### TranslatedIngredients: 500 grams Button mushrooms - quartered,1 Onion - chopped,1 Green Chilli - slit,1 sprig Curry leaves,1 teaspoon Mustard seeds,Salt - to taste,Sunflower Oil,2 tablespoon Coriander (Dhania) Seeds,3 Dry Red Chilli,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1 teaspoon Whole Black Peppercorns,1 Onion - chopped,4 cloves Garlic,1 inch Ginger,4 tablespoon Fresh coconut - grated,2 tablespoons Garam masala powder ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Kongunadu ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kongunadu Style Kalan kuzhambu Recipe, we will heat a skillet with oil, add cloves, cinnamon stick, peppercorns, fennel seeds and cumin seeds.Allow it to sizzle for few seconds. Add ginger and garlic and saute till they soften.Add chopped onions and saute till they turn translucent and add grated coconut and saute till they turn light brown. Add garam masala and mix well, cook for another 10 minutes and switch off the heat.Rest for few seconds and grind it along with water to a smooth paste.Heat a kadai with oil, add mustard seeds and allow it to splutter for few seconds, add curry leaves and allow it to crackle.Add onions and saute till they turn translucent. Add in chopped green chillies and mushroom and toss well till the mushroom has cooked.You can add the freshly ground paste now and mix well, check for salt and add 1 cup of water and cook for around 10 minutes a until it becomes to a rolling boil, turn off the flame, transfer into a serving bowl and serve hot. Serve the Kongunadu Style Kalan kuzhambu Recipe along with parotta and Moong Sprouts Usal Recipe (Indian Salad Chaat).