Mushroom ghee roast is ideal food. Serve it with steaming rice, neer dosa, or Malabar parotta.
Ingredients: 200 g mushrooms (cleaned and chopped), 3 tbsp ghee, 5 Kashmiri dry red chillies, 1½ tsp coriander seeds, 1½ tsp fennel seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, 1-2 tsp tamarind paste, 6-7 soaked cashews, 5-6 garlic cloves, 1 small piece ginger, 1 sprig curry leaves, Salt, Chopped coriander leaves (for garnish), Water (as required)
Method: For around fifteen minutes, submerge the cashews and Kashmiri red chillies in hot water. This makes them squishy. Before grinding, let them cool fully. Blend the roasted spices with the soaked chillies, cashews, ginger, garlic, tamarind paste, and a little water into a smooth paste. In a pan, heat one tablespoon of ghee. Saute the chopped mushrooms for two to three minutes over medium heat, or until they are gently browned. Eliminate, and keep keep and set aside. Heat the final two tablespoons of ghee in the same pan. Add the prepared masala paste after the curry leaves. Cook until the ghee starts to separate from the edges, the mixture thickens, and the raw scent goes away. Add some freshly cut coriander leaves at the end and stir everything together one last time. Serve hot with steaming rice, chapati, neer dosa, or Malabar parotta.