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Chettinad Mushroom Masala

By: Eskitha Periyaswamy of Navi Mumbai, IN


A spicy mushroom gravy, veg chicken.

Filed in Side Dishes

Serves 4 people

Other 2 recipes by Eskitha Periyaswamy »

Ingredients


  • 200gms Mushroom ( clean and washed in warm water)
  • 1 Onion (Finely chopped)
  • 2 tomatoes (finely chopped)
  • 2 tsp Coriander powder
  • 1 tsp Pepper powder
  • a pinch of turmeric powder
  • 5 pods Garlic (Finely chopped)
  • 1/2" Ginger (finely chopped)
  • 1 Green chilly (finely chopped)
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Aniseed
  • Few Curry leaves
  • 2 Red Chilly (Dry) (can add as per ones taste)
  • salt
  • Cooking Oil

Directions

  1. Heat oil in a pan, add Mustard seeds, aniseed & dry chilly.
  2. Add finely minced ginger, garlic & green chilly and fry for a while.
  3. Add chopped onion and curry leaves and fry till the onion turns transparent. Now add the tomatoes and cook till it softens.
  4. Add coriander powder, pepper powder, turmeric powder and required amount of salt and cook until the raw smell leaves off.
  5. Add mushroom pieces and saute until the mushroom is coated well in the masala.
  6. Add little water, saute n close the vessel with a lid and allow it to cook well. Keep stirring at regular interval.
  7. Cook until the Mushroom turns soft n tender and the Gravy becomes little dry. (Can add required amount of Coconut milk to add more taste & and required consistency. Reduce the amount of water as per Coconuts Milks use)
  8. Take off from the heat, garnish finely chopped coriander leaves. Serve hot with rice, chapati, naan...

Latest Comments

By lakshmi nair on 1/4/2012 8:48:00 AM

Tried this out, came out really good. Thank you Eskitha.

 

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