Chettinad Mushroom Kurma

Chettinad food is one of the spiciest, oiliest and most aromatic in India. Chettinad cuisine is characterized by liberal use of oil and spices. Most Chettinad dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc. Some of the popular Chettinad dishes are varuval. poriyal, and kuzambu. I love chettinad dishes especially their peppery mushroom masala..I bought a box of fresh button mushrooms from my market and i really want to make out chettinad style kurma as side dish for chappathi...My next attempt goes to the famous vellai chettinad kurma with plenty of veggies..And coming to this chettinad mushroom kurma it has a subtle taste unlike most kurmas we make..its really delicious and tastes very different and delicious...Prefect pair and spicy side dish for rotis, pooris, flatbreads, naans, parathas and dosas...

1+1/2cups Mushroom (chopped)
1/2cup Onion(chopped)
1/2cup Tomato (chopped)
2nos Bayleaves
1/2tsp Cumin seeds
1/2tsp Fennel seeds
2nos Green chillies (slit opened)
1tsp Ginger-garlic paste
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
1/4cup Grated coconut
2nos Cloves
1no Cinnamon stick
2nos Dry red chillies
1tsp Poppy seeds
1tsp Black peppercorns
1tsp Coriander seeds

Grind all the ingredients from the list 'To Grind' as fine paste with enough water...Heat enough oil in a pan, splutter cumin seeds, fennel seeds, bay leaves and green chilies. Let it sizzle and then add chopped onions. Fry until its turns translucent and then add the ginger garlic paste, saute till the raw smell goes away. Add the chopped tomatoes and cook for few minutes, finally add the chopped mushroom pieces with salt and saute until the mushroom shrinks a bit..add a cup of water and cook in simmer for few minutes...

Add the grounded paste to the simmering gravy and cook until the oil get separated from the gravy...add finally the chopped coriander leaves and put off the stove..

Delicious side dish!