Both TH and I are huge mushroom recipe lovers. I make different dishes quite often but mostly over week nights when there is either no light or no energy left in me to plate and photograph the dishes. Last weekend I tried chettinad the Chettinad mushroom masala recipe that a friend’s mother passed on me when she saw my interest in Chettinad dishes. Though I heard their non-veg preparations, I would easily kill for a nicely prepared Chettinad vada curry or Chettinad mushroom masala any day. This recipe is on the spicier side and though the original recipe called for 1 tbsp oil, I tried with lesser amount oil and it worked just fine.Chettinad-Style Mushroom Masala
Ingredients for Chettinad Mushroom Masala:
Any mushroom variety of choice – 2 cups, chopped (I used a mix of shitake and oyster mushroom)
Tamarind – a small marble-sized ball soaked and squeezed in 1/2 water to extract juice
Salt – to tasteFor Spice Mixture
Garam masala – 1 tsp (crush 1 clove + 1 cardamom pod + 1/2″ piece cinnamon)
Chana dal / kadala parippu / split bengal gram – 1 tbsp
Whole black pepper – 1 tsp. If using powder, use 1/2 tspFor tempering
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chillies – 2, halved
Curry leaves – a few
How to Make Chettinad Mushroom Masala:
1. Dry roast the ingredients, cool and grind for spice mixture. If using garam masala, you can add while grinding.
2. Heat oil in a pan and add mustard seeds. Once they start spluttering, add the curry leaves and red chillies. Fry for 10 seconds.
3. Add the chopped mushrooms and stir well until it is well coated with the oil. Add salt. Let it cook till the mushrooms start sweating and become soft. Then add the tamarind mixture and cook on an open fire until the gravy gets thick and sticks to the mushroom pieces.
4. Next, add the ground spice mixture and fry for another 3-4 mins. Adjust salt and remove from fire.
Serve hot with rice or roti.
You may also like my no-grind Mushroom Masala Recipe.
I love mushrooms and this dish looks so spicy and yummy.
Beautiful and delicious.
That looks amazing and sounds so easy to make! Bookmarked!
YUM YUM!! I have to do a RCI Veg Chettinad post as well. Heard that non-veg Chettinad cuisine is very spicy and oily. This dish looks great, less oil doesn’t affect the taste at all, I use non-stick pans, helps a lot. Enjoy! 🙂
Hi…
This is a very nice recipe. Look so good.
Happy Pongal!!!
this sounds easy to make , i am also a mushroom lover , one more to must try recipe .
deepa
Oops !! Spicy and tempting..I adore mushrooms and this is a must try Nags.
looks nice and spicy… got me craving for mushroom curry. Will add it on next week’s menu.
I am glad to find this spicy mushroom recipe. Will surely try this soon…
This is interesting…esp when you want to eat something yummy and spicy! I’ve simply got to try this, more so coz I love mushrooms.
The grinding part sounds so good, and the recipe sounds so spic…thats wat chettinad cuisine is meant for!!