Allergens in Kumm Curry: none of the ten listed below.
Ingredients
Quantities for 4.
- 400g, wiped clean and thickly sliced Mushroomwild mushrooms after the first rains are the Kodagu version; button or oyster mushrooms stand in well
- 1 large, finely chopped Onion
- 6 cloves, crushed Garlic
- 1 inch piece, finely chopped Ginger
- 2, slit Green Chilli
- 1 sprig Curry Leaves
- 1.5 tsp, coarsely crushed Black Pepperthe defining flavour, crush it fresh
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/2 cup fresh grated Coconut
- 2 tbsp Coconut Oil
- a small handful, chopped Coriander Leavesto finishoptional
- to taste Salt
- 150 ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wipe the mushrooms with a damp cloth instead of washing them; soaked mushrooms release water into the pan and refuse to brown.
- Slice them thick, about 1 cm. Thin slices disappear into the gravy.
- Crush the black pepper coarsely just before cooking.
Method
- Heat the coconut oil in a wide pan and fry the onion over medium heat until soft and gold, about 7 minutes.
- Add the garlic, ginger, green chilli and curry leaves and fry 2 minutes until fragrant.
- Turn the heat high, add the mushrooms and cook without stirring for 3 minutes so they colour on one side.A crowded pan steams instead of browning. Use the widest pan you have, or cook in two batches.
- Stir and cook 4 minutes more, until the water the mushrooms release has boiled away.
- Lower the heat, add the turmeric, coriander powder and half the crushed pepper and fry 1 minute.
- Add the grated coconut and fry 2 minutes, until it smells toasted and looks dry.
- Pour in the water with 3/4 tsp salt, cover and simmer 6 minutes.
- Uncover, stir in the rest of the pepper and cook 3 minutes until the gravy is thick enough to coat the mushrooms.Adding half the pepper at the end keeps its sharpness; pepper cooked from the start goes flat and woody.
- Check the salt, scatter over the coriander leaves and serve with rice or otti.
Storage
Best eaten the day it is made. Keeps 2 days refrigerated; reheat quickly over high heat so the mushrooms do not go rubbery.
Nutrition Medium estimate
One serving of Kumm Curry (193 g) is about 149 calories, or 78 calories per 100 g.
Low protein: 4 g a serving, 12% of the calories
| Per serving193 g | Per 100 g | |
|---|---|---|
| Calories | 149 kcal | 78 kcal |
| Protein | 4.5 g | 2 g |
| Carbohydrate | 12.0 g | 6 g |
| of which sugars | 4.4 g | 2 g |
| Fibre | 3.6 g | 2 g |
| Fat | 10.7 g | 6 g |
| of which saturated | 8.7 g | 4 g |
| of which unsaturated | 1.1 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.