Chettinad Mushroom Curry

mushroom-chettinad
Ingredients (2–3 servings)

For Kadai Masala (roast & grind):

  • 250 g Button mushrooms (cleaned & halved/quartered)
  • 1 Large onion (finely chopped)
  • 2 Tomatoes (finely chopped/pureed)
  • 2 Green chilies (slit)
  • 1 sprig Curry leaves
  • 1 tbsp Ginger-garlic paste
  • 3 tbsp Oil (preferably sesame oil)
  • Salt to taste
  • Fresh coriander leaves (for garnish)

For Chettinad Masala (roast & grind)

  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1 tsp Black peppercorns
  • 3–4 Dried red chilies
  • 3–4 Cloves
  • 2 Green cardamoms
  • 1-inch Cinnamon stick
  • ½ Star anise
  • 2 tbsp Grated coconut (fresh or dry)
Method
  1. Prepare Chettinad Masala:
    • Dry roast all ingredients listed under Chettinad Masala (except coconut) until aromatic.
    • Add grated coconut, roast till golden brown.
    • Cool & grind into a fine paste with little water.
  2. Cook Base:
    • Heat oil in a pan. Add curry leaves, sautĂ© briefly.
    • Add onions & green chilies, sautĂ© till golden.
    • Add ginger-garlic paste, fry till raw smell disappears.
    • Add tomatoes, cook until mushy and oil separates.
  3. Spice & Simmer:
    • Add the freshly ground Chettinad masala paste, fry for 2–3 minutes.
    • Add salt and ½–1 cup water (adjust for desired gravy consistency).
    • Simmer for 5 minutes.
  4. Add Mushrooms:
    • Add mushrooms, mix well with masala.
    • Cover and cook for 7–8 minutes until mushrooms are tender and coated with spices.
  5. Finish:
    • Adjust salt and spice levels.
    • Garnish with fresh coriander leaves.

🍴 Serving Suggestion

  • Best enjoyed with steamed rice, dosa, idli, appam, parotta, or chapati.