Mushroom masala is our first choice when we dine out, because i rarely make this at home.I watched this recipe in one of the tv cookery show(couldnt remember the show name) and i liked that recipe for chettinad flavor and made a note of it immediately .I prepared this every next day and we loved it.
From that day, i make this chettinad masala regularly and it never disappoint me . It consumes lot of time for soaking,roasting,grinding and making masala , but the end result is mouthwatering. If you like spicy mushroom masala, give it a try. Ok. now let see the procedure.
Procedure
Notes:
From that day, i make this chettinad masala regularly and it never disappoint me . It consumes lot of time for soaking,roasting,grinding and making masala , but the end result is mouthwatering. If you like spicy mushroom masala, give it a try. Ok. now let see the procedure.
Chettinad Mushroom Masala
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry|Chettinad | Recipe Cuisine: Indian
Recipe Category: Curry|Chettinad | Recipe Cuisine: Indian
Ingredients
Mushroom - 200gm
Onion -1
Tomato - 2
Ginger garlic paste - 1 tbsp
Oil - 2 tbsp
Curry leaves - few
Coriander leaves - few
Turmeric - 1/4 tsp
Crushed pepper corns - 1 tsp
To soak & grind
Poppy seed - 2 tsp
Cashew - 8 nos
To roast & grind
Grated Coconut - 5 tbsp
Red chili - 4 or 5
Coriander seed - 1 tsp
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Cinnamon - a small piece
Cloves - 3 nos
Cardamom- 2 nos
Oil - 1/4 tsp
First soak poppy seed and cashew in water for 15 mins and keep all items to roast as ready.
In a pan, heat oil, add all the ingredients under "To roast & grind" except coconut and roast it well and keep aside.
Then in the same pan,add grated coconut and dry roast it until it becomes golden brown.
Allow it to cool and grind all the spices,coconut along with poppy seed & cashew into fine paste.
Now cut onions & tomatoes into small pieces . Heat oil the pan, add onions along with curry leaves & pinch of salt. 
Saute it till it become brown, then add ginger garlic paste, turmeric powder & saute it till raw smell goes off.After that add the grounded paste and saute it in the oil without adding water.
Once it well sauteed, add tomatoes, mix it well & add salt,put a lid on and cook the mixture till the tomatoes become mushy.
Cut the mushroom into quarters and add it into the pan. Again cover & cook it till the mushrooms are cooked.
Finally add the crushed pepper and coriander leaves & switch off the flame.
Tasty & finger licking Mushroom Chettinad Masala is ready. Serve it with any of your favorite indian bread or with any mild pulav.
In a pan, heat oil, add all the ingredients under "To roast & grind" except coconut and roast it well and keep aside.
Then in the same pan,add grated coconut and dry roast it until it becomes golden brown.
Allow it to cool and grind all the spices,coconut along with poppy seed & cashew into fine paste.
Now cut onions & tomatoes into small pieces . Heat oil the pan, add onions along with curry leaves & pinch of salt. 
Saute it till it become brown, then add ginger garlic paste, turmeric powder & saute it till raw smell goes off.After that add the grounded paste and saute it in the oil without adding water.
Once it well sauteed, add tomatoes, mix it well & add salt,put a lid on and cook the mixture till the tomatoes become mushy.
Cut the mushroom into quarters and add it into the pan. Again cover & cook it till the mushrooms are cooked.
Finally add the crushed pepper and coriander leaves & switch off the flame.
Tasty & finger licking Mushroom Chettinad Masala is ready. Serve it with any of your favorite indian bread or with any mild pulav.
- Mushroom leaves lot of water and it's enough for my preferred consistency, you can add more water according to your preferred consistency.
- Adjust the hotness according to your taste.
- Soak both poppy seed & cashew , it helps to grind it smooth
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