Mushroom Panna Upkari | Pulimunchi | Curry for shevai , dosa #mushroom #dosa

Mushroom panna upakari(spicy curry)

Mushroom pana upkari is a konkani cuisine prepared by grinding less spice chilly(byadgi) and tamarind.

Panna upkari means tempered curry. Sautéing onion till golden color enhances the taste. You can also substitute mushroom by adding boiled potato. This recipe goes well with rice noodles aka shevai in konkani or with any dosa(especially with neer dosa aka panpolo).

Note: Here you can also skip the grinding process. Instead you kashmiri chilly powder

Serves: 4 people

Ingredients

Mushroom - 200 gram (1 packet)
Onion - 2 large
Byadgi chilly - 6 to 8(less spice)
Coconut oil - 2 tbsp
Tamarind - small lemon sized
Warm water to grind
Hot water to soak chilly and tamarind
Salt as per taste

Method(refer youtube video)

Soak dry chilly and tamarind in hot water for at least 15 minutes.
Wash and drain water of mushroom. Slice them.
Chopped 2 large onion.
Add 2-3 tbsp coconut in a pan.
Once oil heats add in the chopped onion and sauté till translucent. Once it's done turn off the flame.
Take one big spoon of fried onion, add them in grinder/blender. Along with it add soaked chilly and tamarind only. Use it's water to grind it to a fine paste.
Remove the masala in a separate vessel and pour 2 cups of water and wash the grinder, keep aside the water for later use.
Turn on the pan and add the grounded masala and sauté till water content vapors. Once the masala looks dry add the chopped masala and mix well.
Add salt as per taste, mix well close lid and cook for a minute. Mushroom leaves water.
Open the lid mix well and pour the masala water mentioned in step 7. Mix well and cook for 5-10 minutes.
Turn the flame off and serve it hot with dosa of your choice or with rice noodles(shevai).