Loading...
A fiery and aromatic South Indian mushroom stir-fry from the Chettinad region. Earthy mushrooms are tossed in a freshly ground spice blend, creating a bold and unforgettable dry curry. Perfect with rice or roti.
For 4 servings
Prepare the Chettinad Masala Powder. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise. Dry roast for 2-3 minutes until fragrant, ensuring they don't burn. Let the spices cool completely, then grind to a coarse powder.
Prepare the vegetables. Wipe the mushrooms clean with a damp cloth, trim the stems, and slice them into quarters or halves. Finely chop the onions and tomato.
Temper the spices. Heat sesame oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add mustard seeds and allow them to splutter. Add the urad dal and sauté for about 30 seconds until it turns light golden. Add the curry leaves and sauté for a few seconds until crisp.
Sauté the aromatics. Add the finely chopped onions to the pan and sauté for 5-6 minutes until they are soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
Cook the mushrooms. Add the prepared mushrooms, turmeric powder, and salt to the pan. Mix well. The mushrooms will release water. Cook for 5-7 minutes, stirring occasionally, until all the water has evaporated and the mushrooms are cooked through.
Add the masala and finish. Sprinkle the freshly ground Chettinad masala powder over the mushrooms. Mix thoroughly to coat everything evenly. Continue to sauté on medium-low heat for another 5-7 minutes, until the masala is well-roasted, the dish is dry, and oil begins to separate from the sides.
A fiery and aromatic South Indian mushroom stir-fry from the Chettinad region. Earthy mushrooms are tossed in a freshly ground spice blend, creating a bold and unforgettable dry curry. Perfect with rice or roti.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 179.8 calories per serving with 4.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Add cubed paneer or boiled chickpeas along with the mushrooms for a more substantial dish.
This recipe works wonderfully with other vegetables like baby potatoes, cauliflower florets, or even firm tofu.
For a semi-dry version, add 2-3 tablespoons of thick coconut milk at the very end and cook for just a minute until heated through.
Add a tablespoon of roasted, crushed peanuts or cashews along with the garnish for extra crunch and flavor.
The array of spices like turmeric, cloves, and cinnamon are packed with antioxidants, which help combat oxidative stress and inflammation in the body.
Mushrooms are a good source of selenium, an essential mineral that plays a vital role in supporting the immune system. The spices also contribute immune-boosting properties.
Spices like cumin and fennel seeds are known to aid digestion, reduce bloating, and improve gut health. The fiber from the mushrooms and onions also contributes to a healthy digestive system.
This dish provides a good source of plant-based protein and fiber from mushrooms, making it a nutritious and satisfying option for vegetarians and vegans.
A single serving of Chettinad Mushroom Varuval contains approximately 175-200 calories, making it a relatively light and healthy dish. The exact count can vary based on the amount of oil used.
Yes, it is a healthy dish. Mushrooms are low in calories and a good source of vitamins and minerals. The spices used, like turmeric and black pepper, have anti-inflammatory properties. Using a moderate amount of oil keeps it heart-healthy.
Absolutely. The heat in this dish comes from the dried red chilies and black peppercorns. To reduce the spice level, simply use fewer chilies (or use a milder variety like Kashmiri red chilies) and reduce the quantity of peppercorns in the masala blend.
This dry curry pairs excellently with plain steamed rice and a cooling raita. It also goes well with Indian flatbreads like roti, chapati, or parotta.
While you can use store-bought powder for convenience, the flavor and aroma of freshly ground masala are far superior and highly recommended for an authentic taste.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
