Gudgud alambe/Thunder mushrooms are a variety of mushroom which is available only during moonsoon season in southern part of Karnataka. Unlike other mushroom,these mushrooms do not have a stem and they are round in shape.The skin is very thick and they need to be peeled individually.It is a tedious task and so the whole family helps to peel them. But the flavour is so delectable when they are cooked which makes all the trouble worthwhile .
Today I am sharing saungh recipe prepared with this mushroom. Saungh is a spicy curry prepared with chillies and tamarind.
We have already updated few mushrooms recipes and saungh recipes prepared with other veggies in this blog.Please do check the side dish/Curry section to note the ingredients and method.Also check Here for more details about Gud gud alambe and ambat recipe prepared with this particular variety mushroom.
- Gudgud alambe – 1/2 kg or 1 cup (cleaned)
- Onion – 1 chopped
- Kashmiri Chilli powder – 1 tbsp
- Tamarind juice – 1/4 cup
- Salt to taste
- Mustard for seasoning – 1 tsp
- Oil – 1 tbsp
- Wash and clean the mushroom by removing the outer thick skin.The ball like soft inner portion after removing the skin, should be pure white.If any black ones are seen they need to be discarded because if consumed they may cause stomach upsets.
- In a pan heat oil and splutter mustard,add chopped onion and saute till translucent.
- Add red chilli powder and immediately add tamarind juice,mix well and saute for 2 minutes in sim flame.
- Add the cleaned mushroom,salt and 1/2 cup water.
- Close lid and cook until the mushrooms are cooked and the gravy is slightly thick.
- Goes well as a side dish with rice and with panpolos as well.