Chettinad Mushroom Curry

When I was at Louisville, KY, my favourite lunch joint was Bombay Grill. I love their chettinad curries and always wanted to learn the Veg chettinad curry; a substitute to Chicken Chettinad. I tried recipes from various sites but nothing came close to the one at Bombay Grill. Finally I managed to make this recipe; a veg version of Solai Kitchen's Chicken Chettinad. I tweaked it just a little and made it Mushroom based for vegetarians like me. The curry tasted awesome!! For people who avoid non-veg for various reasons and would like to try something similar to Chicken Chettinad, try this recipe and you'll be glad you did.

Ingredients

• Mushroom - 200gms
• Onion - 1 Large
• Tomato - 1 large
• Coriander leaves - 4 stems finely chopped.
• Ginger garlic paste - 1 tsp or Garlic - 5 finely chopped
• Turmeric powder - 1/4th tsp
• Salt - as required

Seasoning

• Cinnamon stick - 3/4th stick
• Cloves - 2
• Cardamom - 1
• Fennel seeds - 1/2 tsp
• Mint leaves - 3 stem leaves
• Curry leaves - 1 sprig
• Oil - 1 tbsp

To Grind
Set 1

• Ginger - 1/2 inch
• Pearl onion - 5
• Garlic pods - 5
• Green chillies - 2
• Red chilli powder - 1 tbsp
• Coriander powder - 1 1/2 tbsp

Set 2 

• Grated coconut - a handful
• Cashew nuts - 5-7
• Fennel seeds - 3 pinch

Preparation 

• Clean Mushroom and cut it into 2 halves. Chop onion, tomato and garlic and keep it ready. Wash mint leaves and set it aside.
• Take a deep frying pan, pour oil, when hot add all items under seasoning and fry for 30 seconds. Add the chopped onion along with a pinch of salt and fry until half done. Add garlic and fry some more. Add tomatoes and fry until it gets mashed.
• Now add the ground paste of Set 1 and fry for sometime. Add the chopped mushroom, mix the masala well, add salt and cook with closed lid for 10 mins on low medium. The water from mushroom will ooze out so don't bother to add water.
• Open and check if the mushroom is done. Once done add the Set 2 ground paste and cook for another 10 mins or until the raw taste wears off on low medium flame. The curry will be thick. Garnish with coriander leaves and serve with hot rice and boiled egg.

Set 1

Set 2

Chettinad Mushroom Curry

Thank you for visiting. Feel free to comment, I would love to know your opinion on the recipe. Visit my Facebook page for other recipes.

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Other Chettinad dishes

• Chettinad Egg Curry
• Soya Meal Maker Kuzhambu
• Mushroom appetizer

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• Good Tasting Cooking | Simple Curry Recipe (thejournalist.ie)