Skip to main content

Chettinadu Mushroom Masala /Chettinadu Kaalaan Masala




Mushrooms are good source of protein and low in calorie.Also they are rich in vitamins and minerals.Mushrooms are great substitute for meat as it is chewy,juicy.

Coming to the recipe,its a spicy and flavorful curry whereas,mushroom is simmered in freshly ground masala paste.Be it with rice or roti,this curry goes very well.

I made my masala on the thicker side and the gravy was enough for 3 people.If more gravy is need then add another tbs of coconut and some cashews while roasting the spices.Off to the recipe..............




                                        
                                      
             Chettinadu Mushroom Masala/Chettinadu Kaalaan Masala


                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes
   Serves 3(generously)


   
  Ingredients

  
Ingredient
Quantity
Button Mushroom/kaalaan
300 gms(sliced)
Onion(finely chopped)
1 medium size
Tomato(finely chopped)
2 medium size
Green chilly/pachamilagai
2-3 (slit lengthy)
Ginger&garlic paste
2 tsp
Turmeric powder/manjal podi
1/4 tsp
Curry leaves/karivepillai
1-2 sprigs
Coriander leaves
as needed
Salt
1 tsp
Oil
1 tbs +2 tsp


  For the tempering 
Ingredient
Quantity
Black stone flower/kalpaasi
1
Star anise
2 petals
Fennel seeds/sombu
1/2 tsp
  
 Roast and powder
Ingredient
Quantity
Fennel seeds/sombu
1 tsp
Black pepper/milagu
1 tsp
Red chilly/varamilagai
3- 4
Coriander seeds/dhaniya
1 tbs
Cloves/lavangam
2-3
Cinnamon/pattai
1/2 inch
Coconut(grated)
2 tbs

  Method 

  • Heat pan with tsp of oil and fry the ingredients given to roast and grind except coconut,until a nice aroma comes out.Finally add the grated coconut and fry it for a minute.Put off the flame,once it becomes cool down grind it to a fine paste.Keep it aside.
  • Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato and cook it until mushy.
  • At this stage add in the ground paste,turmeric powder and salt, mix it well.Rinse the blender jar with a cup of water and add it.Let it cook for couple of minutes.Meanwhile heat a pan with a tsp of oil and saute the mushrooms till it is tender.
  • Add the sauteed mushrooms to the boiling gravy and let it simmer for 5-6 minutes or desired consistency is reached.Add in the chopped coriander leaves and put off the flame.Add in lemon juice if needed.
  • Serve it with roti or rice.






  • I used 2 Kashmiri red chilly to get a nice color and 2 regular red chilly for the spice.
  • The spices given are  for medium spice level.
  • The amount of green chillies can be increased for a spicy level.





Enjoy........................


Mushrooms are good source of protein and low in calorie Chettinadu Mushroom Masala /Chettinadu Kaalaan Masala


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80







Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more