Thursday, July 25, 2013

Mushroom Chettinad


We are not a mushroom hating family, but we are not its lovers either. So, though I cook mushrooms, they were not a regular fare, back in India. But here, mushrooms are available in plenty and are now finding their way into my kitchen very regularly. Cooking with mushrooms has become a weekly affair and I am on the lookout for some interesting recipes using them.
And that’s when, I found this amazingly flavourful dish, on Sanjeev Kapoor’s website. The aroma and flavour of the freshly ground spices takes this dish to another level. The bland mushrooms blend really well with the spices absorbing all the flavours. It is slightly on the spicier side, so adjust the chillies according to your taste levels.  



Serves -2 - 3
What you’ll need
  1. Mushrooms – 250 gms
  2. Onion – 2, medium sized, finely chopped
  3. Tomato – 2 medium sized, finely chopped
  4. Garlic – 2 cloves, crushed
  5. Ginger – 1 inch piece, grated
  6. Red Chilli Powder – ½ tsp
  7. Turmeric Powder – ¼ tsp
  8. Sugar – ½ tsp
  9. Salt to taste
  10. Oil – 2 tbsp
  11. Fresh Coriander Leaves for garnishing

For the spice paste
  1. Coriander Seeds – ½ tbsp
  2. Cumin Seeds – ½ tsp
  3. Fennel Seeds – 1 tsp
  4. Cloves – 2
  5. Cardamom – 2
  6. Cinnamon – a small piece
  7. Dried Red Chillies – 2 or 3
  8. Black Pepper – 5 to 6
  9. Fresh Scraped Coconut – 3 tbsp
  10. Poppy Seeds – ½ tbsp
  11. Cashewnuts – 6 to 7

Method
  1. Soak the poppy seeds and cashewnuts in warm water for 15 minutes.
  2. Heat a kadai with a tsp of oil, roast cumin, fennel, coriander, cloves, cardamom, cloves, black pepper and dried red chillies and coconut until a nice aroma starts coming and the coconut is lightly browned. Transfer to a plate and allow to cool.
  3. Grind the above spices along with the poppy seeds and cashewnuts to a smooth paste adding about ¼ to ½ cup water.
  4. Heat another kadai with the remaining oil, add the chopped onions, ginger and garlic and fry until the onions are browned.
  5. Add turmeric powder and fry for few seconds.
  6. Next add the chopped tomatoes and fry until mushy and almost dry.
  7. Now add the ground spice paste and chilli powder and fry on medium heat, stirring continuously for 3 to 4 minutes.
  8. Add the halved mushrooms, mix well.
  9. Also add about 1 cup of waster, salt and sugar. Mix well and cook covered on low heat for 5 to 6 minutes.
  10. Garnish with coriander leaves.



Serve hot with rice or rotis.









16 comments:

Rafeeda AR said...

love mushroom curries... looks so rich...

Uma Ramanujam said...

Same here. We are not mushroon haters. but we included it often in our daily menu when we lived in aboard. but, after coming to India, we limited the intake. Mushroom chettinad looks very inviting.

Kalpana Sareesh said...

nothing ike spicy chettinad masala.. too good

Chitz said...

That's a spot on recipe dear.. Bookmarked !

PT said...

like this version kaveri.. i dont add poppy seeds.. will try this..

Akila said...

What a Temtping dish....

Hamaree Rasoi said...

Delicious and mouthwatering mushroom chettinad. Loved the look of the gravy.
Deepa

kitchen queen said...

finger licking mushroom curry.

Nithya Naveen said...

Mushroom chettinad looks yummy and beautiful clicks..

Gayathri Ramanan said...

love mushroom in any form..Gravy looks so inviting..

Sona S said...

Flavorful and delicious masala.

Unknown said...

I am not a mushroom fan but the gravy sounds delectable. Will try it with some vegetables :-). Thanks for sharing.

divya said...

Ohhhh mouth watering!!!!!!thanx for the recipe

Sangeetha Priya said...

delicious curry...

Roshni said...

Perfect mushroom recipe

Amuthis Kitchen said...

Looks yummy Kaveri. For some reasons Mushrooms have not entered my kitchen so far.

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