Chettinad Style Pepper Mushroom Recipe
Chettinad cuisine, with its bold and aromatic flavors, offers a delightful array of vegetarian dishes, and the Chettinad Style Pepper Mushroom recipe is no exception. This flavorful dish combines the earthy taste of button mushrooms with a blend of roasted spices, making it a perfect addition to your lunch or dinner menu. The fiery heat of black pepper, the sweetness of coconut, and the tanginess of tomatoes come together in a rich gravy that beautifully coats each mushroom, delivering a burst of flavors with every bite.
This dish is quick to prepare and requires minimal ingredients, yet it’s packed with the complexities of traditional Chettinad flavors. Whether served with steamed rice or warm rotis, this dish is sure to become a favorite in your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (cleaned and sliced) | 1 cup |
| Tomato (finely chopped) | 1 |
| Green chili (slit) | 1 |
| Bay leaf (tej patta) | 1 |
| Fennel seeds (Saunf) | ½ teaspoon |
| Curry leaves | 1 sprig |
| Fresh coriander (Dhania) leaves | Small bunch |
| Sunflower oil | 2 tablespoons |
| Salt | To taste |
| Fresh coconut (grated) | 4 teaspoons |
| Coriander (Dhania) seeds | 1 tablespoon |
| Whole black peppercorns | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Poppy seeds | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 piece |
| Cardamom pods/seeds (Elaichi) | 2 |
| Cloves (Laung) | 4 |
| Star anise | 1 |
| Mace (Javitri) | Small flower |
| Nutmeg powder | ¼ teaspoon |
| Dry red chili | 3 |
| White urad dal (split) | 2 teaspoons |
| Shallots | 10 |
| Garlic cloves (peeled) | 5 |
| Fresh ginger (2-inch piece) | 1 |
| Turmeric powder (Haldi) | ½ teaspoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Aromatic Spice Mix:
- To start, take a pan and dry roast the coriander seeds, black peppercorns, cumin seeds, poppy seeds, fennel seeds, cinnamon stick, cardamom pods, cloves, star anise, mace, nutmeg powder, and dry red chilies. Roast these spices over low heat until they become aromatic, which should take about 2-3 minutes. Once roasted, let them cool down slightly and then grind them into a fine paste using a blender or spice grinder. Set this paste aside for later.
-
Prepare the Shallot-Ginger-Garlic Paste:
- In the same blender or spice grinder, combine the shallots, ginger, garlic, curry leaves, and turmeric powder. Grind these ingredients into a smooth paste, adding a little water if necessary to facilitate grinding. Set this paste aside as well.
-
Sauté the Base:
- Heat a wide pan over a low flame. Add the sunflower oil to the pan and heat it. Once the oil is warm, add the bay leaf, fennel seeds, and a few curry leaves. Let these splutter for a few seconds to release their flavors.
-
Cook the Tomatoes and Green Chili:
- Add the chopped tomato and slit green chili to the pan and sauté for about 5 minutes, or until the tomatoes soften and release their juices.
-
Add the Shallot-Ginger-Garlic Paste:
- Now, add the shallot-ginger-garlic paste that you prepared earlier to the pan. Stir well and cook the mixture until the raw smell of the ginger and garlic disappears, which should take about 5-7 minutes.
-
Add the Spice Paste:
- Once the paste has cooked well, add the ground aromatic spice mix to the pan. Season with salt to taste and mix everything thoroughly. Add a little water to the mixture to form a smooth gravy, and let it cook for about 10 minutes. Stir the gravy occasionally to prevent it from sticking to the bottom of the pan.
-
Add the Mushrooms:
- Add the cleaned, sliced mushrooms to the pan and stir to coat them in the aromatic spice gravy. Cover the pan and let the mushrooms cook for a few more minutes, allowing them to release their moisture and soften.
-
Finish and Garnish:
- Once the mushrooms are cooked and tender, turn off the heat. Garnish the Chettinad Style Pepper Mushroom with freshly chopped coriander leaves for a burst of freshness.
Serving Suggestions
Chettinad Style Pepper Mushroom is best enjoyed with warm steamed rice or soft rotis. The spicy and aromatic gravy complements the rice perfectly, making it a satisfying meal for lunch or dinner. Pair it with a side of yogurt or a simple salad to balance the spiciness of the dish.
Notes
- Mushroom Variations: While button mushrooms work beautifully in this recipe, you can experiment with other types of mushrooms, such as cremini or portobello, for a different texture and flavor.
- Spice Adjustments: Adjust the heat level by adding more or fewer dry red chilies and black peppercorns, depending on your preference for spiciness.
- Make Ahead: The dish can be made ahead and stored in the refrigerator for a day or two. The flavors will intensify over time, making it an even better dish for leftovers.
Enjoy this Chettinad Style Pepper Mushroom recipe and bring a taste of South India into your kitchen with this rich, aromatic, and mouthwatering dish!
