Chettinadu mushroom masala | How to make Chettinadu mushroom masala

By Mathura Thiagarajan  |  6th Mar 2018  |  
5 from 1 review Rate It!
  • Chettinadu mushroom masala, How to make Chettinadu mushroom masala
Chettinadu mushroom masalaby Mathura Thiagarajan
  • Prep Time

    3

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

16

1

About Chettinadu mushroom masala Recipe

Its spicy and aromatic mushroom gravy. I have learnt this recipe from my mother. We are basically vegetarians, when we wish to have a side dish that's equally challenging non-veg gravies with all spice and garam we cook this. This mushroom gravy goes very well with parrota, roti, dosa and idly. This gravy can also be used to make perfect veg kothu parotta which is a famous in south tamil nadu. This involes only few steps.

Chettinadu mushroom masala

Ingredients to make Chettinadu mushroom masala

  • mushroom one packet 10-15 nos
  • shallots 10
  • ginger Garlic paste 2 tbsp
  • Curry masala 2 tablespoon
  • chilly powder 1 tablespoon
  • turmeric powder 1 tsp
  • oil 4 tablespoon
  • coconut 1/2 cup
  • cashew nut 5nos
  • Fried gram dhal 3tbsp
  • curry leaves few
  • mustard 1tsp
  • salt to taste
  • coriander leaves chopped 1tbsp

How to make Chettinadu mushroom masala

  1. Clean the mushroom and dice it into two.
  2. In a pan add 1 tbsp oil and once its hot add in shallots onion and fry for two mins or untill you get sweet aromatic smell. Now add curry masala, chilly powder and turmeric and mix well with shallots. Switch off the flame.
  3. Grind the onion mixture to fine paste. Grind cashew coconut and fried gram to fine paste seperatly add enough water to make paste.
  4. In a pressure cooker add oil. Once its hot add in mustard and curry leaves once it pops add in mushroom and fry well add in ginger garlic paste and salt to mushroom. Close the lid and fry till mushroom cooks.
  5. Add in onion paste to the mushroom and cook for a min. Later add coconut paste to the gravy and add enough water to the gravy. Close the pressure cooker and wait for a whistle.
  6. Once the pressure is released open the cooker add coriander leaves and give a stir to the gravy. Now its ready to be served.

My Tip:

Can reduce chilly powder and add fresh grounded black pepper powder to get darker colour gravy and to enhance the hot spice.

Reviews for Chettinadu mushroom masala (1)

Hema Mallik8 months ago

Yummilicious.
Reply
Mathura Thiagarajan
8 months ago
Thank u Hema