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Mushroom Kalan
My wife is from the beautiful Southern Indian city of Coimbatore, it’s a beautiful city with an interesting food scene. The restaurants there serve great Biriyani’s , the road side Paaya soups are to die for and the best thing that I had there was the Mushroom Kalan. If you ask me, it is almost the South Indian contemporary of the Chinese Mushroom Manchurian.
It is a street food and the dish is quite famous in the city, it’s a shame I have not heard about it in any other city in India. My wife was craving for this dish and although I had it only once I thought I will give it a try, my version is not exactly authentic but I was able to generate close enough taste resembling the actual dish. The actual dish uses Cabbage too which I did not use in my version, the rest is simple. It isn’t a very tough one to make but you would be surprised with the flavors it generates. In fact the friends we had home asked me to make it again we meet next time, it is definitely something you should try as well. Sandy told me that it should have more gravy than what I made, so you should increase the quantity of water that you pour into the pan while making the Kalan. I am sharing my recipe only as I loved it that way and did not want to change it .
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Cuisine – Indian, Tamil, South Indian
Keywords- Mushroom Kalan, Coimbatore, Street Food, Spicy, Tasty, Recipe, Cooking
Prep Time – 10 Mins.
Cook Time – 35 Mins. (This can reduce if you make the mushroom and the kalan simultaneously)
Ingredients :
500 Grams of Mushrooms – sliced into thin pieces.
2 Cups of All Purpose flour.
½ Cup of Gram flour (Besan)
Salt to taste
1 Tablespoon of Cumin powder
2 Tablespoon of Garam Masala (All Spice) powder
1 Tablespoon of Coriander Powder
1.5 Tablespoon of Chili powder
1¾ Tablespoon of Turmeric Powder
1 Tablespoon of Mustard Seed
½ Tablespoon of Fennel Seeds
1.5 Onion chopped small.
1 Inch Ginger stem chopped small.
1 Tablespoon of fresh Garlic paste.
Some Curry Leaves.
1 Green chili, sliced from the middle.
2 Tomatoes diced into small pieces.
RECIPE:
Mushroom Batter Fry-
1. Take a big bowl and add the Mushrooms there.
2. Add the All Purpose flour and gram flour (Besan) in the bowl.
3. Add 1 Tablespoon of Garam Masala, 1 Tablespoon of Coriander Powder,1 Tablespoon of chili powder, ¾ Tablespoon of Turmeric Powder and 1 Tablespoon of Cumin powder into the bowl.
4. Mix them together, ensure that the coating is applied to the mushrooms. You can use an egg too but I would like to keep this strictly Vegan.
5. Keep this aside.
6. Pour some oil in a Pan and let it to heat.
7. Place the mushrooms in the pans carefully, and let them fry. A lot of folks prefer deep fry as that helps to keep the batter stuck to the mushrooms but I have used less oil. You can take proper care while frying and that would help the cause as well, make sure you use a tong.
8. Keep turning them to ensure all sides are fried consistently.
9. Take the mushrooms out when they turn reddish golden brown color.
Kalan -
1. Add some oil into the Pan and let it heat.
2. Add a Tablespoon of Mustard Seed and ½ Tablespoon of Fennel Seeds and let them flutter.
3. Add the Onions into the pan and start sautéing them. Sauté them for 6 minutes.
4. Now add the chopped ginger, curry leaves and the garlic paste in the Pan and continue sautéing.
5. Keep sautéing them until you get a nice smell of the cooked ginger, garlic and onion mix. Add the green chili’s at this point and sauté for a minute.
6. Now add a Spoon each of Turmeric powder, Garam Masala and ½ Spoon of red Chili powder and sauté for 3 more minutes.
7. Add some salt to taste, add the tomatoes and continue sautéing for 5 more minutes.
8. Now add ¾ cup of water and bring it to boil.
9. Add the fried mushrooms in the pan, and mix them gently so that you don’t lose the coating in the mushrooms.
10. Close the lid and bring it to boil and your dish is ready.
You can eat it as an appetizer or an entrée, its texture is such that it works for both. Please try it yourself and let me know in the comments below. Do not forget to follow our YouTube channel for more interesting recipes.