Nov 26, 2007

Aalambe Aambat ( Mushroom Curry )

Although my list of favourites in konkani food is very long, I have to start with something.
So, here goes....
Aalambi Aambat (Mushroom Curry) in konkani style as my Mom makes it is the best i've ever tasted. Small tiny mushrooms are available at the first monsoons and mushrooms flock the market areas. Sold in small quantities called vaante, a lot of cleaning has to be done when they reach home. I used to sit with my Aayi(Mom) and sister and speed up the cleaning process for the mushrooms to get cooked and soothe our taste buds :).

This dish is eaten with rice or rotis but tastes best when eaten with dosas.


Mushrooms - 10 to 15, cut into small pieces
Grated coconut- 1/4 cup
Dry red chillies- 6-8
Coriander seeds- 1 tsp
Jeera - 1/2 tsp
Saunf - 1/2 tsp
Khus Khus - 1/2 tsp
Onions chopped- 2 small
Lavang( Cloves ) - 4
Cinnamon sticks - 1/2 inch
Jaiphal( nutmeg ) - 1/4 tsp
Pepper corns - 6
Bay leaf - 1
Haldi - 1/4 tsp
Tamarind - 1 small marble sized ball


- Fry all the garam masala ingredients in oil.
- Add coconut and the red chillies and roast for sometime. Then after this has cooled down, grind it all into a paste adding little water.
- Next, fry the onions in oil, add the mushrooms to it and add little water and boil it.
- Add the ground masala paste, haldi and salt and boil till done.
- Serve with dosas or rotis or rice. Enjoy......

Rice with Aalambe Ambat and Haapla Chutney

Print this recipe

1 Comment:

Purnima said...

Lovely recipe..bookmarked!