If you’re a foodie, you know that Coimbatore is the home of many food items and street food, try the delicious Mushroom Fry (kaalaan varuval) that is served piping hot.

Mushroom fry is a popular street food in India and in all parts of the world. Mushroom is an excellent source of dietary fibres and protein, but also provide the nutrients required to maintain a healthy digestive system. In India, it is a popular street food. There are many different types of fry, but the most common is the mushroom fry which is fried in oil. Mushroom fry is usually served with the condiments such as onion, tomato and pepper, and also other fried snacks like burfi, bhajia and etc.

There are some who have nowhere to go for lunch. Some have been to work and back, some have been out with friends, some have been on a date, some have been to the movies and back, some have been to the mall and back, some have been to the Internet cafe and back, some have had a long day and are hungry and want to re-energize. So, on such a day or evening, some of you may be ready for a quick bite to eat. You may want to think about the small eateries that are on street corners, near bus stands and near railway crossings. These are called “Varuvallas”, and are usually owned and operated by persons who are often referred to as “K

Kaalaan varuval (mushroom fried) or chilli mushroom is a popular Coimbatore street dish that can be found around busy market areas or children’s playgrounds where street sellers offer this tasty street food. Though I am not a huge lover of mushrooms, I sometimes make mushroom curry, mushroom 65, and mushroom pokada for a change of pace. It was a hit for me after eating this mushroom fried (kaalaan varuval) street food. It was so tasty that I could eat it on a daily basis. It seemed to me that the street seller was cooking the kaalaan varuval (mushroom fry) over an extended period of time. To make kaalaan varuval, you’ll need stock, fried mushrooms, and a curry, which the seller makes ahead of time so he can serve clients fast and hot.

I used my own biryani masala for both the marinade and the sauce to make this wonderful street dish, kaalaan varuval (mushroom fried) (curry). I made the cooking procedure simple enough for home cooking rather than too complex like the vendors’ approach. The final product of kaalaan varuval is very tasty and delectable, with a strong fragrance and flavor. The mushroom fry (kaalaan varuval) will become one of your favorite meals as soon as you try it.

Time to prepare: 15 minutes (excluding marination time)

Time to cook: 45 minutes

South Indian cuisine (Tamil Nadu)

Serves: 2

Spiciness: Very spicy

Ingredients

    • 300 gms mushroom

Marinade

    • 1 teaspoon ginger and garlic paste
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon fennel seeds powder
    • 1/2 teaspoon masala for biryani
    • a pinch of salt (to taste)
    • 1/4 teaspoon ajinomoto
    • 1 tbsp maida
    • 1 tbsp rice flour
    • 1 tbsp cornflour
    • a sprinkle of red food coloring (optional)
    • 2 tbsp + 1/3 cup water

To make the sauce (curry)

    • 1 or 85 grams medium onion
    • 1/4 teaspoon ginger (chopped)
    • 1/4 teaspoon garlic (chopped)
    • 30 curry leaves
    • 1 teaspoon fennel seeds
    • 2 green chillies (sliced)
    • 1/4 teaspoon ginger and garlic paste
    • 1/4 teaspoon ajinomoto
    • 1/4 teaspoon coriander powder
    • a quarter teaspoon of biryani masala
    • 1/4 teaspoon cumin
    • 1/4 teaspoon chilli
    • 1/4 teaspoon garma masala
    • 1/4 teaspoon fennel seed powder
    • 1/4 teaspoon pepper powder
    • 1 cup of water
    • a pinch of red food coloring (optional)
    • 1/2 cup coriander leaves (chopped)
    • 2 spring onions

Garnishing

  • 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 (small)
  • slices of lemon
  • Leaves of coriander

Method

    • Cut or slice the mushroom to the desired size.
    • 1 spring onion, 1 green chili, 1 spring onion, 1 green chili, 1 spring onion, 1 green chili, 1 spring onion, 1 green chili, 1 spring onion, 1 green chili

Marination

    • In a mixing bowl, combine all of the items listed in the marinate list, except the water, and stir thoroughly.
    • Add the mushroom pieces first, mix with the marinade (since the mushroom leaves some moisture), then add water, a little at a time, until the mushroom is thoroughly covered with the marinate mixture (it should not have a batter texture).
    • Mix well and set aside.
    • When the oil is heated, add the mushroom pieces and fry in batches over medium heat. Cook the mushroom until it becomes golden brown, about 4 to 5 minutes, or until it is well cooked.
    • Remove the mushrooms from the pan and place them on absorbent paper/kitten tissue to cool.

To make the sauce (curry)

  • In a saucepan, heat the oil, then add the fennel seeds, onion, and curry leaves and simmer until the onions are tender and translucent.
  • Sauté for 2 to 3 seconds after adding the ginger and garlic paste and diced ginger and garlic.
  • Add all of the spice powders, 12 cup water, ajinomoto, and color, mix well, and simmer on medium heat for 3 minutes, then lower to low heat and cook until the liquid has reduced and the rawness of the spices has gone.
  • 1 chopped spring onion, 1/2 cup water, 2 tablespoons lemon juice, combine well, and cook for 5 minutes on low heat. It should have the consistency of a thin curry.
  • Add the cooked mushrooms, stir well in the sauce, and simmer over medium to low heat until the liquid has been absorbed by the mushrooms but there is still moisture.
  • Mix in coriander leaves and chopped spring onions with the mushroom mixture.
  • Cook for 2 to 3 minutes on low heat, until the mushroom, coriander leaves, and spring onions are thoroughly combined.
  • The mushroom seems mushy and sloppy, but it should not be dry, as seen in the photo.
  • Serve immediately on a serving dish with chopped onions, coriander leaves, and a lemon wedge slice.

Notes

  • Mushrooms shrink when cooked due to their high water content, similar to spinach. As a result, slice or chop the mushroom according to your preferences.
  • Because it contains unique spices like as dagad phool and star anise, my homemade Biryani masala is a necessity. Prepare ahead of time and store in an airtight container. You may make pulaos and biryanis using it.

 

A lot of people are interested in food, especially now that there is a plethora of food blogs. Yet, few people have any idea what street food is, the kind that you find on busy roads, small lanes and by the roadside. So today, we shall look at some of the unique street foods of Coimbatore, that you can have at the wee hours of the night.. Read more about best kalan in coimbatore and let us know what you think.