Chettinad mushroom gravy recipe

INGREDIENTS:

1. Chopped Mushroom - 200 grams
2. Chopped onion - 1
3. Cumin seed - 1/2 teaspoon (tsp.)
4. Coriander leaf - for garnish
5. Oil - 50 milliliter
6. --------------------------------
7. -- Roast and to grind to thick paste---
8. ---------------------------------
9. Fresh shredded coconut - 3 teaspoon (tsp.)
10. Dry chili - 10 to 15
11. Coriander seed - 2 teaspoon (tsp.)
12. Fennel seed - 1 teaspoon (tsp.)
13. Cumin seed - 1 teaspoon (tsp.)
14. Black pepper - 1 teaspoon (tsp.)
15. Poppy seed - 1 teaspoon (tsp.)
16. Cardamom - 2
17. Star anise - 2
18. Cinnamon stick - 2 pieces
19. Clove - 2
20. ----------------------------------
21. -- Sautéed and grind to paste --
22. ----------------------------------
23. Shallot (sambar onion) - 1 cup
24. Chopped Tomato - 3
25. Ginger - 1 inch piece
26. Garlic - 1 small count

PREPARATION:

1. Heat a pan and add coconut and fry them to golden brown and keep it aside. In the same pan heat little oil now add rest of the ingredients under the section "-- Roast and to grind to thick paste---" and sauté (roast them). Cool this to room temperature and grind to thick fine paste by adding little water as possible.
2. In a pan heat little oil. Now add all the ingredients under section "-- Sautéed and grind to paste --" and sauté them. Now cool this down to room temperature and grind to a thick fine paste.
3. In a pan heat oil. add 1/2 teaspoon (tsp.) cumin seed and let it splatter. Now add the chopped 1 onion and sauté until they become translucent (golden brown). Now add tomato and sauté until they become mushy.
4. Now add the ground masala (coconut, shallot), salt.
5. Now add chopped mushroom, 1/2 cup of water. Cook this until the oil starts to separate.
6. Garnish with coriander leaves and serve.

NOTES:

1. Goes well with rice, idli, chappati.