Chettinad Mushroom Varuval
Chettinad Mushroom Varuval is a delicious Chettinad dish. Ready in about 35 minutes and serves 4 — a great addition to your daily meals.
35min
Total Time
4
Servings
Chettinad
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, black peppercorns, fennel seeds, and dry red chillies on low heat until fragrant, then let cool and grind into a coarse spice powder.
2
Heat gingelly oil in a wide pan or kadai over medium heat.
3
Add mustard seeds and let them crackle, then add half the curry leaves.
4
Add the chopped shallots and saute until they turn golden brown.
5
Add the ginger-garlic paste and saute for a minute until the raw smell goes away.
6
Stir in the chopped tomatoes and turmeric powder, cooking until the tomatoes turn soft and mushy.
7
Add the sliced mushrooms and salt to taste, tossing well to coat in the onion-tomato base.
8
Sprinkle the freshly ground Chettinad spice powder over the mushrooms.
9
Cook uncovered on medium-high heat for 8 to 10 minutes, allowing the released moisture to evaporate until the spices coat the mushrooms completely.
10
Garnish with the remaining curry leaves and chopped coriander leaves before serving hot with rice or parotta.
Ingredients
250g button mushrooms, cleaned and sliced
1 cup shallots (small onions), finely chopped
1 large tomato, finely chopped
1 tbsp ginger-garlic paste
1 sprig fresh curry leaves
1 tsp mustard seeds
1 tsp fennel seeds
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chillies
1/2 tsp turmeric powder
2 tbsp gingelly (sesame) oil
Salt to taste
2 tbsp fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.