Authentic Tamil Nadu Chettinad Mushroom Pepper Fry with Warm Malabar Parotta
Tender button mushrooms are tossed in a fiery, freshly ground black pepper and fennel spice blend. This aromatic Chettinad delicacy pairs wonderfully with flaky, layered parottas.
40min
Total Time
4
Servings
Tamil Nadu (Chettinad)
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 coconut oil in a heavy-bottomed skillet over medium heat and add the curry leaves and 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 quartered mushrooms, turmeric powder, and salt. Cook until the mushrooms release their moisture and it evaporates.
5
Stir in the freshly ground pepper-fennel spice mix and grated coconut, tossing well to coat the mushrooms evenly.
6
Roast on a medium-low flame for another 5 to 7 minutes until the edges of the mushrooms are slightly caramelized.
7
Garnish with fresh coriander leaves and serve hot alongside warm, flaky Malabar parottas.
Ingredients
500 grams button mushrooms, cleaned and quartered
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons freshly grated coconut
3 shallots, finely sliced
2 sprigs fresh curry leaves
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 tablespoon coconut oil
Salt to taste
Fresh coriander leaves for garnish
4 warm Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.