Side Dish or Main Dish...You Tell Me!

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Make Side Dish or Main Dish...You Tell Me!

Let's embark on a journey exploring some delicious and a little out of the ordinary dishes that will never play second fiddle the the main attraction at dinner.  With just a little imagination and a few simple change ups with ingredients, we will re-create some standards into new an exciting dishes and introduce a few new ones as well!  A delicious dish from Southern India, Chettinad mushroom adds flavor and excitement to any main. Perfect to serve year round, this vegetarian side is simple and economical to make.

Chettinad Mushrooms

Ingredients

8 3/4 oz of mushrooms, portobello, shitake and chestnut quartered

fresh ginger, 1 inch, chopped

6 garlic cloves

1 tsp poppy seeds

3 tsp fennel seeds

2 tsp cumin seeds

2 tsp coriander seeds

4 cashew nuts

2 tbsp of coconut, grated

2 tbsp of coconut oil

1 cinnamon stick

3 bay leaves

1 tsp kalpasi (in local Indian stores it may be found as dagad phool)

2 shallots, chopped

3 tomatoes, chopped

2 sprigs of curry leaves

3 tbsp of coriander leaves, finely chopped

1/4 turmeric powder

2 tsp Kashmiri chilli powder

Salt to season

1 tbsp of vegetable oil

1 2/3 fl oz of coconut milk

Nasturtium leaves

Directions

In a food processor or wet grinder, grind the ginger, garlic, poppy seeds, cumin seeds, coriander seeds, coconut, cashew nuts and 2 tsp of the fennel to a smooth paste, adding water by the tablespoon until the right consistency has been achieved.

fresh ginger, 1 inch, chopped

Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon, bay leaf, fennel and kalpasi and sauté for 30 seconds.

Add the shallots, tomatoes, curry leaves and coriander leaves to the pan, stirring well to combine. Cook for 5 minutes on high heat.

Add turmeric powder, salt, chilli powder and the freshly ground curry paste to the pan, mixing well. Cook on a low heat for 20–25 minutes or until the oil begins to separate.

 

Meanwhile, heat a dash of oil in a small wok. Add the mushrooms to the wok and sauté, then transfer the cooked mushrooms to the curry pan, stir well and cook for a couple of minutes. Add the coconut milk, mix well and cook for a further 1 minute. Check the seasoning and serve, garnishing with the nasturtium leaves.

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