Tuesday, September 30, 2014



Here is yet another dish made of mushrooms, after Achari Khumb ( Khumb being mushrooms in Hindi) and Mushroom Sukka.

I liked this dish because it features mushrooms which I am fond of and it is cooked in the distinctive Chettinad style. As you know, this style of South Indian cuisine calls for the use of a tasty masala made up from many spices. This is adapted from Master Chef Sanjeev Kapoor's Mushroom Chettinad as shown in this video.

I preferred to have more of gravy rather than make this a semi-dry dish as I like to serve this with rotis.

  • Mushrooms,(Khumb) 400 gms
  • Oil, 2 tbsp
  • Coconut Gratings, 1/2 cup
  • Coriander seeds, (Dhania), 1 tsp
  • Cumin seeds, ( Jeera) 1/2 tsp
  • Fennel seeds, (Saunf) 1 tsp
  • Dried Red Chillies, 3-4
  • Green Cardomoms, 3
  • Cloves, ( Laung) 2-3
  • Cinnamon, (Dalchini) 1 "
  • Ginger, chopped, (Adrak)  1 "
  • Garlic, chopped, (Lahsun) 1 tbsp
  • Poppy seeds (khus khus) 2 tsp, soaked for 15 minutes
  • Cashewnuts, 8-10, soaked for 15 minutes
  • Onion, medium-sized, finely chopped, 1
  • Curry leaves, (Kari patte) 8-10
  • Tomatoes, medium, finely chopped, 2
  • Turmeric powder, 1/4 tsp
  • Salt, to taste
  • Red Chilli Powder, 1/2 tsp
  • Crushed Black Peppercorns, 1 tsp
  • Fresh Coriander Leaves, finely chopped, 1/4 cup

Wash the mushrooms thoroughly. Cut them into halves and keep aside.
In a non-stick pan, heat 1 tbsp of oil. Add coconut gratings, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamoms, cloves and cinnamon.
Saute this for 4-5 minutes on medium heat. Allow this to cool.
Grind the cooled mixture with garlic, ginger, poppy seeds and cashewnuts using required amount of water to make a smooth paste
In another pan, heat 1 tbsp of oil and add the onion and saute till golden brown,
Add the curry leaves, and saute.
Now add the ground paste and saute for 1 minute
Next, add the tomatoes, turmeric powder, salt and red chilli powder and mix well.
Cook for 5-7 minutes or till the oil separates
Add the mushrooms, crushed peppercorns and saute for 5-6 minutes
Serve hot garnished with chopped coriander leaves.

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