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.