set aside.
  2. Heat ghee in a deep pan, sauté the mushrooms until golden and set aside.
  3. Take a dry pan and dry roast the black pepper, fennel, cumin, coriander, poppy seeds until the aromas arise.
  4. Set aside to cool.In the same pan , add a tbsp of oil and sauté the onions until sticky and golden.
  5. Add the onions to the spices into a blender jar. Add a little water and grind to a smooth paste. Set aside
  6. Take a deep pan and add the remaining oil, add the cinnamon, cloves and cardamom and let it sizzle. Add the dried red chillies and tomatoes and sauté. Add the ginger garlic paste and sauté until the mixture is pulpy. Add salt and red chilli powder.
  7. Add the ground masala and sauté for a few minutes. Add 3/4 th of the ghee fried mushrooms and mix well. Sauté until it is well mixed. Add 2 Cups water , cover and let it come to a boil.
  8. Remove the lid and check the taste and consistency. Adjust seasoning if necessary. Adjust the consistency as necessary. If needed add a little more water and let it simmer for a minute or let it reduce if you want a thicker gravy.
  9. Turn off the flame when done. Just before serving top with the remaining mushrooms.

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