Chettinad style Kalan Masala | Mushroom Curry

Ingredients

  • Mushrooms – 250g
  • Shallots finely chopped – 1 cup (or 1 large onion)
  • Tomatoes, finely chopped – 1/2 cup (or 2 medium tomatoes)
  • Garlic paste – 1 tsp
  • Ginger paste – 1 tsp 
  • Turmeric powder – 1/2 tsp
  • Salt – To taste
  • Oil – 4 tbsp
  • Mustard seeds – 1/4 tsp
  • Kalpasi / stone flower – a small piece
  • Curry leaves – couple of sprigs
  • Coriander leaves – to garnish

For Method-1: (classic)

Dry Roast and grind to fine powder: 

  • Whole Red chillies – 3-4 (depending on spice level)
  • Coriander seeds – 1 tsp
  • Peppercorns – 1 tsp
  • Cinnamon stick – 1 inch
  • Cloves – 2

Grind to fine paste: 

  • Coconut – 3 tbsp
  • Cashews – 4-5 
  • Fennel seeds – 1tsp

For method-2: (Easy Quickfix)

  • Kashmiri chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Pepper powder – 1/2 tsp
  • Garam masala – 1/4 tsp
  • Thick coconut milk – 1/3 cup
  • Fennel powder – 1/2 tsp

Instructions:

Method-1 (Classic)

  1. Heat oil in a pan. When oil is hot, add mustard, once it splutters add Kalpasi and curry leaves, saute for few secs.
  2. Add onion and a pinch of salt. Let it caramelize to golden brown. 
  3. Add garlic and ginger paste. Saute on low heat till the raw smell goes off. 
  4. Add the turmeric powder. Saute for few secs on low heat. 
  5. Before the spices start burning, add tomatoes and 1/4 cup water. Close the pan and let the tomato cook well on medium heat. 
  6. Once the oil leaves the pan, add the ground spice powder and coconut paste and a bit of water. Mix well and let it cook till the raw smell of coconut goes off. Keep stirring it well. 
  7. Add chopped mushrooms and saute for a min on high heat. Add salt and adjust water to the required consistency. 
  8. Garnish with coriander leaves and serve with hot rice or chapathi. 

Method-2 (Easy Quickfix)

  1. Heat oil in a pan. When oil is hot, add mustard, once it splutters add Kalpasi and curry leaves, saute for few secs.
  2. Add onion and a pinch of salt. Let it caramelize to golden brown. 
  3. Add garlic and ginger paste. Saute on low heat till the raw smell goes off. 
  4. Add the all the spice powders except garam masala and fennel powder. Saute for few secs on low heat. 
  5. Before the spices start burning, add tomatoes and 1/4 cup water. Close the pan and let the tomato cook well on medium heat. 
  6. Once the oil leaves the pan, add chopped mushrooms and saute for a min on high heat. 
  7. Add salt, coconut milk and fennel powder. Cook till the oil leaves the sides. 
  8. Adjust water to the required consistency. Add garam masala. Cook for a min. 
  9. Garnish with coriander leaves and serve with hot rice or chapathi. 

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