Mushroom Chettinaad

Ingredients list for Mushroom Chettinaad

• 400 grams Button mushrooms sliced
• 1/2 teaspoon Fennel seeds
• 1/2 Star anise (badiyan)
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 Green cardamom
• 1 inch Cinnamon
• 15-20 Black peppercorns
• 6-8 Cloves
• 4-5 Dried red chillies
• 3 tablespoons Oil
• 1/2 cup Fresh coconut scraped
• 1 teaspoon Poppy seeds soaked in warm water for 30 minutes
• 15-2- Curry leaves
• 1 Medium onion chopped
• 1 1/2 cups Tomatoes chopped
• to taste Salt
• to garnish Green capsicum cut into thin strips
• 1 teaspoon Poppy seeds (khuskhus) Soaked

Method

1. Heat a shallow non-stick pan, add fennel seeds, star anise, coriander seeds, cumin seeds, green cardamom, cinnamon, black peppercorns, cloves and dried red chillies, mix well and dry roast them.
2. Heat oil in another non-stick pan.
3. Add coconut to the first pan, mix and continue to roast till fragrant. Cool, transfer into a mixer jar, add soaked poppy seeds and a little water and grind to a fine paste.
4. Add curry leaves and onion to the second pan and saute till translucent. Add tomatoes, mix and cook till they soften.
5. Add mushrooms and salt, mix well and cook for 2-3 minutes. Add the ground masala and mix well. Cover and cook till the mushrooms are done.
6. Transfer into a serving bowl, garnish with green capsicum strips and serve hot.

Nutrition Info