Go Back
Print Recipe
5 from 1 vote
Pin Recipe

Chettinad Mushroom Masala Recipe | Mushroom Recipes

Chettinad Mushroom - Authentic chettinad style mushroom masala recipe made with button mushrooms and freshly ground fragrant chettinad masala.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Curry
Cuisine: South Indian
Calories:
Author: Kalyani

Ingredients

  • Button Mushrooms - 200 gms
  • Small onions - 10 to 12 nos
  • Tomato - 2 medium sized
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - ¼ tsp
  • Corainder leaves - 1 tsp
  • Salt - as required

To Temper

  • Oil - 1 tbsp
  • Bay leaves - 1 tsp
  • Cinnamon - ½ inch piece
  • Cloves - 2
  • Cardamom - 1
  • Fennel seeds - ½ tsp
  • Curry leaves - 2 sprig

To dry roast and grind

  • Red chillies - 4
  • Corainder seeds - 1 tsp
  • Black pepper corns - 1 tsp
  • Cumin seeds - ½ tsp
  • Fried gram dal - ½ tbsp
  • Grated coconut - 3 tbsp

Instructions

Preparation

  • Wash and cut each mushroom into 2 or 3 slices depending upon its size. Keep them ready. Peel small onions. Chop the tomatoes roughly. Keep all the ingredients ready.
  • Roast red chillies, coriander seeds, pepper corns, cumin seeds, grated coconut and fried gram dal in a pan until nice aroma comes.
  • Then grind the dry roasted items water to make a fine paste. This is the chettinad masala. Set this aside.

Method

  • Heat a kadai with oil and add the items to temper. Once Saute for a minute.Then  add small onions along with ginger garlic paste & fry it well for 5 minutes.
  • Once the small onions becomes brown here and there, add tomatoes in and fry it till turns mushy and soft. Once tomatoes become soft, add the ground chettinad masala paste and turmeric powder. I forgot to add curry leaves while tempering. So added at this stage. Fry the masala until the raw smell leaves from the masala. It may take 5 minutes.
  • Then add the cleaned mushroom pieces and mix everything. At one point in time, mushroom will start leave out water.
  • At that stage add ¼ cup of water and boil the gravy in medium flame until the mushroom gets cooked and the curry becomes little thick. Once everything comes together, switch off the flame. Garnish with corainder leaves.

Nutrition

Serving: 2g