Mushroom Curry(Almbe Garam-masale ambat)

almbe ambat
Mushrooms were available only during season at my native. The season usually is hardly 1-2weeks per year. During this season, these mushrooms were carefully picked from forests and other places by the people who knew which were edible and which were not. So during these days, we used to eat loads of mushroom dishes since many of relatives and friends used to send us these amazingly tasty ones. Both my brother and I developed the taste for these from a small age because aayi makes many tasty dishes with them.  The artificially grown mushrooms which are available in markets these days can’t come anywhere near these, but when I start missing these tasty dishes, I buy them from the supermarkets and one of the dishes I make is this very tasty ambat.

Ingredients:
2 cups mushroom pieces
1/2 cup chopped onions
1 cup fresh/frozen coconut
4-5 cloves
2″ cinnamon
5-6 peppercorns
1/4 tea spn tamarind extract or 1 big piece tamarind
1 tea spn coriander seeds
4-5 red chillis
Oil
Salt

Method:
Heat oil and fry cloves, cinnamon, pepper, coriander seeds, red chilies. Grind with coconut and tamarind.
Cook onion and mushroom with sufficient water(It will take around 10 mins to cook). Then add ground masala and salt. Cook for 5 minutes.
Serve hot with rice flour roti(alayle pita rotti).

Serves : 3-4
Preparation time : 20min

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