The Diary of a Displaced Housewife is now Life In Fuchsia…

'The Diary of the Displaced Housewife' is now 'Life in Fuschia'

Saturday, April 24, 2010

Spicy Mushroom Curry

I love visiting R’s mom’s native place, which is Dindigul. For me, it’s a chance to see his family who has so warmly accepted me into their folds (despite my craziness!). It’s also a chance to sample mind-blowing food that is so different from what is served in my mother’s house. Famous for it’s Thalapakatti Biriyani, Dindigul may be a small town but packs a big punch culinary wise. During my last visit, one of my husband’s grand aunt’s was kind enough to share one of her recipes with me. Thank you Pinni! You're the best!

The gravy used for this curry is very versatile and can be used for different vegetables such as cauliflower or even black garbanzo beans (kala chana) and also goes great for chicken and mutton.  The original version is made with motchai (field beans/ Val beans) but whatever version you make I can guarantee you velvety peppery goodness that’s the perfect balance of spices.

Mushroom Curry, Dindigul Style

Part 1:
What you need:
½ teaspoon Cumin (Jeera)
1 – 2 teaspoon Peppercorns
2 teaspoon Coriander Powder
4 small Sambar/ Pearl Onions (chopped roughly)
4 tablespoons grated coconut
Curry Leaves (Optional – my addition)

Getting down to business:
Heat oil and add in the spices. Once the cumin is sizzling, add in the onions.  Once the onions are transparent, add in the coriander powder. Mix well. Remove from fire. Grind together with the coconut.  Keep Aside.

Part 2:
What you need:
Whole Spices – 2 Cloves, 1 Cardamom, 1” Cinnamon
½ cup Pearl Onions (chopped)
2 cloves Garlic
1 Tomato (pureed)
8 oz pack / 2 cups Mushrooms (sliced)
Salt to taste
¼ teaspoon Turmeric
½ cup thick Coconut Milk

Getting down to business:
Heat oil and add in the whole spices. Add in the onions and once they’re starting to brown (don’t let them brown), add in tomatoes. Sauté for a bit and mix in ground mixture, turmeric and salt. Fry for a few minutes and add in the mushrooms. Add some water to make a thickish gravy and let it come to a boil. Then simmer on low till gravy thickens or pressure cook for a few whistles. Add in coconut milk and check taste. If needed, you can add in some pepper powder. Let it simmer for a while. Serve hot

To Serve:
This curry would go well with rice, rotis and even idlies. Or if you’re a chili head like me, you may just find yourself slurping it up a la mode!

If you wish, you can also add in tamarind paste in addition to the tomatoes. However, be careful not to add to much tamarind.


  1. Hey Housewife!! ;)
    Finally getting to read your blog!! :) hope all is well with you.. will defenitely tell indra avva that you mentioned her in your blog!! :) will mail ya babe.. take care!! hi to R!

  2. I love mushrooms.. this looks great! Thankd for stopping by my blog.. I look forward to following you!

  3. Hi Sanjana! Great that you're following me! I love mushrooms too... Just had some yummy wild mushroom soup today for lunch!