Earthy mushrooms simmered in a fiery, aromatic gravy made from a freshly ground Chettinad spice blend. This classic South Indian curry brings a burst of complex flavors, perfect with parotta or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
225cal
6gprotein
22gcarbs
15g
Ingredients
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 count Dry Red Chilies (Adjust quantity based on desired heat level)
1 inch Cinnamon Stick
4 count Cloves
2 count Green Cardamom
1 count Star Anise
1 tsp Stone Flower (Also known as Kalpasi; optional but highly recommended 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 classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
About Mushroom Chettinad Masala, Steamed Basmati Rice and Cabbage Poriyal
Perfectly spiced Mushroom Chettinad Masala with fluffy rice. An aromatic, energy-giving delight!
This chettinad dish is perfect for lunch. With 628.23 calories and 13.779999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup Grated Coconut (Fresh or desiccated can be used)
1 tsp Poppy Seeds (Also known as Khus Khus)
400 g Mushrooms (Button or cremini, cleaned and halved or quartered)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
10 count Curry Leaves (Fresh leaves are preferred)
2 count Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 count Tomato (Medium-sized, pureed)
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Diluted in 2 tbsp warm water)
1.25 tsp Salt (Adjust to taste)
1 cup Water (For the gravy, adjust as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Paste
Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chilies, cinnamon, cloves, cardamom, star anise, and stone flower. Dry roast for 2-3 minutes until fragrant, stirring continuously to prevent burning.
Add the grated coconut and poppy seeds to the pan. Continue to roast for another 1-2 minutes until the coconut turns light golden brown.
Remove the spice mixture from the heat and allow it to cool completely.
Once cooled, transfer the mixture to a blender or spice grinder. Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set this Chettinad masala paste aside.
2
Sauté the Aromatics
In the same pan, heat the gingelly oil over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the fresh curry leaves and sauté for about 30 seconds until they turn crisp.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Mushrooms and Masala
Pour in the tomato puree. Cook for 4-5 minutes until the mixture thickens and you see oil separating at the edges.
Add the turmeric powder and salt. Mix well.
Add the cleaned and halved mushrooms. Sauté for 5-7 minutes. The mushrooms will release water and shrink in size.
Add the prepared Chettinad masala paste. Stir well to coat the mushrooms and cook for 3-4 minutes, allowing the flavors to meld.
4
Simmer and Finish the Curry
Pour in the diluted tamarind water and 1 cup of fresh water. Stir everything together to combine.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer for 8-10 minutes.
Continue simmering until the gravy reaches your desired consistency and oil begins to float on the surface.
Turn off the heat, garnish with freshly chopped coriander leaves, 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.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
2 whole Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
2
Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
4
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
5
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
6
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
7
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
