Name: Chettinadu Kaalan Curry recipe by Sindhu Murali at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Mushrooms - 250 grams; Small Onions/ Shallots - 10 nos (cleaned & peeled); Tomato - 2 (finely chopped); Garlic - 5 cloves (chopped); Ginger - 2' piece (chopped); Curry Leaves - a handful; Bayleaf - 2 nos; Oil - 2 tbsp; Turmeric Powder - 1/4 Tsp; Salt - to taste; Coriander Leaves - To Garnish; To Dry Roast & Grind; Grated Coconut - 2 tbsp; Cloves - 2; cardamom - 1; Pepper - 1/2 tsp; Dry red chillies - 2 or 3 (I used Bedki Chillies); Poppy Seeds - 1/2 tsp; Roasted Gram Dal - 1 tsp; Cumin Seeds - 1 tsp; Coriander seeds - 1 tsp; fennel seeds - 1 tsp

ABOUT Chettinadu Kaalan Curry RECIPE

Fiercely spicy curry with mushrooms, from the famous Chettinadu Cuisine.

Ingredients Serving: 4

Mushrooms - 250 grams
Small Onions/ Shallots - 10 nos (cleaned & peeled)
Tomato - 2 (finely chopped)
Garlic - 5 cloves (chopped)
Ginger - 2' piece (chopped)
Curry Leaves - a handful
Bayleaf - 2 nos
Oil - 2 tbsp
Turmeric Powder - 1/4 Tsp
Salt - to taste
Coriander Leaves - To Garnish
To Dry Roast & Grind
Grated Coconut - 2 tbsp
Cloves - 2
cardamom - 1
Pepper - 1/2 tsp
Dry red chillies - 2 or 3 (I used Bedki Chillies)
Poppy Seeds - 1/2 tsp
Roasted Gram Dal - 1 tsp
Cumin Seeds - 1 tsp
Coriander seeds - 1 tsp
fennel seeds - 1 tsp

Instructions

Heat a kadai, add all the ingredients listed under to dry roast & grind. Roast them until aromatic and grind them to a fine powder.
To the same pan, add oil & heat. Add the bayleaf, garlic, ginger & curry leaves. Saute for 2 minutes.
Add the Shallots and fry until they turn soft & brown on sides. Now add the mushrooms and fry. You will observe that the mushrooms start to leave water. Fry until all of the water is dried up. Tip in the tomatoes and fry for another 5 minutes.
At this time, add the ground masala, salt & turmeric powder. The mixture becomes dry. Add water to attain the consistency of your choice and let the curry bubble for about 10 minutes.
Finally add the coriander leaves and serve hot with phulkhas, chappathis or kal dosai.

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