Description
A punchy curry simmering mushrooms in a rich sauce flavored with Chettinad's characteristic roasted spices and intense black pepper.
Restaurants serving Mushroom Chettinad
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mushrooms
- Coconut
- Onion
- Tomato
- Garlic
- Ginger
- Black pepper
- Fennel
- Coriander
- Red chili
- Mustard seeds
- Curry leaves
- Salt
- Oil
Instructions
- Dry-roast coconut, black pepper, fennel, coriander, and red chili; grind to make special Chettinad Masala.
- Heat oil, fry mustard seeds, curry leaves, onions, and garlic-ginger; add sliced mushrooms.
- Add Chettinad Masala, tomatoes, and a little water; stir-fry and simmer until spices coat mushrooms gooey-ly to finish.
Learn more Spice, substitutes, tips
Key spices
Intense black pepper stimulation and mellow fennel aroma
Substitutes at Japanese supermarkets
Shimeji or King oyster mushrooms (exquisite even mixing multiple mushrooms)
Pairing
Parotta、Indica rice
Trivia
[Trend] Known for meat dishes, Chettinad's mushroom version is recently hugely popular among local youth and vegetarians for having a 'meat-like satisfaction'.
Eating tips & etiquette
[Unique Eating] Tear crispy pie-like bread (Parotta), wrap the spice-condensed mushrooms, and stuff your mouth while sweating!
Allergen
None