Monday, 18 January 2016

Mushroom Chettinad

Spicy and tangy mushrooms cooked in a gravy made with coconut, tamarind extract and chillies. Here is recipe for you all to try.

  • Mushroom 200gm
  • Coconut 1/2 cup, grated
  • Ginger 1 small piece, chopped
  • Garlic 6 cloves, chopped
  • Cloves 4 nos
  • Coriander Seeds 1 tbsp
  • Black Pepper 1 tbsp
  • Cumin Seeds 1 tbsp
  • Fennel Seeds 1/2 tbsp
  • Curry Leaves 2 sprigs
  • Red Chilli Powder 1 tsp
  • Kashmiri Chilli Powder 1/2 tsp
  • Turmeric Powder 1 tsp
  • Salt
  • Coconut Oil 2 tbsp
  • Dry Red Chilli 3 nos
  • Fenugreek Seeds 1/4 tsp
  • Onion 1 medium size, sliced
  • Tomato 1 medium size, chopped
  • Tamarind Extract 3 1/2 tbsp
  • Coriander Leaves few, chopped
  • Curry Leaves 1 sprig


In a pan toss the grated coconut, garlic, cloves, black pepper, coriander seeds, cumin seeds, fennel, curry leaves, red chilli powder, kashmiri chilli powder, turmeric powder and salt. Once it cool down a bit grind them in a small jar with water, make a smooth paste. 

In a medium size sauce pan, add coconut oil, dry chilli, fenugreek seeds and curry leaves saute for 1 minute Now add sliced onion and saute for 4 minutes. Add the coconut paste into this mixture and mix them well. Now add chopped tomatoes, tamarind extract, mushroom, coriander leaves and water. Check salt if need add accordingly. Mix well cover and cook till mushroom cooked. Garnish with coriander leaves and curry leaves. Serve warm with Rice or Roti.

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