Mushroom Masala Recipe / Chettinad Mushroom Masala Recipe / Spicy Mushroom Gravy Recipe

 

Today's recipe is a spicy, flavor rich and easy to make Chettinad Style Mushroom Masala Recipe. Chettinad Cuisine includes lots of spices like Cinnamon, clove, pepper corns, fennel seeds, star anise and the cooking will not be completed without Chinna Vengayam/Pearl Onion addition. I used almost all the spices except Poppy seeds & coconut in this gravy. I recreated this recipe following my Chettinad Style Vazhakka Varuval.  This Mushroom Masala makes a great side dish for Dosa, Chapati, Parotta, Naan and even with plain rice. We had it with Homemade Tandoori Rotis.

The same recipe can be made with Mixed Vegetables replacing Mushroom and even with Chicken. I have tried the same recipe with Chicken also with the addition of 2 Tbsp coconut to the onion masala. Now off to the Chettinad Mushroom Masala Recipe..

Chettinad Mushroom Masala Recipe

Prep Time : 15-20 Minutes | Cook time : 25 Minutes

Recipe Category : Side Dish | Serves :  4

Ingredients

To Roast & Grind

1. Oil  2-3 tsp
2. Cinnamon  1 inch Stick
3. Clove  3
4. Cardamom 1
5. Fennel Seeds  1 tsp
6. Pepper Corns  1 tsp
7. Cumin Seeds  1/2 tsp
8. Cashew Nut  6 no.
9. Dry Red Chilli  6 no.(I used Dry Red Chilli & Byadagi chilli Combo)
10. Garlic  4-5 clove
11. Ginger  1 inch piece
12. Chinna Vengayam/Pearl Onion  10 no.s
13. Onion  1/2 of a medium Onion(chopped)

For Mushroom Masala

1. Mushroom  150 gm(cut to desired size)
2. Tomato  1 cup(chopped)
3. Turmeric Powder  1/4 tsp
4. Kashmiri Red Chilli Powder   1 tsp
5. Curry Masala Powder   1 tsp
6. Salt  to taste
7. Oil  2 Tbsp
8. Bay leaf   1 no.
9. Star Anise  1 no.
10. Cilantro  2 Tbsp, finely chopped(for Garnishing)

Notes:

*If needed, you can also add 1-2 tbsp shredded dry coconut along with onion-ginger-garlic, roast and grind    it along with other spices.

*I did not add coriander seeds and it doesn't required for this gravy as I have used cashew nuts for           consistency, but if you want you can add 1 Tbsp along with other spices.

*I used Salem Brand- Selvam Curry Masala Powder, you can use any available brand or replace curry       masala powder with Garam Masala also.

Method

• First make the masala paste.
• Heat 2-3 tsp oil in a pan, when its hot add clove, cinnamon, cardamom, fennel seeds, cumin seeds, pepper corns, cashew nuts, dry red chilli and roast everything for 1-2 minutes.
• After roasting transfer the roasted spices to a plate and in the same pan add ginger garlic and chopped onion and saute for 2-3 minutes or until the onion turns soft and light pink.
• And then allow the onion, to cool for a while and blend all the roasted spices-ginger-garlic-onion to a ground coarse paste and keep aside.
• Heat 2 Tbsp oil in a deep pan, when its hot add bay leaf and star anise fry well and then turn the heat to low, add turmeric powder and kashmiri chilli powder and stir fry well.
• Now add chopped tomato, sprinkle little salt and cook covered until tomatoes are cooked soft and mushy.
• And then add ground masala paste and stir fry until oil starts oozing from the masala(cook in medium heat)
• Once done, add cut mushroom and mix well with masala, add salt and cook for 2 minutes.
• After that add 1/2-3/4 cup water(or to desired consistency) and cook covered until masala starts boiling.
• Allow the masala to boil for few minutes and once the gravy thickens switch off the stove and lastly add some finely chopped cilantro.
• That's it Super Tasty & Spicy Chettinad Mushroom Masala Ready. Serve hot as an accompaniment.