Kodava Mushroom Curry

Ingredients

In this Kodava adaptation, we replace the traditional dairy-based ingredients of Zupa borowikowa with a coconut-based gravy. Additionally, we incorporate Kodava spices like black pepper, cardamom, and cinnamon to infuse the curry with the unique flavors of the region. The use of tamarind and jaggery adds a tangy and sweet element, enhancing the overall taste profile of the dish. We alse have the original recipe for Zupa borowikowa, so you can check it out.

• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon jaggery (or brown sugar) 1 tablespoon jaggery (or brown sugar)
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 2 cardamom pods, crushed 2 cardamom pods, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
3. 3.
   Add the sliced mushrooms and cook until they release their moisture and turn golden brown.
4. 4.
   Add the chopped tomatoes and cook until they soften.
5. 5.
   In a small bowl, mix together the tamarind paste, jaggery, black pepper powder, turmeric powder, coriander powder, cinnamon powder, and crushed cardamom pods with a little water to form a paste.
6. 6.
   Add the spice paste to the pan and mix well with the mushrooms.
7. 7.
   Pour in the coconut milk and bring the curry to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or Kodava-style breads.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Coconut milk — Use full-fat coconut milk for a creamy texture. Shake the can well before opening to ensure the cream is well mixed.

Tips & Tricks

• For a spicier curry, add more green chilies or sprinkle some red chili powder.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• To enhance the flavor, you can add a handful of curry leaves while sautéing the onions.

Serving advice

Serve the Kodava Mushroom Curry hot with steamed rice or Kodava-style breads like akki roti or nool puttu. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Kodava Mushroom Curry in a traditional Kodava-style serving dish, highlighting the vibrant colors of the curry. Serve it alongside a bowl of steamed rice or on a banana leaf for an authentic touch.