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Main Course

Spicy Mushroom-Khombi- Kaazhan-Anabe

Mushrooms are cooked with onion, tomato, green chilly, capsicum and other ingredients.

Ingredientsfor 3 servings

225 g Mushroom — halved
1 nos Onion cut in square pieces, small
2 tsp Ginger — chopped
1 nos Tomato cut in square pieces, small
1 nos Capsicum cut in square pieces, small
Turmeric Powder A pinch
1 nos Green chillies — chopped
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Cumin seeds (Jeerakam)
1 tsp Garam masala
1/2 tsp Mustard Seeds
Oil, to taste
Salt, to taste

Preparation

Step 1
Pour oil into a pan and heat it and allow to crackle mustard and cumin seeds.
Step 2
Cook green chilly and onion till golden brown.
Step 3
3)Add capsicum and tomato. cook, stirring often, for a few minutes.
Step 4
Grind together tomato, chilly powder, cumin seeds, Coriander powder, garam masala and turmeric powder.
Step 5
Add this paste into the pan. Stir everything together thoroughly.
Step 6
Put the lid on and cook in low flame until mushrooms are done. Do not over cook.
Step 7
Spicy mushroom/khombi/kaazhan/anabe is ready. Serve hot with chappathy, rice etc.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Spicy Mushroom-Khombi- Kaazhan-Anabe

Mushrooms are cooked with onion, tomato, green chilly, capsicum and other ingredients.

Ingredientsfor 3 servings

225 g Mushroom — halved
1 nos Onion cut in square pieces, small
2 tsp Ginger — chopped
1 nos Tomato cut in square pieces, small
1 nos Capsicum cut in square pieces, small
Turmeric Powder A pinch
1 nos Green chillies — chopped
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Cumin seeds (Jeerakam)
1 tsp Garam masala
1/2 tsp Mustard Seeds
Oil, to taste
Salt, to taste

Preparation

Step 1
Pour oil into a pan and heat it and allow to crackle mustard and cumin seeds.
Step 2
Cook green chilly and onion till golden brown.
Step 3
3)Add capsicum and tomato. cook, stirring often, for a few minutes.
Step 4
Grind together tomato, chilly powder, cumin seeds, Coriander powder, garam masala and turmeric powder.
Step 5
Add this paste into the pan. Stir everything together thoroughly.
Step 6
Put the lid on and cook in low flame until mushrooms are done. Do not over cook.
Step 7
Spicy mushroom/khombi/kaazhan/anabe is ready. Serve hot with chappathy, rice etc.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.