Authentic Tamil Nadu Nagercoil Kalan Varuval with Steamed Ponni Rice
A fragrant and spiced South Indian stir-fry featuring tender mushrooms cooked in a rich blend of freshly roasted spices and coconut. Perfectly paired with steaming hot Ponni rice.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat coconut oil in a heavy-bottomed pan over medium heat and splutter the fennel seeds and fresh curry leaves.
2
Add the finely chopped red onions and sauté until translucent and golden brown.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes turn soft and oil separates from the masala.
5
Toss in the quartered button mushrooms and mix well to coat them thoroughly with the spicy onion-tomato base.
6
Cover and cook on medium-low heat for about 8 to 10 minutes, allowing the mushrooms to release their natural moisture and absorb the flavors.
7
Remove the lid, sprinkle the freshly ground black pepper, and stir-fry on high heat until any excess moisture evaporates and the dish turns semi-dry.
8
Garnish with freshly chopped coriander leaves and serve hot alongside steamed Ponni rice.
Ingredients
250 grams button mushrooms, washed and quartered
1 large red onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
1 teaspoon fennel seeds
1/2 teaspoon turmeric powder
1 tablespoon freshly ground black pepper
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.