Chettinad Mushroom Masala Recipe

INGREDIENTS

1 cup mushrooms

1 large onion – 1 tiny onion, coarsely sliced

2 medium-sized tomatoes, coarsely chopped

1 teaspoon red chilli powder

1/2 teaspoon garam masala powder

2 teaspoon coriander leaves for garnish

Water – as needed

To taste, add salt.

To Roast And Grind To A Paste

1 heaping tbsp coconut

1/2 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon pepper corns

2 red chilies

14 inch cinnamon piece

Cloves – 1 tsp.

-1 cardamom

To Temper:

2 tsp oil

1/4 teaspoon kalpasi

1 tbsp coarsely chopped garlic

a few curry leaves

Method:

1. In a pan, toast all of the ingredients specified under ‘to roast and grind’ (except the coconut) for a few minutes until slightly golden, then add the coconut.
2. Cook till golden brown. Transfer to a mixing jar, add a little water, and blend to a fine paste.
3. Place aside. Heat the oil, then add the kalpasi, curry leaves, and garlic and sauté for a few minutes.
4. Then add the onion and cook until it is transparent, then add the tomatoes. Allow the raw smell to dissipate by sautéing until the vegetables are soft.
5. Now stir in the masala paste. Cook for a few minutes, then season with salt to taste. Cook over low heat until it becomes a thick mass.
6. Take a clean mushroom, add red chilli powder, garam masala powder, and mix thoroughly. Combine thoroughly.
7. Cook for a few minutes, and the water will evaporate. Now, add a bit more water and continue to simmer until it resembles a sauce.

Serve alongside rice or roti.