Alambe in konkani is wild thunder mushrooms that can be seen in the coastal part of north Kerala, Karnataka and Goa.These mushrooms can be seen only during the onset of monsoon with thunder and lightning.
We get two types of mushroom during this period,one is the famously known gud gud alambe and another is seethalambe. Gud Gud alambe is round whereas seethalambe is umbrella like shape with uneven edges and a stalk below.The umbrellas are very thin in texture.Though Gud Gud alambe is available in markets,these seethalambe are not available. And they can be seen on the dried leaves or on compound walls near trees.These mushrooms can be seen just for 2 or 3 days later they disappear or decay.
Here is a picture of seethalambe – Pic Courtesy – Chitra Shenoy
Today I am sharing with you all a recipe called buthi which is a side dish made with this mushrooms.As I didn’t get this mushroom I wanted to give you all the details of this edible mushroom which are not available in markets and proceed with this recipe with the same type – Oyster mushroom which is easily available in the market.
Oyster Mushroom: is a popular edible mushroom also known for its cholesterol reducing effect.These mushrooms are easy to clean unlike Gud Gud alambe.You can also find more mushroom recipes in this blog.
- Oyster Mushroom( seethalambe when available) – 1 packet
- Onions – 2 nos medium size
- Coconut grated – 1 cup
- Red chillies – 8 to 10 nos (roasted in oil)
- Tamaind – marle size
- Coriander seeds – 1tsp
- Coconut Oil – 1 tbsp
- Salt to taste
Chop the mushrooms and wash them twice in water.Squeeze the water completely and keep aside.
In a mixer grind coconut,red chillies,raw coriander seeds and tamarind to a not so fine paste with a little water.
In a kadai heat a tbsp of oil and fry one chopped onion till they turn brown but not too brown .To the same pan add the remaining chopped onion and saute till they are soft.
Now add the shredded/chopped mushroom and salt as per taste,mix well.
Add the ground masala too and very little water used to clean the mixer jar.
Mix all together close lid and cook till the mushrooms are soft.Remove lid and cook for some more time till water evaporates and the masala is well roasted.
Mushroom buthi is ready to serve.
- Please do not pick ANY mushrooms that grow during monsoon unless you know that they are edible as most mushrooms that grow in the wild are very poisonous.
- This curry can be prepared with any variety of edible mushroom and with capsicum too.
- This curry tastes best if prepared with coconut oil.
2 replies to “Alambe buthi (version 2)”
Thanks Ashu ! We loved this !