Coriander dosa with Chettinadu Mushroom gravy

There can be many cuisines but I would consider South Indian as the best. Coriander dosa and mushroom gravy(kuzhambu) will be a wholesome food with a coffee or buttermilk. It is very easy recipe. This combination is its actual speciality resulting in a fragrant breakfast.

Method:

Dosa:

1. Grind 2 cups of loosely packed coriander leaves with half cup of water.
2. Mix it with idly batter as needed. I used around 4 cups of batter.

For Masala powder:

1. Add 2 tspn of oil in a pan.
2. Fry coriander seeds, cinnamon(pattai), clove(lavangam), crushed cardamom, fennel(sombu), cumin (jeera).
3. Roast chana dhal,dried red chillies,curry leaves along with it.
4. Simmer and fry until it turns slightly brownish and gives a nice fragrance.
5. Finally add few coconut pieces and switch off.
6. Allow it to cool.
7. Grind them into almost smooth powder.

Method:

1. Chop and clean 8-12 mushrooms based on its. I used small button mushrooms.
2.  Add 2.5 tspn of gingelly oil in a thick pan. Splutter mustard seeds.
3. Add asafoetida/hinge powder.
4. Fry garlic cloves and small onions until it is softened.
5. Add tomato and green chilli after that.
6. Allow it for 2-3 minutes to get softened. Now add mushrooms.
7. Also add 4-5 tspn of masala powder and stir well.
8. After 3-5 minutes after mushrooms are almost softened, add tamarind water of around 1.5 cups.
9. Add required salt, 1.5 tspn of chilli powder(adjust as per taste).
10. Add 1.5 more cup of water and boil it for 2 minutes.
11. Simmer after that and let it reduce to a thick gravy.
12. Add curry leaves too.The thickening process takes 10-15 minutes.
13. See to it, the base does not get burnt.
14. Adjust water as per the thickness needed.

A spicy Chettinad style mushroom gravy is ready and it taste heavenly with soft coriander dosa/uthappam.