Mushroom Chettinad

Mushroom Chettinad - Anita Pai

Ingredients: 

200 gms Button Mushrooms
6-8 Black pepper corns,crushed coarsely
1 Onion,finely chopped
3 Tomatoes,finely chopped
1" Ginger,chopped
6-8 Garlic pods
1 tbsp Poppy Seeds(Khus Khus)
2 tbsp Cashewnuts
3 tbsp Curry leaves
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
juice of 1/2 Lemon
Salt to taste


to roast spices together:
1 tbsp Oil
1/2 tsp Cumin seeds
1/2 cup grated fresh Coconut
1 tsp Fennel seeds
1 tsp Coriander Seeds
3-4 Red chillies
2-3 Cloves
3 Green Cardamoms,remove the seeds
1" Cinnamon stick


Method: 

Clean mushrooms nicely,I usually rub the mushrooms with maida to remove the excess dirt and wash them and pat dry them.Trim the stalks and cut the mushrooms into halves.
Soak Poppy seeds and cashew nuts in half cup of warm water for 15 mins.
Heat 1 tbsp Oil in a pan and roast all the spices together on low heat till fragrant for about 2-3 mins and remove them and cool the spices.
Grind the roasted spices along with ginger,garlic,soaked cashewnuts and poppy seeds to a very smooth paste.Add required amount of water while grinding.
Heat 3 tbsp of oil in a kadai and stir fry onions till they turn slight brown in color and add curry leaves to them.
Add the ground masala and saute for a minute.
Add chopped tomatoes,turmeric powder,salt and red chili powder.Cook fro 5-7 mins till the tomatoes get well blended and the oil separates from the gravy.
Add mushrooms and stir fry for 5 mins.
Add 1 cups of water and add chopped coriander and give the gravy a boil.
Simmer the gravy and cook on reduced heat for 5 mins till the gravy is thickened.
Sprinkle crushed black pepper corns and add lemon juice to the gravy.