Chettinad Mushroom Masala

1. 1
   prep · ~10 min

   Prepare the vegetables and mushrooms.

   1.Clean the mushrooms and halve any large ones.

   2.Slice the onion finely.

   3.Chop the tomato, ginger, and garlic.

   4.Measure the spices, coconut, curry leaves, oil, water, and cilantro.
2. 2
   roast · ~4 min

   Roast the Chettinad spices and coconut.

   1.Heat a dry pan over low heat.

   2.Add fennel seeds, cumin seeds, black peppercorns, dried red chili, coriander seeds, cinnamon, and cloves.

   3.Roast until fragrant, stirring often, about 2 minutes.

   4.Add the grated coconut and roast until lightly golden, 1 to 2 minutes more.

   TIPKeep the heat low so the coconut and spices toast evenly without turning bitter.
3. 3
   mix · ~3 min

   Grind the roasted masala.

   Cool the roasted mixture slightly, then grind it with a little of the water to a smooth, thick paste.

4. 4
   saute · ~7 min

   Cook the onion base.

   1.Heat oil in a kadai or pan over medium heat.

   2.Add curry leaves, then add the sliced onion.

   3.Cook until the onion turns soft and lightly golden, 5 to 6 minutes.

   4.Add ginger and garlic and sauté until the raw smell fades, about 1 minute.
5. 5
   saute · ~6 min

   Cook the tomatoes and spice powders.

   1.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes.

   2.Add turmeric powder, red chili powder, and salt.

   3.Mix well and cook for 30 seconds.
6. 6
   saute · ~4 min

   Add the mushrooms and coat them well.

   Add the mushrooms and cook over medium-high heat for 3 to 4 minutes until they start shrinking and release some moisture.

   TIPDo not crowd the pan too much at this stage, or the mushrooms will steam instead of taking on flavor.
7. 7
   simmer · ~8 min

   Simmer with the ground masala.

   1.Add the ground masala paste to the pan and mix well.

   2.Pour in the remaining water and stir to loosen the gravy.

   3.Cover and simmer on low heat until the mushrooms are tender and the masala thickens, 6 to 8 minutes.
8. 8
   garnish

   Garnish with cilantro.

9. 9
   serve

   Serve hot.

   Serve Chettinad Mushroom Masala hot with roti, dosa, or a small bowl of rice.

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