Chettinad mushroom curry|chettinad mushroom kulambu
Taste is assured 😉😅..... This Chettinad mushroom kuzhambu is a bit different from the usual mushroom curry and tastes delicious with the aroma of the spice blend called freshly ground garam masala.
Ingredients
Mushroom 3 packs
Shallot -1/2 cup
Tomato - 2 medium-sized
Ginger garlic Paste -1 tsp
Turmeric powder -1/2 tsp
Coriander powder -2 tsp
Salt as required
To dry roast
Dry red chilies - 3
Kashmiri chilies -2
Cumin -1 tsp
Peppercorns -1/2 tsp
Fennel -1 tsp
Cinnamon -2
Cardamom -2
Cloves -2
Star anise -1
Coriander seeds -2 tsp
For tempering
Oil 3 tbsp
Dal and Mustard -1/2tsp
Half onion
Curry leaves
Instructions
- Do the prep work like fine chopping shallot, tomatoes and also wash and clean mushroom and chop them up
- Now dry roast the ingredients mentioned above-mentioned
- transfer to a Blender and make a fine powder
- heat a kadai and add oil then add finely chopped onion and saute well till it is translucent
- Then add finely chopped tomatoes and saute well till the oil gets separated from the onion and tomatoes
- Then add turmeric powder and freshly ground powder and give a good mix
- Add a glass of water and coriander powder, adjust the consistency, and bring it to a boil till the raw smell of the masalas goes away or till the oil gets separated from the curry
- Once the curry is boiled well add the mushrooms do not overcook it because it shrinks letting its moisture away
- Add required salt mushroom curry does not require much salt
- Now boil for 10 to 15 minutes on a low flame
- Add tempering for better taste, Heat a pan add oil then put in mustard and let it crackle, Then add onion and curry leaves, golden fry, and add this to mushroom curry.
- That's it mushroom curry is ready to enjoy
Instructions
prep work
Dry roast red chilies, Kashmiri chilies, Cumin, Peppercorns, Fennel, Cinnamon, Cardamom, Cloves, Star anise, and Coriander seeds on a low flame
Let it cool down completely, Then transfer it to a blender and make a fine powder
heat a kadai and add oil then add finely chopped onion and saute well till it is translucent
Add ginger garlic paste and saute well
Then add finely chopped tomatoes and saute well till the oil gets separated
Then add turmeric powder and freshly ground powder and give a good mix
Add water and adjust the consistency then add coriander powder.
bring it to a boil till the raw smell of the masalas goes away or till the oil gets separated from the curry
add the mushrooms and required salt and cook for 10 minutes
Heat a pan add oil then put in mustard and let it crackle, Then add onion and curry leaves, golden fry
Add this to mushroom curry
That's it chettinad mushroom curry is ready to enjoy
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