Mushroom Masala By Veena Theagarajan

My kids love mushroom. Most of the time I use it for Mushroom rice or Mushroom Soup. I also do Mushroom masala for chapatti / roti. It tastes very good for rice also. This is simple yet tasty masala. My kids eat extra chapatti with this. It tastes great when you do it with fresh white button mushrooms.
Mushroom - 2 pockets - 400 g. Slice thinly
Onion - 1/2 sliced thinly
Tomatoes - 2 finely chopped
Cumin seeds - 1 teaspoon
Bay leaves - 2
Turmeric powder - 1/2 teaspoon
Salt as per taste
Oil - 2 teaspoon
Cilantro / coriander leaves - 2 tablespoon finely chopped

For Gravy

Small Onion - 10 (Sliced thinly)
Garlic - 5 Pods (Sliced thinly)
Fennel seeds - 3/4 teaspoon
Coconut - 1/2 cup
Cashew nut - 1.5 teaspoon
Cinnamon - 1 inch
Ginger - 1 inch (chopped finely)
Cloves - 2-3
Ani seed - 1
Mint Leaves - 2 tablespoon
Dry Red chillies - 4-6 (I have used 4)
Oil -2 teaspoon


Heat the kada add 2 teaspoon of oil. Add Cinnamon, clove, ani seed, Red chillies,  onion (under gravy), ginger and garlic. Fry till onion and garlic is brown in color. Add coconut, Cashew nut and fry for another 2 mins. Add Mint leaves and fry for another 30 sec. Switch off the flame. Let it cool down. Grind this in mixie or blender or food processor with little water.
Heat the kada and add 2 teaspoon of oil. Add Cumin seeds and bay leaves. When cumin seeds start to crackle add thinly sliced onion and fry till it is slight brown color. Add Chopped tomatoes and bit of salt. Fry till it is mushy. Add grinded masala and fry till nice aroma comes. Add sliced mushroom and turmeric powder mix well and add about a cup of water. Let it boil and let the mushroom get cooked. add chopped coriander leaves and switch off the flame
Serve hot with roti / chapatti or steam rice