A fiery and aromatic South Indian curry from the Chettinad region. Earthy mushrooms are cooked in a freshly ground spice blend with coconut, creating a deeply flavorful and satisfying dish. Perfect with parottas or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
244cal
7gprotein
23gcarbs
17g
Ingredients
1.5 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
5 whole dried red chilies (Adjust to your spice preference)
1 inch stick cinnamon stick
4 whole cloves
2 pods green cardamom pods
1 whole star anise
1 tsp stone flower (Also known as kalpasi, for authentic flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, vibrant South Indian stir-fry where finely chopped carrots are tempered with classic spices and finished with fresh coconut. It's a quick, healthy, and delicious side dish that pairs perfectly with rice and sambar.
About Chettinad Mushroom Masala, Steamed Basmati Rice and Carrot Poriyal
Perfectly spiced, protein-packed Chettinad Mushroom Masala with fiber-rich Carrot Poriyal. An energy-giving delight!
This chettinad dish is perfect for lunch. With 687.15 calories and 13.909999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp desiccated coconut (Unsweetened)
500 g cremini mushrooms (Cleaned and sliced thick)
3 tbsp sesame oil (Preferably gingelly oil)
0.5 tsp mustard seeds
10 leaves curry leaves
2 medium onion (Finely chopped)
1.5 tbsp ginger-garlic paste
2 medium tomatoes (Pureed)
0.5 tsp turmeric powder
1.25 tsp salt (Adjust to taste)
1 cup water
1 tbsp lemon juice (Freshly squeezed)
3 tbsp cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
Place a dry skillet over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, cardamom pods, star anise, and stone flower.
Dry roast for 2-3 minutes, stirring continuously, until the spices become highly aromatic. Be careful not to burn them.
Add the desiccated coconut and roast for another 60-90 seconds until it turns a light golden brown.
Immediately transfer the roasted spices to a plate to cool completely. This prevents them from over-cooking.
Once cooled, grind the mixture into a fine powder using a spice grinder or a high-powered blender. Set aside.
2
Sauté the Aromatics
Heat the sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and let them sizzle for a few seconds until crisp.
Add the finely chopped onions and sauté for 7-8 minutes, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3
Build the Curry Base
Pour in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
Reduce the heat to low. Add the freshly ground Chettinad masala powder, turmeric powder, and salt. Stir well and cook for 2 minutes, allowing the spices to bloom.
Add the sliced mushrooms to the pan. Gently toss to coat them thoroughly with the masala.
Cook for about 5 minutes, letting the mushrooms release their moisture and absorb the spice flavors.
4
Simmer and Finish
Pour in 1 cup of water and stir to combine everything. Increase the heat to medium-high and bring the curry to a gentle boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes. The gravy should thicken and the mushrooms should be tender.
Turn off the heat. Stir in the fresh lemon juice.
Garnish with freshly chopped cilantro and serve hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Urad Dal (Split and skinned black gram lentils)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming the carrots)
4 tbsp Fresh Coconut (Grated)
Instructions
1
Prepare Vegetables
Wash, peel, and finely chop the carrots into small, uniform pieces (about 1/4-inch dice). This ensures they cook quickly and evenly.
If using a whole coconut, grate it and set aside.
2
Temper the Spices
Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
Reduce the heat to low, then add the urad dal. Sauté for about 1 minute until it turns a light golden brown.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Finally, add the hing and give it a quick stir.
3
Cook the Carrots
Immediately add the finely chopped carrots and turmeric powder to the pan.
Stir well for 2-3 minutes to coat the carrots thoroughly with the tempered spices.
Sprinkle the salt and 3 tablespoons of water over the carrots.
Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. The carrots should be tender but still have a slight crunch.
If the carrots seem too dry before they are cooked, you can add another tablespoon of water.
4
Garnish and Serve
Once the carrots are cooked to your liking, remove the lid.
Add the freshly grated coconut and mix gently to combine.
Cook for 1-2 more minutes, uncovered, allowing the coconut to warm through and its flavor to meld with the carrots.
Turn off the heat. Serve the Carrot Poriyal hot as a side dish with rice, sambar, rasam, or chapati.
