Street Food Kaalan | Mushroom Masala
Kaalan | Mushroom Masala Is A Popular Coimbatore Street Food (Coimbatore also known as Kovai, is a major city in the Indian state of Tamil Nadu) . Mushroom Masala Is A Spicy, Semi Gravy Masala /Curry. Marinated Mushrooms is Fried Or Baked And Then Sautéed In Freshly Ground Spices, Onions, Green Chilies And Garnished With Cilantro.
For dry roast and grind spice powder - bay leaf ,coriander seeds , mace , star anise, black peppercorns, cinnamon sticks ,cardamom , clove , cumin seeds, fennel seeds , nutmeg powder.
For making the kaalan -mushroom masala - oil ,finely chopped onions , minced green chilli , ginger and garlic paste ,salt , water , prepared spice powder , prepared fried mushrooms , plain chilli powder , kashmiri chilli powder , finely chopped cilantro , tomato paste and lemon juice.
Mushroom Marination
Add enough oil in a kadai / deep pan and heat in medium flame. Now Add egg to a bowl and whisk, followed by all other ingredients under mushroom marination except the mushroom. Mix the batter without lumps.
Add the chopped mushroom and mix well to coat on all sides. Let the marination sit for 5 to 10 minutes, until the oil gets heated. To check the correct oil temperature for frying - add few drops of marination batter into the hot oil , batter will bounce right back to the top surface of the oil.
Drop each mushroom piece into the hot oil at a time ( do not crowd while frying). Fry for 4 to 5 minutes in medium flame or until mushroom turns nice brown color and crispy. Drain the fried mushroom on a paper towel. Set aside.
Dry Roast And Grind The Spice Powder
Heat a pan and add all ingredients under roast and grind except the nutmeg powder (because I used powder ). Roast for 2 minutes or until the spices starts to turn slightly golden color. Cool down the spices, transfer to a mixer / food processor and grind to fine powder. Set aside.
For Final Mushroom | Kaalan Masala Preparation
In a kadai / wide pan and add oil and heat in medium -low flame only. Once the oil is hot add finely chopped onions and minced green chilies and sauté until onions turns translucent. Now add ginger and garlic paste and sauté for a minutes in low flame till raw smell goes. Add all the spice powder - prepared roasted and ground spice powder , plain chilli powder, Kashmiri chili powder , salt , tomato paste, lemon juice , chopped cilantro and mix well.
Add water, stir and bring it to boil. Now add fried mushrooms and mix well to combine with all other ingredients. LOWER THE FLAME TO LOW. Check for salt and spice seasoning at this stage. Heat for a minute or till the consistency thickens to semi gravy. Make sure not to stir to much and boil the masala for a long time. It will make the masala dry. Kaalan / mushroom masala should be a semi gravy consistency. Also consistency thickens after the masala cools down.
Garnish And Serve Hot
Serve mushroom / kaalan masala hot and garnish with finely chopped onions and cilantro. Cut lemons into small pieces on the side. Optional - Slit , dessed green chillies , cut into thin strips and deep fry them while frying the mushroom and garnish.
Good To Know And Health Benefits
Mushroom is also known as Agaricus . Agaricus mushroom is a fungus. It originated in Brazil, but is now grown in China, Japan, Brazil, and the US. Solutions containing chemicals that are taken from the plant are used as medicine. Agaricus mushroom is used for various types of cancer, and for the side effects of cancer treatments. Some developing research suggests agaricus mushroom might strengthen the immune system, fight tumor development, and work as an antioxidant. Mushroom Masala can be eaten as a Appetizer or as an Main Entrée for Lunch or Dinner. Hubby who is from Coimbatore loves this kaalan masala, so I make this often for him. This is one recipe I learnt to make it perfectly after marriage. Personally I have tasted this dish in few fast foods in Coimbatore and trust me this recipe replicates the same exact taste. Many fast foods serves this mushroom with bright red color ( red food coloring is added) and Ajinomoto (monosodium glutamate -MSG) for the flavor. Today's recipe I did not use both of them. Alternatively to the Red food color, Thick tomato paste and kashimiri chilli powder gives natural color to the dish. Recipe ingredients list looks lengthy but pretty easy basic steps to follow. Spice powder can be prepared ahead of time and stored in refrigerator which is what I typically do.
What Variety Mushroom Can Be Used ?
Button Mushroom are best for this recipe. Buy the WHITE COLOR button mushroom. Before chopping the mushrooms, rinse in cool water to remove any dirt and insects from the gills underneath. If the mushrooms look clean, this may be enough; if not, a short soak in lightly salted water brings out any remaining insects and dirt. Pat dry with paper towel / cloth to remove any excess water before using it in the recipes. Using the stem in cooking is personal preference , I usually discard it.
