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Chettinad Mushroom Curry is an spicy & delicious #VegCurryRecipe. This Tasty #ChettinadMushroomCurry is made with Cardia Advanced Groundnut oil, mushroom, baby corn and onions. Try out this delicious #MushroomRecipe and serve it hot. Do try this recipe and share your feedback with us.
In Partnership with Cardia Advanced Groundnut Oil.
Chettinad Mushroom Curry:
Masala:
Cinnamon - 1 Inch
Clove - 3 nos
Star Anise - 1 no
Cardamom - 3 nos
Coriander Seeds - 2 tbsp
Black Peppercorns - 1 tbsp
Dried Red Chillies - 5 nos
Cumin Seeds - 1 tsp
Fennel Seeds - 2 tsp
Coconut (grated) - ½ Cup
Preparation:
Cardia Advanced Groundnut Oil - 3 tbsp
Curry Leaves - 3 Sprigs
Onion (finely chopped) - 2 nos
Ginger Garlic Paste - 1 ½ tbsp
Tomato (finely chopped) - 1 no
Turmeric Powder - ¼ tsp
Salt - 1 tsp
Mushroom (halved) - 200 grams
Baby corn (sliced) - ½ Cup
Coriander Leaves (chopped) - 2 tbsp
Cooking Instructions:
1. Dry roast the whole spices until aromatic and blend them into a fine powder.
2. Dry roast the coconut until lightly golden and dry and blend into a fine paste with ½ Cup water.
3. Heat the Cardia Advanced Groundnut Oil in a Kadai, add curry leaves and finely chopped onions, saute until lightly golden and add ginger garlic paste.
4. Once the raw aroma goes, add the tomato and cook until soft and mushy.
5. Add the turmeric powder, salt and mix well. Add the baby corn.
6. Add the powdered spice and mix well, add the coconut paste and 2 cups of water.
7. Simmer for 5 mins, stirring occasionally. Allow the oil to separate.
8. Add the mushrooms and mix well, simmer further for 8 mins, stirring occasionally.
9. Mix well, simmer until the gravy thickens and the oil separates.
10. Finish with chopped coriander leaves.
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