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.
looks spicy & creamy, bookmarked asap
that does look very delicious. my husband is a huge fan of mushrooms
Lovely spicy curry..Pic is cool..:)..Mushroom lover,did u happen to check my Creamy mushroom recipe posted couple of day back..?Do give it a try sometime.:)
Raaga – Hope you try this. Let me know how it came out 🙂
Sra – yeah I know what you mean. Back home, I used to buy button mushrooms now and then. They were expensive and had to be cooked the same day or the next! Here I manage to keep them in the chiller for about 4 days. Haven’t tried further than that. I generally prefer to cook them as fresh as possible. Any veg for that matter 🙂
That looks spicy and delicious! Very well made.
Asha! I love you!! Thank you for pointing me to RCI Veg Chettinad. I didn’t know about that event and now I have an entry for it 🙂
oh, Naveen loves Mushrooms!! thanx for the recipe. Happy Sankranti!
Awesome, Nags! Love the recipe..the pic says it all..spicy and delicious to the point of being finger-licking good:-) But I am yet to prepare any mushroom dish at home, and though I find them here in the supermarkets, I am never sure if I should buy or not…will try next time..this one is bookmarked.
This looks delightful. We love mushrooms too, especially when the weather turns cold. I’ll have to try this sometime soon!