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Kumme Curry: Wild Mushrooms Curry
June 15th, 2012 by Kaveri Ponnapa |
7 Comments »
From A Gourmet’s Table In Coorg comes a delicious mushroom curry. Although wild mushrooms are used in Coorg, buttons make a great substitute.
 Wild Mushrooms 
Click here for information on set of Ingredients for Coorg Cuisine
Kumme Curry: Wild Mushrooms Curry
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Wild mushrooms like nucchie kumme, alandi kumme, or any of the Coorg wild mushrooms have to be cleaned well, as the mud clings to them. Allandi can be cut into long strips, and small buds can be kept whole. Wild mushrooms should be collected only if you have experience, as many, similar looking species are deadly poisonous. If you cannot get wild mushrooms, cultivated button mushrooms are the best substitute. Button mushrooms can be cut into half, or quarters, according to taste.
Ingredients:
- 500g mushrooms
- Salt
- Turmeric
- ½ coconut, ground to a fine paste, & milk extracted twice
- 2 onions, finely chopped
- 2 generous tsp coriander powder
- ½ tsp chilli powder
- 3 slit green chillies
- ½ tsp kachampuli
- juice of ½ lime
- 4-5 tbsp of oil for frying
Method:
- Add salt & turmeric to mushrooms, & set aside.
- Grind ½ coconut into a fine paste, add 1 cup hot water, & set aside for ½ hour. Extract thick coconut milk by squeezing through a thin muslin cloth. Add another ½ cup of hot water to the coconut, & repeat the process.
- Heat the oil in a pan, add chopped onions, when light brown, add 2 tsp coriander powder, & set on a low flame. Stir for a minute, add ½ tsp chilli powder & 3 slit green chillies. Stir, then add mushrooms & fry on slow fire for 2 mins.
- Add the thin coconut milk (2nd extract), & cook uncovered, on slow to medium flame, for 10 mins.
- Add thick coconut milk, and ½ tsp of kachampuli. When the gravy thickens, about 5 mins, remove from flame & serve with juice of ½ a lime.
Cook’s Tip : In this recipe, jeera, garlic & ginger, are left out, all of which tend to overwhelm the delicate flavour of the mushrooms. |
This first set of recipes for classic Coorg curries and fries, and a few steamed rice puttus are from my aunt, Sabitha Chengappa, who in addition to her enviable academic record – a Fulbright Scholar and a PhD.- manages her own coffee estate, is a superb cook and gardener, and one of the most generous hostesses I know.
Food Photography by Nithin Sagi
About Kaveri Ponnapa
Kaveri Ponnapa is an independent Bangalore based food writer, and Contributing Editor at Food Lovers Magazine. Her extremely popular articles appear regularly in Food Lovers magazine. She also writes for Upper Crust and the Taj Magazine. She has written for leading publications such as The Times of India, Swagat, and Discover India for over two decades on art, travel,people and design. Kaveri’s food writings are inspired by a childhood spent hovering around a grandmother,who was an expert and versatile cook and a mother –in –law who was as generous a teacher as she was an outstanding cook. In addition, she has dedicated many years exploring her love for the traditional foods of Coorg and loves to share her experiences with other food lovers. Kaveri is on Upper Crust Magazine’s list of Fifty Fantastic Cooks.
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I think my wife was waiting for this recipe,she is a vegetarian and always used to ask me when will Mrs.Ponnapa post a vegetarian recipe.She cooked kumme curry for dinner and it was delicious.And she said it was one of the most simple recipe and yet so tasty.Thanks a lot for sharing the recipe.
Delighted! There are many, equally delicious Coorg recipes with vegetables, which will come along soon, which I hope she will enjoy just as much as this one. We do make a lot of great vegetarian dishes too.
Hello auntie, thank you for sharing this recipe, tried it and really came out well.
But i would want to thank you mainly for helping those staying abroad who do not have the luxury of having these delicacies prepared by their mum. One more thing i wanted to say is, well the dish was not “Wild” as the mushrooms came from ASDA!! It was ASDA Mushroom Curry!!
ASDA Mushroom Curry – I love the idea, that’s original! ; ). I’m in NYC at the moment, and looking at all the amazing mushrooms around. But they only make me homesick for a good ‘kumme curry’ from Coorg, with akki ottis. And if these recipes work for anyone living abroad, I’m really delighted.
Yes auntie, it did work. Thank you once again for sharing the recipe. But yes, does make me home sick. My list to my mum on what i fancy eating when I go home, is just growing!! Thank to you!!
Dear Kaveri, I have tried out your mushroom recipes quite a few times now, and its always turned out delicious, simple to put together, and using just a few ingredients, quick too. Recently my newly married niece from Malaysia asked me for some mushroom recipes, without hesitating I sent her yours(i must add my niece is a novice at cooking) and am so happy to report that her feedback was that it turned out yummily delicious and she had it for dinner and the next days breakfast and lunch! Since I knew she would find extracting fresh coconut milk to be challenging, i told her the cheats way- despite using coconut milk powder, it was a hit. Thanks again, Kaveri.
Anjana, thanks very much for sharing your feedback. I’m really happy to hear that your niece could enjoy this curry too, I hope it becomes part of her favourite recipes collection. I have to say this is one of my personal favourites, as I’m crazy about mushrooms. When you have time on your hands, try making akki ottis, the Coorg roti made with rice – it is a beautiful combination with this mushroom curry.