Spicy and delicious Mushroom Chettinad recipe with detailed step by step pictures. Easy Chettinad Mushroom Gravy recipe - best with any Indian flatbread or dosai!
Wash and pat dry the mushrooms. Cut the mushrooms in desired size and set aside.
Roughly chop the ingredients under “the onion-tomato paste” and in a microwave safe bowl, microwave high for 4-5 mins with little water. Once cooled down, grind into a smooth paste. Set aside.
In a pan, dry roast all the ingredients under “the Chettinad masala” until golden and fragrant. Once cooled down, blend into a smooth powder. Set aside.
Chop one more onion finely for making the gravy and set aside.
In a pan, heat 1 tablespoon of oil. Add finely chopped onion and fry until translucent. Add the prepared onion tomato paste. Fry on low flame until the onion-tomato paste is cooked and comes together. Add chopped mushrooms and stir fry for a couple of minutes. Add turmeric powder and cook for 4-5 mins.
Add the freshly ground chettinad masala followed by red chilli powder and salt. Cook for a couple of minutes until the raw smell is gone. Add ½ cup of water and mix well. Cook the gravy on low flame for 5-6 mins.
Add fresh green peas and cook them for 4-5 mins until done. As the gravy comes together, check for salt and spiciness. Add milk and mix well. Meanwhile, heat ½ teaspoon of oil in a small pan and fry fresh curry leaves. Add them to the gravy.
Serve hot with rotis/Indian bread or Pulao.
Notes
This curry is supposed to be spicy, but adjust the quantity of black peppercorns and red chilli powder as needed
Fresh green peas are optional but I like to add them to this mushroom gravy.
Milk is optional and helps reducing the spiciness to a bit. For a richer version, cream can be used.