mushroom kulambu / kuzhambu / Kalan Kuzhambu / Spicy Mushroom Gravy

This kulambu is perfect treat for mushroom lovers. It is perfect alternate for normal vegetable sambar. It is so simple to make.  It goes well with rice, roti, Idli, dosa pretty much all main dishes. My kids are big fan of these kind of kulambu. If you haven't tried beore you should give it a try

Mushroom - 500 g
Tomatoes - 2
Onion - 1 
Garlic - 5 pods
Ginger - 1 teaspoon
Fennel seeds - 1/4 seeds
Coriander powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Cumin seeds powder - 1/2 teaspoon
Salt to taste
Oil - 1 tablespoon
Grated Coconut - 2 tablespoon
Red chillies - 2
Green Chillies - 2
Bay leaves  - 1
Cloves - 2
Cinnamon - 1 inch
Curry leaves - 10
Cilantro / coriander leaves - 1 tablespoon (chopped finely)


Clean and slice the mushroom. Slice tomatoes, garlic, ginger and onion. Heat the pan / kadai. Add 2 teaspoon oil. Add garlic and ginger. Fry till garlic is brown. add Onion and fry till transparent. Add tomatoes and fry till mushy. Add fennel seeds, pepper powder, coriander powder, cumin seeds powder, chillies, coconut and fry for another 2 mins. Switch it off and let it cool down. Using mixer / blender or food processor make it to paste. Keep it aside
Heat the pan / kadai add rest of the oil. Add bay leaf, cinnamon, clove, curry leaves and fry for a min. Add mushroom and let it cook. Add grinded paste and fry for another 2 mins. Add enough salt and water and let it boil. Switch it off
Garnish with chopped coriander leaves and serve hot