Chettinaad Mushroom Curry
by Jaya Chari
Added to 10 cookbooks
This recipe has been viewed 8936 times
This delicacy from Chettinaad with a modern twist that is tangy and spicy taste. Its great with rice and nans.
- Dry roast red chili, black pepper corns, poppy seeds and chana dal until they are golden brown in colour.Allow it to cool.
- Blend them together in a mixer till smooth.
- Heat oil in a deep pan, add asafoetida,curry leaves,mushrooms and salt
- Cook the mushrooms on a medium flame till they leave water or become soft, add the prepared powder and toss it well.
- Dissolve the tamarind paste to 1/2 cup water.Add the tamarind water
- Let this cook for 10 min
- Serve it will fried rice, naan or appam
This recipe was contributed by Jaya Chari on 10 Apr 2011
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