Kumm Curry

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If I could, I would transport the taste and the smells that I am experiencing right now as I write this post. Or if only I could be transported to my mom's kitchen sitting on the counter watching her cook and share stories and gossip, I'd be a little bit, a tiny bit happier. Parents and home do that to you. Instead, I am going to recreate that atmosphere here on this post writing this recipe of this coconut kumm curry that mom made for me. I clicked a few pictures here and there with my phone trying not to interrupt her process too much, hence the weird angles. Not that I am a great photographer anyway. So here goes, the recipe for a lovely kumm curry.

Equipment Needed
  • A medium-sized deep bottomed wok

Ingredients
  • Wild or button mushrooms - 1/2 kg [these shrink so don't balk at the quantity]
  • Green chillies : 4-5 (less or more depending on spice levels)
  • Coriander seeds : 1 teaspoon
  • Cumin seeds : 1 teaspoon 
  • Garlic, peeled: 5-6 medium cloves
  • Turmeric powder :  1/2 teaspoon
  • Peppercorns : 8-10
  • Onion : 2, sliced
  • Red Chilly powder : 1/2 teaspoon
  • Lime Juice : 1/2 tablespoon
  • Salt to taste
  • Vegetable Oil : 2 tablespoons
For the Seasoning 
  • Mustard seeds : 1/2 teaspoon
  • Curry leaves : 10-15
Ground Coconut Paste
  • Coconut : 1 cup coconut, grated 
  • Cumin : 1/2 teaspoon, lightly roasted and powdered
Method
  • Wash and clean the mushooms and slice them as shown below. My mom also chops up the stems- those are the round pieces you see in the wok below
  • In a grinder-mixer, add in the coconut and cumin powder with a little bit of water and grind to a fine paste.
  • Heat oil in a wok, add in mustard seeds and let them crackle, add in the curry leaves and let them fry. 
  • Add in sliced onions, fry until brown and then add in the mushrooms.
  • Now add in all the powders : cumin, coriander, turmeric, red chilly, salt and saute.
  • After 2-3 minutes, add a cup of hot water and let the gravy come together and simmer for about 5-6 minutes. 
  • Finally add the ground coconut-cumin paste and watch the gravy thicken, keep stirring on low heat.
  • After 3-4 minutes, depending on the thickness of the gravy, remove from stove and stir in the lime juice.







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