Mushroom Chettinad Masala with Idiyappam

Instructions

1. 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. 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. 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. 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.