Spicy Peppery mushroom fry with curry leaf infused jeera rice!
Mushroom Masala with Curry Leaf Jeera Rice
Description
This is a peppery, tangy and spicy mushroom fry. This tastes amazing when combined with jeera rice flavored with ghee and curry leaves
Ingredients
Mushroom masala
Curry Leaf Jeera Rice
Instructions
- Put the mushrooms in a big bowl
- Add 1 tablespoon low sodium soy sauce,black pepper powder, juice of half a lime, 1/4 teaspoon of salt, all purpose flour-cornstarch mixture and mix well
- Add just enough water so the flour sticks to the mushroom (approximately 2 tablespoons)
- Mix thoroughly and keep it aside
- In a grinder jar add garlic, ginger, curry leaves, coriander leaves and grind to a coarse paste
- Set a wide pan on high heat and add half a cup of oil
- Add half the mushrooms
- Spread them in a single layer
- Cook all the mushrooms till they turn golden brown. Stir intermittently (this should take around 10 minutes)
- Cook the second batch of mushrooms the same way and keep the mushrooms aside
- Lower the heat to medium and then add in cumin seeds
- When the cumin seeds start to splutter add slit green chilies
- Add the coarse paste from the grinder jar
- Stir for approximately three minutes
- Lower the heat further and add soy sauce
- Now add the mushrooms in and mix well
- Now add the sliced onions (make sure the onions are cut nice and thin)
- Add fresh lime juice (to taste)
- Mix well and place the lid on and let the onion soften slightly (cook for approximately two minutes)
- Take approximately 6 cups of pre-cooked basmati rice (while cooking the basmati rice add some oil to the water)
- Add ghee to a pan on medium heat
- Once the ghee melts add cumin seeds
- When the cumin seeds start to splutter add dry red chilies and curry leaves
- Stir for a minute
- Add the rice in and stir well
- Add lime juice to taste
- Add black pepper powder
- Add salt (to taste) the stir fry for 3 to 5 minutes
- Done!
Mushroom Masala
Curry Leaf infused Jeera rice
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