Thursday, January 7, 2010

Konkani Mushroom Curry - Awesome Alambe Ambat

During my visits to London, I used to look forward to being able to eat the numerous varieties of mushrooms available there - as compared to the limited varieties in Bangalore.

But nothing ever compares to the wild mushrooms that are picked during the mushroom season around the Uttara Kanara - Dakshina Kanara region - generally 15 days only in a year.

Here is a very tasty mushroom curry - in a coconut base. This is usually made with the small, white, wild mushrooms - though you can make do with the button variety also.

Serves - 4
Time to prepare - 20 minutes


  • 200 gms mushrooms - washed and quartered (keep the stems intact) 
  • 1 fistful of grated coconut 
  • 5 red chillies
  • 2 medium finely chopped onion 
  • 1/2 tsp tamarind thick juice
  • Cinnamon - a small stick
  • 4 cloves
  • 1 tsp whole black pepper seeds - optional
  • 1 tsp coriander seeds
Serves: 4
Time to prepare: 20 mins

  1. Mushroom and onions to be boiled in a little water for about 8 to 12 minutes.
  2. Fry in a little oil - coriander seeds, pepper, cinnamon and cloves and red chillies - until you get a fragrance wafting
  3. Grind to a smooth paste the above fried items - with coconut gratings and tamarind paste.
  4. Add the ground paste to the mushrooms - adjust water to a medium consistency - adjust salt.
  5. Enjoy with hot rice! The mushroom curry gives an excellent umami taste!

1 comment:

  1. Got a shock when I read about sending $10. :))... Perfect recipe


If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)