Mushroom Chettinad

I have been getting a lot of recipe requests for curries after my simple Cabbage Aloo Sabzi which many have tried and loved. Glad I posted it even though I was thinking people would laugh that I am posting such easy recipes on the blog. Guess some recipes are not as widely known as I thought they were.

So here is yet another delicious gravy with mushrooms that I make always. I am not much of a mushroom lover but the husband is. And since he’s the one shopping now, mushrooms enter weekly into our house. I have to make it super tasty so that I can eat it 😀.

Much to my happiness, my daughter loves this curry so much that she finishes off her rice within minutes. Hope your family loves it too. Happy and healthy cooking!

Thank you Usha Bhat mai for the recipe! ❤️

RECIPE:

Ingredients:

250 grams Button mushrooms, cut into quarters

1 medium sized Onion, roughly chopped

1 medium sized Tomato, roughly chopped

1/2 inch Ginger piece, finely chopped

1 tsp Red chilli powder or to taste

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

2 tsp Oil

Salt to taste

Coriander leaves and curry leaves for garnish

For the masala paste:

6 to 8 Cashews

3 Tbsp grated Coconut (fresh or desiccated)

1 Cardamom pod

2 cloves

A small piece of cinnamon

1 tsp Cumin seeds

1/2 tsp Fennel seeds

1 tsp Peppercorns

Step by step recipe:

1. Put all the ingredients for the spice mix and fry till the coconut turns little brown.

2. Keep it aside and cool it. When it cools, grind with little water to a fine paste.

3. Heat oil in the same pan again and add ginger and onions. Fry till the onions turn translucent.

4. Now add tomatoes and fry till they cook.

5. Add the spice paste along with turmeric powder, red chilli powder and coriander powder. Cook for about 5 mins till the gravy thickens.

6. Now add mushrooms with salt and cook covered till the mushrooms cook well.

7. Now garnish with coriander leaves and serve with rotis or rice.

Notes:

* I add curry leaves when possible to the seasoning when I find it. It gives an amazing flavour. So add it if you are lucky to get it.

* You can add coriander seeds to the spice mix if you have. Don’t add Coriander powder then. I usually add powder only.

* Dry saute the coconut spice mix only till the coconut turns light brown. Don’t allow it to burn or turn black.

* Take care to grind the spice mix to a smooth paste and not coarse.

* Cook the spice mix well and don’t add much water after that. Mushrooms let out a lot of water while cooking. So while making any mushroom curry, don’t add water at all. It cooks in its own water and tastes delicious that way.

* You can substitute mushroom with Gobi or paneer too.

2 thoughts on “Mushroom Chettinad”

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