Button Mushroom Kuzhambu

Serving: 3 | Type: Veg-Gravy


Mushroom(Cut) -15
Onion(Diced) -1
Tomato(Diced) -1
Green chili(Slit) -2
Turmeric -¼tsp
Vatha kuzhambu Podi -2tbsp
Chili Powder -½tsp
Tamarind Paste -Small Lemon Size
Salt -to taste


Oil -3tbsp
Mustard -1tsp
Fenugreek -¼tsp
Asafetida -¼tsp
Curry Leaves -few


  1. Soak the tamarind  with ½ cup of water and squeeze out the pulp and keep it aside.
  2. Take a pan heat with oil add seasoning fry without burning then add onion, green chili sauté for a minute with little salt and turmeric.
  3. Now add tomato sauté until tomato get mash.
  4. Then add mushroom sauté for 2 to 3 minutes now add chili powder, tamarind pulp and remaining salt.
  5. Mix it well then add 2 to 3 cups of water.
  6. Boil it until raw smell goes, then add vatha kuzhambu podi  boil it for 5 minutes.
  7. Make sure how much thicker consistency you want then turn of the stove.
  8. If it is very thick add water and boil it.
  9. Serve with white rice.


  1. If you don’t have vatha kuzhambu podi you can use Chili dhaniya powder.
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