Chettinadu Kaalan Curry | How to make Chettinadu Kaalan Curry

By Sindhu Sriram  |  18th May 2016  |  
4.0 from 1 review Rate It!
  • Chettinadu Kaalan Curry, How to make Chettinadu Kaalan Curry
Chettinadu Kaalan Curryby Sindhu Sriram
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About Chettinadu Kaalan Curry Recipe

Fiercely spicy curry with mushrooms, from the famous Chettinadu Cuisine.

Chettinadu Kaalan Curry is delicious and authentic dish. Chettinadu Kaalan Curry by Sindhu Sriram is a great option when you want something interesting to eat at home. Restaurant style Chettinadu Kaalan Curry is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Chettinadu Kaalan Curry is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chettinadu Kaalan Curry. Chettinadu Kaalan Curry is an amazing dish which is perfectly appropriate for any occasion. Chettinadu Kaalan Curry is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chettinadu Kaalan Curry at your home.

Chettinadu Kaalan Curry

Ingredients to make Chettinadu Kaalan Curry

  • mushrooms - 250 grams
  • Small Onions/ shallots - 10 nos (cleaned & peeled)
  • tomato - 2 (finely chopped)
  • garlic - 5 cloves (chopped)
  • ginger - 2' piece (chopped)
  • curry leaves - a handful
  • Bayleaf - 2 nos
  • oil - 2 tbsp
  • turmeric Powder - 1/4 Tsp
  • salt - to taste
  • coriander Leaves - To Garnish
  • To Dry Roast & Grind
  • Grated coconut - 2 tbsp
  • cloves - 2
  • cardamom - 1
  • pepper - 1/2 tsp
  • Dry red chillies - 2 or 3 (I used Bedki Chillies)
  • poppy seeds - 1/2 tsp
  • Roasted Gram dal - 1 tsp
  • cumin Seeds - 1 tsp
  • coriander seeds - 1 tsp
  • fennel seeds - 1 tsp

How to make Chettinadu Kaalan Curry

  1. Heat a kadai, add all the ingredients listed under to dry roast & grind. Roast them until aromatic and grind them to a fine powder.
  2. To the same pan, add oil & heat. Add the bayleaf, garlic, ginger & curry leaves. Saute for 2 minutes.
  3. Add the Shallots and fry until they turn soft & brown on sides. Now add the mushrooms and fry. You will observe that the mushrooms start to leave water. Fry until all of the water is dried up. Tip in the tomatoes and fry for another 5 minutes.
  4. At this time, add the ground masala, salt & turmeric powder. The mixture becomes dry. Add water to attain the consistency of your choice and let the curry bubble for about 10 minutes.
  5. Finally add the coriander leaves and serve hot with phulkhas, chappathis or kal dosai.

My Tip:

You could even add desiccated coconut, if fresh grated coconut is not available. In that case, do not roast the desiccated coconut along with the spices again. Just directly grind with the roasted spices.

Reviews for Chettinadu Kaalan Curry (1)

Hiral Savla2 years ago

Such a spicy and yummy dish :D

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