Mushroom Kurma
Tender button mushrooms simmered in a rich, creamy coconut and cashew gravy. This South Indian classic is fragrant with whole spices and pairs perfectly with parotta, chapati, or rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Kurma Paste
- b.Soak 12 cashews in hot water for at least 15 minutes to soften them. This ensures a creamy paste.
- c.In a high-speed blender, combine the soaked and drained cashews, 1/2 cup grated coconut, 1 tbsp poppy seeds, 1 tsp fennel seeds, 2 green chilies, 0.5 inch ginger, and 3 garlic cloves.
- d.Add about 1/4 cup of water and blend until you have a completely smooth, thick paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Mushrooms
- b.Heat 2 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: 1-inch cinnamon stick, 3 cloves, 2 cardamom pods, and 1 bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
- e.Add the cleaned and halved mushrooms. Cook for 4-5 minutes until they release their moisture and are lightly seared.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the prepared coconut-cashew paste to the pan. Sauté for 3-4 minutes, stirring continuously to prevent it from sticking, until the raw smell disappears and it becomes fragrant.
- c.Stir in 1/2 cup of tomato puree, 1/4 tsp turmeric powder, 3/4 tsp red chili powder, and 1.5 tsp coriander powder.
- d.Continue to cook the masala for another 4-5 minutes, until it thickens and you see oil beginning to separate from the sides of the mixture.
- 4
Step 4
- a.Simmer the Kurma
- b.Pour in 1.5 cups of hot water and add 1 tsp of salt. Stir well to combine everything, ensuring there are no lumps.
- c.Bring the curry to a gentle boil, then reduce the heat to low.
- d.Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken. Stir once or twice in between.
- e.Stir in 1/2 tsp of garam masala and cook for one more minute.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with 2 tbsp of freshly chopped coriander leaves.
- c.Let the kurma rest for 5-10 minutes before serving. This allows the gravy to thicken slightly and the flavors to settle.
- d.Serve hot with parotta, chapati, appam, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest paste, soak the cashews in hot water for at least 15 minutes.
- 2Sautéing the ground paste until fragrant is a crucial step for developing the deep, authentic flavor of the kurma.
- 3The kurma thickens as it cools. Adjust the consistency with a little hot water if needed before serving.
- 4For a classic white kurma (Vellai Kurma), omit the red chili powder and turmeric powder, and use only green chilies for heat.
- 5You can lightly toast the poppy seeds and fennel seeds before grinding for a more aromatic flavor.
- 6For a richer flavor, use coconut oil instead of vegetable oil.
Adapt it for your goals.
Vegan
This recipe is naturally vegan. Ensure you use vegetable oil or coconut oil instead of ghee.
Mixed Vegetable KurmaMixed Vegetable Kurma
Replace mushrooms with a mix of vegetables like carrots, peas, potatoes, and green beans. Parboil the harder vegetables before adding them to the gravy.
Spicier VersionSpicier Version
Increase the number of green chilies in the paste and add an extra 1/4 tsp of red chili powder for more heat.
Nut FreeNut-Free
For a nut-free version, you can omit the cashews and increase the amount of poppy seeds to 2-3 tablespoons to achieve a similar thickness and creaminess.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms are a good source of antioxidants like selenium, which help protect the body's cells from damage. Spices like turmeric and cloves also contribute to the antioxidant content.
Supports Digestive Health
The fiber from mushrooms, coconut, and spices like fennel seeds aids in digestion and promotes a healthy gut microbiome.
Boosts Immunity
Ingredients like garlic, ginger, and turmeric are known for their immune-boosting and anti-inflammatory properties, helping to strengthen the body's natural defenses.
Provides Plant-Based Nutrients
This dish is a great source of plant-based protein from mushrooms and cashews, along with essential vitamins (like B vitamins from mushrooms) and healthy fats from coconut.
Frequently asked questions
One serving of Mushroom Kurma (approximately 1 cup or 225g) contains around 250-300 calories, depending on the amount of oil and coconut used.