Wednesday, February 6, 2013

Mushroom Chettinad | Chettinad Mushroom Masala | Mushroom Recipes

Print Friendly and PDF
Though I prepare mushrooms often I never got to post any recipe with mushrooms in my blog.I started to use mushrooms lately in my cooking now it has turned to be one of our favorites for its soft and meaty texture.Mushrooms can be widely used in making pulaos, briyanis, curries, gravies, stir fries, stuffed mushrooms, pastas, cutlets etc. Today I am posting Chettinad Mushroom Masala which is really an aromatic and spicy gravy which complements really well with steamed rice or Kerala parottas.
I highly recommend this recipe to give a try and I am sure you will thank me for the recipe.The taste of those meaty and soft mushrooms in the spicy and rich chettinad masala gravy is truly delicious and lip smacking and when paired with kerala parottas,it is really a good combo.
Mushroom Chettinad Masala Gravy:
(Serves 2-3)
Recipe Source: Nita Mehta

200 gms Button Mushrooms
6-8 Black pepper corns,crushed coarsely
1 Onion,finely chopped
3 Tomatoes,finely chopped
1" Ginger,chopped
6-8 Garlic pods
1 tbsp Poppy Seeds(Khus Khus)
2 tbsp Cashewnuts
3 tbsp Curry leaves
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
juice of 1/2 Lemon
Salt to taste

to roast spices together:
1 tbsp Oil
1/2 tsp Cumin seeds
1/2 cup grated fresh Coconut
1 tsp Fennel seeds
1 tsp Coriander Seeds
3-4 Red chillies
2-3 Cloves
3 Green Cardamoms,remove the seeds
1" Cinnamon stick

  • Clean mushrooms nicely,I usually rub the mushrooms with maida to remove the excess dirt and wash them and pat dry them.Trim the stalks and cut the mushrooms into halves.
  • Soak Poppy seeds and cashew nuts in half cup of warm water for 15 mins.
  • Heat 1 tbsp Oil in a pan and roast all the spices together on low heat till fragrant for about 2-3 mins and remove them and cool the spices.
  • Grind the roasted spices along with ginger,garlic,soaked cashewnuts and poppy seeds to a very smooth paste.Add required amount of water while grinding.
  • Heat 3 tbsp of oil in a kadai and stir fry onions till they turn slight brown in color and add curry leaves to them.
  • Add the ground masala and saute for a minute.
  • Add chopped tomatoes,turmeric powder,salt and red chili powder.Cook fro 5-7 mins till the tomatoes get well blended and the oil separates from the gravy.
  • Add mushrooms and stir fry for 5 mins.
  • Add 1 cups of water and add chopped coriander and give the gravy a boil.
  • Simmer the gravy and cook on reduced heat for 5 mins till the gravy is thickened.
  • Sprinkle crushed black pepper corns and add lemon juice  to the gravy.
Serve it hot with steamed rice/Chapati/Kerala Parottas/Pulaos.
  1. In order to clean mushrooms you can remove the thin layer over the mushrooms using a sharp knife or you can even rub the mushrooms with maida or rice flour to remove the excess dirt.Always wipe the mushrooms with a dry towel before it is added to the recipe,this way the mushrooms will not shrink much.
  2. This is a very aromatic and slightly spicy recipe.Adjust the red chillies and pepper accordingly.


gayathri said...

I Love all mushroom recipes...this dish is so simple and tempting..

AparnaRajeshkumar said...

This is awesome loved the way with Pappad !

Rafeeda AR said...

that curry does look lipsmacking... bookmarking for trial!

Sangeetha Nambi said...

Yummy and tempting masala...

Aruna Manikandan said...

gravy looks delicious, will try this soon :)

Unknown said...

Restuarant style masala...looks yummy prathibaa

Raks said...

Sounds really good, should be great with both roti and rice, loved the clicks!

Vimitha Durai said...

I love to have it with chapathis. Nice one

great-secret-of-life said...

super clicks I love the addition of pepper

Jeyashris Kitchen said...

Recently i started cooking mushrooms, This one sounds nice and flavorful

Uma said...

love chettinad curries.. perfect with naan!

Prathima Rao said...

Simply delicious, yes sure to give this a try..!!
Prathima Rao
Prats Corner

divya said...

Super clicks and yummy dish.

Indian Khana said...

Looks yum and it making me hungry in the middle of nite dear

Unknown said...

Wud be perfect with layered barotta!

Nalini's Kitchen said...

Such a flavorful curry,your clicks make me drool,perfect with rice and rotis...

Valar Siva said...

Awesome photos!!! looks yummy...

Sumi said...

wow, authentic recipe..will try for sure.

CbeFoodBlogger said...

Very nice..yummy

Unknown said...

The entire picture will serve me perfect afternoon meal. I never tried anything using mushroon except fried rice. like the creamy texture. Guess it is because of cashew nuts. love the addition of pappadam tooo. truly tempting.

Sushma Mallya said...

looks are beautiful too..

Anonymous said...

What a lovely gravy. This looks very spicy and I want to have it with the kerala parotta just like you have suggested.


Anonymous said...

Amazing Outcome!!!!!!!

Anonymous said...

hope u are doing fine
Thank you for this.recipe..have tried this recipe with mushroom nd babycorn...both
me.out superb!..thnks again.

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top