This tangy and hot curry is my version of Chettinadu masala. It goes very well with chapathi's and parantha's especially potato parantha. Since its quite sour and hot it can easily pass off as a chutney and you may serve raitha along with it to tone down the heat in your food.
Mushrooms: 500 gms (2 packs), washed and chopped into quarters
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Long dry red Chillies- 2
Curry Leaves - 1 sprig
Mustard Seeds - 1/2 tsp
Roast the above ingredients with 1/2 tsp oil on low heat. Cool and make into a paste with:
1/2 cup water
1 tbsp of Tamarind paste (yes, you need lots of tamarind and that what gives this dish the "tang".)
1/2 tsp Turmeric Pwd.
Method of Preparation:
1. Heat oil in a pan and add mustard seeds. When they splutter, lower heat and add long dry red chillies and curry leaves. Saute for a minute.
2.Put in the mushrooms and fry untill well coated with oil.
3. Add the ground masala and salt. Mix well.
4. Add about 1/2 cup water and let the curry boil. Do not cover.
5.After 1 boil, lower heat and simmer untill the gravy become thick.
6. Serve hot with chapathi, roti or parantha's.