Looking for a new recipe to feature those beautiful mushrooms? Try this mushroom curry Kerala style. This mild and creamy curry goes great with rice or roti.
What is mushroom curry Kerala style?
Kerala is a state in Southern India, renowned for its delicious cuisine that often uses aromatic spices and coconut in various forms. Coconut trees are abundant in Kerala, and different coconut-based ingredients are typically used in Kerala cooking such as coconut oil, coconut milk, and even coconut water.
This mushroom curry Kerala style is made with coconut oil, coconut milk, and a variety of fragrant spices, both whole and ground.
Another staple in South Indian cooking is the humble curry leaves. My roots trace back to Tamil Nadu, the neighboring state of Kerala, and both cultures share a love for curry leaves. These small leaves provide a lot of flavor to South Indian dishes such as curries.
Ingredients for mushroom curry Kerala style
I use brown button mushrooms in this recipe. Feel free to use white button mushrooms if you prefer.
Also, I like using mushroom slices as they look really beautiful in the curry. You can also cut them into large chunks.
This is a must for a Kerala-style curry! Coconut oil lends a nutty, tropical flavor and aroma to the dish. I use cold-pressed unrefined coconut oil for this recipe.
Whole spices such as cinnamon, cloves, cardamom, fennel, and cumin are used in the tempering process. Basically, these spices are added to hot oil and fried for about a minute to bring out their flavor.
Onion, ginger, garlic, chilies, and curry leaves are staple ingredients used in most South Indian curries. These aromatics form the base of your curry. Once you fry your whole spices in hot oil, it’s time to add these ingredients and sauté them until the onions brown.
This step is crucial, as browned onions add deep flavor to the curry base. It takes a little time, but it’s so worth it.
This curry is pretty mild. I only use 2 chopped green chilies here. For a spicier curry, feel free to add 1-2 more green chilies. You can also add another ½ spoon of chili powder to amp up the spice.
I can’t imagine making a curry without tomatoes! Tomatoes add a little tartness to the dish and when you cook them, they break down, leaving behind incredibly soft and juicy tomato chunks for you to enjoy, YUM.
This recipe uses 3 ground spices, namely turmeric, chili powder, and coriander powder. When adding ground spices to the pot, I usually add a little water as well to prevent the spices from burning.
Towards the end of the cooking process, I add coconut milk to this mushroom curry Kerala style. The coconut milk helps to thicken the gravy and makes the dish wonderfully creamy.
Make sure to turn down the heat and keep it low when you add coconut milk to prevent it from curdling.
This is another staple in South Indian cooking. Coriander leaves and stems are chopped and used as a garnish in this recipe. This herb adds a pop of color, freshness, and citrusy notes to the dish.
How to serve Kerala mushroom curry?
This curry goes great with rice or roti.
Here are some sides that you can serve along with this curry:
- Quick & Easy Air Fryer Whole Tilapia
- Healthy & Succulent Chicken 65 in Air Fryer
- Easy 10-Minute Air Fryer Salmon Fillets
Mushroom Curry Kerala Style
- 300 grams brown button mushrooms, sliced
- 3 tbsp coconut oil
- 1 cinnamon stick
- 2 cloves
- 3 cardamom pods
- ¼ tsp cumin seeds
- ¼ tsp fennel seeds
- 1 large red onion, diced
- 2 green chilies, chopped
- 4 garlic cloves, minced
- 1-inch ginger piece, minced
- 1 large tomato, chopped
- ½ tsp turmeric
- 1 tsp chili powder
- 1 tsp coriander powder
- ½ cup water
- ½ cup coconut milk
- 2 tbsp chopped coriander
- Heat coconut oil in a non-stick pot on medium high before adding cinnamon, cardamom, cloves, cumin seeds, and fennel seeds. Fry for about 1minute.
- Next, add the chopped onions, chillies, garlic, ginger, and curry leaves. Sauté untilonions brown, around 8 to 10 minutes.
- On medium-low heat, add tomatoes. Once the tomatoes soften, add ¼ cup water,turmeric, chili powder, and coriander powder. Mix well and cook for 3 – 4minutes.
- Then, add the mushrooms, ¼ cup water, and salt to taste. Mix well and on high heat, bring to a boil. Once the water starts boiling, lower the heat to a simmer, and cover the pot. Cook for 15 minutes.
- Mix in coconut milk and cook for 3 more minutes.
- Finally, taste and add more salt if needed before garnishing with chopped cilantro. Serve hot with rice on the side.
If someone in your family is a mushroom lover, make this South Indian mushroom curry for them! Serve it with some rice or roti on the side.
This curry is rich and creamy, so I’m not sure if you’ll have mush-room left for dessert. Sorry about the pun, I couldn’t help myself!