Tuesday, September 21, 2010

Chettinad Mushrooms


200 gms mushrooms cut into quarter

5-6 curry leaves 

3 tbsp onion paste

3 tbsp tomato puree

1 tsp kashmiri red chilli powder

1/2 tsp lemon juice

1 tsp ginger-garlic paste

1 tsp cashew paste

1 tsp poppy seed paste

2 tbsp oil

salt to taste

Few coriander leaves for garnishing

For the chettinad masala

2 tbsp grated coconut

1/2 tsp cumin seeds

1/2 tsp coriander seeds 

1/2 tsp fennel seeds

3-4 dry red chilli(bedagi)

2 green cardamom

1-2 cloves

1 " cinnamon

1 tbsp oil

For the chettinad masala
  • Heat 1 tbsp oil in a pan, add cumin seeds, fennel seeds,coriander seeds, red chilli, cardamom, cloves, cinnamon, and fry for 1-2 min
  • Add coconut and fry till it becomes light brown and then keep aside to cool and then grind it with little water to a fine paste
 For the gravy
  • Heat 2 tbsp oil in a pan, add onion paste, ginger-garlic paste and fry till light brown
  • Add tomato puree and fry for 2-3 min till it leaves oil at the edges 
  • Add the chettinad masala and fry for 3-4 minutes and then add the curry leaves and fry for a min
  • Add kashmiri red chilli powder,lemon juice and mix well 
  • Then add the mushrooms and cook till tender
  • Lastly add cashew & poppyseed paste and mix well, garnish with coriander and then serve hot with rice