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Mushroom Chettinad

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Ingredients

Adjust Servings:
500 g mushroom (cut into half)
2 ½ tbsp grated coconut
1 ½ tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 dried red chili
3 cardamom
3 cloves
1 inch cinnamon
½ tsp finely chopped ginger
1 tbsp finely chopped garlic
2 tsp poppy seeds (soaked)
10 cashew nut (soaked in water)
2 medium onions finely chopped
curry leaves
3 tomatoes finely chopped
¼ tsp turmeric powder
salt to taste
¾ tsp red chili powder
¾ tsp red chili powder
½ cup chopped coriander leaves

Nutritional information

1706
calories
419.78 g
carbohydrates
57.68 g
protein
9.87 g
fat
338 mg
sodium
0 mg
cholesterol

Mushroom Chettinad

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

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There is so much to love about India. The ancient culture that is thriving and handed from generations. In spite of going into modernization, most Indian traditions are very well alive. One such place in India is Chettinad famous for temples. This little village is also internationally famous for its cuisines, the Indian curries, that people are so crazy about. A type of edible fungi, mushrooms are also one of the most favored ingredients for curries, soups, and salads. Mushroom Chettinad is a curry with a unique spicy and tangy taste. It can be eaten with rice or rotis.

Health benefits

Mushrooms are packed with high protein and fiber content. They also have B vitamins along with selenium which is a powerful anti-oxidant. Mushrooms also boost the immune system and prevent damage to cells and tissues.

Most herbs and spices are not only tasty, but they contain health-boosting properties and are also anti-bacterial and anti-inflammatory.

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How to make Mushroom Chettinad

  • In a wide pan, add oil on low flame.
  • Add coconut, coriander seeds, cumin seeds, fennel seeds, red chilies, cardamom, cloves, and cinnamon. Sauté them continuously on low flame.
  • Keep them aside and let them cool. Add the above ingredients into a mixer and grind them by adding ginger, garlic, poppy seeds, and cashew nuts. Add little water and make into a smooth paste.
  • In a separate pan, add oil on low flame.
  • Add chopped onions and sauté it till it turns into golden brown. Add curry leaves and sauté it for a while
  • Add the ground paste and sauté it for 2mins.
  • Add chopped tomatoes, turmeric powder, salt, and red chili powder.
  • Mix well. Allow it to cook for 5 to 7 minutes till the oil separates.
  • Add mushrooms, peppercorns, and sauté it for 6 to 7mins.
  • Garnish with coriander leaves.
  • The dish is ready to serve.

Trivia

  • Mushrooms are closely related to humans than to plants due to their DNA structure.
  • The largest living organism which hasn’t stopped growing is a honey mushroom, Armillaria ostoyae, in the Blue Mountains of eastern Oregon. It occupies 3.4 square miles of land in that area.
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