Mushroom dishes usually make a great main or side dish or even appetizers, mostly people whether they are vegetarians or non-vegetarians, simply love mushrooms. Mostly all cuisines across world use them. They are always interesting to look at, easy to chop & cook & incredible delicious to eat.
Today our guest Chef Divya Srikanth has shared a great recipe of Tangy mushrooms consisting of South Indian flavours. It is super simple & easy to cook and very tasty to eat. I would call it a favorite in any kitchen. All you need to do is to chop and cook mushrooms with onion, ginger-garlic & tomatoes with a mustard tempering and seasoned with simply salt & Sāmbhar masala. Try this!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 20 mins 35 mins 4 Servings
Mushrooms – 200 grams (cut into small pieces)
Onion – 1 (finely chopped)
Tomato – 2 (very finely chopped)
Oil – 3 tablespoons
Mustard seeds – ¼ teaspoon
Ginger-garlic paste – ¼ teaspoon
Sāmbhar powder – 1 teaspoon
Salt per taste
- Heat oil in a pan and add mustard seeds, then add onions & ginger-garlic paste. Sauté well.
- Chop the tomatoes very fine so they feel almost juicy for use. Now add the chopped tomatoes, Sāmbhar powder, salt & sauté well.
- Now add the chopped mushrooms and mix well. Mushrooms will release water so when the mixture reaches a boiling point, reduce heat and cook on low heat, let the pan be covered with a lid. Stir continuously, almost every 2 minutes. After 10-15 minutes’ mushrooms will become well cooked, soft & tender.
- Don’t over cook and don’t let the curry completely dry, take off heat when the consistency is thick, so it becomes a semi-curry dish.
Note: Delicious and easily cooked Tangy Mushrooms are ready to be served, they go well as main dish or side dish with rice, chapatti, roti or naan. Enjoy & Bon Apatite!
recipe contributed by Divya Srikanth
Categories: South Indian