Tharagele Anabe – Kadubu Saaru| Termitomyces Microcarpus Mushroom Curry | Malnaad Special Recipe
Tharagele Anabe Saaru is a sumptouous dish that hails from the lush, green Malnaad region of Karnataka, India. This curry is a rich, aromatic blend of wild mushrooms, harvested from the dense forests, and a medley of traditional spices that create a deep, earthly flavor. The mushrooms are simmered in a coconut-based gravy, infused with tangy tamarind, and spices. The rice balls soaked in this delicious curry offers a delightful and hearty culinary experience that showcases the rustic charm and culinary heritage of the Malnaad region.
Ingredients
Termitomyces Microcarpus Mushrooms – 10-12 cups aprox
Coriander Seeds – 1 1/2 TBS
Cumin Seeds – 1 tsp
Black Peppercorns – 1 tsp
Poppy Seeds – 1 tsp
Cloves – 4
Cinnamon – 1small piece
Byadagi Chilly – 10-12
Sunflower oil 2+ 1 TBS
Ghee – 1 TBS
Ginger – 1 TBS
Garlic 7-8 small pods
Grated Coconut – 2 1/2 cup
Tamarind – 1 small lemon sized
Rice Flour – 1 1/2 cup
Onion – 1 + 1 Medium
Desi Tomato – 3 big