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A fiery and aromatic South Indian curry from the Chettinad region. Earthy mushrooms are cooked in a freshly ground spice blend with coconut, creating a deeply flavorful and satisfying dish. Perfect with parottas or steamed rice.
For 4 servings
Prepare the Chettinad Masala
Sauté the Aromatics
A fiery and aromatic South Indian curry from the Chettinad region. Earthy mushrooms are cooked in a freshly ground spice blend with coconut, creating a deeply flavorful and satisfying dish. Perfect with parottas or steamed rice.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 203.65 calories per serving with 5.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Curry Base
Simmer and Finish
Add 200g of paneer cubes, boiled chickpeas, or pre-cooked chicken along with the mushrooms for a heartier dish.
For a richer, creamier texture, add 1/4 cup of thick coconut milk or 2 tablespoons of cashew paste (soaked cashews blended with water) during the last 5 minutes of simmering. Do not bring to a rolling boil after adding.
Incorporate other vegetables like diced potatoes, green peas, or bell peppers. Add potatoes with the onions and other vegetables with the mushrooms.
The array of spices like turmeric, cloves, and cinnamon are packed with antioxidants, which help combat oxidative stress and protect cells from damage.
Mushrooms are a good source of selenium and B vitamins, while spices like turmeric and ginger have immune-boosting properties, helping to strengthen the body's natural defenses.
Curcumin in turmeric, gingerol in ginger, and piperine in black pepper are potent anti-inflammatory compounds that can help reduce inflammation in the body.
Spices like cumin and fennel seeds are known to aid digestion, while the fiber from mushrooms and onions promotes a healthy gut microbiome.
Yes, it can be a very healthy dish. Mushrooms are low in calories and rich in vitamins and minerals. The spices used, like turmeric, pepper, and coriander, have anti-inflammatory and antioxidant properties. Using a moderate amount of oil keeps the fat content in check.
A typical serving (around 1 cup or 315g) of Chettinad Mushroom Masala contains approximately 220-260 calories. This can vary based on the amount of oil and coconut used.
Stone flower, or kalpasi, is a type of lichen that grows on rocks and trees. It has a unique earthy, woody aroma that is characteristic of Chettinad cuisine. While you can make the dish without it, adding it provides a more authentic flavor profile.
You can, but the flavor will not be as fresh or intense. The hallmark of this dish is the freshly roasted and ground spice blend. If you are short on time, a good quality store-bought powder is an acceptable substitute.
To reduce the heat, decrease the number of dried red chilies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. You can also add a bit of coconut milk at the end to mellow out the spice.
It pairs wonderfully with South Indian breads like parotta, appam, or dosa. It also goes very well with steamed basmati rice or jeera rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
This recipe goes great with these complete meals
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