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.



White Chick Peas (Kabuli Chana) Curry




½ cup White Chick Peas or Kabuli Chana (soaked overnight)

1 Tomato, cut into 4 pieces

1 Onion, cut into 4 pieces

10 Cashewnuts

1 tsp Melon seeds

1 Cardamom

½” piece Cinnamon

2 Cloves

½ tsp Ginger-Garlic paste

½ tsp Garam Masala

½ tsp Red Chili Powder

½ tsp Coriander Powder

½ tsp Turmeric Powder

1 tsp Kasuri Methi

1 tsp fresh cream


  1. Pressure cook the soaked chana in two cups of water till done. It may require 5-6 whistles. Set it aside.
  2. Cook the onion, tomato, cashewnuts and melon seeds for 5 minutes and grind it to a fine paste.
  3. Heat oil. Add the cardamom, cloves and cinnamon. Add the ginger garlic paste and fry for a minute.
  4. Next, add the paste made in step 2. To that, add the garam masala, red chilli powder and coriander powder. Fry this mixture for a few minutes.
  5. Add the boiled chana and mix well. Add salt to taste. Let this mixture boil well. Once it is done, add the Kasuri methi and the fresh cream. The Chickpeas Curry is ready to serve.