Ingredients required for Chettinadu Masala marinade
Elaichi: 2
Star Anise: 1
Cinnamon: 4 small pieces
Cloves: 4
Coriander: 2 tbsp
Dried red chillies: 2
Kashmiri chilli: 3
Fennel seeds: 1 tsp
Jeera: 1 tsp
Pepper: 1 tsp
Grated coconut: 1 cup
Preparation
Heat a frying pan and add cardamom, Star anise, cinnamon and cloves and fry on medium heat for 2 minutes.
Then add coriander and fry on low heat.
When the coriander changes colour slightly and releases smell, add dried chillies, chilli powder and fennel and fry for 1 minute.
Next, add cumin and pepper and fry for 30 seconds, then add 1 cup shredded coconut and fry till light brown in colour.
After it cools down, add some water and thoroughly meld it in a blender.
Ingredients to make the Mushroom masala
Oil: 2 tbsp
Elaichi: 1
Cinnamon: 1
Cloves: 2
Ginger-garlic crushed: 1 tbsp
1 big Onion: finely chopped
Green chillies: 1 finely chopped
Curry leaves
Turmeric powder: ½ tsp
Tomato: 2 (chopped)
Salt to taste
Mushroom: 200 gms
Preparation
Heat a frying pan and pour 2 tbsp oil. Add a little crushed cardamom, cinnamon and cloves and fry. Add crushed ginger and garlic and fry for 1 minute, then add chopped onion and fry.
When the onion is nicely pink, add chopped green chillies and curry leaves and fry.
Add 1/2 tsp turmeric powder and fry on low heat for 2 minutes.
Then add chopped tomatoes and enough salt and cook covered.
Once the tomatoes are nicely cooked, mash them slightly.
Add the blende marinade to the tomatoes.
Simmer for 5 minutes.
Add sliced mushrooms and 3/4 cup water, cover, and cook on medium heat for 15 minutes.
After 15 minutes, open the lid, wait for the water to drain from the curry to make Chettinadu Mushroom Masala.
If you need more spice, just increase the amount of pepper. This is a good curry for rice, appams and rotis.
