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.
- 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.