Chettinad Pepper Mushroom Curry – Spicy & Flavorful South Indian Recipe

Chettinad Style Pepper Mushroom Recipe

Servings: 4
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Chettinad cuisine, known for its bold and aromatic flavors, brings an explosion of spices and herbs into every dish. The Chettinad Style Pepper Mushroom combines the earthy flavor of mushrooms with a spicy and aromatic masala mix. This vegetarian delight is perfect for lunch, paired with Gujarati dal, boondi raita, and phulkas (Indian flatbreads). Let’s dive into how you can make this flavorful dish at home.

Ingredients:

Instructions:

1. Prepare the Spice Mix:

   • To begin, prepare the spice mix. Heat a pan and dry roast the coriander seeds, black pepper, cumin, poppy seeds, fennel seeds, cinnamon, cardamom, cloves, star anise, mace, nutmeg, and dry red chilies for about 2-3 minutes. This will help release their aromatic oils.
   • After roasting, transfer the spices to a mixer grinder and grind them into a coarse powder. Set this aside for later use.

2. Prepare the Onion, Garlic, and Ginger Paste:

   • In a separate jar, combine the onions, garlic, ginger, curry leaves, and turmeric powder. Blend this mixture into a smooth paste and keep it aside.

3. Cooking the Chettinad Style Pepper Mushroom:

   • In a heavy-bottomed pan or kadai, heat oil over medium heat.
   • Add a bay leaf, fennel seeds, and curry leaves. Sauté them for about 10 seconds until they start to release their fragrance.
   • Next, add the chopped tomatoes and green chili. Cook them for about 5 minutes until the tomatoes soften and turn into a paste-like consistency.

4. Combine the Paste and Spice Mix:

   • Once the tomatoes are cooked, add the prepared onion, ginger, garlic paste. Stir well and cook this mixture for another 3 minutes, allowing the flavors to meld together.
   • Add the ground dry spice mix, salt to taste, and a little water to create a thick gravy. Let it cook for about 10 minutes to allow the flavors to come together.

5. Add Mushrooms:

   • After 10 minutes, add the chopped button mushrooms to the pan. Stir them gently to coat them with the masala.
   • Cover the pan and cook for an additional 3 minutes, allowing the mushrooms to soften and absorb the flavors of the spices.

6. Finishing Touches:

   • Once the mushrooms are cooked, turn off the heat. Garnish with freshly chopped coriander leaves.

7. Serving:

   • Serve the Chettinad Style Pepper Mushroom hot with Gujarati dal, boondi raita, and soft phulkas for a complete and delicious meal. The peppery, spicy notes combined with the tender mushrooms will surely be a hit at the dinner table.

Tips for the Perfect Chettinad Style Pepper Mushroom:

• Mushrooms: Button mushrooms work best in this recipe, but you can substitute them with other mushrooms like oyster or shiitake if desired.
• Adjusting Spice Levels: If you prefer a milder flavor, reduce the number of dry red chilies or black pepper used in the spice mix.
• Freshness: Fresh curry leaves and coriander leaves elevate the flavor of this dish, so don’t skip them.
• Consistency: If you like a thinner gravy, feel free to add more water as needed.

Nutritional Information (Approx. per serving):

Enjoy this traditional Chettinad Style Pepper Mushroom recipe that brings together the bold flavors of South India with the earthy taste of mushrooms, perfect for a hearty and satisfying vegetarian lunch!