CHETTINAD MUSHROOM MASALA RECIPE | STARTUP COOKING
Some recipes are so good they are worth revisiting. This Chettinad mushroom masala is one among the old traditional recipe. This mushroom masala is very tasty and the most authentic recipe in Tamil Nadu (South India).
Chettinad mushroom masala has made with a perfect blend of roasted coconut and whole spices gives a rich and aromatic flavor to the curry. It could be made in millions of ways because each household has a recipe of their own! This mushroom masala recipe goes well with almost all dishes and served with rice, idli, dosa, Appam, idiyappam, chapathi and parotta.
If you love spicy and aromatic mushroom masala this is must try recipe, I am sure it will be a wonderful addition to your “to do” list. Follow my step by step photo recipe to prepare Chettinad Mushroom Masala. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Try my other Mushroom Recipes
RECIPE FOR CHETTINAD
MUSHROOM MASALA
Coarse : Lunch / Dinner
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 30 min
Total Time : 40 min
INGREDIENTS
To Grind
- 5 red chilli
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp black pepper corn
- 1 bay leaf
- 1 inch cinnamon stick
- 5 cloves
- 2 cardamom
- 1 black stone flower
- 1/2 tsp poppy seeds
- 1 tsp roasted gram dal / pottukadalai
- 1/4 cup grated coconut
For Gravy
- 2 tbsp oil
- 1/4 tsp cumin seeds
- 1 spring curry leaves
- 1 onion – chopped
- 1 tbsp ginger garlic paste
- 1 green chili – slitted
- 1 small tomato – chopped
- 3 cup mushroom slices
- 1/2 tsp turmeric powder
- salt to taste
- 1/4 cup coriander leaves – chopped
PROCEDURE
- dry roast red chilli, coriander seeds, cumin seeds, fennel seeds, pepper corn, bay leaf, cinnamon sticks, cloves, cardamom pods, Kalpasi, poppy seeds and roasted gram dal
- dry roast the ingredients in very low flame until nice aroma comes
- add grated coconut
- saute for few seconds and then switch off the flame
- cool down the ingredients completely
- now transfer the ingredients into mixer grinder
- grind to a very fine powder as much as you can and keep aside
- heat oil in another pan
- temper with cumin seeds
- add finely chopped onions
- saute well until it turns transparent
- add ginger garlic paste and slitted green chilli
- saute well until the raw smell goes
- add chopped tomato
- saute well till it turns mushy and the oil starts to release on the sides
- add mushrooms slices
- mix and saute well for few minutes, mushroom starts to release water
- cook for 2 minutes
- add turmeric powder, ground masala powder and salt
- mix well and cook for 10 minutes in very low flame
- add curry leaves and 1/4 cup water
- mix well
- cover and cook in low flame until the oil separates from the masala
- garnish with chopped coriander leaves and then switch off the flame
- serve with idli, dosa, chapathi, Appam, idiyappam, rice or with biryani
- taste delicious
NOTES
- adjust spice level according to your taste
- cook mushroom masala in very low flame
- you can also replace grated coconut with dry coconut (kopara)
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Chettinad Mushroom Masala With Step By Step Photo Recipe
take all the ingredients to roast
dry roast in low medium flame
add grated coconut
saute for few seconds and then switch off the flame
transfer into mixer grinder
grind to a fine powder
heat oil in a pan, temper with cumin seeds
add finely chopped onion
saute well until it turns transparent
add ginger garlic paste and green chilli
saute well until the raw smell goes
add chopped tomato
saute well till it turns mushy
add sliced mushrooms
mix well
water starts to release from the mushroom
add turmeric powder, ground masala powder and salt
mix well
add curry leaves
cook for 10 minutes in low medium flame
add 1/4 cup water, mix well, cover and cook in low medium flame
oil starts to release from the mushroom masala
garnish with chopped coriander leaves
Mushroom Masala goes well with chapathi, biryani, dosa and rice
Chettinad Mushroom Masala
