Mushrooms, dark masala
ಅಣಬೆ
25 min · serves 3
The same roast and vinegar, without meat. Button or oyster mushrooms, cooked until they take the colour of the masala.
Ingredients
- 400 g mushrooms, halved
- 1 tbsp Coorg meat masala
- A pinch of bird-eye chilli
- 1 onion
- ½ tsp kachampuli
- Coconut oil, salt, coriander
Method
- Sear mushrooms in a wide pan until they give up their water and brown.
- Push aside, brown the onion, add masala and chilli.
- Toss together. Salt. A splash of water. Reduce.
- Kachampuli at the end. Coriander. Eat with rice.
Mushrooms want a dry pan first. Do not steam them in the masala.
From the pantry
Susheela Appaji of Madikeri
Coorg Meat Masala
Kartha masala — coriander, pepper and the quiet spices of a Coorg kitchen, roasted dark and ground a little coarse so it clings to meat.
From ₹175
Subbi of Kutta
Kachampuli
Monsoon fruit, boiled down by Subbi of Kutta until it turns near-black. A teaspoon is a whole dish.
From ₹160
Poovamma of Madikeri
Bird-Eye Chilli Powder
Tiny Kodagu chillies, dried and pounded bright. High, clean heat — the jar by the stove.
From ₹280