Chettinadu Mushroom Gravy | chettinad mushroom kulambu | Chettinad mushroom curry with step by step pictures. Chettinad dishes and exploring the Chettinad cuisine has become my recent favorite and tried few basic dishes with Chicken, Prawn, and kuzhi paniyaram and without any doubt, it became a hit at home and the flavor from the freshly ground masala is delectable.
This spicy Chettinad mushroom gravy goes very well with Roti, Poori, or Dosa. You make also make the Chettinad mushroom dry instead of the gravy version. Adjust the consistency of the gravy as you prefer. Chettinad Mushroom biryani is another favorite recipe of mine. However, I have also tried a simple Mushroom biryani earlier. Check the recipe if interested.
The Mushroom masala is made of super flavorful Chettinade whole spices. It has a little handwork and effort in the gravy but the end result is so satisfying.
I usually make these elaborate mushroom Chettinad curry for the weekend. A brunch or dinner is perfect with the curry and some Set dosa or roti.
Click here for more Chettinad Recipes Today lets see how to prepare Mushroom curry in Chettinad Style.
Recipe Instructions
2. Also blend the ginger, garlic and curry leaves and set aside. Heat a pan with oil once its hot add fennel seeds let it sizzle and then add Bay Leaf,Green Chilli and Curry leaves.
3. Next add in the onions and saute till glossy and then add in the ginger garlic and green chilli paste and saute.
4. Once the raw smell leaves and in the chopped tomato and cook till it leaves oil. Next add the salt and ground masala powder. Mix well.
5. Add the chopped mushroom and mix well. It will start leaving water and cook.
6. Now add the required water and bring it to gravy consistency. Mix well and cook in a low flame for 5 mins. Finally garnish with coriander leaves and switch off the flame.
More Chettinad Recipes
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Chettinadu Mushroom Gravy
Standard 1 cup measures 240 ml
Ingredients
To Roast and Grind:
- Coriander Seeds – 5 tsp
- Dry Red Chili - 6
- Cumin Seeds – 1 tsp
- Pepper Corns – 1 tsp
- Maize – 1
- Cloves- 2
- Cardamom – 2
- Cinnamon Stick – 1
- Poppy Seeds – 1 tsp
- Fennels seeds – 1 tsp
To Grind:
- Garlic - 5
- Ginger – a ½ inch piece
- Curry Leaves a spring
Other Ingredients :
- Oil – 2 tbsp
- Fennel Seeds – ½ tsp
- Bay Leaf - 1
- Curry Leaves a spring
- Green Chilli - 2
- Onion - 1
- Tomato - 1
- Salt as needed
- Water as needed
- Button Mushroom – 10 medium sized
- Coriander leaves to garnish
Instructions
- Dry roast the ingredients mentioned under “To Roast and Grind till you get a nice aroma” and blend it to a fine powder.
- Also blend the ginger, garlic and curry leaves and set aside. Heat a pan with oil once its hot add fennel seeds let it sizzle and then add Green Chilli and Curry leaves.
- Next add in the onions and saute till glossy and then add in the ginger garlic and green chilli paste and saute.
- Once the raw smell leaves and in the chopped tomato and cook till it leaves oil. Next add the salt and ground masala powder. Mix well.
- Add the chopped mushroom and mix well. It will start leaving water and cook.
- Now add the required water and bring it to gravy consistency. Mix well and cook in a low flame for 5 mins. Finally garnish with coriander leaves and switch off the flame.
Notes
- If you want it thick reduce the amount of water and cook.
- Serve along with Roti or Idli or Dosa
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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