Chettinad Mushroom Pepper Masala | Chettinad Mushroom Recipe | Spicy Mushroom Gravy | Mushroom Curry | Simple and Yummy Recipes

Chettinad Mushroom Pepper Masala - a spicy and flavourful dish made with mushroom and freshly ground Chettinad masala paste. It is quite a spicy dish having a prominent pepper flavor. It goes well with roti and rice.

Chettinad Mushroom pepper masala - one of the most requested dishes for vegetarians in Chettinad cuisine. Its unique wet paste blend dominated by black pepper, giving it its Chettinad credentials.

Recipe for Chettinad style mushroom masala with home ground spice paste. Spicy Chettinad Mushroom masala recipe with step by step pictures and video recipe.

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 3

Ingredients:

• 200 gms Button Mushrooms
  
• 1 Onion, chopped
  
• 1 Tomato chopped
  
• 1 tbsp Ginger Garlic paste
  
• ¼ cup grated coconut
  
• few Coriander and Curry leaves
  
• 2 tbsp Oil
  
• Salt as required

Whole Spices

• 1 Cinnamon Stick
• 3 Cloves
• 1 Star Anise
• 2 Green Cardamom
• ¾ tbsp Coriander Seeds
• 1 tbsp Peppercorns
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 4 Dry Red Chilies

Method:

• Dry roast the spices for 2 mins on medium heat ( Cinnamon Stick, Cloves, Star Anise, Green Cardamom ) Next add coriander seeds, cumin seeds, fennel seeds, peppercorns, and again roast the spices for 2 mins on medium heat. Finally, add the dry red chilies and roast again for 2 more mins on medium heat. Then remove to a plate and set aside to cool completely.

• To the same pan add the grated coconut and dry roast for 2 mins on medium heat. Remove to a plate and allow it cool completely.

• Transfer the cooled spice mixture to a mixie jar and grind to a smooth fine paste and keep aside.

• Heat 2 tbsp oil in a wok / kadai, when hot add curry leaves, onion, green chilies. Fry till the onion becomes light golden brown color on medium heat.

• Add ginger-garlic paste and sate for a min on medium heat.

• Next, add tomatoes, a little salt, and saute till it becomes soft and mushy.

• Then add the ground masala paste and 1 /2 cup of water. Mix well and bring it to aboil. Saute till the mixture leaves oil or till the raw smell of the mixture goes off.

• Then add the chopped mushrooms and mix well to coat the paste. Cover and cook for 10 mins on medium heat.

• After 10 mins open the lid and mix well. Then add 1 cup of water to it, salt as required, and mix well. Cover and cook the gravy for 10 mins on medium heat.

• Garnish with coriander leaves and serve hot.

Step by Step photo of how to make Chettinad mushroom pepper masala

Dry roast the spices for 2 mins on medium heat ( Cinnamon Stick, Cloves, Star Anise, Green Cardamom ) Next add coriander seeds, cumin seeds, fennel seeds, peppercorns, and again roast the spices for 2 mins on medium heat. Finally, add the dry red chilies and roast again for 2 more mins on medium heat. Then remove to a plate and set aside to cool completely.

To the same pan add the grated coconut and dry roast for 2 mins on medium heat. Remove to a plate and allow it cool completely.

Transfer the cooled spice mixture to a mixie jar and grind to a smooth fine paste and keep aside.

Heat 2 tbsp oil in a wok / kadai, when hot add curry leaves, onion, green chilies. Fry till the onion becomes light golden brown color on medium heat.

Add ginger-garlic paste and sate for a min on medium heat.

Next, add tomatoes, a little salt, and saute till it becomes soft and mushy.

Then add the ground masala paste and 1 /2 cup of water. Mix well and bring it to aboil. Saute till the mixture leaves oil or till the raw smell of the mixture goes off.

Then add the chopped mushrooms and mix well to coat the paste. Cover and cook for 10 mins on medium heat.

After 10 mins open the lid and mix well. Then add 1 cup of water to it, salt as required, and mix well. Cover and cook the gravy for 10 mins on medium heat. Garnish with coriander leaves and serve hot.

Click here for the video recipe 👇