Koon-Kathirikka Vatticha Malagooshyam

Koon-Kathirikka Vatticha Malagooshyam

This is a true palakkadan style gravy best enjoyed with rice (in the night) and a suitable thoran.
If we have rice, curd and this malagooshyam I dont need anything else to go with it :)

Main

1. Mushrooms: Cleaned and cut diagonally - Around 10 mushrooms
2. Brinjal : 4-5 nos. Cut into small pieces
3. Carrots: 1 - Cut into small pieces (like in veg pulao) OPTIONAL
4. Turmeric (Optional): a pinch
5. Salt
6. Coconut Oil: A few liberal spoons

For Paste

1. Shallots (Cheriya ulli): 10-15 nos (Add a few more if you are patient enough ;) )
2. Red Chilli (Dry): 5-7 nos (More as per taste)

• Fry the shallots and dry red chillies in 2 spoons of Coconut oil until shallots are translucent.
• Allow to cool.
• Grind in a mixer adding adequate water into a smooth paste.
• In a pressure pan (or cooker), add the cleaned mushrooms, brinjals and carrots (optional).
• Add aroung 1 cup of water.
• Add salt, a pinch of turmeric (optional again)
• Add the ground paste, mix and check salt/spice levels and adjust accordingly
• Cook for 2 whistles.
• Remove the lid (once cool) and check salt/spice levels and adjust accordingly
• Add 2-3 spoons of coconut oil and a bunch of curry leaves,mix well and simmer until the gravy is consistent (It will not be very thick. It shouldnt be thin like rasam as well)

This is one of my favorites and My Upfront apologies if I have deviated from the true Palakkadan way of making this.

I had to have this and I dared to follow my own recipe (which is largely the original).

I have used a pressure cooker here since some mushrooms and brinjals as well do not budge when we cook in an open pot (and I dont like "Last man standing" in my vatticha malagooshyam)

Enjoy !!!!
~ S Menon