Mushroom masala is a healthy and also a hearty dish that can be sandwiched between toasted bread slices or served as a side for rice & roti. Since I have spiced mushroom masala up with pepper & ginger and avoided using chillies, it can be served to people who can not bear the heat of chilli particularly to kids.
Mushrooms Health Benefits:
Mushrooms are boon for vegetarians as they are rich in protein, and you can refer here for the nutrition data.
Mushroom Masala Recipe:
Now I have prepared chettinad-style mushroom masala by adding onion-tomato paste in beginning and coconut-pepper mixture at the end and the recipe is 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.
- 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.
- Mushrooms always go well with curry leaves rather than coriander leaves.
- Cashews are added mainly for its sweetness and not for thickening the sauce.
- We can also grind both masala-1 & masala-2 together and add it to the gravy at the end.