You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Subzis > Chettinaad Mushroom Curry Chettinaad Mushroom Curry by Jaya Chari This delicacy from Chettinaad with a modern twist that is tangy and spicy taste. Its great with rice and nans. 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Close 10 Apr 2011 This recipe has been viewed 12614 times Chettinaad Mushroom Curry recipe - How to make Chettinaad Mushroom Curry Tags South Indian Curries / Sabzis Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 3 to 4 serving Show me for serving Ingredients 1 cup washed and quartered mushrooms (khumbh) (white button or cremini)4 whole dry kashmiri red chillies10 to 12 whole black peppercorns (kalimirch)1 tsp poppy seeds (khus-khus)2 tsp chana dal (split bengal gram)1 tsp oil1/4 cup tamarind (imli) paste6 to 8 curry leaves (kadi patta) a pinch of asafoetida (hing)1 tsp turmeric powder (haldi) salt to taste Method MethodDry roast red chili, black pepper corns, poppy seeds and chana dal until they are golden brown in colour.Allow it to cool.Blend them together in a mixer till smooth.Heat oil in a deep pan, add asafoetida,curry leaves,mushrooms and saltCook the mushrooms on a medium flame till they leave water or become soft, add the prepared powder and toss it well.Dissolve the tamarind paste to 1/2 cup water.Add the tamarind waterLet this cook for 10 minServe it will fried rice, naan or appam