7/31/2016 Chettinad Mushroom Masala (காளான்

 கȼ) – Spiceindiaonline

  Mullai (http://www.spiceindiaonline.com/author/mullai/)  July 9, 2007  54018

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 Chettinad Mushroom Masala Recipe  / Mushroom Chettinad Recipe / Chettinad Recipes / Kalan Curry recipe / Karaikudi Chettinad
Recipes / Kalpasi / White Button Mushroom Gravy / Chettinad Mushroom Gravy / How to make Chettinad Mushroom Masala?
/ காளான்கȼ / Gravy recipe / Side dish for Chapati / Poori / Idli / Dosa / South Indian Side dish recipes / Gravy recipes /
Mushroom Recipes

White button mushrooms sauteed in spicy chettinad curry. Happened to taste this dish at a local Indian restaurant, since then I was craving
for this dish and can’t wait to try it out myself. Tried this curry with my own blend of chettinad spices and guess what??? it turned good and
the next thing, was to post it here to share with you all. This is one of my favorite veg side / gravy type dish which suits well for Chapati,
Poori, Idli, Dosa, Idiyappams, Plain Pulao & Biryani.

Ingredients – Table -1

 Dry Red Chili   3 (small) or 5 (long)

 Coriander seeds   5 teaspoons

 Black Peppercorns  1 teaspoon

 Cumin seeds  1 teaspoon

 Fennel seeds  1/2 teaspoon

 Poppy seeds  1 teaspoon

 Split roasted gram / pottukadalai/ dalia  1 teaspoon

 Cardamom  2

 Cloves  3

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7/31/2016 Chettinad Mushroom Masala (காளான்
 கȼ) – Spiceindiaonline
 Cloves  3

 Cinnamon stick  1 (one inch stick)

 Mace ࢬower / Jathipoo  1 petal

 Star anise  1 petal

 Nutmeg  1 pinch (powdered from fresh nutmeg)

 Dry Coconut ࢬakes / desiccated / Copra / Kopara Thengai  3 teaspoons

Ingredients- Table -2

 Shallots / Pearl Onions/ Sambar Vengayam  15

 Ginger  2 inch piece

 Garlic cloves  5

 Curry leaves  5

 Turmeric powder  1/2 teaspoon

Ingredients-Table -3

 White Button Mushrooms   6-7 (small) or 5 (large)

 Tomato  1 large or (1/2 cup chopped)

 Green chili  1 large (slit open) or 2 small

 Bay leaf  1

 Black Stone Flower / Kalpasi  2- 3 petals or (1/2 tsp powdered)

 Curry leaves  5

 Coriander leaves  1/4 cup chopped

 Salt  1 teaspoon or to taste

 Oil  3 tablespoons

 Water  1 cup

 Clean mushrooms with a damp paper towel, cut them into thin pieces and keep aside. Slice them vertically for a even look. I’ve used white
button mushrooms for this recipe.  Assemble all ingredients and start with the masala powder. Chettinad Masala powders have special
ingredients which gives the unique taste to the dish. These ingredients (kalpasi / Nutmeg/ Mace / Fennel seeds) are a must for this recipe.

Dry roast the ingredients listed in Table- 1 except the coconut. Once the spices are roasted well, remove them from the pan and now add
the coconut ࢬakes and roast them until slightly golden. Let them all cool a bit. (If you are using copra then there is no need to roast)

Put all the spices and coconut powder in a spice blender/ mixer and powder them to ࢬne texture. This is your dry masala powder. To this
add the small onions, ginger, garlic, curry leaves & turmeric powder to the spice powder and grind to coarse texture. A few pulse in the
mixer will be suࢬcient to chop the onions and ginger garlic. Keep this wet masala ready for the preparation.

       

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In a kadai, heat oil and toast the bay leaves, kalpasi, green chili and some curry leaves. Now add the wet masala mixture and fry along for
few minutes. Add the sliced mushrooms and tomatoes at this stage and add one cup of water. Cover and cook for 5-6 minutes over low
ࢬame.

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7/31/2016 Chettinad Mushroom Masala (காளான்
 கȼ) – Spiceindiaonline

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Mushroom has the tendency to release water when cooked, so the gravy will be watery at this stage. Simmer till it reaches a semi-thick
consistency- This process should take about 6-7 minutes over low ࢬame for the oil to separate. Now garnish with chopped coriander and
curry leaves and switch oࢬ. Serve as a side for Chapati / Roti / Pulao / Biryani. Goes well with steamin g hot idlis and kal dosai too!

(/chettinad_mushroom_masala_1)

Notes

I’ve used white button mushroom for this recipe,use more if they are too small. You can use any kind.
Sambar onion / small shallots are a must for this recipe. Try to use them, if using other variety then do not grind them raw. It will make

the gravy bitter.

If using regular big onions then use about 2 large onions, chop them and fry them in oil and then add the dry masala powder to it.
To make it extra spicy add few red chilies.

Check this page for list of spices with pictures Enspicelopedia (http://www.spiceindiaonline.com/enspicelopedia/)
This dish goes well plain, to make it non-veg throw in some boiled eggs.
Poppy seeds & Split roasted gram is added to give thickness to the gravy.

Adjust consistency- make it semi thick or slightly on the running side depending on your preference.
Coconut milk can be added if you want more gravy.

Recipe updated with new pictures. For more Chettinad recipes (http://www.spiceindiaonline.com/category/region/chettinadu/) 

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