The aroma from the kitchen only make my kneels go week.I have known chettinadu cuisine only from the restaurants and have never tasted any at home kitchen. So my version of chettiandu mushroom will closely resemble the restaurant style .
Of late I have become addicted to photography though dont know anything about it.Thats funny right? I am hoping to improve on this :)
Lets go to the recipe straight
- Ginegelly Oil - 2 tbsp.
- Cinnamon stick - 1 inch
- Clove - 2 nos.
- Bay leaf - 1 no.
- Fennel Seeds - 1 tspn.
- Small onion - 20 nos.
- Ginger Garlic Paste - 1 tsp.
- Turmericpowder - 1/2 tsp.
- Tomato - 1 no.
- Mushroom - 200 gms.
- Coriander Powder - 2 tbsn.
- Chilli powder - 1 tbsn.
- Salt to taste.
To be ground :
- Grated Coconut - 3 tbsn.
- Fennel Seeds - 1 tsp.
- Kus Kus (poppy seeds) - 2tsp.
- Cashenut -2
- Cardamom - 1 no.
- Clove - 1 no.
- Heat oil in a pan and once it is hot enough , add cinnamon,bayleaf,clove,fennel seeds and fry until you see a slight change in color of the spices.
- Now add chopped onions and fry unti onion turns light brown color.
- Immediately ginger garlic paste and saute for about 30 seconds.
- Add tomotoes, chilli powder,coriander powder and salt , cook until oil leaves the sides.
- Now add mushrooms , stir it once and close with lid.Mushroom leaves lots of water, so cook until all the water is evaporated.
- Add the ground paste with a glass of water and simmer it for 7 minutes.If the gravy is too thick after 7 minutes , add some more water and cook for another 2 minutes.If the gravy is watery add corinader powder and make it thick.
- I used poppy seeds to the ground mixture, but it was not smooth.I was okay with it as it is not fatty yet thickens the gravy with nice aroma.If you dont like grainy mixture, substitue 4 cashews for 2 tsp of poppy seeds.:)
- This will be perfect for idly or Kal dosa.