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Friday, 16 September 2011

Mushroom Chettinad

Button mushrooms: 250 gm
Tamarind paste: 1 tsp
Finely chopped coriander leaves: 2-3 tsp
Chana dal: 2 tsp
Dry red chillies: 4-5
Black pepper corns: 2 tsp
Mustard seeds: 2 tsp
Curry leaves: 2-3 springs
Oil: 2 tsp
Salt: To taste

Wash, pat dry and chop mushrooms and keep them aside. Dry roast chana dal, dry red chillies and peppercorns till lentils turn golden brown. Cool and grind them to powder and keep aside. Heat oil in a pan and splutter mustard seeds. Add curry leaves and sauté for a few seconds and add chopped mushrooms and sauté on medium flame. Add salt to taste and ground spice powder and mix well. Sauté gently on medium flame for 2-3 minutes. Keep stirring continuously so that the spice mixture does not stick to the bottom and burnt out. Add tamarind paste and mix well. Cook for another minute and sauté well. Garnish with chopped coriander leaves and serve hot with roti or rice.

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