Yay! Friday finally 😀 😀 Can you see me grin ear to ear?! That’s only because I couldn’t have asked for a busier week and I really couldn’t wait for the weekend, all week long. Sigh. Ok enough of my ranting, let me get back to something that makes me really happy – foooood 🙂
Today’s recipe is courtesy my sister. Couple of months back, when I took a small vacation staying at my sister’s, she treated me to this amazing Chettinad Mushroom Gravy. I gobbled it all up first with some rotis and the next day with crispy dosas. I had got the recipe from her for this gravy and had promptly forgotten all about it. How silly of me! Thankfully couple of weeks back I remembered it when I saw a pack of button mushrooms in the fridge.
Chettinad cuisine is well known for the spicy, kicking curries/gravies. The masala ingredients are quite unique and special to the Chettinad cuisine – you can read all about it and some more on this Chettinad Biriyani recipe. As I had stocked up the spices, I could quickly whip up this gravy that was so flavorful. Not just that, the spice powder can be used for other recipes too and easily the same recipe can be substituted with either veggies, panner/cottage cheese or meat.
To make Mushroom Chettinad | Chettinad Mushroom Gravy
What I used –
For the Chettinad Masala –
- Coriander Seeds, 1 tsp
- Cumin Seeds, 1 tsp
- Black Peppercorns, ½ tsp
- Kalpasi/Daggad Phool/Stone Flower, 1 small leaf
For the Onion-Tomato Paste –
- Onions, 2 medium
- Tomatoes, 2 medium
- Garlic Pods, 2-3
- Ginger, 1” piece
For the Mushroom Chettinad Gravy –
- Button Mushrooms, 10-12
- Onion, 1 medium
- Fresh Green Peas, a handful
- Turmeric Powder, ¼ tsp
- Red Chilli Powder, ¾ tsp
- Milk, ¼ cup
- Oil, 1 tbsp + ½ tsp
- Salt, as needed
- Water, as needed
- Fresh Curry Leaves, a few
Prep Work –
1. Wash and pat dry the mushrooms. Cut the mushrooms in desired size and set aside.
2. Roughly chop the ingredients under “the onion-tomato paste” and in a microwave safe bowl, microwave high for 4-5 mins with little water. Once cooled down, grind into a smooth paste. Set aside.
3. In a pan, dry roast all the ingredients under “the Chettinad masala” until golden and fragrant. Once cooled down, blend into a smooth powder. Set aside.
4. Chop one more onion finely for making the gravy and set aside.
How I made –
1. In a pan, heat 1 tbsp of oil. Add finely chopped onion and fry until translucent. Add the prepared onion tomato paste. Fry on low flame until the onion-tomato paste is cooked and comes together. Add chopped mushrooms and stir fry for a couple of minutes. Add turmeric powder and cook for 4-5 mins.
2. Add the freshly ground chettinad masala followed by red chilli powder and salt. Cook for a couple of minutes until the raw smell is gone. Add ½ cup of water and mix well. Cook the gravy on low flame for 5-6 mins.
3. Add fresh green peas and cook them for 4-5 mins until done. As the gravy comes together, check for salt and spiciness. Add milk and mix well. Meanwhile, heat ½ tsp of oil in a small pan and fry fresh curry leaves. Add them to the gravy.
4. Serve hot with rotis/Indian bread or Pulao.
- This curry is supposed to be spicy, but adjust the quantity of black peppercorns and red chilli powder as needed
- Fresh green peas are optional but I like to add them to this mushroom gravy.
- Milk is optional and helps reducing the spiciness to a bit. For a richer version, cream can be used.