Alambe is the Konkani word for Mushroom and Bhuthi is stir fry.So this dish is a mushroom stir fry-Konkani-ishtyle.I've never been very fond of mushroom.Somehow the thought of eating a "fungus"always put me off-that was the word we used for mushroom in childhood-fungus!! Amma never used it in her kitchen,all the more reason for me not to like it.I was forced into eating this by my cousin Swetha when we went out for dinner.She forced,cajoled almost threatened me saying I was missing a tasty,edible fungus(again fungus!).Ok,thought of giving it a try,almost reluctantly.Had Chilly Mushrooms in Abad plaza,Ekm.I would be lying if I said I didn't like it;-)But I had to act pricey since I avoided it for so long.When asked,I said-hmm,its tasty(I loved it!!).But I realized I loved only that dish when I had mushrooms elsewhere.I preferred having only chilly mushroom and nothing else.
My second tryst with mushroom was after marriage.Contrary to our cuisine(Kerala GSB),hubby's side(South canara GSB) cooked mushroom in its various avatars.In fact,during mushroom season(I don't know if you can call it that,but still) it featured in the daily menu in different forms-Alambe ambat(gravy side dish),Alambe song(dry side dish),Alambe buthi(upkari form)-these are the dishes that I know of,the one which ma-in-law prepares.I am sure there are different variations to these in many cuisines.Of the lot,Buthi is the one which me and hubby love.It goes well with rice,chapathi,dosas and puri as well.Even though its dry,almost like a thoran.
Alambe-Button Mushrooms - 1 packet(200gms)
Onions - 2 medium sized,finely chopped
Coconut oil - 2 tbsp(can use any other oil)
Salt to taste
For the masala
Grated coconut - 1/2 of one medium sized coconut
Red chillies - 4-5
Tamarind - 1 small channa size
Coriander - 1 tbsp
Wash the mushrooms well and pat them dry.
Cut into four pieces(or six,depending on the size).
Put the ingredients for the masala in the mixie and grind well.
Do not add water,the masala should be dry-but ground well(like a dry chutney).
In a kadai,add the oil and fry half of the onions in it till it browns evenly.
Add rest of the onions and the mushrooms and mix well.
In a minute,the mushrooms will shrink in size and release water.
At this stage,add the masala,salt to taste and mix well.
When everything's mixed,close with a lid,simmer and let it cook.
Keep stirring in between.
When the mushroom gets coated with the masala and becomes dry,switch off the pan.
Pour a dash of coconut oil on top.
Since this dish is incomplete without coconut I am sending this to AFAM-Coconut.A fruit a month is a monthly event started by Maheshwari of Beyond the usual and is hosted by Suganya of Tasty Palettes this month.Check out the round-up here!!
One of my favourite bloggers,Raaga suggested that I send this entry to JFI-Tamarind.So Alambe Bhuthi is off to JFI!!!
Jihva for ingredients-JFI is one of the most popular food events in the blogosphere.JFI is the brainchild of Indira of Mahanandi who started this event to celebrate and showcase a different natural ingredient every month.The chosen ingredient this month is Tamarind and it is hosted by Sig of Live to Eat this month.