Wednesday, September 12, 2012

Chettinadu Mushroom Curry

Mushrooms chopped  – 8 oz
Tamarind juice – small lemon size
Red chilli powder -1 tsp
Salt to taste
Coriander leaves for garnishing

For Ground Masala
Fresh coconut pieces – ½ cup
Coriander seeds – 3 tsp
Dry roast poppy seeds - 2 Tsp
Green chilli – 4

For Tempering
Mustard seeds – 1 tsp
Jeera – 1 tsp
Curry leaves – 1 string
Oil – 3 tsp
                 In a pan add oil and temper it.  Add mushrooms and mix well. Cook for 5 mins. Add tamarind pulp, salt and cook until the mushroom pieces cook. Add ground masala, red chilli powder and cook for 3 mins. Garnish with coriander leaves.

Linking to:
Cooking With Spices - "Poppy Seeds" hosted by Nupur,
Best Recipes @ youtoocancookindianfood.



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