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Monday, 13 November 2017

Mushroom Chettinad


INGREDIENTS:

1 pack of mushrooms(around 15 numbers)
1.5 cups finely chopped onions
1 big tomato finely chopped
1 tsp red chilli pdr
1/2 tsp turmeric pdr
2 green chillies
3 tblsp oil
a pinch if hing/ asafoetida
1 sprig curry leaves
1/2 tblsp ginger garlic paste
Small gooseberry size tamarind
Salt to taste
Chopped coriander leaves

TO ROAST AND GRIND:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khaskhas 
4-5 methi dana/ fenugreek seeds
8 pepper corns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini

TO MARINATE:
2 tsp salt
1/2 tsp turmeric pdr

PROCEDURE:

  • Dry roast the mentioned ingredients and grind into a fine powder,keep aside
  • Wash and cut the mushrooms, marinate with the mentioned ingredients and keep for 30 mins
  • Heat oil in a pan,add hing,curry leaves,slit green chillies and fry for a second
  • Add chopped onions and fry till trasparent
  • Now add the chopped tomato and fry till it becomes mushy
  • Add ginger garlic paste and fry for 5 mns followed by red chilli pdr and turmeric pdr, 2 tsp ground masala pdr ,fry for 2-3 mins
  • Add cut mushrooms,salt to taste and little water
  • Cover with a lid and cook till mushrooms  are done
  • Check the salt and garnish with chopped coriander leaves
  • Serve hot with roti,naan,dosa ,idli or rice.

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