South Indian Chettinad Mushroom Chukka

🔥 Prep

• Wipe 400 g button mushrooms clean and slice them into quarters.
• Peel and thinly slice 150 g shallots.
• Peel and mince 5 cloves garlic.
• Grate 1 tbsp ginger.
• Rinse 2 sprigs curry leaves, pat dry, and set aside.
• Measure out 2 tbsp sesame oil, 1 tsp fennel seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 4 pcs dry red chilies, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, 50 ml water, and 2 tbsp fresh cilantro.

🔥 Cook

• 1. Heat the sesame oil in a skillet over medium heat.
• 2. Add the fennel seeds, coriander seeds, black peppercorns, and dry red chilies; toast for 1 minute until fragrant.
• 3. Transfer the toasted spices to a mortar and grind to a coarse powder; set aside.
• 4. In the same skillet, add the sliced shallots and sauté for 2 minutes until translucent.
• 5. Add the minced garlic, grated ginger, and curry leaves; sauté for 30 seconds.
• 6. Stir in the ground spice powder, turmeric powder, red chili powder, and salt; cook for 1 minute, stirring constantly.
• 7. Add the sliced mushrooms, increase heat to medium-high heat, and cook for 5‑7 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown.
• 8. Pour in the 50 ml water, reduce heat to low, cover, and simmer for 5 minutes until the liquid evaporates and the mushrooms are tender.
• 9. Uncover, raise heat to medium heat, and cook for 2 minutes to dry any remaining moisture.
• 10. Remove from heat, garnish with the fresh cilantro, and serve immediately.

🔥 Serve

• Transfer the Chettinad Mushroom Chukka to a warm serving bowl.
• Enjoy hot with steamed basmati rice, coconut rice, or soft idlis/dosas.
• Add a wedge of lemon on the side for an extra tangy kick, if desired.