Chettinad Mushroom Masala

1 pk of Mushrooms diced
1/2 onion chopped
1 tomato chopped
5 pods of garlic chopped
Little coriander leaves chopped
5 or 6 curry leaves

To Grind 1:
1 tsp. fenugreek seeds / sombu
1 tsp. Jeera
1 tbsp. coriander seeds
1 tbsp./tsp. (according to your spice level) whole pepper
1 tbsp. pottu kadalai/ Roasted gram
1 tbsp. coconut pieces
1 tbsp. kasa kasa/ poppy seeds

To Grind 2:
1 inch cinnamon stick
2 cloves
2 mace flower
2 star anise

To Grind 3:
1 inch ginger
3 garlic pods
1/2 onion diced
1/2 tomato diced
4 to 5 red chilies
3 to 4 green chilies (reduce either of the chilies according to spice level)

In a pan, heat 1 tbsp. oil, add onions, garlic and sauté it for a while, until onions are translucent. Then add mushrooms to it. Let it cook for a while. Once it’s almost cooked, add tomatoes and cover with lid. Once tomatoes are completely cooked, then add the paste made from all the 'To Grind' section and add salt to it. Let it cook until the oil oozes out in the sides of the pan. Then add chopped coriander leaves. In a separate pan, put some oil and add curry leaves, once it’s done, add the curry leaves to the cooked mushroom gravy.

This goes well with Rice/roti/idly or dosai.