My husband loves Mushrooms and he expects that I cook something different out of it.. So I thought I will give it a spicy twist and decided to make mushroom pepper chettinad dry. The chettinad masala is great combination of fragrance and spice. Let’s start with the ingredients for the mushroom pepper chettinad dry.
Mushroom 500gm sliced, bell pepper 250 gm, onion 2 medium sized chopped, 8 to 10 garlic pods, 2 to 3 green chillies sliced, fresh coconut 3 tsp, 6 to 8 curry leaves, mustard seeds 1 tsp, oil 1tbsp, ghee 1tsp, salt to taste and half lemon juice 2 tsp.
Spices to dry roast:
Cumin seeds 1tsp, fennel seeds 1tsp, coriander seeds 1tsp, fenugreek seeds 1/4th tsp, star anise 1, peppercorn 1 tsp, dry red chillies 1 to 2.
Grind the dry roast spices wid the sliced fresh coconut, garlic n one chopped onions. Blend it to thick paste.
Now heat oil in a pan, add mustard seeds and when it starts crackling add curry leaves and chopped onion to it. Wen it turns golden brown add the grounded masala in the pan and fry it add ghee to it. When the spices start extracting the oil add sliced mushrooms and diced bell peppers and mix it with the spice. Add salt to taste and let the mushrooms and bell peppers cook. Let the water dry. Switch off the flame and squeeze half lemon to the dish. Mushroom pepper chettinad dry is ready, serve it hot with kerala paranthas or lacchha paranthas.