Chettinad mushroom is a perfect accompaniment for roti. I have made this chettinad mushroom curry spicy and creamy as I don’t prefer a runny curry for roti. More thicker and creamy, it would taste good. Onion, garlic, and tomatoes with the spices gives that famous chettinad flavor. Chettinad cuisine is spicy and aromatic and is famous all over.
This is a must try chettinad curry. The recipe has come out really well. If you prefer a spicy curry, Then this is for you. Others will have to reduce the pepper in the ingredient.
Chettinad Mushroom
Button Mushroom cooked in famous homemade chettinad masala
Ingredients
- 500 grams – Button Mushrooms
- 1 teaspoon – Coconut oil
- ½ teaspoon – Fennel seeds
- ½ teaspoon – Star Anise
- 1 teaspoon – Coriander seeds
- 1 inch – Cinnamon stick
- 5 – Cloves
- 8 Black Peppercorns
- 1 Green Cardamom / Dry Cardamom
- 5 – Dry Red Chili
- 1 teaspoon – Cumin seeds
- ½ cup – Coconut Grated
- 15 – Curry leaves
- 1 – Onion Sliced
- 1 inch- Ginger minced
- 8- Garlic cloves minced
- 2 – Tomatoes fine chopped
- Salt as needed
- 1 teaspoon – Poppy seeds
Instructions
- Rinse and clean Button Mushroom under running water to remove all dirt. Strain and keep side
- PREPARATION OF CHETTINAD MASALA: Heat oil in a flat large skillet. Add Fennel seeds, Star Anise, Coriander seeds, Cinnamon stick, cloves, Peppercorns, Cardamom, Red Chili, Cumin seeds, coconut, curry leaves, Onions, ginger, garlic, tomatoes, Salt, poppy seeds and saute in medium heat for 3 minutes. Let it cool down to room temperature and grind to smooth paste by adding sufficient water
- PREPARATION OF CHETTINAD MUSHROOM: Combine chettinad masala and mushroom in a deep bottommed pan and cook for 8 to 10 minutes. Garnish with curry leaves and Cilantro. Serve hot with Rotis
