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Kumm curry
ಕುಮ್ಮ್ ಕರಿ (kumm curry): Kodava mushroom curry with onion, coconut and a dark roasted spice paste
In Kodagu (Coorg), the first monsoon rains bring wild mushrooms called kumm up through the coffee estates, and Kodava families cook them at once into this thick, dark, peppery curry to eat with akki otti (rice rotis) or steamed rice. Mushrooms simmer down with onion and coconut in a paste of spices roasted almost black, sharpened with a drop of kachampuli, Coorg's dark fruit vinegar. Cultivated mushrooms work very well. The usual mistake is adding all the mushrooms to a cool pan, so they stew in their liquid and turn rubbery; let the pan get hot first. Chef's tip: never cook mushrooms you have foraged yourself unless an expert has identified them; use a mix of button, oyster and shiitake instead.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the roasted spice paste
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- ¾ in cinnamon stick
- 2 ⅛ oz fresh grated coconut
- 3 tbsp coconut or vegetable oil
- 2 onionsthinly sliced
- 5 cloves garliccrushed
- ¾ in gingergrated
- ½ tsp ground turmeric
- 1 ⅛ lb mixed mushrooms (button, oyster, shiitake)thickly sliced or torn
- ¾ cup water
- 1 tsp salt
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Method
0/6 doneStep 1: Dry-roast the 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 dried red chillies, 4 cloves and ¾ in cinnamon stick in a heavy pot over a medium-low heat for 5–6 minutes, stirring, until a shade darker than coffee and very fragrant. Tip onto a plate.
6 minStep 2: Toast the 2 ⅛ oz fresh grated coconut in the same pot for 3 minutes until light brown. Grind the spices and coconut with 100 ml water to a smooth, dark paste.
5 minStep 3: Heat the 3 tbsp coconut or vegetable oil in the pot over a medium-high heat. Fry the 2 onions for 8 minutes until soft and golden, then add the 5 cloves garlic, ¾ in ginger and ½ tsp ground turmeric for 1 minute.
9 minStep 4: Turn the heat up to high and add the 1 ⅛ lb mixed mushrooms (button, oyster, shiitake). Fry for 5 minutes, stirring, until they have released their liquid and it has mostly evaporated.
5 minStep 5: Stir in the spice paste, ¾ cup water and 1 tsp salt and simmer for 6–8 minutes until the gravy is thick, dark and coats the mushrooms.
7 minStep 6: Stir in the 1 tsp kachampuli (Coorg vinegar) or 1 tsp tamarind paste, simmer 1 minute and taste for salt. Serve hot with akki otti or rice.
1 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 7 g
- Carbs
- 14 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kumm curry take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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