Mushroom Kuzhambu

Delicious Tamil Nadu style mushroom gravy/mushroom kuzhambu made in Instant Pot! A perfect gravy that you can pair with rice, biryani, roti, and other tiffin items.

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Recipe Snapshot

YIELD

6

CUISINE

Indian

TIME

40 mins

COURSE

Entree

Ingredients

Healthy & delicious!

– 1 tsp coconut oil – 1 cup coconut grated (tightly packed) – 2 cloves – 2 cardamom – a small piece of mace – ½ inch cinnamon pice – 10 curry leaves - ...

You will need:

Instructions

Simple & easy-to-follow

STEP 1

Prepare the coconut paste: – Set the Instant Pot in saute mode and add the coconut oil. Spread it evenly, add the coconut. – Roast until it turns light brown. Keep stirring.

STEP  2

– Now add the curry leaves, cinnamon, cloves, cardamom, fennel seeds, black stone powder, and mace. Roast for three more minutes and turn off the Instant Pot.

STEP  3

– Transfer the coconut and spices immediately to a mixer jar. Allow the coconut mixture to cool and then add othe ingredients.

STEP  4

Prepare the gravy: – Set the Instant Pot in saute mode and add the coconut oil. Let the fennel seeds sizzle. – Saute the onion and then add the chopped tomato. 

STEP  5

– Add salt and half more cups of water. Mix well and simmer. – Select manual/pressure cook and set the time to 2-minutes at high-pressure mode. 

STEP  6

– Carefully open the lid after releasing the pressure and check for consistency.  – Garnish it with cilantro and serve hot.

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Vidhya

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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