In a pan toss grated coconut, garlic, cloves, coriander seeds, black pepper, casia, cumin seeds, fennel, curry leaves, red chili powder, turmeric powder, sea salt.
Pound them with little oil and water in Mortar and Pestle.
In a different pan, add coconut oil, kashmiri chili, methi seeds/ fenugreek seeds, split gram, curry leaves, julianned onion and mix them all together.
Add the mortar and pestle paste into this mixture and mix them well.
One by one add chopped tomatoes, tamarind extract, mushroom, lime, coriander and water. Mix the mushrooms well in the masalas.
Serve the Mushroom Chettinad hot.
Mushroom, desiccated coconut, garlic, ginger, cloves, coriander seeds, black pepper, cumin seeds, fennel, curry leaves, red chilli, turmeric, sea salt, coconut oil, kashmiri mirch, fenugreek, bengal gram (split), onion, tomato, tamarind, lemon, coriander