Chettinad Mushroom Gravy / Curry

A tasty curry from chettinad cuisine prepared using freshly ground spices that is rich in flavour! 

Ingredients:

Button mushrooms - 10 to 15 nos (clean in warm water and cut into bite sized pieces)

Onion - 1 (finely chopped)

Tomato  -  2 (finely chopped)

Ginger and garlic paste - 2 tsp 

Oil - 1 to 2 tbsp

Grated coconut - ½ cup

Cashew nuts - 10 nos. 

Salt - to taste 

Fresh coriander - for garnishing

To dry roast and grind:

Coriander seeds - 1 tbsp

Dry red chillies - 4 to 5 nos (adjust to suit your taste)

Peppercorns - 2  tsp 

Turmeric - ½ tsp 

Cinnamon sticks - 1 

Cardamoms - 1 

Cloves - 2 

Fennel seeds -  ½  tsp

Cumin seeds - ½ tsp

Star anise - 1

For seasoning:

Curry leaves - 1 Sprig 

Bay leaf - 1 

Kalpasi - little

Directions:

Roast all the masala ingredients without oil and grind together to a smooth powder.

Grind coconut and cashew nut together to a smooth paste.  Keep aside.

Heat oil in a kadai; add curry leaves, bay leaf, kalpasi, onion and saute till the colour changes.

Now add ginger garlic paste, tomato and salt.  Saute till tomato becomes soft. 

Add freshly grounded masala powder and mushroom.

Sauté well, till mushroom is well coated with the spices.

Now add the coconut cashew nut paste with ½ to 1 cup of water.

Close the pan with a lid and cook in low flame for 10 to 15 minutes, till oil separates.

Switch off the flame and close the pan with the lid; let it rest for at some time for flavors to blend well.

Garnish with coriander leaves and serve hot.

This curry is a best accompaniment for Veg pulao / Biriyani, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).

Note:

Adjust the water quantity and spice level to suit your taste.

Check also my  Mushroom Biriyani  Recipe.