Chettinad Mushroom Curry | Indian Curry Recipes

Chettinad cuisine belongs to the Chettinad region of state of Tamilnadu in India. It is known for its aromatic dishes cooked with the freshest spices and ingredients. Mainly known for its spicy non-vegetarian dishes, it is also known for its vegetarian delicacies like variety of paniyarams and rice sweets. This recipe combines the spicy masala with mushroom to make a tasty side dish. Just substitute chicken for mushroom for a indulgent spicy chicken curry.

Ingredients:
Recipe source-My sister
Mushroom - 1/2 lb, cleaned and quartered
Onions - chopped - 1 cup
Tomato - chopped - 1 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Grind to a paste:
Coriander seeds - 2 1/2 tsp
Cumin seeds - 1 tsp
Pepper corns - 1/4 tsp or about 10
Raw Rice - 3/4 tsp
Red chilli - 3 or 4 (based on spice level)
Shallots/Pearl onions - 6
Curry leaves - a few (optional)
Grated Coconut - 2 tbsp

Method:
Heat a tsp of oil in a non-stick pan and roast all ingredients (except coconut) under make a paste. Fry all the spices until the rice turns to a golden brown color. Remove from heat and allow to cool. Make a smooth paste adding coconut and water. Heat 1 tbsp of oil in a wide pan and add the mustard seeds. When it pops, add the onions and saute until translucent. Add tomato and saute until mushy. Now add the mushroom and fry for about 3 to 4 mins. When the mushroom starts to leave water, add the ground masala and salt. Add 1 cup of water and check for salt. Allow to simmer uncovered for about 15 to 20 mins, this is an important step where all the spices meld together. Enjoy the spicy, meaty and tasty mushroom chettinad with chapathi or rice. 
Also check out my Minty Mushroom Curry and Bellpepper Mushroom Pepper Fry.

Sending this to Herbs & Flowers - Mushrooms event by PJ, guest hosted by RS of Relishing Food.
Also to Bookmarked Recipes - Every Tuesday event by Aipi & Priya.