A few months ago, when I was at home with my parents, I took some lessons from my cook. One of them was for pappucharu, and I am glad to report that I now make a good version of it. So much so that I have given sambar the go-by, and am I relieved! I tolerated it for various reasons, like many wives/husbands grow to tolerate their spouses or resign themselves to them. The other dish I observed our cook make was a mushroom curry.
Taking notes helped. Even though our cook cannot speak in tablespoons and teaspoons, I got a fair measure of his proportions once I parked myself in the kitchen next to him with pen and a piece of paper. This mushroom curry fulfilled my criteria of a successful dish: it tasted like it had been made by my grandmother, it looked like a thick, brown gravy from a hotel, and most wonderfully, it achieved that consistency and that look without any grinding. I attribute it to the long soaking the onion gets in the mushroom juices.
Button mushrooms: 400 gm, quartered
Onion, chopped/minced: 1 cup
Coriander powder: 1.5 tsp
Cumin powder: 0.75 tsp
Chilli powder: 1/2-1 tsp
Ginger-garlic paste: 2 tsp
Salt, to taste
Oil: 1 tsp
Coriander leaves, chopped: To garnish
Heat the oil and saute the onion.
Then, add the ginger-garlic paste and mix it well with the onion, let it cook on low flame for a while till the aroma mellows.
Now add the mushrooms and saute till the onion and paste coat them well. The mushrooms will start yielding water. A lot.
Add the spices and keep stirring on medium flame till the water evaporates, leaving a thin, clingy gravy. Yes, yes, I know I said it looked like a thick gravy earlier but it looks like that - it is actually thin and flavourful and rice is a great vehicle for it. I've made this quite a few times now.
Note: You can add some green peas too, when the mushrooms start boiling.