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Mushroom Curry | Mushroom Kuzhambu

Mushroom kuzhambu is mushrooms cooked in spicy gravy


  • Mushroom 300 grams
  • Onion 1 big finely chopped
  • Tomato 1
  • Ginger garlic paste 1 tbsp
  • Red chilli powder 2 tsp
  • Coriander powder 1 tsp
  • Garam masala 1 tsp
  • Turmeric powder 1/4 tsp
  • Salt 1 tsp or as required
  • Oil 2 tsp
  • Coriander leaves to garnish
  • Mustard 1/2 tsp
  • Urad dal 1/4 tsp

To roast and grind

  • Oil 1 tsp
  • Cloves 1
  • Cardamom 1
  • Coconut grated 3 tbsp
  • Onion 1 medium
  • Fennel seeds 1/2 tsp
  • Pepper 1/2 tsp


  • Heat 1 tsp oil and put cloves, cardamom, pepper and fennel seeds.
  • Once it browns add onions and saute nicely.
  • Then add grated coconut and saute for 1-2 minutes.
  • Cool it and transfer to mixer.
  • Grind to smooth paste and keep it ready.
  • Heat 2 tsp oil in same kadai and add mustard and urad dal.
  • Once it browns add onions.
  • Saute nicely and add ginger garlic paste.
  • Mix nicely till raw smell goes and add tomatoes.
  • Saute nicely till tomatoes become mushy
  • Now add all spice powders.
  • Saute nicely for few minutes till everything is combined
  • Then add the mushrooms and saute for 1 minute.
  • Add little water and allow it to boil for 5 minutes.
  • Then add grounded paste and mix. Add water and adjust consistency as required.
  • Allow it boil for 5-10 minutes till raw smell goes and mushroom is cooked in gravy.
  • Garnish with coriander leaves and serve.


Adjust the spice powders as per your taste
Adjust the consistency as per your wish. I served with rice so made it little watery. You can make it in semi gravy consistency for tiffin items