Mushrooms / Kaalan Can be Deep Fried In Oil Or Baked In Oven
In this recipe I deep fried the mushrooms like they typically do it in the fast foods . But if you want to bake, then marinate the mushroom with the ingredients given and rest for 15 minutes. Preheat the oven to 350 F or 180 C . Spray some oil on the baking pan /tray , place each marinated mushrooms piece on the oil sprayed pan. and bake for 15 minutes approximately or until the mushrooms are crispy and dark brown in color. Let it cool down a bit before removing it from the pan.
Adjust The Spice Levels Accordingly
This dish is generally hot and spicy. Make it less spicy by reducing the quantity of green chilies and instead of plain chilli powder add kashmiri chilli powder ( this variety chilli powder gives color and is less spicy).Storing Instructions
Recommend eating it the same day. If you have any leftovers then refrigerate it in a clean air tight container. Use it within a day. Do not re-heat to much as the masala gets dry. Cover and heat it in the microwave.
Step By Step Pictures How To Make The Mushroom /Kaalan Masala
Measure all the ingredients and keep it ready. Mushroom marination - Rinse the mushrooms in the running water to remove any dirt (Do not soak in water). Chop the mushrooms into small pieces (optional to discard the stem or use ). Pat dry it with a paper towel /cloth immediately. other ingredients for marination - maida / all purpose flour , corn flour, ginger and garlic paste , thick tomato paste , egg , salt , Kashmiri chili powder and water.
For dry roast and grind spice powder - bay leaf ,coriander seeds , mace , star anise, black peppercorns, cinnamon sticks ,cardamom , clove , cumin seeds, fennel seeds , nutmeg powder.
For making the kaalan -mushroom masala - oil ,finely chopped onions , minced green chilli , ginger and garlic paste ,salt , water , prepared spice powder , prepared fried mushrooms , plain chilli powder , kashmiri chilli powder , finely chopped cilantro , tomato paste and lemon juice.
Mushroom Marination
Add enough oil in a kadai / deep pan and heat in medium flame. Now Add egg to a bowl and whisk, followed by all other ingredients under mushroom marination except the mushroom. Mix the batter without lumps.
Add the chopped mushroom and mix well to coat on all sides. Let the marination sit for 5 to 10 minutes, until the oil gets heated. To check the correct oil temperature for frying - add few drops of marination batter into the hot oil , batter will bounce right back to the top surface of the oil.
Drop each mushroom piece into the hot oil at a time ( do not crowd while frying). Fry for 4 to 5 minutes in medium flame or until mushroom turns nice brown color and crispy. Drain the fried mushroom on a paper towel. Set aside.
Dry Roast And Grind The Spice Powder
Heat a pan and add all ingredients under roast and grind except the nutmeg powder (because I used powder ). Roast for 2 minutes or until the spices starts to turn slightly golden color. Cool down the spices, transfer to a mixer / food processor and grind to fine powder. Set aside.
For Final Mushroom | Kaalan Masala Preparation
In a kadai / wide pan and add oil and heat in medium -low flame only. Once the oil is hot add finely chopped onions and minced green chilies and sauté until onions turns translucent. Now add ginger and garlic paste and sauté for a minutes in low flame till raw smell goes. Add all the spice powder - prepared roasted and ground spice powder , plain chilli powder, Kashmiri chili powder , salt , tomato paste, lemon juice , chopped cilantro and mix well.
Add water, stir and bring it to boil. Now add fried mushrooms and mix well to combine with all other ingredients. LOWER THE FLAME TO LOW. Check for salt and spice seasoning at this stage. Heat for a minute or till the consistency thickens to semi gravy. Make sure not to stir to much and boil the masala for a long time. It will make the masala dry. Kaalan / mushroom masala should be a semi gravy consistency. Also consistency thickens after the masala cools down.
Garnish And Serve Hot
Serve mushroom / kaalan masala hot and garnish with finely chopped onions and cilantro. Cut lemons into small pieces on the side. Optional - Slit , dessed green chillies , cut into thin strips and deep fry them while frying the mushroom and garnish.
Servings:
6
yield(s)
Prep Time:
20
mins
Cook Time:
30
mins
Total Time:
50
mins
Ingredients
- 16 oz Button Mushrooms (Small white variety mushrooms)
- 1/4 Cup + 2 Tablespoons Heaped Maida / All Purpose Flour (Or 45 ML)
- 1/4 Cup + 2 Tablespoons Heaped Corn Flour (Or 45 ML)
- 1 and 1/2 tbsp Ginger And Garlic Paste (Grind Equal Portions of ginger and garlic into fine paste.)
