Name: Spicy mushroom chettinad recipe by Sarika Singh at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice.; 1 big onion, finely chopped; 2 medium tomatoes, finely chopped; 2 tsp ginger garlic paste; 2 green chillies or dry red chillies, broken in two; 1 1/2 tsp kashmiri red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp black pepper powder; 1/2 tsp cumin seeds; 1/4 tsp asafoetida (heeng); 1 spring curry leaves; 2 tbsp green coriander leaves; Chettinad masala:; 1/2 cup fresh grated coconut; 1 tsp coriander seeds; 1 tsp fennel seeds; 1/2 tsp cumin seeds; 4 green cardamom; 4 cloves; 1 inch piece cinnamon stick; 10 almonds, soaked in warm water; 1/2 piece of bread ( optional)

ABOUT Spicy mushroom chettinad RECIPE

It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice.

Ingredients Serving: 5

It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice.
1 big onion, finely chopped
2 medium tomatoes, finely chopped
2 tsp ginger garlic paste
2 green chillies or dry red chillies, broken in two
1 1/2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp cumin seeds
1/4 tsp asafoetida (heeng)
1 spring curry leaves
2 tbsp green coriander leaves
Chettinad masala:
1/2 cup fresh grated coconut
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
4 green cardamom
4 cloves
1 inch piece cinnamon stick
10 almonds, soaked in warm water
1/2 piece of bread ( optional)

Instructions

First of all roast all spices mentioned in Chettinad masala section in 1/2 tsp oil except coconut, almonds and bread. When it become aromatic then add coconut and roast till it become light brown and aromatic.
Let it cool and then grind with almonds and bread using little water to make a smooth paste. Keep it aside. Heat 2 tsp oil in a wok add asafoetida followed by cumin seeds, let it crackle then add curry leaves and green chillies. Saute for a min and add chopped onions. Fry till transparent pink then add ginger garlic paste, saute for two mins then add prepared paste along with turmeric powder, chilli powder and black pepper powder.
Fry till it starts leaving edges of the wok. Now add chopped tomatoes and little salt. Again fry till it become mushy and cooked. Add chopped mushrooms and saute at high flame for 4-5 mins .
Add water as per your choice of gravy . Let it boil. Adjust salt and add chopped coriander leaves.
Mix well and switch off the flame. Your yummy mushroom Chettinad is ready to serve.
This is a delicious mushroom curry which can be added in any party menu.

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