Mushroom Masala

Mushroom Masala – It can be prepared as either a dry curry or gravy curry which is great accompaniment for rice and roti. This curry is loaded with the flavors of coconut,curry leaves and pepper corns. This is a simple and delicious side that can be prepared quickly.

I wanted to try mushroom Chettinad and while experimenting I got this recipe. We liked this version of mushroom masala and thats it, this masala became staple in our household. (We forgot about mushroom chettinad ;-)) This recipe doesn’t require onion (we do use shallots for grinding) or tomatoes or even garlic.  The Masala is pretty much similar to kurma, but we add pepper corns instead of red chillies. I don’t know whats the relation between mushrooms and pepper and curry leaves, but they get along very well. :-)

MushroomMasalaWithRice

Here comes my version of mushroom masala,

Ingredients:

  • Crimini mushrooms – 250 gms (9 oz)
  • Salt – 1.5 tsps
  • Turmeric powder – 1/2 tsp
  • Oil – 2 tbsps
  • For Tempering:
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 strand
  • For Grinding:
  • Shallots (Small onions) – 2
  • Green chilli – 1
  • Pepper corns – 2 tsps
  • Dalia – Roasted channa dhal – 2 tsbps
  • Coconut – 1 cup
  • Cardamom – 2
  • Cloves – 3
  • Cinnamon – 1 inch piece
  • Curry leaves – 5 to 6 leaves

Steps:

  • Clean the mushrooms and chop them into medium size pieces.
  • Grind all the ingredients under “for grinding” into a fine paste by adding water.

MushroomMasalaMix

  • Heat the kadai and add oil.
  • Once the oil is hot, add mustard seeds and curry leaves.
  • As they start to splutter, add the grinded masala.
  • Add salt and turmeric powder and let it cook till the oil gets separated and also make sure the raw smell goes away.

MushroomMasalaStep1MushroomMasalaStep2

  • Now add the mushrooms and mix well.

MushroomMasalaStep3

  • Close the kadai with a lid and let it cook for 2 minutes.
  • You don’t need to add water, as mushroom starts to sweat by itself.
  • Now remove the lid and cook till all the water gets evaporated.

MushroomMasalaStep4

That’s it. Yummy mushroom masala is ready :-)  Serve it hot with chapati or rice.
 
ChettinaduStyleMushroomMasala
 
Notes:
  • Adjust the salt and spices according to your taste.
  • You can skip the green chilly and add about 2 tbsp of pepper corns.
  • 1/4 tsp of kalpaasi or black stone flower powder or one small flower can be added for additional flavor.
  • I used brown crimmini mushrooms. You can use any available mushrooms. If you use white, the color of the gravy will be slightly on lighter side.
  • I used about 1 cup of grated coconut, you can reduce the coconut and substitute it with poppy seeds and more roasted channa dal.
  • If you don’t have shallots, you can about 2 tbsps of chopped onion.
  • If you want to prepare like gravy curry, add about 1/2 cup of water and bring it to boil. 

MushroomMasala

Mushroom Masala
This is a simple mushroom gravy or dry curry(Can be prepared either ways) loaded with the flavors of coconut,curry leaves, pepper corns and of course mushrooms. This is a great accompaniment for rice and roti.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Crimini mushrooms - 250 gms (9 oz)
  2. Salt - 1.5 tsps
  3. Turmeric powder - 1/2 tsp
  4. Oil - 2 tbsps
For Tempering
  1. Mustard seeds - 1 tsp
  2. Curry leaves - 1 strand
For Grinding
  1. Shallots (Small onions) - 2
  2. Green chilli - 1
  3. Pepper corns - 2 tsps
  4. Dalia - Roasted channa dhal - 2 tsbps
  5. Coconut - 1 cup
  6. Cardamom - 2
  7. Cloves - 3
  8. Cinnamon - 1 inch piece
  9. Curry leaves - 5 to 6 leaves
Instructions
  1. Clean the mushrooms and chop them into medium size pieces.
  2. Grind all the ingredients under "for grinding" into a fine paste by adding water.
  3. Heat the kadai and add oil.
  4. Once the oil is hot, add mustard seeds and curry leaves.
  5. As they start to splutter, add the grinded masala.
  6. Add salt and turmeric powder and let it cook till the oil gets separated and also make sure the raw smell goes away.
  7. Now add the mushrooms and mix well.
  8. Close the kadai with a lid and let it cook for 2 minutes.
  9. You don't need to add water, as mushroom starts to sweat by itself.
  10. Now remove the lid and cook till all the water gets evaporated.
  11. That's it. Yummy mushroom masala is ready :-) Serve it hot with chapati or rice.
Notes
  1. Adjust the salt and spices according to your taste.
  2. You can skip the green chilly and add about 2 tbsp of pepper corns.
  3. 1/4 tsp of kalpaasi or black stone flower powder or one small flower can be added for additional flavor.
  4. I used brown crimmini mushrooms. You can use any available mushrooms. If you use white, the color of the gravy will be slightly on lighter side.
  5. I used about 1 cup of grated coconut, you can reduce the coconut and substitute it with poppy seeds and more roasted channa dal.
  6. If you don’t have shallots, you can about 2 tbsps of chopped onion.
  7. If you want to prepare like gravy curry, add about 1/2 cup of water and bring it to boil.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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