Chettinad Mushroom and Bell Pepper Masala

Published: Mar 22, 2011 · Modified: May 19, 2017 ·by Swathi.This post may contain affiliate links ·

Chettinad is an area situated in the South-Eastern region of Tamil Nadu. Karaikudi and Devakottai are major towns of Sivaganga district of Chettinad area. Chettinad is the homeland of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community. Chettinad is famous for its cuisine, palatial bungalows and temples if you want read more from here.

Chettinad cuisine is one of the spiciest and aromatic among Indian cooking. It is really pungent, tangy and hot and the major highlights is the freshly ground masala. The spices that mostly makes chettinad cuisine is Marathi mokku (a kind of dried flower pods), anasipoo (star anise) and kalpasi (Dagad ka phool, Black stone flower, a lichen), tamarind, whole red chilies, cinnamon, cloves, dalia or roasted chickpeas, coconut etc. Like we call it mom’s cooking they call it Aachi samayal ``(meaning mom’s cooking too, but in their lingo).

Chettinad cuisine comprises of both non-vegetarian and vegetarian dishes. Every meal is usually completed with a boiled egg. Last week during my grocery shopping, I spotted some mini portabella mushrooms, and bell peppers of different color, which were on sale for 2 for a dollar. The green bell peppers were expensive at 99 cents for 1. I hadn’t seen prices as low as this for yellow, orange and red bell peppers. So I grabbed two orange, red, yellow bell peppers each like a school kids who see colorful goodies in room.

After reaching home, I was in a self debate whether to make my usual stir-fry or to try something new. As I am in search of authentic Indian masalas, I decided to try this Chettinad masala. It is not easy to find vegetarian Chettinad masala dishes as the internet is flooded with chicken masala, lamb masala and fish kulambu etc. I found a recipe of mushroom masala in Mullai’s blog. I liked her recipes, as it was easily doable, and I decided to try and my own contribution to this recipe being the addition of bell peppers and doubling the amount of cardamom, cloves, cinnamon sticks and coconut than the original recipe. I reduced the amount of coriander seeds from original recipe as my hubby has an adverse reaction to it. One thing I noticed that it doesn’t have any usual seasoning with mustards seeds; however the seasoning is done with Blackstone flower and bay leaf. It is spicy, richly aromatic and unique tasting curry. If you are a food enthusiastic like me, give it a try, it won’t disappoint you.

One year ago: Coconut Banana Walnut bread
Print recipe from here

What you need

For spice masala

Dry red chili: 3 no
Coriander seeds:½ tablespoon
Black peppercorns: 1 teaspoon
Cumin seeds: ½ teaspoon
Fennel seeds: ½ teaspoon
Poppy seeds: 1 teaspoon
Spilt roasted gram/Dalia: 1 teaspoon
Cardamom: 2no
Cloves: 2no
Cinnamon stick: 1 no
Mace: ¼ teaspoon
Star anise; 1 no
Nutmeg powder:⅛ teaspoon
Coconut: 4 tablespoon ( I used desiccated)
Pearl onions/shallots: 15 no
Ginger: ½ inch
Garlic: 3 cloves
Turmeric: ¼ inch (I used fresh turmeric)

For curry

Mini portabella mushroom: 6cups (chopped into thin slices about 15no)
Yellow bell pepper: 2cup (chopped into bite sizes)
Red bell pepper: 1 cup (chopped into bite sizes)
Tomato: 1 no
Green chili: 1 no
Curry leaves: 10 leaves
Bay leaf: 1no
Black stone flower: 2no
Coriander leaves: 1 tablespoon
Oil: 1 tablespoon
Salt: 1 teaspoon or to taste
Water: ½ cup

How I made

In a small skillet, dry roast, Dry red chili, Coriander seeds, Black peppercorns, Cumin seeds, Fennel seeds, Poppy seeds and set aside it takes about 30 seconds for each one or until all spices release a nice aroma. In the same skillet combine cardamom, clove, cinnamon, mace, star anise, and nutmeg and dry roast until they release a nice aroma and set aside. Finally dry roast the coconut to slightly brown color and set aside.

In a food processor or grinder combine all the roasted spices, split roasted gram, coconut, pearl onions, ginger, garlic and turmeric in to fine paste by adding 2 tablespoon of water and set aside.

In a medium skillet, heat oil and add bay leaf, curry leaves and black stone flower/kalpasi. When it starts leaving aroma, add mushroom, green chili and bell pepper and fry for 3 minutes. Then add ground masala tomato, salt and rest of water and let fry the masala for another 3 minutes and cover it and cook for another 5minutes or until mushroom are cooked well and gravy got thickened.

Garnish with chopped coriander leaves and switch off the flame.

Enjoy with hot rice or chapathi.

