Chettinad Mushroom Recipe

To describe in mere words the palatability and lusciousness of the Chettinad gravy – or for that matter, any India gravy – would be an injustice of the highest order. But nonetheless, we shall give you an idea. A fairly piquant gravy with a blend of spicy and tangy flavours, the Chettinad is a rich South Indian curry that finds its roots in the Chettinad region of Sivaganga, Tamil Nadu.

With a blend of heady spices and flavouring agents stirred up to create magic, the gravy goes well with almost any thing – chicken, mutton, mushroom, paneer, you name it. This mushroom chettinad is one delicious example. Don’t take our word for it, just try for yourself and thank us later!

Image: GK Food Diary

Feature Image: Archana’s Kitchen

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Chettinad Mushroom Recipe

A rich Indian curry with mushrooms.

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Course

Main Dish

Cuisine

Chettinad, Indian, South Indian

Prep Time

5 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 150 gram mushroom
• 1/2 Coconut grated
• 10 garlic cloves
• 1 small piece ginger
• 1/2 tbsp Cloves
• 1 tbsp coriander seeds
• 1 tbsp black pepper
• 2 pieces casia
• 1 tbsp Cumin seeds
• 1/2 tbsp fennel seeds
• 1 tsp red chili powder
• 1 tsp Turmeric powder
• 2 tbsp coconut oil
• 3 Kashmiri red chilies
• 1/2 tbsp methi seeds
• 1/2 tbsp fenugreek seeds
• 1/2 tbsp split gram
• 1 onion julienned
• 1 tomato chopped
• 3.5 tbsp tamarind extract
• 1/2 lime
• fresh coriander leaves
• Curry Leaves
• sea salt to taste

Course Main Dish Cuisine Chettinad, Indian, South Indian Prep Time 5 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 150 gram mushroom 1/2 Coconut grated 10 garlic cloves 1 small piece ginger 1/2 tbsp Cloves 1 tbsp coriander seeds 1 tbsp black pepper 2 pieces casia 1 tbsp Cumin seeds 1/2 tbsp fennel seeds 1 tsp red chili powder 1 tsp Turmeric powder 2 tbsp coconut oil 3 Kashmiri red chilies 1/2 tbsp methi seeds 1/2 tbsp fenugreek seeds 1/2 tbsp split gram 1 onion julienned 1 tomato chopped 3.5 tbsp tamarind extract 1/2 lime fresh coriander leaves Curry Leaves sea salt to taste

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Instructions

1. In a pan toss grated coconut, garlic, cloves, coriander seeds, black pepper, casia, cumin seeds, fennel, curry leaves, red chili powder, turmeric powder, sea salt.
2. Pound them with little oil and water in Mortar and Pestle.
3. In a different pan, add coconut oil, Kashmiri chili, methi seeds/ fenugreek seeds, split gram, curry leaves, julienned onion and mix them all together.
4. Add the mortar and pestle paste into this mixture and mix them well.
5. One by one add chopped tomatoes, tamarind extract, mushroom, lime, coriander and water. Mix the mushrooms well in the masalas.
6. Serve hot with rice.