Mushroom masala is a healthy hearty dish with an earthen flavor. It can be served as a side for any Indian main dish and can also be sandwiched between toasted bread slices.
Mushroom health benefits: Mushrooms are boon for vegetarians as they are rich in protein. You can check here for its nutrition facts: http://www.livestrong.com/article/262719-nutrition-facts-for-mushrooms-after-cooking/
I have prepared chettinad style mushroom masala without adding red chillies or green chillies as they may affect the flavor of mushroom; instead I have used pepper and ginger. You can check the mushroom masala recipe as below:
Time taken: 30 min
- Mushrooms (kalaan) – 8 Nos.
- Pea pods – 15 Nos.
- Salt – 3/4 tsp
- Onions – 2 Nos.
- Tomato – 1 No.
- Ginger – 1/2″ piece
- Turmeric powder – 1/4 tsp
- Peppercorns – 1/2 tsp
- Cumin seeds – 1/4 tsp (or fennel seeds)
- Garam masala – 1/4 tsp
- Coconut pieces (one inch) – 4 Nos.
- Cashewnut – 5 Nos.
For tempering :
- Neutral oil – 1 tsp (or butter)
- Cumin seeds – 1/2 tsp (or fennel seeds)
- Curry leaves – 2 sprigs
- Saute all ingredients for masala-1 in a teaspoon of oil and grind into a paste without adding water.
- Grind all ingredients for masala-2 into a paste by adding 3 tbsp water.
- Boil fresh peas and keep aside.
- Wash mushrooms under running water (avoid cleaning in a bowl of water as they absorb water like a sponge).
- Chop mushrooms into chunks.
- Heat a pan with oil in medium flame.
- Add cumins, curry leaves and chopped mushrooms and saute till mushrooms get cooked.
- Add boiled peas, ground masala-1 & salt and mix well.
- Add enough water for required consistency and allow it to boil.
- Add ground masala-2 and cook in low flame for few min.
- Serve hot with roti, pulav, dosa, idiyapppam or aapam.
- Mushroom goes well with curry leaves rather than coriander leaves.
- Cashews are added mainly for its sweetness and not for thickening the sauce.
- If you do not like to grind 2 masalas, then you can grind all the ingredients (for masala-1 & masala-2) together.