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Tuesday, April 27, 2021

Mushroom Korma(Kuruma) | Appam Sides

The wave of corona is much stronger this time and looks scary too. How is it at your places, friends? Hope all are doing good and keeping safe. We have confined ourselves at home and hus only moves out when there is an essential purchase needed. Hoping to take care of ourselves as much as possible. Rest is beyond our control if at all we get the virus. My heart goes to all the frontline corona warriors who have been staying away from family and taking care of the sick and seriously ill. Hoping everything will be back in place atleast by the end of this year.

Mushroom kuruma is a simple off white or creamy colored dish, mildly spiced that pairs perfectly with appam or bread. We love mushroom in any form and it tastes delicious too. The grinded coconut, cashews and khus khus gives this dish the richness and creamy texture. The spice is adjusted with the green chillies, you can alter as per tolerance and pepper powder adds a final punch. I have already shared a paneer kuruma which is also a must try. Do give this a try and enjoy !!

Preparation time ~ 10 minutes
Cooking times ~ 15 minutes
Serves ~ 3-4 
Author ~ Julie
button mushrooms 100 gms
onion/ savala 1 medium chopped 
ginger- garlic paste 1 tsp
green chilli / pacha mulaku 3 sliced
whole garam masala cinnamon 1/2 ‘ piece, cardamom 3, cloves 4, bay leaf 2
turmeric powder / manjal podi 1/4 tsp
pepper powder / kurumulaku podi 1/2 tsp
curry leaves 2 sprig
oil 2 tbsp
salt to taste

to grind
coconut grated 1/2 cup
whole cashews 12
khas khus (poppy seeds) 1 tsp


  • Wash and clean the mushrooms, remove from water immediately. Slice the mushrooms and cut in wedges. Soak the cashews and kus kus in water for 20 minutes.
  • Grind the coconut, cashews and khus khus to a smooth paste with water and keep aside.

  • Heat oil in a pan and add whole garam masala. Add in the sliced onion, green chillies and curry leaves. Saute until lightly brown, add in ginger- garlic paste. Saute until raw smell disappears and add pepper powder. Add in the mushrooms and saute.
  • Saute until lightly cooked and ground paste. Add the turmeric powder and add 1.5 cups water, cook covered for 6-7 mins on medium flame. The gravy thickens nicely and the consistency totally depends on your wish. Garnish with coriander leaves(malli ela), Switch off flame.

* You can keep this korma white if you don't add turmeric powder. Omit if you wish to give it a white color.
* You can grind the chillies with grated coconut for added spice. But we prefer it low spiced to serve with bread.




Angie's Recipes said... Best Blogger Tips

SO yummy! I would love to dip some Indian flatbread with that sauce.

Gloria Fernandes said... Best Blogger Tips

love this silky smooth delicious mushroom korma

Suja Manoj said... Best Blogger Tips

Creamy and delicious mushroom korma.. perfect with appam.

Easyfoodsmith said... Best Blogger Tips

The curry sounds delicious and I have yet to come across a south Indian curry dish using poppy seeds. So interesting!

Amina Creations said... Best Blogger Tips

delicious korma recipe... haven't tried making korma with Mushrooms... will try your recipe soon...