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Chettinad Mushrooms

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Chettinad Mushrooms

Spicy mushrooms cooked in a gravy made with tangy tamarind extract, coconut and chillies. Mushroom Chettinad can be served with chapati or steamed rice.
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Servings 4 servings

Ingredients
  

  • 1 pc Ginger peeled and roughly chopped
  • 6 Garlic Cloves chopped
  • 2 tbsp Poppy Seeds
  • 2 tbsp Fennel Seeds
  • 2 tbsp Cumin Seeds
  • 2 tbsp Coriander Seeds
  • 4 Cashew Nuts
  • 2 tbsp Grated Coconut (fresh or frozen)
  • 2 tbsp Coconut Oil
  • 1 stick Cassia Bark
  • 3 Bay Leaf
  • 1 tbsp Fennel Seeds
  • 1 tbsp Kalpasi (Black Stone Flower) (optional)
  • 2 Shallots (or 10 ‘sambar onions’) chopped
  • 3 Tomatoes chopped
  • 2 Sprigs Curry Leaf
  • 3 tbsp Coriander Leaves chopped fine
  • 1/4 tbsp Turmeric Powder
  • 2 tbsp Kashmiri Chilli Powder
  • salt
  • 1 tbsp Rapeseed Oil
  • 250 g Mixed Exotic Mushrooms
  • 50 ml Coconut Milk
  • Few Sprigs Coriander Leaves

Instructions
 

  • In a food processor/ wet grinder; Grind ginger, garlic, poppy seeds, fennel, cumin seeds, coriander seeds, cashew nut and grated coconut to a smooth paste.
  • Add a tablespoon of coldwater if required while grinding.
  • Heat coconut oil in a thick-bottomed saucepan over a medium heat.
  • Add cassia bark, bay leaf, fennel and kalpasi and sauté for 30 seconds.
  • Add the shallots, tomatoes, curry leaves and coriander leaves, stirring well to combine and cook for 5 minutes on high heat.
  • Add turmeric powder, chilli powder, the ground paste and salt, mix well and cook on low heat for 20-25 minutes or until the oil separates from the masala.
  • In a small wok, heat oil and sauté the mushrooms and set aside.
  • Add coconut milk into the sauce, mix well, check seasoning, and serve garnished with the sautéed mushrooms and few sprigs of coriander.
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