Chettinad cuisines are renowned for its variety of spices used and dishes being prepared with the freshly ground masalas in Tamilnadu. Even in hotels outside Tamilnadu with southern India specialties throughout the world, you can find some Chettinad dishes in them. Anjappar is my favorite Chettinad restaurant. I love their mutton sukka. When I was doing my studies in Chennai. I used to save money for buying food from anjappar while going back to my native. I go to my home by train. There was an anjappar restaurant in Chennai egmore. So I will buy my favorite mutton biryani, parottas, and mutton sukka. I will have the biryani for my dinner and I will carry the parottas and mutton sukka with me to have it the next day morning with my family. Bcoz my sis and mom too loved it. There was so no anjappar restaurant in our place. So I miss their food.coming to this recipe. It is a spicy and flavorful Chettinad cuisine made with mushrooms. This recipe was taken from my recipe diary which has a collection of handwritten recipes collected from my friends, neighbors, magazine and tv shows. Hope you will love this dish.
Serves : 3 persons
Small onions -1 cup
Tomato -1(medium sized, chopped)
Ginger garlic paste -1 Tsp
Green chilies – 2
Curry leaves -a few
Turmeric powder -1/2 Tsp
Coriander powder – 2 Tsp
Red chili powder – 1 Tsp
Salt to taste
Fennel powder – 1/2 Tsp
Cumin powder – 1/2 Tsp
Garam masala – 1/2 Tsp
Pepper powder – 1/2 Tsp
Coriander leaves – a few
1. Wash mushrooms, dry pat them and then chop them into thin slices. Chop small onions finely and cut tomatoes into small pieces.
2.Heat about 2 -3 tbsp of oil in a pan. Add cinnamon, cardamom, cloves. Let them sizzle. Then add chopped shallots/small onions into it. saute them well in oil. Once they have turned translucent add in the chopped tomatoes.
3. Saute the tomatoes well. Add ginger garlic paste. Cook till the raw smell goes off. Add roughly chopped green chilies and curry leaves.
4. Place in low flame and Add turmeric powder, coriander powder, red chili powder, salt. Mix them all together and Add little water. Cover and cook for about 3 mins. Then add pepper powder, fennel powder, cumin powder, and garam masala powder. Mix well again add little water, cover, and cook for 2 minutes. The oil will start to ooze out.
5. Add sliced mushrooms. Combine well with the masala. Cover and cover. The mushrooms will leave the water. Cook till the water is completely reduced and oil starts to separate. Finally, Add chopped coriander leaves to it. Serve hot with Rice or Roti.
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