Chettinadu Mushroom Gravy Recipe

When someone says the word chettinadu it totally reflects me of my hometown (Karaikudi) and its heritage. This place is filled with mind blowing architectures well know for its 19th-century mansions and of course its FOOD, its the bestest of all. Chettinadu food usually consist of more spices and thus it makes it a bit unique. People travel just to have the experience of chettinadu food and they often leave with a happy heart.

This recipe in particular has its own unique taste and flavor. I grew up eating spicy foods but not everyone in my family can tolerate that level of Spiciness. So we often make changes to the actual recipe but to give them the same taste and experience but a bit less spicy. I am glad to say that while experimenting we have actually fond the perfect recipe which exactly replicates the authenticity of it.

This particular recipe is rich in its color, taste and aroma. They can be an perfect accompaniment to almost all the South Indian breads ( Dosa, Idly, Appam & Idiyappam), Chapathi, Poori and of course, gold with rice too.

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Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4

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Ingredients

250 grams - White Button Mushrooms, Diced

100 grams - Shallots (Small Onion), Diced

1/2 tsp - Turmeric powder

13 - Dry red chilly

1 tbsp - Coriander seeds

1 tsp - Fennel Seeds (Cumin)

1 tsp - Whole Peppercorn

3 tbsp - Shredded Coconut

5 tbsp - Sesame Oil

1 1/2 Cup - water

Salt to taste

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Recipe Direction

1. To prepare the spice paste, Firstly heat 2 tbsp of oil in a pan and dry roast red chili's, coriander seeds, fennel seeds and peppercorn

2. Roast till its raw smell disappear and let it rest for a while

3. Then, in a small blender, add shredded coconut, the roasted spices and 2-3 tbsp of water, grind them to a find paste

4. Now in a pressure cooker, heat 3 tbsp of oil

5. Add onions and saute till it turns translucent

6. Furthermore, add, mushrooms and saute well

7. Now add turmeric, salt, spice past and mix well

8. Also add water and pressure cook for about 4 whistle and simmer for about 5 minutes

9. Let it rest for a while before opening the lid

10. Serve hot and enjoy while it lasts

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Additional Notes

1. To make rich spice paste, make sure to use good quality chili's

2. You can use any kind of mushrooms

3. To make the gravy a bit spicy you can also add few extra chili's

4. Make sure the adjust the consistency by add more or less water according to your preferences

5. Its best to use small onions for this recipe