Sunday, June 30, 2013

Alaambe Bhutthi(Thunder Mushroom Bhutthi)

Alaambe bhutthi is typical GSB curry with the goodness of coriander seeds in a coconut based gravy. This again is a monsoon favourite and tastes fantastic with rice and daalithoi, congi, idlis and chapathis. I also eat this with bread or paav bun sometimes.

For shelled alaambe picture click here.
Alaambe Bhutthi
Alaambe - 1 KG washed cleaned and shelled
Grated coconut - 2 cups
Coriander seeds - 1 Tbsp
Roasted red chillies - 4-5
Tamarind - A small ball
Onion - 1 big chopped
Salt - To taste
Coconut oil - 2 tsp
Raw Alaambe
Grind coriander seeds, roasted chillies and tamarind along with grated coconut to a coarse paste.
Heat oil in a kadai.
Add chopped onion and fry till golden
Add the ground masala and salt to taste. Fry well till the raw smell disappears and oil leaves the sides.
If you want, add little water.
Now add the alaambe and mix. Cook for 2-3 minutes.
Switch off the flame, cover the kadai and keep for 5 mins.
Serve hot.
Alaambe Bhutthi ready for serving


Lata K said...

Love this recipe. Made it today using brown mushrooms - came out yummm!!! Thanks for all your traditional recipes Raj

Rajanikanth Shenoy, Kudpi said...

Thanks Lata K for the kind feed back.


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