Authentic Tamil Nadu Coimbatore Kaalan Masala with Soft Parotta
Savor the spicy, street-style flavors of Coimbatore's beloved mushroom dish, coated in a fiery, aromatic masala. Perfectly paired with layered, flaky parottas for a truly comforting South Indian treat.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan and temper the fennel seeds and slit green chilies.
2
Add the finely chopped onions and sauté until they turn translucent and light golden brown.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the shredded cabbage and chopped mushrooms, tossing well over high heat to release and evaporate their moisture.
5
Pour in the tomato puree, followed by turmeric powder, red chili powder, garam masala, and salt.
6
Mix everything thoroughly and cook on medium heat until the oil begins to separate from the masala.
7
Pour in the cornstarch slurry to thicken the gravy, stirring constantly to prevent lumps.
8
Simmer for another 5 minutes until the sauce coats the mushrooms and cabbage thickly.
9
Garnish generously with fresh chopped coriander leaves and serve piping hot with soft layered parottas.
Ingredients
400g button mushrooms, washed and chopped
1 cup cabbage, finely shredded
1 large onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp fennel seeds
1/2 tsp turmeric powder
1.5 tbsp red chili powder
1 tbsp garam masala
2 tbsp cornstarch mixed in 1/4 cup water
3 tbsp vegetable oil
Fresh coriander leaves for garnishing
Salt to taste
*This AI-generated recipe may contain inaccuracies.