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Chettinad Mushroom Masala

Gayathri Vijayakumar
Chettinad Mushroom Masala is a popular South Indian dish that features mushrooms cooked in a rich, freshly made, spicy masala paste with a distinct Chettinad flavour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 servings

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.

Notes

Adjust red chillies according to your taste and desired spice level. 
Do not add too much water while cooking the gravy. The masala should be neither thin nor too thick. 
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