Name: Mushroom Chettinad recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Mushroom 250 grams halved; For grinding :; Dry red chillies 5 to 7; Coconut scraped 2 tablespoons; Fennel seeds 2 teaspoons; Black Pepper corns 1 teaspoon; Cumin seeds 1 teaspoon; Poppy seeds 1 tablespoon; Cashews soaked 10 to 12; Cloves 4; Coriander seeds 1 Tablespoon; Cardamom green 3 small; Cinnamon stick small piece 1; Other Ingredients :; Sesame oil 3 tablespoons; Red dry chili 1; Onion medium 3 finely chopped; Garlic 5 cloves crushed finely; Ginger finely crushed 1 teaspoon; Tomatoes ripe and big 2 finely chopped; Turmeric powder 1/4 teaspoon; Red chili powder 1/2 teaspoon; Curry leaves 3 sprigs; Cilantros finely chopped a fistful; salt as per taste

ABOUT Mushroom Chettinad RECIPE

Chettinad cuisine is universally known for its fresh flavorful hand pound masala . Masala adds spice , rich taste to the curry , gravy or biryani . This Chettinad mushroom dish is just one sample . Do cook and relish happily

Ingredients Serving: 4

Mushroom 250 grams halved
For grinding :
Dry red chillies 5 to 7
Coconut scraped 2 tablespoons
Fennel seeds 2 teaspoons
Black Pepper corns 1 teaspoon
Cumin seeds 1 teaspoon
Poppy seeds 1 tablespoon
Cashews soaked 10 to 12
Cloves 4
Coriander seeds 1 Tablespoon
Cardamom green 3 small
Cinnamon stick small piece 1
Other Ingredients :
Sesame oil 3 tablespoons
Red dry chili 1
Onion medium 3 finely chopped
Garlic 5 cloves crushed finely
Ginger finely crushed 1 teaspoon
Tomatoes ripe and big 2 finely chopped
Turmeric powder 1/4 teaspoon
Red chili powder 1/2 teaspoon
Curry leaves 3 sprigs
Cilantros finely chopped a fistful
salt as per taste

Instructions

Firstly Heat one tablespoon oil in a non-stick pan, add the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamom, cloves and cinnamon and sauté on medium heat for four to five minutes.
Cool and grind the above mixture with poppy seeds and cashew nuts by adding required water to a smooth thick paste .
Heat the remaining oil in another non-stick pan. Add the onion and sauté till golden brown.
Add the curry leaves and sauté. Add the ground paste and sauté for one minute.
Add the tomatoes, turmeric powder, salt and red chilli powder and mix well.
Cook for five to seven minutes or till the oil separates.
Add the mushrooms and cook for five to seven minutes until semi dry consistency achieved .
Garnish with cilantros .
Mushroom Chettinad is ready . Serve hot with steamed rice / any flat breads.

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