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.
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.