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.

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

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

13 Comments for “Mushroom Curry(Almbe Garam-masale ambat)”



Very simple and tasty curry, I tried this yesterday, and it turned out great.. I will create a link to your recipe in my blog.
Thanks for sharing.



I sent this mushroom recipe of yours to my mom.She tried it……..she loved the recipe.Thanks for the post.I will my trying it out soon.



Dear Shilpa
I tried ur gren peas kurma and liked it a lot. Now once in a week i make this dish. Thanks. I wanted mushroom sukke south canarastyle

sudha borkar


Hi shilpa,
I tried ur mushroom curry.It was awesome .I added 3 garlic cloves,as iam very fond of garlic.I can’t thank u enough for launching this (aayi’s recipe) goa this same recipe is called alambi tonak.I also tried ur beans upkari and I must say that I felt I eating the upkari in a temple.I used to prepare it using sasam and dry red chilli which had become boring of sort.I WISH I COULD MEET U IN PERSON.

Reshma Shanbhag


I made this today, it was yummy … i remembered my mom’s alba ambat .. i love it … this was close to my mom’s preparation .. i wish we could get natural fresh mushrooms here as well. Thanks for Sharing Shilpa.



tried it this evening… came out wonderful!

I also added half tomato + small blocks of capsicum + a green chillis (the one which is long, green and not spicy, but spicier than capsium). There was no coriander seeds, so added very little coriander. Garnished the dish with coriander.

It gave a fantastic look to the gravy and ofcourse the taste was tangy tangy!!!



Hi Shilpa, in this recipe, do you mean cook onions and mushrooms in water without oil, or should onions be sautéd a bit in oil and then mushrooms added? I really want to make this since I don’t know any good recipe with mushroom and this sounds nice.

Also can tamarind be replaced with something?


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