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
|Prep Time||5 minutes|
|Cook Time||40 minutes|
- 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
- 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.
- Pound them with little oil and water in Mortar and Pestle.
- In a different pan, add coconut oil, Kashmiri chili, methi seeds/ fenugreek seeds, split gram, curry leaves, julienned onion and mix them all together.
- Add the mortar and pestle paste into this mixture and mix them well.
- One by one add chopped tomatoes, tamarind extract, mushroom, lime, coriander and water. Mix the mushrooms well in the masalas.
- Serve hot with rice.
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