Mushroom (Kummu) Curry From Coorg

Coorg in Southern India, receives heavy rainfall. The rains bring with it great cheer. During this season, the forests and the plantations come alive with wild mushrooms, crabs, fish, bamboo shoots and bracken ferns, all of which are a delicacy! Ask anyone from Coorg and they will tell you!


Wild Mushrooms

The wild mushrooms are used to make a delicious curry. To find these mushrooms, people would walk through the jungles and estates early in the morning. There was a time when these mushrooms used to be collected in gunny bags. Today they are rare to find.

Here is a recipe to make Mushroom curry with button mushrooms which are easily available.


1/2 kg Mushrooms

1 tsp. Chili powder

½ tsp. Turmeric powder

2 tsp. Coriander powder

1 tsp. Cumin powder

Salt to taste

1/4 tsp. Kachumpuli (Coorg Vinegar)

To be ground to a paste:

½ fresh large coconut; 1/2 tsp. Cumin seeds

For the seasoning:

2 tbsp. oil; ¼ tsp. mustard seeds; 1 medium sized onion, chopped fine, 10-15 curry leaves


Sliced Button Mushrooms


  1. Wash and clean mushrooms and slice as shown in the picture.
  2. Mix in chili, coriander, cumin, turmeric powders and salt into the mushrooms and keep aside for 10 minutes.
  3. Heat oil in a pan. When hot, put in mustard seeds and let it sputter. Add chopped onions and fry till it turns pink. Add the curry leaves and fry for a minute. Add mushrooms and stir. Add 1 cup of water. Cook on low heat till mushrooms are tender.
  4. Add the ground coconut paste and mix well. Cook on low heat till the gravy thickens.
  5. Finally, add kachumpuli, stir and remove from fire. Add fresh coriander leaves before serving.

Mushroom curry is ready!


Mushroom Curry From Coorg

Serve hot with rice or akki votti.


  1. This curry can be made with any mushroom. While the distinct flavors of the wild mushrooms cannot be recreated, it still is a tasty curry.
  2. If you do not have access to Kachumpuli, you can use lime juice. Though it does not give the same taste or color, it still will serve the purpose of adding sourness to the dish.



Wild Mango Curry (Kaad Maange Curry) From Coorg

It is the season for mangoes of all shapes and sizes! In India, we are blessed to have a large variety of mangoes. Of these, there is a special mango that grows in the forests of Kodagu or Coorg in Southern India. This mango is a wild variety and has a very different taste. It is sweet and sour and has a peppery tang, which is very unique. Like all other mangoes, these mangoes are rich in fibre and are packed with nutrition.

Wild Mangoes From Coorg

In this post, I’ll share a recipe for a delectable curry that we make using these wild mangoes. It is a dish we absolutely love and the flavors are unparalleled. It is always a pleasure to see everyone eat this curry with delight, enjoying every morsel. The best part of this dish is getting to eat a mango kernel and sucking it of all the juices it has absorbed!


Wild Mango Curry From Coorg

Let us see how to make wild mango curry.



6 semi-ripe wild mangoes

1/2 tsp. red chili powder

1 tsp. Turmeric powder

½ tsp. Coriander powder

¼ tsp. Cumin powder

Salt to taste

2 tbsp grated Jaggery, dissolved in ¼ cup water and strained

Grind to a powder:

1 tsp. Coriander seeds; ¼ tsp. Cumin seeds; ¼ tsp. Mustard seeds, a pinch of Fenugreek seeds

For the seasoning, you’ll need:

1 tbsp. oil

¼ tsp. Mustard seeds

1-2 dry Red chilies, broken and deseeded

6-8 Curry leaves

2-3 cloves of Garlic, crushed

1 medium-sized Onion, chopped

1-2 green chillies, slit and deseeded


  1. Wash the mangoes and slice each mango on either sides of the seed so that you get three slices including the seed. Place the cut mangoes in a bowl. Add chily powder, turmeric powder, coriander powder, cumin powder and salt. Mix well. Set it aside for 10 minutes.
  2. Heat a tawa or frying pan and on a slow flame roast the corainder seeds, the cumin, the mustard and the fenugreek for a few seconds each, one at a time. Stir constantly to avoid burning. Cool and grind to a fine powder. This should give you a black masala.
  3. Heat oil in a pan. Add mustard seeds to it and when it sputters, add the onion. When the onions soften, add the broken red chilies, garlic, curry leaves and the green chilies. Fry for a minute.
  4. Now, add the marinated mangoes. Add 1 cup of water and cook the mangoes on a slow flame till done (would take 5-7 minutes). Make sure that you keep stirring the dish every few minutes.
  5. Next, add the powdered masala and jaggery. Mix well. Cook till the gravy thickens.

Wild Mango curry is ready. This is best served with hot rice or Akki Vottis.


  1. You can remove the skin and use the whole mango without slicing it. I prefer to leave the skin on and slice it. You can choose to make it your way.
  2. If you do not have access to these mangoes, don’t be disheartened! You can make  this curry with locally available mangoes. In such a case, use semi-ripe mangoes and cut them into small pieces. Though the same flavors cannot be recreated, it still tastes good.

Mixed Vegetable Curry-1 (Kootu Curry From Coorg)

Mixed Vegetable Curry From Corgi

Here’s a delicious curry from Coorg. This curry is made using more than one vegetable like beans, potatoes and carrots. It has a coconut based gravy infused with spices and is a great accompaniment for akki vottis, chapatis and rice.

Here’s what you’ll need to make this curry.


French Beans, a handful

Small Potatoes, 2

Carrot, 1

Toor Dal, 3 tbsps.

½ cup grated Coconut and 1/2 tsp. Cumin seeds ground to a fine paste

½ tsp. Cumin powder

1 tbsp. Coriander powder

1/2 tsp. red chilly powder

Salt to taste

1 tsp. Tamarind juice

1 small Tomato, chopped fine

2 cups water

For the seasoning:

1 tbsp. oil

¼ tsp. Mustard seeds

10-12 Curry leaves

4-5 cloves of Garlic, crushed

Cut vegetables


  1. Wash, peel and cut the vegetables as shown in the picture.
  2. Wash the Toor dal and let it soak in water for 5 minutes. Add a dash of turmeric powder and a few drops of cooking oil and cook the Toor dal till done.
  3. To the cooked dal, add the vegetables, the spice powders and the chopped tomatoes and cook till the vegetables are cooked. Ensure that the vegetables are firm and not mushy.
  4. Next, add the coconut paste, tamarind juice and salt. Mix well and boil for 1-2 minutes.
  5. In a pan or degchi, heat oil. Add the mustard seeds, the curry leaves and the garlic and fry till it turns golden. Add this to the curry and mix well.

Our mixed vegetable curry or Kootu curry is ready!


For this curry, you can use beans, carrots, potatoes, peas and other similar vegetables.