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Chettinad Mushroom Masala Recipe

by | Dec 12, 2018 | 22 comments

chettinad-mushroom-masala-kaalan-masala-recipe-14
Recipe for Chettinad style mushroom masala made with home ground spice paste. Spicy Chettinad mushroom masala recipe with step by step pictures and video.

This is a very rich and creamy mushroom masala. The addition of the coconut and cashew paste makes this dish very unctuous. Perfect accompaniment for South Indian breads.

Here are other recipes from the site that uses mushroom as the main ingredient
Mushroom Recipes

Here is the video of how to make Chettinadu style Mushroom Masala / Kaalan Masala Recipe

Heat oil in a pan (be generous with the oil so the spices cook well) and add in the fennel seeds, onions and curry leaves. Add in the salt at this stage so the onions sweat and cook fast. Saute for 3-4 minutes till the onions are soft.
chettinad-mushroom-masala-kaalan-masala-recipe-4

Now we will grind a masala paste. Take a small mixie jar and add in the garlic and ginger. Add in the cinnamon, clove, cardamom, kalpasi (stone flower) and star anise. Go easy with the spices. We are going to grind the spices. We don’t want the spices to be over powering. Remember that a little goes a long way when it comes to spices. Grind everything with half a cup of water to a very fine paste. Take time to grind to a really smooth paste.
chettinad-mushroom-masala-kaalan-masala-recipe-2

I like to use a heavy duty mixie for Indian cooking and here is what I use and recommend.

Add in the ground paste to the pan. Saute for 3-4 minutes.
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Add in the chopped tomatoes.
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Saute till the tomatoes are cooked and juiced down. It will take about 3-4 minutes on a medium flame. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a couple of minutes.
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Add in the black pepper powder and the chopped mushroom. Mix well to combine.
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Keep the flame on low and cover the pan with a lid and let it simmer for a couple of minutes. Let the mushroom absorb all the flavour from the masala.
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In the mean time, grind the coconut and cashews with a cup of water to a very smooth paste. Add it to the pan. The cashews add a very rich creamy texture to the masala. So do not skip the cashews.
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Wash the mixie with half a cup of water and add back to the pan. When grinding thick masalas, always wash the mixie and add back to the pan so we are not wasting the precious home ground masalas.
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Cover the pan and let the flame be low. Let the curry simmer on a low flame for 15 minutes. Remember to stir once every couple of minutes so the masalas dont scorch at the bottom. The flavour develops and the curry becomes unctuous during this slow simmer.
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The chettinad mushroom masala is ready when a film of fat / oil starts to appear on top.
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Mix well and add in the coriander leaves.
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Chettinad mushroom masala is ready. Serve with parotta, dosa or chapati. It goes very well with vegetable rice too!

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chettinad-mushroom-masala-kaalan-masala-recipe-1

Chettinad Mushroom Masala Recipe

Recipe for chettinad style mushroom masala made with home ground spice paste. Spicy chettinad mushroom masala recipe. With step by step pictures and video.

  • Total Time: 50 mins
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 tablespoon peanut oil
  • 1/2 teaspoon fennel seeds
  • 1 cup onion, finely chopped
  • 1 teaspoon salt
  • 2 sprigs curry leaves
  • 1/2 cup chopped tomatoes
  • 1 teaspoon red chilli powder
  • 1.5 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon pepper powder
  • 200 grams button mushroom
  • 3 sprigs coriander leaves, chopped

For the spice paste

  • 6 cloves garlic
  • 1/2 inch ginger
  • 1/4 inch piece cinnamon
  • 2 cloves
  • 12 cardamom
  • 1 small piece kalpasi
  • 1 small piece of star anise (use very little)

For the coconut-cashew paste

  • 1/3 cup fresh shredded coconut
  • 1/4 cup cashews

Instructions

  1. Heat oil in a pan and add in the fennel seeds, onions and curry leaves. Also add in the salt. Saute for 3-4 minutes till the onions are soft.
  2. Take a small mixie jar and add in the garlic and ginger. Add in the cinnamon, clove, cardamom, kalpasi (stone flower) and star anise. Grind everything with half a cup of water to a very fine paste.
  3. Add in the ground paste to the pan. Saute for 3-4 minutes.
  4. Add in the chopped tomatoes.
  5. Saute till the tomatoes are cooked and juiced down. It will take about 3-4 minutes on a medium flame. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a couple of minutes. Add in the black pepper powder and the chopped mushroom. Mix well to combine.
  6. Keep the flame on low and cover the pan with a lid and let it simmer for a couple of minutes. Let the mushroom absorb all the flavour from the masala. In the mean time, grind the coconut and cashews with a cup of water to a very smooth paste. Add it to the pan. Wash the mixie with half a cup of water and add back to the pan.
  7. Cover the pan and let the flame be low. Let the curry simmer on a low flame for 15 minutes. Remember to stir once every couple of minutes so the masalas dont scorch at the bottom. The flavour develops and the curry becomes unctuous during this slow simmer.
  8. The chettinad mushroom masala is ready when a film of fat / oil starts to appear on top.
  9. Mix well and add in the coriander leaves.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

Keywords: chettinad mushroom masala

22 Comments

  1. Sudha

    Tried this today it was awsome






    Reply
  2. Shenba

    Had chettinad mushroom masala for the first time few weeks before in a wedding..loved it and wanted to try at home…Tried this recipe.. Came out really well and tastier than what I had before… Thank you so much






    Reply
  3. Lakshmi Bhathena

    This recipe is TERRIFIC !!!! The authentic flavors blew me away πŸ˜ƒ. Thank you so much for this excellent recipe . This is a keeper.






    Reply
  4. Akshaya

    Yummy






    Reply
  5. Shalu

    Really nice. Thank you for ur efforts to create this wonderful website.






    Reply
  6. Cherry Jain

    I tried this recipe and it tuned out amazing. Thank you

    Reply
  7. Rupa

    Made it. Came really well. Thanks for the recipe

    Reply
  8. Roopa

    Made it and was awesome, thanks for posting the recipe. I also tried your restaurant style Veg Biryani, that also turned out great






    Reply
  9. Sathya Kumari

    Superb recipe.Tried it many times,it has come out really well.






    Reply
  10. Anusha

    What can I replace the mushroom with?

    Reply
  11. Esther shanthi

    Nice curry put some cake recepies






    Reply

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