Mushroom Chettinad

🛒 Ingredients

• Cremini Mushrooms 100 g · 22 kcal
• Onion 50 g · 20 kcal
• Tomato 35 g · 6 kcal
• Ginger-Garlic Paste 7 g · 8 kcal
• Grated Coconut 15 g · 53 kcal
• Sesame Oil 7 g · 62 kcal
• Dried Red Chilies 1 g · 5 kcal
• Coriander Seeds 2 g · 7 kcal
• Cumin Seeds 1 g · 6 kcal
• Fennel Seeds 1 g · 5 kcal
• Black Peppercorns 1 g · 3 kcal
• Green Cardamom Pods 1 g · 2 kcal
• Cloves 0 g · 1 kcal
• Cinnamon Stick 0 g · 1 kcal
• Star Anise 0 g · 1 kcal
• Turmeric Powder 1 g · 3 kcal
• Curry Leaves 1 g · 1 kcal
• Green Chillies 2 g · 1 kcal
• Fresh Coriander 2 g · 1 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom, cloves, cinnamon stick, and star anise until fragrant, then let cool and grind into a fine powder with the grated coconut.
2. Heat sesame oil in a pan, add curry leaves and green chilies, then sauté chopped onions until golden brown.
3. Add ginger-garlic paste and sauté for a minute until aromatic, then stir in the chopped tomatoes and turmeric powder, cooking until the tomatoes soften and the oil separates.
4. Stir in the ground Chettinad spice paste and cook for 2-3 minutes, ensuring the raw smell disappears and the spices are well combined.
5. Add the sliced mushrooms and water, mix well, season with salt, and bring to a simmer. Cover and cook for 10-15 minutes until mushrooms are tender and the gravy thickens.
6. Garnish with fresh coriander leaves and serve hot with rice or Indian breads.