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 like mushrooms and I am going to have to try this mushroom dish!
Iam a great Mushroom fan. Cook it atleast once a week. Will try this. Pls add this to
http://www.newspaanai.com
and share it with lot of other people. thanks once again for the receipe
I’m going to try this dish this week. I’m not a mushroom fan. But A will do anything and everything for this. And I love Chettinad food. So, that is a compromise there no?
In fact, he may even give me the TV remote 😀 Hmm.. 😀
Looks lovely…I am not a great mushroom fan.But i liked easy recipe:)
Nice recipe Nags, Great pictures…first time to your blog…it’s really cool…marked it favorite now 🙂
This sounds interesting, Nags.
I’ll let you into a secret. I’ve never tried Chettinad cuisine and somehow had the notion it was mainly non-veg!
Btw, we get mushrooms here aplenty and they don’t change colour.
Aparna – yeah, I know we get mushrooms ‘aplenty’ in India, just that I feel they turn mushy/watery or a darker shade if kept more than a day or two in the fridge. I haven’t tried freezing them though 🙂 Have you?
And yeah, I think chettinad cuisine is really mistunderstood that way which is another reason why I feel this month’s RCI is very apt. Though, I have to say the non-veg dishes are so much yummier!
I have 2 packets of mushrooms and I’m always looking out for new ways to make something 🙂
That looks robust, Nags! I love mushrooms too but rarely make them as the ones we get here blacken by the minute, even in the fridge.
love a spicy mushroom dish…this one is simple and easy…