Name: Chettinad Mushroom Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Button Mushrooms, cleaned and halved; ¼ cup Freshly Grated Coconut; ½ tsp Fennel Seeds, for roasting; ¾ tbsp Coriander Seeds, for roasting; ½ tsp Cumin Seeds, for roasting; ½ tsp Black Peppercorns, for roasting; 2½ Dried Byadagi Chilies, for roasting; ½ inch Cinnamon Sticks, for roasting; 1½ Cloves, for roasting; 1 Onion, finely chopped; 1 Tomato, chopped; ½ tbsp Ginger-Garlic Paste; 8 Curry Leaves; ¼ tsp Ground Turmeric; 1½ tbsp Cooking Oil, preferably sesame or coconut oil; ¾ tsp Salt, to taste; ½ cup Water

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

In a heavy pan set to low heat, methodically dry roast the fennel seeds, coriander seeds, cumin seeds, black peppercorns, dry red chillies, cinnamon, and cloves until deeply aromatic.
Introduce the freshly grated coconut to the roasting pan, continuing for a few more moments until it achieves a light golden hue. Allow the mixture to cool before grinding it into a smooth, luxurious paste with a splash of water.
Heat the cooking oil in a heavy-bottomed kadhai. Toss in the fresh curry leaves, allowing them to crackle and release their essential oils.
Add the finely diced onions, sautéing patiently until they transform into a translucent and golden state.
Blend in the ginger-garlic paste, cooking diligently to eliminate any raw edge from the aromatics.
Stir in the chopped tomatoes and turmeric powder. Cook the mixture down until the tomatoes are completely mushy and the oil glistens at the edges.
Incorporate the expertly prepared Chettinad spice paste. Fry this complex masala on medium heat to deeply marry the flavors.
Add the halved mushrooms and salt. Toss gently to coat; the mushrooms will naturally release their own flavorful moisture.
Pour in water to form the gravy, cover tightly, and simmer until the mushrooms are perfectly tender and the sauce has reached a thick, clinging consistency. Serve piping hot.

How to tell it's done

Tender, juicy mushrooms bathed in a dark brown, highly aromatic, thick, and fiery peppery gravy.

Getting it right

Tip

The undisputed soul of Chettinad cuisine lies in the fresh roasting and grinding of its spices. Relying on pre-packaged powders will never replicate the intense, peppery vibrancy of a freshly made masala.

What to serve it with

Performs impeccably alongside flaky Malabar Parotta, delicate Appam, Neer Dosa, or a mound of hot steamed rice.

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Ingredients