gredients:
• 2 cups Mushrooms, chopped
• Tamarind (marble-sized piece), soaked in ½ cup water
• Salt, to taste
• 1 tsp Garam Masala
• 1 tbsp Chana Dal/ Kadal Parippu/ Split Bengal Gram
• 1 tsp Whole Black Pepper
• 2 tsp Oil
• ½ tsp Mustard Seeds
• 2 Dry Red Chilies, halved
• A few Curry Leaves
How to make Chettinad Mushroom Masala:
• Crush the soaked tamarind well and then strain the water. Keep the water for later use.
• Dry roast chana dal and whole black pepper on a tawa.
• Grind the roasted ingredients and add garam masala, while blending them.
• Heat oil in a pan and add mustard seeds.
• When they start crackling, add the curry leaves and red chilies and fry for about 10 seconds.
• Add the chopped mushrooms and stir well, until they get coated with oil.
• Add salt and cook with the lid on, until the mushrooms start sweating and become soft.
• Mix in the tamarind mixture and cook on open fire, till the gravy gets thick and starts sticking to the mushrooms.
• Add the ground spices and salt and fry for another 3 to 4 minutes.
• Remove from fire and serve hot with rice or rotis.

shahi mushroom
200 gm mushroom
4 onion (pyaj)
7-8 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1/2 tsp salt namak
1/2 tsp red chilly powder (lal mirch)
1/2 tsp spice blend (garam masala)
1 tsp sugar
1 cup cream (malai)
1/2 cup cashew nut (kaju)
3 tbsp clarified butter (ghee)

How to make shahi mushroom:
Cut mushrooms into 2 pieces.
Finely chop all the other vegetables.
Heat ghee in a pan and fry onions until it turns pink.
Then fry ginger, green chilies and tomato.
When tomato soften remove it from the flame.
Grind it in a mixer.
Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder.
Cook for 2-3 minutes and then add mushroom.
Cook at low flame until mushroom softens.
Then remove it from the flame and serve hot.