Chettinad-Style Mushroom Masala
Ingredients for Chettinad Mushroom Masala:
Any mushroom variety of choice – 2 cups, chopped (I used a mix of shitake and oyster mushroom)
Tamarind – a small marble-sized ball soaked and squeezed in 1/2 water to extract juice
Salt – to taste
For Spice Mixture
Garam masala – 1 tsp (crush 1 clove + 1 cardamom pod + 1/2″ piece cinnamon)
Chana dal / kadala parippu / split bengal gram – 1 tbsp
Whole black pepper – 1 tsp. If using powder, use 1/2 tsp
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chillies – 2, halved
Curry leaves – a few
How to Make Chettinad Mushroom Masala:
1. Dry roast the ingredients, cool and grind for spice mixture. If using garam masala, you can add while grinding.
2. Heat oil in a pan and add mustard seeds. Once they start spluttering, add the curry leaves and red chillies. Fry for 10 seconds.
3. Add the chopped mushrooms and stir well until it is well coated with the oil. Add salt. Let it cook till the mushrooms start sweating and become soft. Then add the tamarind mixture and cook on an open fire until the gravy gets thick and sticks to the mushroom pieces.
4. Next, add the ground spice mixture and fry for another 3-4 mins. Adjust salt and remove from fire.
Serve hot with rice or roti.
You may also like my no-grind Mushroom Masala Recipe.