Mushroom Caldin Recipe
It is a Goan dish where the mushroom is cooked in coconut milk and tamarind paste with light spices.
Mushroom Caldin is one vegetarian recipe from Goa, India born out of Portuguese influence where the mushroom is cooked in coconut milk and tamarind paste with light spices. Usually, the gravy is yellow in colour but here, only cumin and coriander powder are added. Perfect for a light meal anytime with some buttered bread on the side. It is easy and therefore you can make it for your weeknight dinners.
Serve Mushroom Caldin along with Bread Toast or Whole Wheat Laccha Paratha for your weekday meal.
If you like this recipe, you can also try other Mushroom recipes such as
10 M
10 M
20 M
2 Servings
Ingredients
- 200 grams Button mushrooms
- 1 cup Coconut milk
- 1 Onion , chopped
- 5 Garlic
- 1/4 teaspoon Ginger , paste
- 4 teaspoon Tamarind Paste
- 1 teaspoon Cumin powder (Jeera) , roasted
- 1/2 teaspoon Coriander Powder (Dhania) , roasted
- 1/4 cup Water
- 2 teaspoon Extra Virgin Olive Oil
- 4 Whole Wheat Brown Bread
- 2 teaspoon Butter
- Salt , to taste
How to make Mushroom Caldin Recipe
To begin making the Mushroom Caldin recipe, heat a medium saucepan with olive oil. Add onions and cook till they become soft and translucent.
Cook for about a minute and then add ginger, garlic, and salt. Mix and cook for another one minute.
After a minute, add the whole mushrooms, tamarind paste, cumin powder and stir fry for a minute. Add water, mix and cook for 2 minutes.
Finally, add the coconut milk and boil for few more minutes. Check for seasoning. Toast the breads on tawa with butter till almost crispy brown in colour. Serve hot.
Serve Mushroom Caldin along with Bread Toast or Whole Wheat Laccha Paratha for your weekday meal.
