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Ambu kaalaan gravy – Arrow headed mushroom gravy

Have never seen fresh mushroom until I lived in the metro. The cute village where we live now has lot more natural treasures that take our pallettes to next levels.

As there were thunderstorms recently one of our friend brought home this mushroom. They call it locally as “Ambu Kaalaan” as the shape is similar to an arrow (a blunt arrow :)).

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As it was fresh from the soil I sprinkled some All purpose flour and mixed well with my fingers. After leaving it for 10 mins I rinsed it in running water in a colander. After cleaning the milky white mushrooms in the colander were a treat to the eyes. I planned to make a curry as per my friend’s recipe and for that I need to cut it into 2 inch pieces. But when  I tried to cut it in my vegetable cutter the juice inside the stem spurted out. Then I did not want to waste it and hence took a larger vessel and using a kitchen scissor cut the mushrooms holding it above the vessel so that all the juice gets collected in the vessel. It was a tedious process but the curry turned to be absolutely delicious and equated all the hard work.

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Jumping to the recipe…

Ambu Kaalaan recipe

Ingredients:

Arrow headed mushrooms (cleaned and cut as described above ) – 4 Cups

Ginger garlic paste – 1 Table spoon

Chopped Onion – 1 Cup

Chopped Tomato – 1 Cup

Black pepper – 2 Table spoons

Jeera – 1 Table spoon

Coriander seeds – 1 Table spoon

Turmeric powder – 1/2 teaspoon

Peanut oil – 2 Table spoon

Salt – as per taste

How to make ?

In a thick bottomed wide vessel heat the peanut oil. Once hot add the ginger garlic paste and saute till they turn pinkish. Add the onions and saute till they turn translucent. Add the tomatoes and saute till they turn mushy. Now add the mushrooms and saute well for five minutes. Add the turmeric and mix well. Now transfer the contents to another vessel which will fit into a pressure cooker and cook it for 3 to 4 whistles.  Meanwhile dry roast the Coriander seeds, pepper and jeera and powder it coarsely in a sumeet style mixie.

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Once the pressure cooker cools down again transfer the contents to the wide vessel and heat it. The gravy would start sizzling. Now add the salt. Mix well. The mushrooms give out lot of juice and hence need not add water. Sprinkle the ground spice powder and mix well. Let the gravy boil for a minute. Switch off the stove and serve hot with roti or piping hot rice. Enjoy!

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Note : You can make this type of gravy with all type of mushrooms. But many mushrooms does not need pressure cooking as they gets cooked  very fast just during saute time.

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One comment on “Ambu kaalaan gravy – Arrow headed mushroom gravy

  1. Chanced upon your blog and was delighted to find the ‘thunderstorm mushrooms’.
    We search for these in our laterite-stone-lined wells and near the fields after a thunderstorm. Loved your recipe collection too.

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