Chettinadu mushroom masala
INGREDIENTS
3 nos Dry red chilli
5 tsp Coriander seeds
1 tsp Black pepper corns
½ tsp Cumin seeds
½ tsp Fennel seeds
1 tsp Poppy seeds
1 tsp Split roasted gram/pottukadalai
1 no Cardamom
1 no Clove
1 no Cinnamon stick (very small)
1 no Mace/jathipoo(just one petal)
1 no Star anise (just 1 small petal)
1 pinch Nutmeg powder
3 tsp Dry coconut flakes/ desicated / coparai thengai
15 nos Shallots (sambar onions)
½ inch Ginger
3 clove Garlic
5 nos Curry leaves
¼ tsp Turmeric powder
4 nos White button mushrooms
1 no Tomato (diced)
1 no Green chili (slit open)
1 no Bay leaf
2 nos Black stone flower/ kalpasi
5 nos Curry leaves
3 stks Coriander leaves (chopped for garnishing)
½ tsp Salt (or to taste)
4 tsp Oil
METHOD
1.Dry roast each ingredient from this list one by one(Dry red chilli , coriander seeds, black peppercorn, cumin seeds, fennel seeds, poppy seeds, pottukadalai/split roasted gram, coconut flakes)
2.Dry toast this set in one batch(cloves, cinnamon, cardamon, mace flower, star anise and nutmeg).
3.Combine all the dry roasted items from table-1 with all ingredients from table-2 (Shallots+ginger+garlic+curry leaves +turmeric powder) and grind to make a fine paste and keep aside.
4.Now heat oil in a pan, drop in the bay leaves, kalpasi, green chilli and curry leaves. Fry them to toast, followed by the sliced mushrooms.
5.Saute for few minutes and then add the ground masala. Keep frying till the masala turns golden brown. Add the chopped tomatoes, cover and cook for few minutes (2 to 3 minutes), then add salt. Simmer for 5 minutes, when you see the oil separating, garnish with coriander leaves and switch off. Serve hot with roti or rice.
