Chettinad Style Pepper Mushroom Recipe
Chettinad style pepper mushroom is a fiery and flavorful dish, packed with the sharp taste of black pepper. The use of a variety of spices adds complexity and richness, while the mushrooms themselves offer a healthy dose of calcium and vitamin D. This dish not only pairs wonderfully with rice or roti but can also be packed for a satisfying lunch box meal. The fusion of spices and mushrooms in this dish creates a delightful balance, making it a great addition to any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 1 cup (cleaned and chopped) |
| Tomato | 1 (finely chopped) |
| Green Chili | 1 (sliced) |
| Bay Leaf | 1 |
| Fennel Seeds | ยฝ tsp |
| Curry Leaves | 1 sprig |
| Fresh Coriander | A handful (finely chopped) |
| Oil | 2 tsp |
| Salt | To taste |
| Grated Coconut | 4 tsp |
| Coriander Seeds | 1 tbsp |
| Whole Black Pepper | 1 tsp |
| Cumin Seeds | 1 tsp |
| Poppy Seeds (Khus Khus) | 1 tsp |
| Fennel Seeds | 1 tsp |
| Cinnamon Stick | 1 small piece |
| Cardamom | 2 pods |
| Cloves | 4 pieces |
| Star Anise | 1 flower |
| Mace | 1 small piece |
| Nutmeg | ยผ tsp |
| Dried Red Chilies | 3 pieces |
| White Split Urad Dal | 2 tsp |
For Wet Paste:
| Ingredient | Quantity |
|---|---|
| Onion | 10 small (chopped) |
| Garlic | 5 cloves (peeled) |
| Ginger | 2-inch piece |
| Curry Leaves | 1 sprig |
| Turmeric Powder | ยฝ tsp |
Preparation Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Servings: 3-4
Instructions:
-
Prepare the Spice Mix:
Start by making the spice mix. Heat a pan, and add coriander seeds, black pepper, cumin seeds, poppy seeds, fennel seeds, cinnamon stick, cardamom pods, cloves, star anise, mace, nutmeg, and dried red chilies. Toast the spices lightly for a few minutes until aromatic. Once done, transfer them to a blender or spice grinder and grind into a fine powder. Set this spice mix aside. -
Make the Wet Paste:
For the wet paste, blend together the onion, garlic, ginger, curry leaves, and turmeric powder with a little water to form a smooth paste. Keep this paste aside. -
Cooking the Mushroom:
Heat oil in a pan on medium heat. Add bay leaf, fennel seeds, and curry leaves, and sautรฉ for about 10 seconds. Once fragrant, add the chopped tomatoes and green chili. Cook this mixture for about 5 minutes until the tomatoes soften and release their juices. -
Adding the Wet Paste:
Add the prepared wet paste of onions, garlic, ginger, and turmeric powder to the pan. Sautรฉ the mixture for another 3 minutes until the paste becomes aromatic and the oil begins to separate. -
Cooking with Spice Mix:
Add the ground spice mix to the pan along with salt and a small amount of water. Stir everything well and let it cook for 10 minutes on a low flame, allowing the flavors to meld and the oil to rise to the surface. -
Adding the Mushrooms:
Once the base is cooked, add the button mushrooms to the pan. Stir them gently to coat with the masala and cook for an additional 3 minutes. The mushrooms will soften and release some moisture. -
Garnishing and Serving:
Turn off the heat once the mushrooms are tender and cooked through. Garnish with freshly chopped coriander leaves. Your Chettinad style pepper mushroom is now ready to serve. -
Serving Suggestions:
This spicy and aromatic dish pairs wonderfully with Gujarati dal, boondi raita, and soft phulkas. It can also be served with steamed rice for a wholesome meal.
Tips:
- Adjust the spice level by reducing or increasing the number of dried red chilies used.
- For a richer flavor, you can add a tablespoon of coconut milk while cooking the mushrooms.
- If you donโt have fresh curry leaves, you can use dried curry leaves, though the flavor will be less intense.
This Chettinad Style Pepper Mushroom dish offers a perfect blend of bold flavors and textures, making it a delightful addition to your lunch menu. The intense heat of black pepper combined with aromatic spices brings a unique twist to your regular mushroom curry, offering a truly irresistible experience.
