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Earthy mushrooms simmered in a fiery, aromatic gravy made from a freshly ground Chettinad spice blend. This classic South Indian curry brings a burst of complex flavors, perfect with parotta or steamed rice.
For 4 servings
Prepare the Chettinad Masala Paste
Sauté the Aromatics
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Earthy mushrooms simmered in a fiery, aromatic gravy made from a freshly ground Chettinad spice blend. This classic South Indian curry brings a burst of complex flavors, perfect with parotta or steamed rice.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 224.78 calories per serving with 5.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mushrooms and Masala
Simmer and Finish the Curry
Replace mushrooms with paneer, tofu, chickpeas, or mixed vegetables like potatoes, carrots, and green beans. Adjust cooking times accordingly.
For a richer, less spicy version, stir in 1/4 cup of thick coconut milk at the very end of cooking. Simmer gently for 2 minutes, but do not boil.
Add 1 tablespoon of cashews or almonds along with the coconut while grinding the masala paste for a creamier texture and richer flavor.
Easily control the heat by increasing or decreasing the number of dry red chilies. Using Kashmiri red chilies will impart a vibrant color with less heat.
The complex blend of spices like cloves, cinnamon, and peppercorns is packed with antioxidants, which help combat oxidative stress in the body.
Key ingredients such as turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory effects, which can help reduce inflammation in the body.
Mushrooms are a good source of selenium and B vitamins, which are essential for a healthy immune system. The spices also contribute to overall wellness.
Spices like fennel seeds and cumin seeds are traditionally used to aid digestion and improve gut health, making this flavorful dish easier on the stomach.
Yes, it can be a healthy dish. Mushrooms are low in calories and a good source of B vitamins and potassium. The spices used, like turmeric and black pepper, have anti-inflammatory properties. To keep it healthy, use oil in moderation.
One serving (approximately 1 cup or 275g) of Mushroom Chettinad Masala contains around 200-250 calories, depending on the amount of oil and coconut used.
Yes, you can. Stone flower adds a unique, earthy, and woody aroma that is characteristic of Chettinad cuisine, but the dish will still be delicious without it. It is an optional but recommended ingredient.
While gingelly oil provides an authentic flavor, you can substitute it with coconut oil for a different South Indian flavor profile, or use any neutral vegetable oil like sunflower or canola oil.
Leftover Mushroom Chettinad Masala 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.
Absolutely. You can dry roast the spices (without the coconut) and grind them into a powder. Store this powder in an airtight jar for several weeks. When making the curry, you can add fresh or desiccated coconut directly to the pan or grind it with a little water before adding.