Preparation time: 25 minutes
Yield: 6 serving
Verdict; spicy, yummy
Will you make it again: sure I will

I am linking to Hearth and Soul Hop #40
Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac #25
Meatless Mondays hosted by Chaya of My Sweet and Savory
Tuesday night supper club #33hosted by Christy

CBB series: celebrating chettinad special by Radhika
C for colorful curry's hosted by Charitha

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.

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Radhika says

April 15, 2011 at 1:15 pm

So yummy. thanks for sending this to me. Glad to follow you. Do visit mine when u find time.

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Christy says

March 28, 2011 at 5:31 pm

oh swathi--i wish i lived next door to you...this looks AMAZING! thank you for sharing with tuesday night supper club.

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Yummy Team says

March 23, 2011 at 10:17 pm

Adipoli Swathi..Spicy and delicious chettinad mushroom..

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Cooking Gallery says

March 23, 2011 at 8:51 pm

Like your other recipes, this one looks so delicious too :D)!

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Ann says

March 23, 2011 at 8:17 pm

This looks complex and interesting. I love it!

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Butterpoweredbike says

March 23, 2011 at 6:20 pm

This looks so delicious that I'm really just wondering how long it'll take me to get to your place? Welcome to the Hearth and Soul hop, sweets!

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An Open Book says

March 23, 2011 at 5:56 pm

that look super delicious

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Usha says

March 23, 2011 at 5:18 pm

This is such a delicious combination, a must try !

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San says

March 23, 2011 at 2:38 pm

Two of my favorite ingredients swathi ,appears so refreshing n an apt side with rotis .

http://sanscurryhouse.blogspot.com

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Deepa Praveen says

March 23, 2011 at 2:24 pm

Chettinad cuisine is one of my fvrt...will try this also for sure

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Joanne says

March 23, 2011 at 1:57 pm

I've never heard of a chettinad before but now I absolutely want to give one a try! Looks delicious.

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Priya Sreeram says

March 23, 2011 at 9:35 am

yum-tum side-dish for rotis and congrats on co-hosting the hearth & soul blog hop ! will look forward to linking recipes !

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Indie.Tea says

March 23, 2011 at 8:49 am

This looks delicious...
I've seen a few dishes labelled Chettinad, but I did not anything about the region. Thank you for the informative post...

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Alea Milham says

March 23, 2011 at 8:45 am

Another delicous recipe! I grow lots of peppers in my garden, I have so many by the end of the summer i am searching for new recipes to use them in. I will book mark this recipe to try this summer.

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garlutti says

March 23, 2011 at 8:39 am

Hi dear Swathi ...I love this dish with mushrooms, peppers and spices
here are called ... not very spicy dishes, a beautiful color. hugs
MARIMI

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Abhilash Pillai says

March 23, 2011 at 7:51 am

The presentation was really good Swathi

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Ellie (Almost Bourdain) says

March 23, 2011 at 6:50 am

Another delicious vegetarian dish. Love it!

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Kalpana Sareesh says

March 23, 2011 at 6:01 am

Yummy Yummy very yummy love it!!!

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Trisha says

March 23, 2011 at 4:26 am

I've been looking for tasty ways to cook up mushroom - i will try this!

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HGourmet Foodie says

March 23, 2011 at 3:05 am

These Masla mushroom looks so spicy and delicious!!!so perfect for spring!!!

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Reeni says

March 23, 2011 at 1:48 am

I love how extra spicy this is - looks delicious! How lucky you are to find those colorful peppers at such a great price - they are so overpriced here!

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RS says

March 23, 2011 at 1:18 am

Wow..Yummy combo 🙂

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Rachu says

March 23, 2011 at 12:43 am

swathi.. amazing.. I can use this masala with any vegetable.. looks so thick and rich and delicious.
ammaandbaby.blogspot.com/

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Kamakshi Prasanna says

March 22, 2011 at 11:45 pm

mouth watering mushroom and bell pepper masala.....wonderful clicks..

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Miriam says

March 22, 2011 at 9:41 pm

What a fabulous meal!!! Miriam@Meatless Meals For Meat Eaters

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Sushma Mallya says

March 22, 2011 at 9:26 pm

Wow this is looking so yum, lovely recipe as well:)

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michelangelo in the kitchen says

March 22, 2011 at 8:56 pm

Steamed rice here I come! Delicious, delicious masala! Got to try this marvelous recipe before the rice gets cold! Cheers!

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Shanavi says

March 22, 2011 at 6:49 pm

mouthwatering here Swathi..SO yum

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Sonia says

March 22, 2011 at 6:36 pm

The mushroom curry is looking so tempting. Thanks for the detailed explanation, really helps in making the dish.

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Dimah says

March 22, 2011 at 6:29 pm

looks yum and sooo good...lovely pics..

