Nadan Mushroom Ularthiyathu
Slow-roasted in coconut oil with a generous hand of spices, this mushroom fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 1 Packet Mushroom
- 15 nos Shallots — chopped (Kunjulli)
- 2 nos Green chillies split
- 2 tsp Ginger — chopped
- 6 nos Pepper corns
- 1 tsp Cumin seeds (Jeerakam)
- 1 tsp Garam masala
- 1/2 tsp Chilly powder
- 1 tsp Coriander powder
- Curry leaves, a few
Preparation
Step 1
For preparing nadan mushroom ularthiyathu, first clean mushroom with hot water and turmeric. Drain, slice and set aside.
Step 2
Crush ginger, pepper and cumin seeds.
Step 3
Heat the oil in kadai, fry shallots, crushed ginger and green chillies.
Step 4
Cook for a while. Add chilly powder, turmeric and coriander powder.
Step 5
Add curry leaves and fry the masala.
Step 6
Add mushroom and required salt. Stir everything together thoroughly.
Step 7
Cover it with a lid and cook well.
Step 8
When done, add garam masala and mix it well.
Step 9
Nadan mushroom ularthiyathu is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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