Mushroom Chettinad is a flavorful South Indian dish from the Chettinad region of Tamil Nadu. It’s known for its bold flavors and aromatic spices. Here’s how you can make it:
Ingredients:
- 250g mushrooms, cleaned and sliced
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup grated coconut
- 1 tablespoon poppy seeds (khus khus)
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chilies
- 1-inch cinnamon stick
- 2-3 cloves
- 2-3 cardamom pods
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Oil for cooking
Instructions:
- Dry roast grated coconut and poppy seeds separately until golden brown. Grind them together to make a fine paste. Keep aside.
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add cumin seeds, dry red chilies, cinnamon stick, cloves, cardamom pods, bay leaf, and fennel seeds. Sauté for a minute until fragrant.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, black pepper powder, and salt. Mix well.
- Add sliced mushrooms and cook until they release water and become tender.
- Add the coconut-poppy seed paste and mix well.
- Add garam masala and simmer for another 5-7 minutes until the flavors blend together.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or dosa.
Tips:
- Adjust the amount of green chilies and black pepper powder according to your spice preference.
- You can add a splash of water if the curry becomes too dry while cooking.
- Feel free to add other vegetables like bell peppers or peas for variation.
Enjoy your aromatic and spicy Mushroom Chettinad!
