Mushroom Chettinadu - Bursting with intense flavours and alluring aromas





Chettinadu Cuisine is one of the spiciest and aromatic cuisines of India which was developed by the Chettiar Community of Chettinad region of Tamil Nadu.
Since, I work with a lot of people who belong to Tamil Nadu, I keep discovering many aromatic dishes over the lunch.

We discuss food and exchange recipes and this is one such recipe which I learnt over the lunch hours in office cafeteria.
Mushroom is one vegetable which is very complex.It has hardly any taste, unless we combine it with the right ingredients.
It needs special recipes and special techniques to make them edible specially for in my case.

Mushroom Chettinadu is one such recipe which you are going to enjoy equally with rice or chapatti or simple plain phulla/roti

What you need for the recipe

500 grams mushroom cut into half (Keep large chunks as they tend to reduce in size)
Few Curry Leaves

Make a fine paste of the following:

2 onion
3 tomatoes
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chili powder

Roast the following ingredients in 1 tsp oil and then grind to a fine paste using little water if required

1 tsp cumin seeds (jira)
1 tsp fennel seeds (saunf)
3 to 4 fenugreek seeds (methi)
1 tsp coriander seeds
1 bay leaf
1/2 inch cinnamon
2 cardamom
4 to 5 whole black pepper
1 star anise
2 to 3 cloves
3 to 4 dry red chili

The paste should be smooth and not grainy. This might take some time . Hence, keep grinding adding water little by little till you get the desired consistency.

Steps to Prepare:

Heat 2 tsp oil in pan.
Add the tomato-onion paste and cook on low flame till the masala paste is nicely cooked
You need to check masala quiet frequently to prevent it from burning or sticking to the sides
Now add the coconut-spice paste and cook for 4 to 5 minutes.
Slow cooking is the trick and secret here. Also, constant stirring is required at the same time.
Add mushroom chunks, salt to taste mix everything nicely so the mushroom are well coated with spices.
Cover and cook for about 17 to 18 minutes in low flame or till done. You need not add any water.
However, if you want you can add cashew paste or milk or creme to give a nice creamy texture.
I added 1/3rd cup of milk at the end.




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