Chettinad Mushroom Masala

Name: Chettinad Mushroom Masala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 400 g mushroom (button or cremini, cleaned and halved); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 0.25 cup coconut (fresh, grated); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 3 pcs dried red chili; 2 tsp coriander seeds; 1 inch cinnamon; 3 pcs cloves; 5 pcs garlic (cloves); 1 inch ginger (chopped); 10 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 2 tbsp oil; 0.75 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(45)

TASTE SCORE

9/10

Earthy mushrooms cooked in a bold Chettinad-style masala with coconut, fennel, pepper, and curry leaves. This spicy South Indian curry is rich, fragrant, and lovely with dosa, roti, or a small bowl of rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

177 cal

SERVINGS

METHOD · 9 STEPS

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

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; dark coconut can make the masala bitter.
2
Let the roasted spices cool briefly before grinding so the paste stays smooth, not oily.
3
Cook the onions until lightly golden, not deeply browned, so the Chettinad spices stay the main note.
4
Sauté the mushrooms on medium-high heat first to drive off moisture before adding the masala paste.
5
If the gravy tightens too much after simmering, loosen it with a splash of hot water, not cold.
6
This curry tastes even better after a 20-minute rest, which lets the pepper, fennel, and curry leaves settle.
7
Refrigerate leftovers up to 2 days; reheat gently so the coconut-based masala does not catch at the bottom.