Hot Mushroom Chettinad
INGREDIENTS
3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
1/2 tsp tamarind paste
salt to taste
cilantro, minced, for garnish
For spice mixture
1 tbsp split yellow peas (chana dal)
5-6 black peppercorns
2 dried red chillies
For tempering
1 tbsp vegetable oil
1 tsp mustard seeds
5-6 fresh curry leaves
METHOD
1.Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder.
2.Set aside.
3.Heat oil in a skillet.
4.Add the mustard seeds and curry leaves and stir around for a few seconds till the seeds pop.
5.Saute the mushrooms in the tempered oil.
6.Season with salt.
7.When the mushrooms start sweating, add the spice mixture and saute for a couple of minutes on low-medium heat.
8.Add the tamarind paste (and a few tablespoons of water if the mixture starts sticking to the pan).
9.Stir for a minute.
10.Garnish with cilantro.
