Mushroom kuzhambu | Kaalan kathirikkai puli kuzhambu

I love experimenting with mushroom and creating new dishes out of it. But I have never tried kuzhambu or any tamarind based curry out of it. Recently I combined mushroom and brinjals and prepared sort of mushoom brinjal puli kuzhambu. This combo was something I've never tried before but the outcome was deadly. Another new recipe in my kitty!

Ingredients

For the curry base

4 ts kuzhambu podi

3/4 ts tamarind paste

2 tbs coconut paste

For mushroom brinjal saute

1 packet button mushrooms (sliced thick)

5-6 small brinjals (cut into quarters)

2 tbs sesame oil

1/2 ts mustard seed

1/2 ts urad dal
1/4 ts methi seeds (optional)

6-8 garlic cloves (slightly crushed)

3-4 shallots (thinly sliced)

1 small sized tomato

Few curry leaves

1/4 ts turmeric powder

Preparation

- In a big stock pot add kuzhambu podi, tamarind paste/ extract and the coconut paste. Add around 3 cups of water. Bring the curry to a boil. Then allow the curry to thicken cooking it in medium flame for sometime.

- Meanwhile heat some sesame oil in a kadai. Temper it with mustard seed, urad dal, methi seeds and curry leaves. Allow them to sizzle. Add garlic and saute until it gives a good aroma. Add thinly sliced shallots and saute until it turns crisp. Add tomatoes now and cook until it softens. Now add the sliced brinjals, turmeric powder and necesary salt. Cook covered in simmer till the brinjal softens/ until it is 3/4th cooked. Now combine in the sliced mushrooms. Give a good mix. In a minute the mushrooms will start leaving out its water. At that stage add the brinjal mushroom to the boiling curry.

- Now cook the curry partly covered in simmer for around 5-10 minutes until the curry thickens/ until the brinjal mushrooms are fully cooked.