Chettinaad Mushroom Curry

This delicacy from Chettinaad with a modern twist that is tangy and spicy taste. Its great with rice and naans.

Ingredients

1 cup washed and quartered mushrooms (khumbh) (white button or cremini)
4 whole dry kashmiri red chillies
10 to 12 whole black peppercorns (kalimirch)
1 tsp poppy seeds (khus-khus)
2 tsp chana dal (split bengal gram)
1 tsp oil
1/4 cup tamarind (imli) paste
6 to 8 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp turmeric powder (haldi)
salt to taste

Method
    1.    Dry roast red chili, black pepper corns, poppy seeds and chana dal until they are golden brown in colour.Allow it to cool.
    2.    Blend them together in a mixer till smooth.
    3.    Heat oil in a deep pan, add asafoetida, curry leaves, mushrooms and salt
    4.    Cook the mushrooms on a medium flame till they leave water or become soft, add the prepared powder and toss it well.
    5.    Dissolve the tamarind paste to 1/2 cup water.Add the tamarind water
    6.    Let this cook for 10 min
   
Serve it with fried rice, naan or appam