Let us view how to make mushroom string hoppers/kalam santhagai.
Ingredients:
Santhagai 500 gms
Bellary onion one finely chopped
Green chilly one
Curry leaves one sprog
Mint leaves half cup
coriander leaves finely chopped half a cup
Button mushroom 250 gms washed. cleaned and chopped
Lemon half
Mustard seeds one spoon
Sesame oil one tablespoon
Pepper powder one spoon
Cinnamon one
Cloves three
Ginger gratings one spoon
Turmeric half spoon
Red chilly powder one spoon
Salt to taste
Procedure:
Mix lemon juice and one spoon of sesame oil with steamed rice string hoppers well. Santhagai becomes soft, non-sticky and shortened. Set aside.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter
Add onion, green chilly, curry leaves and ginger grates.
Saute for a few minutes till the onion turn transparent.
Add cinnamon and cloves.
Add red chilly powder and turmeric.
Add chopped mushrooms and saute for five minutes adding salt.
Once mushroom cooked (don't add water), add string hoppers.
Switch off the flame.
Saute and incorporate all the ingredients together.
Sprinkle pepper powder, coriander leaves and mint leaves.
Mushroom santhagai is ready to have.
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