Chettinad Mushroom Masala Recipe with step by step photos. A spicy and aromatic side dish made with mushrooms and freshly ground chettinad masala powder. The masala or the gravy is semi thick and goes well with chapathis or naans.
As this dish is very spicy and you need to reduce the quantity of the spices that give more heat, if you prefer the masala to be less spicy. Though this takes a little bit longer to cook, the time spent is totally worthy.
You can also try this South Indian Mushroom Curry, if you are looking for a shorter version of making a spicy mushroom curry.
You can also serve this as a side dish with pulaos. Make it a little thinner and serve as side dish with dosa and aapams.
This chettinad mushroom Masala tastes best, the longer it sits as all the flavors of the spices from the masala powder gets to fully absorbed. So I often make a large quantity and after it gets to cool down, store in the fridge.
I take out whatever quantity I need and reheat in the microwave. My children love this curry when sandwiched between bread also.
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Chettinad Mushroom Masala Recipe with stepwise photos:
1. Heat a pan and add all the ingredients for the powder, except poppy seeds and grated coconut and dry roast.
2. Add grated coconut and poppy seeds now and let both gets roasted in the heat of the pan itself.
3. Transfer to a mixie jar and powder finely or coarsely and set aside.
4. Heat a pan with oil. Add onions, 1 pinch salt and let it cook till it browns. Take off stove and let it cool down completely.
5. Transfer to a mixie jar and grind to a smooth paste without adding any water. Set aside.
6. Heat a pan. Add oil and temper with mustard seeds and let it crackle. Add fennel seeds, kalpaasi, bay leaf and let the aroma rise. Add garlic and saute till it changes color.
7. Add shallots, green chili and saute till it softens and changes color.
8. Add onion paste, mix well and let it cook over low flame till it absorbs all the oil.
9. Add tomatoes and cook till it becomes mushy and they all come together.
10. Add mushrooms and cook till it wilts, softens and mixes well with the gravy.
11. Add turmeric powder, freshly ground chettinad masala powder, salt and mix well.
12. Add 1/3 to 1/2 cup water, mix well, close the pan with a lid and let it cook over low flame for 3 to 4 mins.
13. The powder has to mix well with the masala, the raw smell has to go and the aroma of the cooked masala must begin to come.
14. Switch off flame. Tear the curry leaves roughly and sprinkle over the masala, mix and close the pan with a lid. Let it sit for 5 mins to all the flavors to merge well.
Serve this spicy Chettinad Mushroom Masala with Chapathis or Naans.
Chettinad Mushroom Masala Recipe details below:
Chettinad Mushroom Masala Recipe
Ingredients
- Mushrooms - 200 gms
- Shallots - 50 gms
- Tomato - 2
- Green chilies - 2
- Garlic - 6 pods
- Turmeric powder - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Kalpaasi - 2 pinch
- Bay leaf - 1
- Fennel seeds - 1/4 tsp
- Curry leaves - 1 sprig
- Salt - to taste
- Oil - 3 tbsp
For the Chettinad Masala Powder:
- Coriander seeds - 1/2 tbsp
- Whole dry red chili - 3 to 4
- Black pepper corn - 1 tsp
- Cumin - 1/2 tsp
- Fennel seeds - 1 tsp
- Cardamom - 1
- Cinnamon - 1 inch stick
- Cloves - 3
- Poppy seeds - 1 tsp
- Coconut - 1/4 cup grated
For the Onion Paste:
- Onion - 2
- Oil - 2 tsp
- Salt - 1 pinch
Instructions
Preparation:
- Wash, pat dry Mushrooms. Quarter each mushroom and set aside.
- Chop the shallots, garlic and tomatoes finely.
- Cut the onion into juliennes for the paste.
- Slit the green chillies.
For the Chettinad Masala Powder:
- Heat a pan and add all the ingredients for the powder, except poppy seeds and grated coconut.
- Dry roast till the aroma arises over low flame. Switch off the stove.
- Add grated coconut and poppy seeds now and let both gets roasted in the heat of the pan itself.
- Let it cool completely. Transfer to a mixie jar and powder finely or coarsely and set aside.
For the Onion Paste:
- Heat a pan with oil. Add onions, 1 pinch salt and let it cook till it browns. Take off stove and let it cool down completely.
- Transfer to a mixie jar and grind to a smooth paste without adding any water. Set aside.
To make Chettinad Mushroom Masala:
- Heat a pan. Add oil and temper with mustard seeds and let it crackle.
- Add fennel seeds, kalpaasi, bay leaf and let the aroma rise. Add garlic and saute till it changes color.
- Add shallots, green chili and saute till it softens and changes color.
- Add onion paste, mix well and let it cook over low flame till it absorbs all the oil.
- Add tomatoes and cook till it becomes mushy and they all come together.
- Add mushrooms and cook till it wilts, softens and mixes well with the gravy.
- Add turmeric powder, freshly ground chettinad masala powder, salt and mix well.
- Add 1/3 to 1/2 cup water, mix well, close the pan with a lid and let it cook over low flame for 3 to 4 mins.
- The powder has to mix well with the masala, the raw smell has to go and the aroma of the cooked masala must begin to come.
- Switch off flame. Tear the curry leaves roughly and sprinkle over the masala, mix and close the pan with a lid. Let it sit for 5 mins to all the flavors to merge well.
- Serve this spicy Chettinad Mushroom Masala with Chapathis or Naans.
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