Chettinad mushrooms

Serves: 4
Cooking time: 40 minutes

Cuisine : Indian
Course : Main
Skill Level : Easy

  • 1” pieceginger, peeled and roughly chopped
  • 6 no garlic cloves, chopped
  • 2 tsp poppy seeds
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 no cashew nuts
  • 2 tbsp grated coconut (fresh or frozen)
  • 2 tbsp coconut oil
  • 1 stick cassia bark
  • 3 no bay leaf
  • 1 tsp fennel seeds
  • 1 tsp kalpasi(black stone flower) /optional
  • 2 no shallots, chopped (or 10 no ‘sambar onions’, chopped)

  • 2 no shallots, chopped (or 10 no ‘sambar onions’, chopped)
  • 3 no tomatoes, chopped
  • 2 sprigs curry leaf
  • 3 tbsp coriander leaves, chopped fine
  • 1/4 tsp turmeric powder
  • 2 tsp Kashmiri chilli powder
  • salt
  • 1 tbsp rapeseed oil
  • 250 gm mixed exotic mushrooms
  • 50 ml coconut milk
  • few sprigs coriander leaves

In a food processor/ wet grinder; Grind ginger, garlic, poppy seeds, fennel, cumin seeds, coriander seeds, cashew nut and grated coconut to a smooth paste. Add a tablespoon of cold water if required while grinding.

Heat coconut oil in a thick-bottomed saucepan over a medium heat. Add cassia bark, bay leaf, fennel and kalpasi and sauté for 30 seconds

Add the shallots, tomatoes, curry leaves and coriander leaves, stirring well to combine and cook for 5 minutes on high heat

Add turmeric powder, chilli powder, the ground paste and salt, mix well and cook on low heat for 20-25 minutes or until the oil separates from the masala In a small wok, heat oil and sauté the mushrooms and set aside.

Add coconut milk into the sauce, mix well, check seasoning, and serve garnished with the sautéed mushrooms and few sprigs of coriander.

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