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 👇

Chicken Chettinad Pepper Masala | Step By Step Pic + Video | Chettinad Chicken Masala | Chicken Chettinad | Simple and Yummy Recipes

Chettinad Cuisine is one of the most aromatic and spiciest cuisines of India. And if there is one dish that people around India and the world know of Chettinad cuisine then it is this Chicken Chettinad Pepper Masala. Yes, it is a very popular recipe from the Chettinad region in Tamilnadu.

Chettinad food is very popular for its non-vegetarian dishes in Tamilnadu. Today I'm sharing this authentic Chettinad Chicken Curry recipe which is spicy, aromatic, and flavored with spices. This curry goes well with anything - plain rice, roti, chapati, ghee rice, parotta, dosa, etc.

Preparation time: 5 mins
Cooking time: 30 mins
Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, medium-sized, chopped finely
• 2 Tomatoes grind to a puree
• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamom
•  A sprig of Curry leaves
• 1 ¼ cup of Water
• 2 tbsp Oil
• Salt as required

To Roast and grind

• 1 tsp Fennel seeds
• 2 tsp Pepper
• 4 dry Red Chillies
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 Garlic pods
• Small piece of Ginger
• ¼ tsp Turmeric powder

Method

• Dry roast the spices in a frying pan till fragrant and allow it cool. Then add to a grinder jar, to that add the garlic, ginger pieces1, turmeric powder. Grind this to a fine paste by adding little water and keep aside.

• Heat oil in a heavy-bottomed kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.

• Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.

• Add the tomato puree and mix well. Saute for 2 mins on medium heat.

• Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.

• Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.

• Next, add water and mix well. Bring it to a boil on high heat. Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

💥 Step By Step pictures of how to make Chettinad Chicken at home
Dry roast the spices in a frying pan till fragrant and allow it cool and then add to a grinder jar. 
To that add the garlic, ginger pieces, turmeric powder. Grind this to a fine paste by adding little water and keep aside.
Heat oil in a heavy-bottomed Kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.
Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.
Add the tomato puree and mix well. Saute for 2 mins on medium heat.
Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.
Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.
Next, add water and mix well. Bring it to a boil on high heat.
Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

Watch the making here

Tomato Chutney in 10 Minutes| Easy & Quick Chutney Recipe for Idli and Dosa | Chettinad Style Spicy Tomato Chutney

A spicy, tangy and flavourful tomato chutney for Idli, Dosa, Paniyaram, Adai and Uthappam. It's very quick and easy to make. This chutney can be stored in the fridge for up to a week. If you want more spicy, increase the number of red chillies.

Adjust chillies and tamarind according to your taste. Even you can use this chutney as a spread for sandwiches. Also, make a filling for sandwiches by mashing the boiled potatoes and mix up this chutney. I tried it. It tasted very yummy...

Preparation Time : 3 Minutes
Cooking Time: 10 Minutes
Serves : 3

Ingredients :

• 200 gm of Tomatoes, chopped
• 100 gm of Onion, chopped or ( Shallots - 20 nos)
• 7 to 10 Dry Red Chillies
• Little Tamarind
• Salt to Taste
• 1 tsp Mustard seeds
• 1 tsp Urad Dal
• Few Curry leaves
• 2 tbsp Gingelly Oil

Method :

• Run tomatoes, onion, chillies, tamarind, salt in a blender until smooth and keep aside.

• Heat Oil in a kadai/wok, add the black mustard seeds and allow it to splutter.

• Add urad dal and curry leaves and fry for few seconds.

• Next add the blended tomato mixture and stir well.

• Cover and cook the chutney for 10 minutes in low flame and stir in between.

• When done transfer to a bowl and serve with idli or dosa.

Variation : To make a more spicy chutney, increase the no. of red chillies. Adjust chillies and tamarind quantity according to your taste. Can be used as a spread for sandwiches.

Chettinad Fish Kulambu/Curry | Chettinad style Meen Kulambu

Chettinad Cuisine is one the famous cuisine in Tamilnadu which is one of the spiciest and most aromatic cuisine in India. Its is famous for its wide variety of spices used like star aniseed, dried flower pods, bay leaf, cinnamon, whole red chillies, fennel seeds etc. They always use freshly ground spices/ masalas that makes the recipes hot and pungent. Also the cuisine is very famous for its non vegetarian food. And today recipe is fish kulambu from the chettinad region.