- 1 tsp Thick Tomato Paste (Used Store brought paste)
- 1 Egg
- 1 and 1/2 tsp Salt (Or as required , Used Iodized salt available in usa)
- 1/2 tsp Kashmiri Chili Powder
- 3/4 cup Water (Or 135 ML)
- Oil for deep frying the mushrooms
- 1 Bay Leaf
- 1 tbsp Coriander Seeds
- Whole Mace / Javathri (1 small piece)
- Whole Star Anise (1/4 portion of 1 star)
- 1 tsp Black Whole Pepper
- 1 Cinnamon Stick (One inch stick)
- 1 Whole Green Cardamom
- 1 Clove
- 1/4 tsp Cumin Seeds / Jeera
- 1/4 tsp Fennel Seeds / Sombu / Saunf
- 1/2 tsp Nutmeg / Sadikai Powder
- 2 tbsp Oil
- 1 Onions (Medium sized onions finely chopped)
- 4 Green chillies (Finely minced)
- 1 and 1/2 tbsp Ginger And Garlic Paste (Grind Equal Portions of ginger and garlic into fine paste.)
- 1 and 1/2 tsp Salt (Or as required, Used Iodized salt available in usa)
- 3 tsp Prepared Spice Powder
- Prepared Fried Mushrooms / kaalan
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Plain Chilli Powder
- 2 tsp Thick Tomato Paste (Used Store brought paste)
- 1 tbsp Lemon Juice
- 3 tbsp Fresh Chopped Cilantro Leaves
- 4 cup Water (Or 720 ML)
For Mushroom | Kaalan Marination
For Roast And Grind To Make The Spice Powder
For Final Mushroom | Kaalan Masala Preparation
Instructions
- Measure all the ingredients and keep it ready. For mushroom marination - Rinse the mushrooms in the running water to remove any dirt (Do not soak in water). Chop the mushrooms into small pieces (optional to discard the stem or use ). Pat dry it with a paper towel /cloth immediately. other ingredients for marination - maida / all purpose flour , corn flour, ginger and garlic paste , thick tomato paste , egg , salt , Kashmiri chili powder and water. For dry roast and grind spice powder - bay leaf ,coriander seeds , mace , star anise, black peppercorns, cinnamon sticks ,cardamom , clove , cumin seeds, fennel seeds , nutmeg powder. For making the kaalan -mushroom masala - oil ,finely chopped onions , minced green chilli , ginger and garlic paste ,salt , water , prepared spice powder , prepared fried mushrooms , plain chilli powder , kashmiri chilli powder , finely chopped cilantro , tomato paste and lemon juice.
- Add enough oil in a kadai / deep pan and heat in medium flame. Now Add egg to a bowl and whisk, followed by all other ingredients under mushroom marination except the mushroom. Mix the batter without lumps. Add the chopped mushroom and mix well to coat on all sides. Let the marination sit for 5 to 10 minutes, until the oil gets heated. To check the correct oil temperature for frying - add few drops of marination batter into the hot oil , batter will bounce right back to the top surface of the oil. Drop each mushroom piece into the hot oil at a time ( do not crowd while frying). Fry for 4 to 5 minutes in medium flame or until mushroom turns nice brown color and crispy. Drain the fried mushroom on a paper towel. Set aside.
- Heat a pan and add all ingredients under roast and grind except the nutmeg powder (because I used powder ). Roast for 2 minutes or until the spices starts to turn slightly golden color. Cool down the spices, transfer to a mixer / food processor and grind to fine powder. Set aside.
- In a kadai / wide pan and add oil and heat in medium -low flame only. Once the oil is hot add finely chopped onions and minced green chilies and sauté until onions turns translucent. Add ginger and garlic paste and sauté for a minutes in low flame till raw smell goes. Add all the spice powder - prepared roasted and ground spice powder , plain chilli powder, Kashmiri chili powder , salt , tomato paste, lemon juice , chopped cilantro and mix well. Add water, stir and bring it to boil. Now add fried mushrooms and mix well to combine with all other ingredients. LOWER THE FLAME TO LOW. Check for salt and spice seasoning at this stage. Heat for a minute or till the consistency thickens to semi gravy. Make sure not to stir to much and boil the masala for a long time. It will make the masala dry. Kaalan / mushroom masala should be a semi gravy consistency. Also consistency thickens after the masala cools down.
- Serve mushroom / kaalan masala hot and garnish with finely chopped onions and finely chopped cilantro. Lemons cut into small pieces on the side . Optional - Slit , dessed green chillies , cut into thin strips and deep fry them while frying the mushroom and garnish.
Preparation
Mushroom Marination
Dry Roast And Grind The Spice Powder
For Final Mushroom | Kaalan Masala Preparation
Garnish And Serve Hot
Recipe Notes
*During the final kaalan / mushroom masala mixing lower the flame to minimum and stir just until the consistency thickens. After the masala cools down consistency will thicken a bit.
*If you feel the masala is dry , add 1/2 water and mix well at the end. Check for salt seasoning.
*Dish is spicy and hot so adjust the spice levels depending on your preference.
