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Aromatic, spicy, and deeply flavorful South Indian curry. This recipe features tender mushrooms in a rich gravy made from a freshly roasted Chettinad spice blend. A perfect side for rotis or rice.
For 4 servings
Prepare the Chettinad Masala
Sauté the Mushrooms
Aromatic, spicy, and deeply flavorful South Indian curry. This recipe features tender mushrooms in a rich gravy made from a freshly roasted Chettinad spice blend. A perfect side for rotis or rice.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 213.95 calories per serving with 5.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Combine and Simmer
Garnish and Serve
Replace mushrooms with paneer, tofu, chickpeas, or mixed vegetables like potatoes, carrots, and peas. Adjust cooking time accordingly.
For a richer and milder version, stir in 1/4 cup of thick coconut milk during the last 2-3 minutes of simmering. Do not boil after adding coconut milk.
For a slight tang characteristic of some Chettinad dishes, add 1 teaspoon of tamarind paste mixed with 2 tablespoons of water along with the hot water in Step 4.
Add 1 tablespoon of poppy seeds (khus khus) and 5-6 cashews while roasting the spices to create a thicker, nuttier gravy.
The complex blend of spices like turmeric, cloves, cinnamon, and peppercorns are loaded with antioxidants that help combat oxidative stress in the body.
Mushrooms are a natural source of selenium, B vitamins, and antioxidants, which are essential for supporting a healthy immune system.
Spices like fennel seeds, cumin, and coriander are traditionally known to aid digestion, reduce bloating, and improve overall gut health.
With mushrooms and onions as key ingredients, this dish provides dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Yes, it can be very healthy. Mushrooms are low in calories and a good source of vitamins and minerals. The spices used have numerous health benefits. To keep it healthy, be mindful of the amount of oil used.
One serving (approximately 1 cup or 265g) contains an estimated 270-320 calories, primarily from the oil, coconut, and mushrooms. The exact count can vary based on the amount of oil used.
Absolutely. The heat comes from the dry red chilies and black peppercorns. You can reduce the quantity of both to suit your taste. Start with 2-3 chilies and 1/2 tsp of peppercorns.
Yes, making the masala powder in a larger batch is a great time-saver. Store it in a cool, dry, airtight container for up to a month for the best flavor.
Mushroom Chettinad pairs wonderfully with South Indian breads like Parotta, Appam, Idiyappam, and Dosa. It also goes very well with steamed rice or jeera rice.
Yes, cremini, portobello (cut into chunks), or oyster mushrooms are excellent alternatives to button mushrooms and will add different textures and flavors.
If the gravy is watery, you can simmer it uncovered for a few more minutes to allow excess water to evaporate. Alternatively, you can mix 1 teaspoon of rice flour or cornstarch with 2 tablespoons of cold water to make a slurry and stir it into the simmering gravy.
This recipe goes great with these complete meals
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