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PALATABLE says

March 22, 2011 at 6:03 pm

Looks spicy and yummy!

http://treatntrick.blogspot.com

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Hamaree Rasoi says

March 22, 2011 at 5:37 pm

Very spicy and colorful dish. Looks wonderful.

Deepa
Hamaree Rasoi

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Raksha says

March 22, 2011 at 5:26 pm

Please pick up an award from Awards and recognition page of my blog.

http://rakshaskitchen.blogspot.com/p/awards-and-recognition.html

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Rani acharyulu says

March 22, 2011 at 4:31 pm

Wav Swathi looks so tempting.That too those pics are so nice.Lovely recipe.

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Viki's Kitchen says

March 22, 2011 at 4:26 pm

Love Chettinad cuisine....your masala seems so authentic dear. Extremely colorful and delicious.

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sinfullyspicy.com says

March 22, 2011 at 4:10 pm

What a spicy & tempting dish.I love mushrooms.

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G.Pavani says

March 22, 2011 at 3:58 pm

delicious n awesome curry..

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Padhu says

March 22, 2011 at 2:50 pm

Wow that looks very spicy and delicious

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SravsCulinaryConcepts says

March 22, 2011 at 2:46 pm

Wow very delicious and looks so yummy !!!

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Kairali sisters says

March 22, 2011 at 2:14 pm

Swathi, this is an excellent curry dear. I am always in the look out for different mushroom preparations as Manoj loves it more than anything. This is great and thanks a bunch for sharing..

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Peggy says

March 22, 2011 at 1:55 pm

This is a great looking masala Swathi! I love the mushroom and bell pepper combination!

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Suja Sugathan says

March 22, 2011 at 1:51 pm

Mouthwatering,real tasty dish,superb clicks dear.

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Panchpakwan says

March 22, 2011 at 1:16 pm

Wow so delicious..new to me.

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divya says

March 22, 2011 at 12:59 pm

Awesome clicks... Lovely recipe and drooling over your pics.. Just yummy..

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Sensible Vegetarian says

March 22, 2011 at 12:51 pm

Swathi, this looks so aromatic and delicious.

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Mexico in my kitchen says

March 22, 2011 at 12:42 pm

It looks really tasty. I had never seen purple pearl onions. Where did you buy them?

Mely

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sanjeeta kk says

March 22, 2011 at 11:56 am

Spicy and tempting treat, Swathi!

Lite Bite

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Suman Singh says

March 22, 2011 at 11:22 am

Wow, yummy and delicious platter...making me hungry now..mmmm!

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Premalatha Aravindhan says

March 22, 2011 at 11:11 am

love this combo dear,luks delicious...will try it.

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? says

March 22, 2011 at 11:09 am

That looks rich and scrumptious Swathi!
The Black Stone flower is the one that we call Biryani Flower?

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notyet100 says

March 22, 2011 at 10:05 am

platter looks so delicious,i luv chettinad cuisine

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kitchen queen says

March 22, 2011 at 9:37 am

O M G the plate looks so tempting and inviting.very yummy and droolworthy recipe.

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Priti says

March 22, 2011 at 9:25 am

That's one yummy platter...looks so tempting ..love the masala

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Priya says

March 22, 2011 at 8:31 am

Masala looks super inviting and delicious, a prefect side dish for rotis..

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hellaD says

March 22, 2011 at 7:59 am

Oh man that looks delicious. And it is so nice to get some background about where the dish comes from as well. I never use bell peppers that much when I cook these days, I will have to start using them again. I would love to see you at http://www.helladelicious.com on World Food Thursdays! You have such tasty recipes!

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Prathibha says

March 22, 2011 at 6:55 am

Curry looks really yumy...loved the rich gravy in it

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Dr.Sameena Prathap says

March 22, 2011 at 6:35 am

wow...yummy and tasty mushroom dish...:)Superb clicks dear...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com/

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Sharmilee! :) says

March 22, 2011 at 5:38 am

Bokmarked to try...looks very appealing

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Vimitha Anand says

March 22, 2011 at 5:32 am

That look so rich and yummy... A perfect combination for chapathis...

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Rumana Rawat says

March 22, 2011 at 5:13 am

Looks very tasty:)

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Kitchen Flavours says

March 22, 2011 at 4:54 am

Wow....love that creamy gravy....looks yum....

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Sanyukta Gour(Bayes) says

March 22, 2011 at 4:46 am

My mouth is watering..it's so tempting
Sanyukta
http://creativesanyukta.blogspot.com/

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Reshmi Mahesh says

March 22, 2011 at 4:12 am

Wow...yummy recipe with mushroom... great for rotis...

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Chettinad Mushroom and Bell Pepper Masala

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