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Chettinaad Mushroom Curry

  • 3servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsB9
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup washed and quartered mushrooms (khumbh) (white button or cremini)

  2. 4 whole dry kashmiri red chillies

  3. 10 to 12 whole black peppercorns (kalimirch)

  4. 1 tsp poppy seeds (khus-khus)

  5. 2 tsp chana dal (split bengal gram)

  6. 1 tsp oil

  7. 1/4 cup tamarind (imli) paste

  8. 6 to 8 curry leaves (kadi patta)

  9. a pinch of asafoetida (hing)

  10. 1 tsp turmeric powder (haldi)

  11. salt to taste

Instructions Jump to Ingredients ↑

  1. Dry roast red chili, black pepper corns, poppy seeds and chana dal until they are golden brown in colour.Allow it to cool.

  2. Blend them together in a mixer till smooth.

  3. Heat oil in a deep pan, add asafoetida,curry leaves,mushrooms and salt Cook the mushrooms on a medium flame till they leave water or become soft, add the prepared powder and toss it well.

  4. Dissolve the tamarind paste to 1/2 cup water.Add the tamarind water Let this cook for 10 min Serve it will fried rice, naan or appam

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