Mushroom Curry with roasted coconut (Stovetop and Instant Pot method)

Share the yumminess

This mushroom curry has a nice roasted coconut flavor. This tastes great with chapati/ roti or paratha. Do try and let me know how it turns.

How to make Mushroom curry

Stove top method

This Mushroom curry is Kerala-style varutharacha curry. So obviously this has a coconut flavor. The main step is to roast the coconut to golden brown to give a smoky flavor. Once the coconut is roasted, the other steps are easy. Saute the onion and tomato, and add the spices and mushroom. Then add the ground coconut paste. Let it cook until the mushroom gets cooked. Serve warm with sweet potato roti.

Roast all the ingredients under ‘roast and grind’ except tomato till golden brown. Grind to a smooth paste along with tomato. Heat oil in a pan and sauté onions. When it becomes translucent add ginger garlic paste, and sauté till the raw smell goes. Add mushroom and turmeric powder. Stir it for a minute. Cover and cook for a few minutes till the mushroom softens. Add the ground paste and add the required salt. Cook till the oil separates. Sprinkle curry leaves and coriander leaves on top. Switch off.

Instant pot method

It just takes 4 steps to make this Mushroom curry in an Instant Pot. Roast and grind the ingredients under ‘roast and grind’ and grind along with tomato to smooth paste. Switch on the Instant Pot and press the saute button. Add oil and add onions. When the oil is hot, add chopped onions. When it is translucent, add ginger garlic paste. Saute for a minute and add cleaned and chopped mushrooms. After you saute it for two minutes, add the ground coconut masala and 3/4 cup of water. Add the required salt and close the lid. Press the cancel button and then the manual button. Set the cook time for 10 minutes.

Once done, let the pressure release naturally. Open the lid and add chopped cilantro. Serve.

More curry recipes for you

Mung bean curry

Pineapple madhura curry

Ulli theeyal

Chettinad Egg curry

Varutharacha sambar

Recipe for Mushroom Curry with Coconut

Ingredients

Mushroom – 1 cup cleaned and chopped

Onion – 1/2 cup finely chopped

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1tsp

Curry leaves – few

Coriander leaves – few

Salt – as required

Oil – 2 tsp

To roast and grind

Coconut – 1/2 cup grated

Red chili – 1

Coriander seeds – 2tsp

Peppercorns – few

Curry leaves – few

Shallots – 4 or 5

Cinnamon – a small piece

Cloves – 2

Fennel seeds – 1 tsp

Jeera – 1 tsp

Tomato – 1

Method

• Roast all the ingredients under ‘roast and grind’ except tomato till golden brown.
• Grind to a smooth paste along with tomato.
• Heat oil in a pan and sauté onions.
• When it becomes translucent add ginger garlic paste, and sauté till the raw smell goes.
• Add mushroom and turmeric powder. Stir it for a minute. Cover and cook for a few minutes till the mushroom softens.
• Add the ground paste and add the required salt. Cook till the oil separates.
• Sprinkle curry leaves and coriander leaves on top. Switch off.
• Serve with chapati/roti or paratha.

Notes

1. My red chili was very spicy, that’s why I added 1. You can add according to your spice level.
2. The color of the gravy depends on how much roasting coconut.
3. This can also be had with dosa.

Pin this to your favorite board

Follow me on Facebook, Pinterest, and Instagram to get updates on new recipes.