Why Mushroom Masala?
I always wanted to try mushroom Chettinadu, and while experimenting, I came up with this recipe. We liked this version of mushroom masala, and that’s it, this masala became staple in our household. We forgot about the mushroom Chettinadu for a while. :-) It’s on my to-do list though. I hope to try the authentic recipe soon. Now coming to this recipe, you can prepare this curry either dry or gravy. If it’s for dosai and idli, then I would recommend gravy curry. This recipe uses minimal onion that too for the masala paste. And, I did not use any tomato or garlic. Guess what, you can skip the onions and make this as a no onion no garlic curry. The Masala is pretty much similar to kuruma, but we add peppercorns instead of red chilies. I don’t know what’s there between mushrooms, peppercorns and curry leaves, but they pair really well, and the combo always results in a delicious curry. PS – If you love mushrooms like me, then do check my easy stuffed mushroom recipe.
Here comes my version of the mushroom masala with a detailed video. Please do subscribe to my YouTube Channel. Kindly let me know your feedback and help me spread the word as well.
Mushroom Masala – Easy Mushroom Curry Recipe
Ingredients:
Chopped White Mushrooms – 250 gms (9 oz) Salt – 1.5 tsps Turmeric powder – ½ tsp To Temper: Oil – 1 tbsp Mustard seeds – 1 tsp Curry leaves – 5 To Grind: Chopped Onion – ¼ cup or 3 shallots Green chili – 1 Peppercorns – 2 tsps Dalia/Roasted channa dal – 2 tbsps Grated Coconut – 1 cup Cardamom – 2 Cloves – 3 Cinnamon – 1-inch piece Curry leaves – 10 Water – ¼ cup + ¼ cup + 3 to 4 tbsps
How to Make Mushroom Masala?
Prep-Work:
I bought the pre-washed chopped mushrooms. If you have the whole ones, clean the mushrooms and chop them into two halves. Grind all the ingredients under “To Grind” into a fine paste by adding ¼ cup of water and set aside.
Steps:
Heat the kadai or pan and add oil. When the oil is hot, add mustard seeds and curry leaves. As they start to splutter, add the ground masala and turmeric powder. Mix thoroughly. Add ¼ cup of water now and cook for five minutes or until the raw smell goes away. After five minutes add the mushrooms and salt and mix them. Cover and cook this for three minutes. After three minutes, remove the lid and add 2 to 3 tbsps of water and cook for three more minutes. At this stage, check, if the mushrooms are soft and tender. If not, cook for a couple more minutes. I cooked it for six minutes in total after removing the lid. That’s it. Yummy mushroom masala is ready :-) Serve it hot with chapati or rice.
Notes:
Adjust the salt and spices according to your taste. You can skip the green chili for the masala and add about 1.5 to tbsp of peppercorns. Use any mushroom variety for this curry. You can also include ¼ tsp of kalpaasi or black stone flower powder for additional flavor. 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 want to prepare like gravy curry, add about ½ to 1 cup of water, depending upon your consistency preference and bring it to boil.
📖 Recipe
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