Spicy and tangy mushrooms cooked in a gravy made with tamarind extract, coconut and chillies. Mushroom Chettinad can be served with rotis or rice.
Ingredients
- 150 gm mushroom
- 1/2 grated coconut
- 10 pieces garlic
- 1 small piece ginger
- 1/2 Tbsp cloves
- 1 Tbsp coriander seeds
- 1 Tbsp black pepper
- 2 pieces cassia
- 1 Tbsp cumin seeds
- 1/2 Tbsp fennel
- Few curry leaves
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Sea salt
- 2 Tbsp coconut oil
- 3 Kashmiri red chili
- 1/2 Tbsp methi seeds
- 1/2 Tbsp fenugreek seeds
- 1/2 Tbsp split gram
- 1 onion, julienne
- 1 tomato, chopped
- 3 1/2 Tbsp tamarind extract
- 1/2 lime
- Fresh coriander leaves
- Curry leaves
Method
- In a pan toss grated coconut, garlic, cloves, coriander seeds, black pepper, cassia, 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 the Mushroom Chettinad hot