Chettinad Mushroom Masala is a popular South Indian dish that features mushrooms cooked in a rich and spicy masala paste with a distinct Chettinad flavour. Chettinad cuisine originates from the Chettinad region in the southern Indian state of Tamil Nadu and is known for its bold and aromatic spices.
The spice blend is a crucial element of Chettinad cuisine and typically includes dried red chillies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Chettinad Mushroom Masala is known for its spicy kick, thanks to the use of dried red chillies and black peppercorns.
This gravy is a must-try if you enjoy spicy and aromatic South Indian cuisine. It offers a unique blend of flavours, making it a favourite among food lovers.
About the recipe
Chettinad Mushroom Masala begins with the preparation of a fragrant spice paste. Whole spices are roasted, then ground with coconut. This paste is cooked with onions and tomatoes to develop a flavorful base. Sliced mushrooms join the party, absorbing the robust flavours of the masala as they simmer.
The dish is known for its spiciness, but it’s versatile. You can adjust the heat by varying the number of red chillies. Some variations incorporate cashew nuts for creaminess, tamarind pulp for tanginess, or a dash of garam masala for complexity. Chettinad Mushroom Masala pairs beautifully with steamed rice, dosa, idli, or various Indian breads.
Chettinad Mushroom Masala stands as a testament to the artistry of Chettinad cuisine. Whether you’re an ardent lover of Indian food or a curious culinary explorer, this dish is a must-try. It’s a dish that exemplifies the essence of Chettinad cuisine—bold, aromatic, and unforgettable. So, why not embark on a culinary journey and savour the exquisite flavours of Chettinad Mushroom Masala? Your taste buds will thank you for the adventure.
Why you will love Chettinad Mushroom Masala
Complex and Bold Flavors: Chettinad Mushroom Masala is celebrated for its depth of flavour. Combining spices, including dried red chillies, coriander, cumin, fennel, and black peppercorns, creates a complex and balanced taste profile.
Spicy Kick: The dish is known for its spiciness, making it a favourite among those who enjoy a little heat in their meals. The use of red chillies and black peppercorns imparts a fiery kick that is both invigorating and satisfying to spice enthusiasts.
Rich and Creamy Texture: Adding grated coconut lends a rich and creamy texture to the masala sauce. This velvety consistency complements the spicy flavours, offering a delightful contrast that appeals to the senses.
Versatility: Chettinad Mushroom Masala is versatile and can be customized to suit individual preferences. You can adjust the spiciness, creaminess, and tanginess to your liking, making it a dish that can cater to various tastes.
Cultural Exploration: Many individuals are passionate about exploring different cultures through food. Chettinad Mushroom Masala offers a window into the rich culinary traditions of the Chettinad region in Tamil Nadu, providing an opportunity to learn about and appreciate South Indian cuisine.
Pairs Well: Chettinad Mushroom Masala pairs exceptionally well with a variety of accompaniments, including steamed rice, dosa, idli, and different types of Indian bread. Its versatility makes it suitable for various dining occasions.
How to make Chettinad Mushroom Masala
To make Chettinad Masala Paste
Add 1 teaspoon oil to a pan. Once hot, add cinnamon, cloves, green and black cardamom, black stone flower, coriander seeds, red chillies, peppercorn, fennel seeds, cumin seeds, star anise, and poppy seeds. Roast on a low flame until the spices change colour and a nice aroma comes.
Finally, add coconut and saute for a minute. Switch off and add a few curry leaves. Let the mixture cool down. Transfer to a mixie jar and grind to a fine, smooth paste by adding water as needed. Keep the Chettinad masala paste aside.
To make the Mushroom Masala
Add 1 tablespoon oil to a pan. Once hot, add fennel seeds and a few curry leaves. Add finely chopped onion and saute for a few minutes. When the onion changes colour slightly, add ginger garlic paste. Cook till the raw smell leaves.
Grind and add 2 medium tomatoes.
Add salt, Kashmiri chilli powder, coriander powder and turmeric powder. Cook well till the entire mixture comes together.
Add the Chettinad masala paste and a little water. Cook well till the oil starts floating on top.
