ãhãram logo

Home » Indian Food » Chettinad » Mushroom Chettinad

Mushroom Chettinad

PinterestTelegramWhatsAppYummly
Mushroom ChettinadPin

Mushroom Chettinad


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.

Serves: 4

Cooking Time: 30 minutes

Ingredients

  1. Mushrooms – 200 gms
  2. Onion – 1 Large
  3. Tomato – 1 Large
  4. Cinnamon Stick – 3/4″ stick
  5. Cloves – 3
  6. Green Cardamom – 2
  7. Fennel Seeds – 1 tsp
  8. Turmeric – 1/4 tsp
  9. Curry Leaves – 8 to 10
  10. Coriander Leaves – A Few
  11. Oil – 2 tbsp
  12. Salt to Taste

Ingredients for Masala 1

  1. Shallots or Madras Onions – 6
  2. Green Chillies – 3 or 4
  3. Red Chilli Powder – 1/2 tsp
  4. Coriander Powder – 1.5 tsp
  5. Garlic Pods – 6
  6. Grated Ginger – 1 tsp

Ingredients for Masala 2

  1. Grated Coconut – 3 tbsp
  2. Cashews – 6
  3. Fennel Seeds – 1/2 tsp

Method

  1. Grind the ingredients for Masala 1 with a little water.
  2. Set aside.
  3. Grind the ingredients for Masala 2 with a little water.
  4. Set aside.
  5. Clean the mushrooms and cut into quarters.
  6. Chop the onion into 1/2″ pieces.
  7. Chop the tomato into 1/2″ pieces.
  8. In a wok, heat the oil.
  9. Add the cinnamon, cloves, green cardamom, and fennel seeds.
  10. Stir-fry for 1 minute.
  11. Add the onions and 1/4 tsp salt.
  12. Fry till the onion pieces are transparent.
  13. Add curry leaves and stir-fry for 1 minute.
  14. Add the tomato pieces and stir-fry till the pieces are completely stewed.
  15. Add the ground masala 1 and turmeric.
  16. Stir-fry for 3 to 5 minutes till the oil just starts to leave the sides.
  17. Add the mushrooms and mix well.
  18. Over low-medium flame, cook covered while stirring occasionally till the mushrooms are done.
  19. When the mushrooms are cooked, add the ground masala 2 and salt.
  20. Mix well.
  21. Add a little water, if required.
  22. Cook for 3 to 5 minutes.
  23. Garnish with fresh coriander.
  24. Serve hot with rotis or rice.

Tips

  • 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.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. simplyvegetarian777 says

    Yum o
    Oozing with spices and flavors:). I love these kind of curries. I have heard a lit about chettinad cuisine. What makes it so different from other cuisines?
    I am going to try the paste and curry. What else can go in this paste besides mushroom? I love mushroom but my kids not that much.

    Reply

  6. chefmo73 says

    Great post. What I a chetinand cuisine? Where does it originate? Would love I hear your impressions.
    Thanks
    No

    Reply

  8. Shruti says

    I love mushrooms in any form… And this is new to me! I never made any chettinad dish, may be ‘coz of coconut 😛 But must try this one… I might start liking coconut now 🙂

    Reply

Get Recipes Delivered in your Inbox

Subscribe here and we’ll send you an email as new recipes are published