Mushroom Chettinad

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Mushroom Chettinad


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • Mushrooms, 2 cups (sliced lengthwise)

  • Tamarind juice, 1 tbsp

  • Turmeric powder, 1/2 tsp

  • Mustard seeds, 2 tsp

  • Curry leaves, 8-10 (You can substitute it with 8 basil leaves + zest of half a lime)

  • Ghee, 2 tbsp

  • Salt, 2 tsp or per taste

  • Cilantro/Coriander leaves, 2 tbsp or for garnish

  • Dry spices(Peppercorns, 1 tsp

  • White Poppy seeds, 2 tsp

  • Dry red chilli (hot), 2

  • Coriander seeds, 1 tbsp

  • Cumin seeds, 1/2 tsp

  • Fennel seeds, 1/2 tsp

  • Desiccated Coconut, 1 tbsp

  • Onions, 1/4 cup (sliced)

  • Garlic cloves, 3-4)


  • Dry roast the sliced onions and garlic cloves on a medium-high heat until dark brown. Set aside to cool.
  • Now dry roast all the other ingredients from dry spices on low heat until a nice aroma is released. Set aside to cool.
  • Grind the ingredients in Step 1 and Step 2, with a little water until coarse.
  • Slice the mushrooms lengthwise. If using sliced mushrooms, clean them with a paper towel.
  • Heat ghee in a pan, add in the mustard seeds and curry leaves. Once spluttered, add the mushrooms and saute on medium-high flame for 4-5 minutes until mushrooms release their water. Do not burn and do not add water.
  • Add in tamarind juice with salt and turmeric powder and cook for another 7-8 minutes with the lid ON.
  • Add the ground spice mixture with a little water (1/4 cup) and mix well. Cover and cook for 3-4 minutes.
  • Garnish with chopped cilantro (coriander leaves)