non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Perfectly spiced Chettinad Mushroom Varuval – an aromatic, energy-giving snack bursting with flavor!
A fiery and aromatic South Indian mushroom stir-fry from the Chettinad region. Earthy mushrooms are tossed in a freshly ground spice blend, creating a bold and unforgettable dry curry. Perfect with rice or roti.
Serving size: 1 cup
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Perfectly spiced Chettinad Mushroom Varuval – an aromatic, energy-giving snack bursting with flavor!
This chettinad dish is perfect for snack. With 196.12 calories and 5.59g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the Chettinad Masala Powder. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise. Dry roast for 2-3 minutes until fragrant, ensuring they don't burn. Let the spices cool completely, then grind to a coarse powder.
Prepare the vegetables. Wipe the mushrooms clean with a damp cloth, trim the stems, and slice them into quarters or halves. Finely chop the onions and tomato.
Temper the spices. Heat sesame oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add mustard seeds and allow them to splutter. Add the urad dal and sauté for about 30 seconds until it turns light golden. Add the curry leaves and sauté for a few seconds until crisp.
Sauté the aromatics. Add the finely chopped onions to the pan and sauté for 5-6 minutes until they are soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
Cook the mushrooms. Add the prepared mushrooms, turmeric powder, and salt to the pan. Mix well. The mushrooms will release water. Cook for 5-7 minutes, stirring occasionally, until all the water has evaporated and the mushrooms are cooked through.
Add the masala and finish. Sprinkle the freshly ground Chettinad masala powder over the mushrooms. Mix thoroughly to coat everything evenly. Continue to sauté on medium-low heat for another 5-7 minutes, until the masala is well-roasted, the dish is dry, and oil begins to separate from the sides.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.