The masala paste for mushroom salna
- 1/3 cup shredded coconut
- 10 cashew-nut
- 1 tablespoon fried gram
- 1 tablespoon poppy seeds (khus khus)
- 2 green chillies
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
For the Mushroom Salna
- 2 teaspoon gingeley oil (Indian sesame oil)
- 2 bay leaves
- 1 inch piece cinnamon
- 1 cardamom
- 2 cloves
- 2 sprigs curry leaves
- 2 onion, finely chopped (around 3/4 cup)
- 1 teaspoon salt
- 4 medium sized tomatoes
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1 pack mushrooms, diced (200 grams)
- 2 sprigs coriander leaves, chopped
- Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding.
- Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil.
- Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
- Grind the tomatoes in a mixie and add it to the pan.
- Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
- Add in the diced mushrooms and mix well to combine.
- Add in the ground masala paste and two cups of water.
- Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.
- Open the pan and garnish with coriander leaves.
- Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati is ready. Serve with chapati or parotta.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Curry
- Cuisine: Tamilnadu