Mushroom Chettinad

Mushroom Chettinad

Ingredients
3 cups mixed wild mushrooms (I used cremini, shitake, oyster), cleaned and chopped coarsely
1 tsp tamarind paste
salt to taste
cilantro, minced, for garnish
For tempering
1 tbsp vegetable oil
1 tsp mustard seeds
5-6 fresh curry leaves
For spice mixture
1 tbsp split yellow peas (chana dal)
5-6 black peppercorns
2 dried red chillies

Method:
1. Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.
2. Heat oil in a skillet. Add the mustard seeds and curry leaves and stir around for a few seconds till the seeds pop.
3. Saute the mushrooms in the tempered oil. Season with salt.
4. When the mushrooms start sweating, add the spice mixture and saute for a couple of minutes on low-medium heat.
5. Add the tamarind paste (and a few tablespoons of water if the mixture starts sticking to the pan). Stir for a minute.
6. Garnish with cilantro. Serve hot with rotis or rice.

Thanks to: http://onehotstove.blogspot.com/2006/07/too-darned-hot-mushroom-chettinad.html