Mushroom Curry Leaf Masala

Kaalaan Karivaepillai Masala

Personally I love curry leaves. It is a wonderful herb and grows abundantly in hot climatic conditions. There is no need for me to give you an introduction about this leaf. 

Not only used in cooking , it is also used for herbal beauty and medicinal purposes. Some of the properties of curry leaves:

1.Anti diabetic and anti cancerous.

2.Reduces blood cholesterol.

3.Extremely rich in iron and Vit A , so helps combat anaemia. 

4.Anti oxidant properties.

5.Helps growth of strong black hair and nails. 

Curry Leaf tree in our residence in Coimbatore

The usual scenario when eating a South Indian Curry which has curry leaves is that, it ends up by the side of the plate only to be discarded. Some say that the nutrients from the curry leaves are absorbed into the dhal liquid. 

Hhhmm..that is quite debatable..!!

This leaf has a wide range of preparation methods. It is usually used as tadka for the watery rice accompaniments like sambhar, rasam, kaara kuzhambhu and chutneys. It can also be roasted, ground and served as thuvaiyal, thokku, chutney  and podi [spicy powder blend] as accompaniments for rice, idlis, dosas and rotis. 

This recipe combines curry leaves and mushrooms simply because mushrooms are quite bland and they are capable of absorbing the woody flavour of curry leaves. The only thing that should be remembered is that the leaves should be young and fresh [ilam thalir]. Please don't use leaves that have spots or ridges . 
 

I made this recipe in India using the curry leaves from the tree in our garden. It had just rained suddenly in the morning and the leaves were washed by the soft rain drops. When the sun came out , it was the most fanatastic scene - drops of water rolling down the young green leaves and sparkling in the morning sunshine. All I did was take a few shots before the beauty of the second fades. Then with a big smile I made my way to the kitchen to make the recipe.... 

Curry leaves freshly washed by rain

It is a perfect side for a simple lunch with roti or rice and can also be transformed into a delicious filling for a wrap. Mushroom can be replaced with any other meaty vegetable like aubergine, potatoes, cauliflower etc.

Serves: 2-3

Preparation time: 15 minutes.

Cooking time: 20 minutes 

Mushrooms [button/closed cup]: 300gms

Onion [medium]:1

Curry leaves [washed]: a good handful.

Ginger paste: 1 tsp

Cumin powder: 1 tsp.

Garam masala: ½ tsp.

Chilli powder: ½ tsp.

Salt: to taste.

Fennel seeds: 1 tsp.

Oil: 2 tsp.

To Garnish:

A pinch of white sesame seeds and fresh coriander leaves.

Procedure:

1.Wash the mushrooms and drain well. Chop them into quarters. Keep aside.

2.Chop onion lengthwise.  Heat oil. Splutter fennel seeds.

3.Add the onions and curry leaves. Saute until the onions are golden brown in colour.

4.Add the ginger paste, all the powders and salt. Mix well and saute for a minute.

5.Add the mushrooms, mix well until all the mushrooms are well coated with the masala.

6.Lower the flame, cover and simmer for 10 minutes.No need to add water as the mushrooms lets off liquid when cooked.

7.Stir well and cook the vegetable without the lid so that the excess water evaporates.

8.Remove from flame when the masala attains an "almost dry" consistency.

Serve hot garnished with fresh coriander leaf and a sprinkle of white sesame seeds.

Note: You can substitute curry leaves with mint or coriander or a mix of both. If using these leaves use them at the end and don't overcook them. The freshness adds a lovely flavour to the dish. Adjust the amount of chilli powder according to your taste.

Sending this to "Herbs and Flowers: Curry Leaves", an event by PJ , guest hosted by my dear friend Anamika.

Enjoy...



Scribbled by Reva.