Authentic Tamil Nadu Chettinad Kalan Pepper Fry with Warm Malabar Parotta
Tender mushrooms are tossed in a fiery, freshly ground black pepper and fennel spice blend. This aromatic Chettinad dry roast pairs brilliantly with flaky, layered flatbreads.
35min
Total Time
4
Servings
Chettinad, Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns, fennel seeds, and cumin seeds in a pan until fragrant, then grind them into a coarse powder.
2
Heat oil in a heavy-bottomed pan over medium heat and add the fresh curry leaves along with the sliced shallots.
3
Sauté the shallots until golden brown, then add the ginger-garlic paste and cook until the raw aroma disappears.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.
5
Stir in the turmeric powder, Kashmiri chilli powder, and salt, mixing well for a minute.
6
Add the quartered mushrooms and toss them thoroughly in the spice masala.
7
Cover and cook on medium-low heat for about 8 minutes as the mushrooms release their natural moisture.
8
Remove the lid, add the freshly ground pepper-fennel powder, and increase the heat to dry up any remaining liquid.
9
Stir-fry briskly for another 3-4 minutes until the mushrooms are well coated and slightly charred.
10
Garnish with fresh coriander leaves and serve hot with flaky Malabar parottas.
Ingredients
500 grams button mushrooms, cleaned and quartered
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
10-12 small shallots, finely sliced
2 sprigs fresh curry leaves
1 tablespoon ginger-garlic paste
2 medium tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri chilli powder
3 tablespoons coconut oil or sesame oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.