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Chettinad mushroom curry
By : PavithraCategory : Mushroom, South Indian lunches
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Dry roast red chilli, black pepper, poppy seeds and chana dal until they are golden brown in colour. Allow to cool.
- Blend them together in a mixer till smooth.
- Heat oil in a deep pan, add asafoetida, curry leaves, mushrooms and salt.
- Cook the mushrooms on a medium flame till they become soft.
- Add prepared powder and mix well.
- Dissolve the tamarind paste to 1/2 cup water. Add the tamarind water.
- Let this cook for 10 min.
- Serve with fried rice or dosa.
Image: Flickr/creativecommons mihir1310
Ingredients:
1/2 cup washed and diced mushrooms
2 whole dry kashmiri red chillies
6 black peppercorns
1/2 tsp poppy seeds
1 tsp chana dal
1/2 tsp oil
1/4 cup tamarind paste
1 sprig curry leaves
A pinch of asafoetida
1/2 tsp turmeric powder
Salt to taste
1/2 cup washed and diced mushrooms
2 whole dry kashmiri red chillies
6 black peppercorns
1/2 tsp poppy seeds
1 tsp chana dal
1/2 tsp oil
1/4 cup tamarind paste
1 sprig curry leaves
A pinch of asafoetida
1/2 tsp turmeric powder
Salt to taste
RECIPES BY PAVITHRA
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