STREET FOOD MUSHROOM GRAVY (KAALAAN GRAVY)

Hi All,

If you are a Coimbatorian then for sure you  must be aware about this Street food “Mushroom gravy” “ Kaalaan gravy”. Whenever we visit home town we never miss to taste this from our nearby street vendor. Though we are very well aware about the hygiene and unhealthy ingredients but still we carve for it and never wanted to miss it during our visit.

Actually street vendors never add  mushroom to this gravy, earlier they use to add little mushroom but now completely the gravy has no mushroom. They add cabbage ,corn flour and maida  which has similar texture like mushroom. Somewhere in coimbatore still they make with mushroom which is thrice the cost from normal street vendors.

Once in a while I make this in home ,now due to lockdown we miss the kaalaan gravy so much in Bangalore so made this few days back and this time managed to click pictures too. Pl

s see the notes for tips and help too. Try it and if you need any help pls don’t hesitate to ping me.

Here is the yummy recipe.

RECIPE SOURCE :Ramya Cooks

COOKING TIME :  1 hour.

SERVINGS : 4 members.

INGREDIENTS :

Onion -  1 no (big)

Ginger garlic paste – 1 tsp

Salt – little

Chilli powder – ½ tsp

Garam masala – ½ tsp (optional)

Refined oil – for deep frying and sautening.

FOR GARNISHING :

Onions – 1 no

Coriander leaves – 2 tblsp

Onion grass – 1 tblsp.

TO DRY ROAST AND GRIND :

Bay leaf – 1 (small)

Coriander seeds –1 tblsp

Mace (jathiapthiri ) – 1 small

Star anise – ¼ pc

Black pepper – 1 tsp

Ciannamon – ½” piece – 1 no

Cardamom – 1 no

Clove – 1

Cumin – ¼ tsp

Fennel – ¼ tsp

Nutmeg powder – ½ tsp.

FOR MUSHROOM :

Mushroom – 1 pc

All purpose flour – 1/4 cup

Corn flour – ¼ cup

Ginger garlic paste – 1 tbslp

Salt – little

Chilli powder – 1 tsp

METHOD :

1) Clean mushroom and wipe away water completely (mushroom must be dry to attain the crispiness while frying).Cut them to four pieces.

2) Dry roast roasting ingredients till dark brown and grind to very fine powder. If possible sieve and grind again to make it very fine powder.

3) In a wide pan heat 1 tsp oil, add chopped onions , saute till translucent , followed by ginger garlic paste and saute till raw smell leaves.

4) Add 3 cups of water , ground spice powder, salt and boil well till it turns to watery kuzhambu consistency , remove from flame and let it cool down.

5) In a bowl add our mushroom ingredients – all purpose flour, corn flour, ginger garlic paste,salt , water and make it to dosa batter consistency .

6) Dip each mushroom piece into the batter and deep fry in oil till golden crisp , remove and drain oil completely .same way fry entire mushrooms and keep them aside.

7) In a wide pan heat 2 tsp oil , add fried mushrooms and saute till mushroom absorbs entire oil.

8) Now increase the flame to high ,add ½ cup spice water and boil till mushroom absorbs the entire gravy.

9) Add balance spice water , chilli powder, garam masala ( if adding) , salt and boil till the gravy reaches to semi gravy .

10)             Garnish with onions, coriander leaves, onion grass and serve hot.

NOTES :

1) Garam masala is optional , check the flavour and add finally if needed. As spice water has masala flavour in it adding garam masala may over powder the flavour.

2) Check and add salt in little at each stage. As you are adding salt at each stage you may add more salt.

3) You can make spice mix and store in refrigerator for a day or two and use.

4) Add mushrooms before serving to retain its freshness.

HAPPY COOKING!!!