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)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Aromatic, perfectly spiced Mushroom Chettinad Masala with soft chapathis. A delicious, soul-satisfying dinner!
This tamil dish is perfect for dinner. With 437.77 calories and 13.95g of protein per serving, it's a high-fiber option 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
