Kongunadu Style Period Kujambu Recipe - Mushroom Curry Made Simple

To begin making the Kongunadu Style Kalan kuzhambu formula, we will burning up a skillet with coat, introduce cloves, cinnamon stick, peppercorns, fennel seeds and cumin seeds.Allow it to sizzle for few seconds.

introduce ginger and garlic and saute till they soften.introduce finely sliced onions and saute till they turn translucent and introduce grated coconut and saute till they turn light brown. introduce garam masala and pulse well, make for another 10 mins and switch off the burning up.Rest for few seconds and grind it along with liquid to a velvety paste.burning up a kadai with coat, introduce mustard seeds and allow it to splutter for few seconds, introduce curry leaves and allow it to crackle.introduce onions and saute till they turn translucent.

introduce in finely sliced green chillies and mushroom and toss well till the mushroom has cooked.You can introduce the freshly ground paste now and pulse well, check for seasoning and introduce 1 cup of liquid and make for around 10 mins a until it becomes to a rolling bubble, turn off the flame, transfer into a serving dish and dish up burning. dish up the Kongunadu Style Kalan kuzhambu formula along with parotta and Moong Sprouts Usal formula (Indian Salad Chaat).