Mushroom Curry (Almbe Ambat)

This dish is traditionally cooked using fresh mushrooms which grow naturally during the rains. But since those are not so easily available, I cook it with button mushrooms which are available in the food stores.
However if are lucky enough to get those fresh mushrooms that sprout up during rains, do try this recipe with those...I bet that you won’t be disappointed.


1.     Cut 1 medium sized onion into fine pieces. Cut mushrooms to similar sized pieces so that you have around 2 cups of mushroom

2.     Heat 1tbp oil in a pan and fry 1 tsp coriander seeds, 1 inch cinnamon, 3-4 black pepper, 2 cloves and 3-4 red chillies. Grind to a paste with 1 cup of freshly desiccated coconut and a marble sized ball of tamarind.

3.     In a vessel boil onions and mushroom in water. When this comes to a boil add the above paste and salt to taste and continue cooking. Cook for another 10 mins on a slow flame or till the mushrooms look cooked.
4.     Add 1 tsp garam masala at the end just before putting of the flame.

This dish tastes good with neer dosas, chappatis and even with rice.


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