Chettinad Mushroom Masala Recipe | Mushroom Masala Recipe | Jayashree Recipes

 CHETTINAD MUSHROOM MASALA RECIPE | JAYASHREE RECIPES

Chettinad mushroom masala is one of the most authentic recipe from Chettinad cuisine in South India. It has made with a perfect blend of roasted coconut and whole spices which gives a rich and aromatic flavor to the curry. This recipe goes well with almost all dishes and served with rice, idli, dosa, appam, idiyappam, chapathi and parotta. This curry is very flavorful and worth trying! If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR CHETTINAD 

MUSHROOM MASALA

Coarse        : Lunch / Dinner

Cuisine       : South Indian

Author        : Jayashree

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)