Mushroom Masala

Mushroom masala is a healthy hearty dish with a wonderful flavor. It can be served to people who can not bear the heat of chilli as it is spiced up with pepper & ginger rather than chillies. It can be sandwiched between toasted bread slices or served as a side for rice & roti.

IMG_9302Mushroom 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/

Health benefits of mushroomsI have prepared chettinad-style mushroom masala and the recipe is as below:

Time taken: 30 min

Serves: 3

Ingredients:

  1. Mushrooms (kalaan) – 8 Nos.
  2. Pea pods – 15 Nos.
  3. Salt – 3/4 tsp

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For masala-1:

  1. Onions – 2 Nos.
  2. Tomato – 1 No.
  3. Ginger – 1/2″ piece
  4. Turmeric powder – 1/4 tsp

For masala-2:

  1. Peppercorns – 1/2 tsp
  2. Cumin seeds – 1/4 tsp (or fennel seeds)
  3. Garam masala – 1/4 tsp
  4. Coconut pieces (one inch) – 4 Nos.
  5. Cashewnut – 5 Nos.

For tempering :

  1. Neutral oil – 1 tsp (or butter)
  2. Cumin seeds – 1/2 tsp (or fennel seeds)
  3. Curry leaves – 2 sprigs

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Cooking Method:

  • 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.

Please Note:

  • 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 masala, then you can grind both masala-1 & masala-2 together.
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94 Comments Add yours

  1. Reblogged this on the fashionista cook and commented:

    This week I’ll be featuring Indian recipes from some of my favorite bloggers. Check out Megala’s blog for great recipes! https://megalaskitchen.com/

    1. Megala says:

      Glad to know that ! 🙂

  2. Tasty 🙂

    1. Megala says:

      Yes, it is! 🙂 Thanks!

  3. Loretta says:

    Oooo, will definitely have to give this a go… just looking at the ingredients, I know I’m gonna love it.

    1. Megala says:

      Thanks so much!

  4. I love every ingredient in this dish- it looks amazing!

    1. Megala says:

      Thank you so much!

  5. Hi Megala – could I substitute the coconut pieces in this recipe for coconut milk?

    1. Megala says:

      Sure, you can, it will make this masala creamy!

  6. My Real Dish says:

    This looks sooooo delicious! I need to dish my jar sauce and make your recipe! I’ll try it and report back! You inspire me 🙂

    1. Megala says:

      I am so glad to know that! Thanks a lot !!

  7. Swati Awana says:

    Mouth watering recipe!! Nicely explained. Loved it! ❤
    Can u plz checkout my latest post :
    https://pinklogs.wordpress.com/2017/06/28/summer-pastels-mix-and-match-yay-or-nay/

    1. Megala says:

      Thanks for stopping by! Sure, will check now!

  8. Sumith says:

    Sounds amazing!

    1. Megala says:

      Thanks!

  9. Great vegetarian option!!!

    1. Megala says:

      Yes, sure it is!

  10. pennygadd51 says:

    This looks delicious – I must try it! I want to move towards vegetarian cooking, and this looks like a good start. Thank you for your blog!

    1. Megala says:

      Glad to know that! Thanks for stopping by!

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