JFW Recipes

Four Easy Recipes of Chettinadu Cuisine

Baby Corn and Mushroom Pirattal (Corn and Mushroom Curry)

This is a sleek variation of the Vegetable Pirattal in which mixed vegetables are tossed with freshly ground spices. The taste is enhanced when the vegetables are traded for baby corn and mushroom.

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Ingredients

  1. Mushroom – 1 pack
  2. Baby Corn – 1 pack
  3. Onion – 2
  4. Tomato – 3
  5. Salt – to taste
  6. Curry Leaves – few

For the Masala – all must be ground together

  1. Coconut Scrapings – 2 tbsp
  2. Ginger – 1 piece
  3. Garlic – 5 flacks
  4. Chilli Powder – 2 tsp
  5. Fennel Seeds–1 tsp
  6. Cumin Seeds – ½ tsp
  7. Cinnamon, Clove, Cardamom – 1 each
  8. Oil – 4 tbsp

Method

  1. Remove the skin from the baby corn and cut into 1 inch pieces.
  2. Cut the mushroom into quarters.
  3. Chop the onions and tomatoes.
  4. Heal the oil in a pan and fry the onions.
  5. Add tomatoes and masala. Fry the mix until the raw smell leaves.
  6. Add the corn and salt, fry for 10 minutes.
  7. Finally, add the mushroom and the curry leaves. Fry for 10 minutes.
  8. Serve hot.

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