Chettinad Mushroom curry

BM# 101: Week 3, Day 1
Theme : 
Creamy gravies

I came across this book Indian kitchen by Vegan Richa at the library recently and borrowed it immediately. Coincidentally I also had some mushrooms the same day at home, so I tried this recipe from the book. It’s an aromatic curry with coconut based ground masala paste and I have since then made it multiple times. You can also use any vegetable or beans instead of mushrooms here.

This is a drier sauce according to the original recipe, but I added water to it to make a gravy version. I also add pepper to the ground paste to increase the taste a bit more. You can adjust the spice level according to your preference. Other than the ones I have already tried, there are many more recipes I have bookmarked from this book.

Read on for the recipe.

Recipe source: Vegan Richa’s Indian kitchen

Ingredients:

For masala paste:

  • 2 tablespoons cashews/almonds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 3 dried red chilies
  • 1 teaspoon pepper corns
  • 1/4 cup shredded coconut

For gravy:

  • 2 teaspoons oil
  • 1″ ginger piece, minced
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (optional)
  • 1/2 teaspoon Garam masala
  • 2 medium tomatoes, chopped
  • 4 ounces or 100gms mushrooms, sliced
  • 1 cup frozen peas, thawed
  • Salt as needed

Method:

  1. Heat a pan over medium heat. Add coriander seeds, cumin seeds, fennel seeds, red chilies, pepper corns. After a couple of minutes, once the seeds change color slightly, add the shredded coconut. Dry roast until golden brown and aromatic, stirring frequently. Turn off the heat and let it cool a bit. Grind to a paste along with cashews or almonds, adding a little water to make a smooth paste. Set aside.
  2. Heat oil in a pan. Add ginger and garlic followed by the onions. Sauté until onion is pink, 3-4 minutes. Add the ground paste, turmeric powder, chili powder, garam masala, salt and tomatoes. Mix everything well and add half cup (or more) water if you need a gravy kind of curry. Let the mixture cook for 7-8 minutes, stirring often.
  3. Add mushrooms and peas. For a gravy version, add about 3/4 cup of water at this stage. Cover and cook for about 10 -15 minutes, opening and stirring a couple of times in between. Taste test and take off the heat once the mushrooms are cooked well. Serve with chapatis or rice.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

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9 thoughts on “Chettinad Mushroom curry

  1. Renu Agrawal Dongre says:

    Chettinad mushroom curry looks very flavourful with all that spices and rich with the nuts. I have bookmarked this recipe to try.

    Like

  2. Vaishali Sabnani says:

    I havent cooked much of Chettinad cuisine ..and now wondering why! The curry looks very flavorful and as usual the clicks are super.

    Like

  3. FoodTrails says:

    The curry looks so creamy and tempting….I make it with milk and cashews. Coconut milk must have added a nutty flavour to the curry.

    Like

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