The moment I saw Chettinad Mushroom Curry on AHA!! (the site is no longer around :(), I knew I had to try it. I love mushrooms and I love Chettinad cuisine. And try this recipe, I did, and boy! am I glad I did. It is finger-licking good and so easy to make.
My brother who would not touch a mushroom with a barge pole absolutely relished the gravy and I will make it with mixed vegetables the next time around so that he can join in the enjoyment.
Hats off to you for this recipe, Riya! I look forward to trying many more of yours.
Cooking Time: 30 minutes
- Mushrooms – 200 gms
- Onion – 1 Large
- Tomato – 1 Large
- Cinnamon Stick – 3/4″ stick
- Cloves – 3
- Green Cardamom – 2
- Fennel Seeds – 1 tsp
- Turmeric – 1/4 tsp
- Curry Leaves – 8 to 10
- Coriander Leaves – A Few
- Oil – 2 tbsp
- Salt to Taste
Ingredients for Masala 1
- Shallots or Madras Onions – 6
- Green Chillies – 3 or 4
- Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1.5 tsp
- Garlic Pods – 6
- Grated Ginger – 1 tsp
Ingredients for Masala 2
- Grated Coconut – 3 tbsp
- Cashews – 6
- Fennel Seeds – 1/2 tsp
- Grind the ingredients for Masala 1 with a little water.
- Set aside.
- Grind the ingredients for Masala 2 with a little water.
- Set aside.
- Clean the mushrooms and cut into quarters.
- Chop the onion into 1/2″ pieces.
- Chop the tomato into 1/2″ pieces.
- In a wok, heat the oil.
- Add the cinnamon, cloves, green cardamom, and fennel seeds.
- Stir-fry for 1 minute.
- Add the onions and 1/4 tsp salt.
- Fry till the onion pieces are transparent.
- Add curry leaves and stir-fry for 1 minute.
- Add the tomato pieces and stir-fry till the pieces are completely stewed.
- Add the ground masala 1 and turmeric.
- Stir-fry for 3 to 5 minutes till the oil just starts to leave the sides.
- Add the mushrooms and mix well.
- Over low-medium flame, cook covered while stirring occasionally till the mushrooms are done.
- When the mushrooms are cooked, add the ground masala 2 and salt.
- Mix well.
- Add a little water, if required.
- Cook for 3 to 5 minutes.
- Garnish with fresh coriander.
- Serve hot with rotis or rice.
- The mushrooms have a lot of water and so do not add any water in step 18.
- You could also add about 1/4 cup peas in step 18.
- If you do not like mushrooms, use 1.5 cups of mixed vegetables (french beans, carrots, peas, and potato). In such a case, add the vegetables and a little water to the fried onion. Let the vegetables cook before adding the masala 1.