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Monday, 24 November 2014

Chettinad Mushroom Masala

           This is a vegetarian version of the spicy and popular chicken chettinad, a South Indian delicacy from the chettinad region of Tamilnadu. It is prepared with the same masala used to cook the latter. 

          It simply tastes delicious and can be had with plain steamed rice,  chapatti, naan or veg. biryani. As an alternative, any other veggies like boiled and fried potatoes, small eggplants or fried cauliflower can be used.

  • 15-20 button mushrooms, diced
  • 3 tbsp. fresh coconut, grated
  • 3 dry red chilies
  • 2 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 1 tbsp. fennel seeds
  • 1" cinnamon
  • 2-3 green cardamoms
  • 4-5 cloves
  • 10 peppercorns
  • 1 tbsp. poppy seeds
  • 10-15 cashew nuts
  • 2 big onions, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 2 tomatoes, chopped
  • 1 sprig curry leaves
  • 2-3 tbsp. oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • coriander leaves and fried cashews to garnish

          Dry roast all the ingredients from coconut to peppercorns till golden brown in colour. Keep aside to cool. Then grind along with the poppy seeds, cashew nuts, ginger and garlic.

          Heat oil in a pan and saute the onions till light brown. Add the ground paste and turmeric powder and fry till the oil separates. Then add the tomatoes and continue to saute till well mashed up.

          Add the mushrooms, curry leaves and salt and cook, covered on low flame till dry. Serve, garnished with coriander leaves.

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