Chettinaad Mushroom Curry

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 serving

Ingredients

1 cup washed and quartered mushrooms (khumbh) (white button or cremini)
4 whole dry kashmiri red chillies
10 to 12 whole black peppercorns (kalimirch)
1 tsp poppy seeds (khus-khus)
2 tsp chana dal (split bengal gram)
1 tsp oil
1/4 cup tamarind (imli) paste
6 to 8 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp turmeric powder (haldi)
salt to taste

Method

Dry 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"}]