Kumm curry
Kumm curry, from above
VegVeganKodagu

Kumm curry

Mushrooms in dark Kodava masala with a kachampuli kick. Monsoon foraging, at home.

40 minTime
6 gProtein each
mediumSpice
Mushrooms after the rain1 chapter · 1 min read

Make it your way

Grandma's wayWild monsoon mushrooms where you can find them, kachampuli and dark masala.
The original
167kcalsame
6 gproteinsame
5 gfibresame
40minutessame

Kumm curry as Kodava homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Button mushroom500 g, quartered
Onion2 medium, sliced
Tomato1, chopped
Green chilli2, slit
Ginger garlic paste1 tbsp
Coriander powder (ground coriander)1 tbsp, dark roasted
Red chilli powder (indian red chili powder)1 tsp
Black pepper1 tsp, crushed
Turmeric (ground turmeric)¼ tsp
Kachampuli1½ tsp
Fresh grated coconut½ cup, ground
Cooking oil (vegetable oil)2 tbsp
Curry leavesa sprig
Saltto taste

Method

4 steps
  1. 1Dry roast coriander powder until dark brown.
  2. 2Heat oil, fry onions, chillies and curry leaves until browned, then the ginger garlic paste and tomato.
  3. 3Add mushrooms with turmeric, chilli, pepper, roasted coriander and salt. Cook on high until their water evaporates.
  4. 4Add ground coconut and a little water, simmer 5 minutes and finish with kachampuli.
Serve it like this

Serve hot in a bowl with akki otti or steamed rice and a wedge of lemon on the side.

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Make it a meal

What goes with Kumm curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Akki rotti40 min
Bread or rice Kadambuttu40 min
On the side Baimbale curry45 min
On the side Coconut chutney10 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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