This was an instant hit on the table. You could choose to use any kind of mushroom, or even a mix of mushroom varieties to make it extra special. The uniqueness of Chettinad flavor stands with the curry leaves and the use of spices, especially pepper. Be a little generous in using curry leaves in any Chettinad cooking.
You need
Mushrooms - 2 packs (quartered)
Curry leaves
Green chillies - 2-3 (slit)
Pepper corns - 1 teaspoon
Channa dal - 1 tablespoon
Coriander seeds - 1-2 tablespoons
Oil
Salt
Mustard - 1 teaspoon
Ginger garlic paste - 1/2 tablespoon
Method
You need
Mushrooms - 2 packs (quartered)
Curry leaves
Green chillies - 2-3 (slit)
Pepper corns - 1 teaspoon
Channa dal - 1 tablespoon
Coriander seeds - 1-2 tablespoons
Oil
Salt
Mustard - 1 teaspoon
Ginger garlic paste - 1/2 tablespoon
Method
- Wash and cut the mushrooms into bite sized pieces.
- Fry pepper corns, channa dal and coriander seeds in a dry pan and grind them to a fine powder and set aside.
- In a frying pan start by adding oil followed by mustard seeds, green chillies, curry leaves and ginger garlic paste and saute for a minute.
- Add the mushrooms and salt and cook until the mushrooms shrink and get fried.
- Remember mushrooms will let out water while cooking. So don't panic, keep cooking until all the water goes.
- Half way down the sauteing process add the fine powder made in the 2nd step and mix well.
- Keep sauteing until the mushrooms are well coated with the spices and all the water has gone.
- Final product will look like the one in the picture (to be uploaded soon)
- Serve as starter.
