Ingredients

• 1/2 cup - washed and diced mushrooms
• 2 whole dry Kashmiri red chillies
• 6 black peppercorns
• 1/2 tsp - poppy seeds
• 1 tsp - chana dal
• 1/2 tsp - oil
• 1/4 cup - tamarind paste
• 1 sprig curry leaves
• A pinch of asafoetida
• 1/2 tsp - turmeric powder
• Salt to taste

How to Make Chettinad mushroom curry

• Dry roast red chilli, black peppercorn, poppy seeds, and chana dal until they are golden brown in colour. Allow to cool.
• Blend them together in a mixer till smooth.
• Heat oil in a deep pan, and add asafoetida, turmeric, curry leaves, mushrooms, and salt.
• Cook the mushrooms on a medium flame till they become soft.
• Add prepared powder and mix well.
• Dissolve the tamarind paste into 1/2 cup of water. Add the tamarind water.
• Let this cook for 10 minutes.
• Serve with fried rice or dosa.