A tasty curry from chettinad cuisine prepared using freshly ground spices that is rich in flavour!
Button mushrooms - 10 to 15 nos (clean in warm water and cut into bite sized pieces)
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped)
Ginger and garlic paste - 2 tsp
Oil - 1 to 2 tbsp
Grated coconut - ½ cup
Cashew nuts - 10 nos.
Salt - to taste
Fresh coriander - for garnishing
To dry roast and grind:
Coriander seeds - 1 tbsp
Dry red chillies - 4 to 5 nos (adjust to suit your taste)
Peppercorns - 2 tsp
Turmeric - ½ tsp
Cinnamon sticks - 1
Cardamoms - 1
Cloves - 2
Fennel seeds - ½ tsp
Cumin seeds - ½ tsp
Star anise - 1
Curry leaves - 1 Sprig
Bay leaf - 1
Kalpasi - little
Grind coconut and cashew nut together to a smooth paste. Keep aside.
Heat oil in a kadai; add curry leaves, bay leaf, kalpasi, onion and saute till the colour changes.
Now add ginger garlic paste, tomato and salt. Saute till tomato becomes soft.
Add freshly grounded masala powder and mushroom.
Sauté well, till mushroom is well coated with the spices.
Now add the coconut cashew nut paste with ½ to 1 cup of water.
Close the pan with a lid and cook in low flame for 10 to 15 minutes, till oil separates.
Switch off the flame and close the pan with the lid; let it rest for at some time for flavors to blend well.
Garnish with coriander leaves and serve hot.
This curry is a best accompaniment for Veg pulao / Biriyani, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).
Adjust the water quantity and spice level to suit your taste.
Check also my Mushroom Biriyani Recipe.