Thursday, July 22, 2010
Alambe Saung ~ Mushrooms in Tangy Chilly sauce
It is strange how my taste buds change over a period of time.Nope,I still dislike Okra and I haven't started eating non-veg,heheh.I am talking about Mushrooms here.I have described here how I felt about eating the so-called fungus and how I particularly ate only a few dishes made with these.But you know,I've suddenly developed a liking for it now,maybe it has got to do with the preparation,but still.
It was on our train journey back from Karkala,after attending my elder bro's wedding I had this.But of course,that was made with something called gud-gud alambe,meaning mushrooms which sprout during thunderstorms and are hailed a delicacy for the same reason that they appear rarely and taste awesome.I badly wanted to recreate the taste at home but had to do with fresh button mushrooms.
Nevertheless,it tasted great and I am a mushroom convert[for the time-being!]
Alambe Saung - Mushrooms in Tangy Chilly sauce
Button Mushrooms - 200 gms
Onions - 2 small,chopped fine
Tomato - 1,chopped fine
Roasted red chillies - 3-4
Tamarind lump - 1 small channa size
Coriander seeds - 1 tsp
Oil - 2 tsp
Salt to taste
Wash,clean and chop the mushrooms and keep aside.
Grind the red chillies,tamarind and coriander seeds to a smooth paste adding just enough water.
In a kadai add oil and saute onions.
When the onions start browning add tomatoes and stir till the tomatoes turn soft.
Now add the grounded masala,salt to taste and let it boil.
Add the chopped mushrooms,mix well and let it cook on a low flame for about ten minutes,close with a lid.
[Mushrooms release water as they cook so it is not necessary to add more water]
The curry thickens as it cools,so check the consistency before switching off the flame according to your liking.
Serve hot with rice,roti or dosa.