Add chopped mushrooms. Mix well and add the required amount of water. Cover and cook for 5 to 7 minutes. Open and check if the Chettinad mushroom masala has reached the desired consistency. Garnish with coriander leaves. Serve hot.
Tips while making Chettinad Mushroom Masala
Adjust Spice Levels: Chettinad cuisine is known for its spiciness. Adjust the number of dried red chillies to suit your heat tolerance. Remove the seeds for a milder dish.
Black peppercorns also contribute to the heat, so adjust their quantity accordingly.
Roast Spices Carefully: Take care not to burn the whole spices while dry roasting. If the spices burn, the masala will turn bitter. To avoid that, roast the spices over low to medium heat until they become fragrant and slightly darker.
Grinding the Spice Paste: When grinding the spice paste, add water gradually to create a smooth and thick consistency. Ensure the paste is well blended and not too watery.
Cooking the Mushrooms: Avoid overcooking the mushrooms, as they can become rubbery. Cook them until they are tender but still have a slight bite.
Adding water: Do not add too much water while cooking the gravy; mushrooms also leave some water, so be careful while adding water.
Variations
Add cubed tofu or paneer if you prefer a protein boost. These absorb the flavorful masala and provide a contrasting texture.
Experiment with mushroom varieties like shiitake, oyster, or portobello to add complexity to the dish.
Incorporate vegetables like bell peppers, peas, or carrots for extra texture and colour. Ensure they are cooked to a tender but crisp consistency.
What to serve Chettinad Mushroom Masala with?
One of the most classic and satisfying ways to enjoy Chettinad Mushroom Masala is with a serving of steamed white rice, Jeera Pulao, Coconut Milk Pulao, Ghee Rice or Moong Sprouts Pulao. The spicy and aromatic masala pairs beautifully with the neutral flavour of rice.
Serve Chettinad Mushroom Masala with your favourite Indian bread, such as roti, naan, paratha, or chapati. These bread options complement the rich and spicy flavours of the dish.
For a South Indian twist, serve the masala alongside dosa or idli. These items are excellent for soaking up the delicious sauce.
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Recipe Card
Chettinad Mushroom Masala
Ingredients
To make Chettinad Masala Paste
- 1 teaspoon Oil
- 1 inch Cinnamon
- 4 Green Cardamom
- 2 Black Cardamom
- 3 Black Stone Flower / Kalpasi
- 1 & ½ tablespoon Coriander Seeds
- 6 Red Chillies
- ½ teaspoon Peppercorn
- 1 teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 1 Star anise
- 1 teaspoon Poppy seeds
- ¼ cup Coconut fresh or frozen
- few Curry Leaves
To make the Chettinad Mushroom Masala Gravy
- 1 tablespoon Oil
- ¼ teaspoon Fennel Seeds
- few Curry Leaves
- 250 grams Mushrooms roughly chopped
- 1 big Onion finely chopped
- ½ tablespoon Ginger Garlic Paste
- 2 medium Tomatoes pureed or finely chopped
- Salt to taste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Coriander Powder
- 1 cup Water or as needed
- Coriander Leaves to garnish
Instructions
To make Chettinad Masala Paste
- Add the oil to a pan. Once hot, add all the spices one by one. Roast on a low flame until the spices change colour and a nice aroma comes.
- Finally, add coconut and saute for a minute. Switch off and add the curry leaves. Let the mixture cool down. Transfer to a mixie jar and grind to a fine, smooth paste by adding water as needed.
- The paste is ready. Keep the Chettinad masala paste aside.
To make the Chettinad Mushroom Masala Gravy
- Add oil to a pan. Once hot, add fennel seeds and a few curry leaves. Add finely chopped onion and saute for a few minutes. When the onion changes colour slightly, add ginger garlic paste. Cook till the raw smell leaves.
- Grind and add 2 medium tomatoes. Add salt, Kashmiri chilli powder, coriander powder and turmeric powder. Cook well till the entire mixture comes together.
- Add the Chettinad masala paste and ¼ cup water. Cook till the oil starts floating on top. Add chopped mushrooms. Mix well and add ¾ cup of water. Cover and cook for 5 to 7 minutes.
- Open and check if the Chettinad mushroom masala has reached the desired consistency. Garnish with coriander leaves. Serve hot.