Hi, I’m Jane. Today, I will show you a way to make mushroom chettinad recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mushroom Chettinad Recipe
Mushroom Chettinad is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Mushroom Chettinad is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook mushroom chettinad using 25 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Mushroom Chettinad:
- Get 250 grams Mushroom halved
- Prepare For grinding :
- Make ready 5-7 Dry red chillies
- Take 2 tablespoons Coconut scraped
- Get 2 teaspoons Fennel Seeds
- Prepare 1 teaspoon Black Pepper corns
- Get 1 teaspoon Cumin seeds
- Prepare 1 tablespoon Poppy Seeds
- Take 10-12 Cashews soaked
- Prepare 4 Cloves
- Get 1 Tablespoon Coriander seeds
- Make ready 3 small Cardamom green
- Get 1small piece Cinnamon stick
- Make ready Other Ingredients :
- Take 3 tablespoons Sesame Oil
- Take 1 Red dry chilli
- Prepare 3 medium Onionfinely chopped
- Make ready 5 Cloves Garlic crushed finely
- Prepare 1 teaspoon Ginger finely crushed
- Make ready 2 big Tomatoes ripe and finely chopped
- Make ready 1/4 teaspoon Turmeric powder
- Get 1/2 teaspoon Red chilli powder
- Take 3 sprigs Curry Leaves
- Get 1 fistful Cilantro finely chopped
- Take as per taste Salt
Instructions to make Mushroom Chettinad:
- Firstly Heat one tablespoon oil in a non-stick pan, add the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamom, cloves and cinnamon and sauté on medium heat for four to five minutes. - Cool and grind the above mixture with poppy seeds and cashew nuts by adding required water to a smooth thick paste.
- Heat the remaining oil in another non-stick pan. Add the onion and sauté till golden brown. - Add the curry leaves and sauté. Add the ground paste and sauté for one minute. - Add the tomatoes, turmeric powder, salt and red chilli powder and mix well.
- Cook for five to seven minutes or till the oil separates. - Add the mushrooms and cook for five to seven minutes until semi dry consistency achieved. - Garnish with cilantros. - Mushroom Chettinad is ready. Serve sausage with steamed rice / any flat breads.
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