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Mushroom Chettinad

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Adjust Servings:
500 g mushroom (cut into half)
2 ½ tbsp grated coconut
1 ½ tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 dried red chili
3 cardamom
3 cloves
1 inch cinnamon
½ tsp finely chopped ginger
1 tbsp finely chopped garlic
2 tsp poppy seeds (soaked)
10 cashew nut (soaked in water)
2 medium onions finely chopped
curry leaves
3 tomatoes finely chopped
¼ tsp turmeric powder
salt to taste
¾ tsp red chili powder
¾ tsp red chili powder
½ cup chopped coriander leaves

Nutritional information

419.78 g
57.68 g
9.87 g
338 mg
0 mg

Mushroom Chettinad

  • Veg
  • 25 mins
  • Serves 4
  • Easy


How to make Mushroom Chettinad

  • In a wide pan, add oil on low flame.
  • Add coconut, coriander seeds, cumin seeds, fennel seeds, red chilies, cardamom, cloves, and cinnamon. Sauté them continuously on low flame.
  • Keep them aside and let them cool. Add the above ingredients into a mixer and grind them by adding ginger, garlic, poppy seeds, and cashew nuts. Add little water and make into a smooth paste.
  • In a separate pan, add oil on low flame.
  • Add chopped onions and sauté it till it turns into golden brown. Add curry leaves and sauté it for a while
  • Add the ground paste and sauté it for 2mins.
  • Add chopped tomatoes, turmeric powder, salt, and red chili powder.
  • Mix well. Allow it to cook for 5 to 7 minutes till the oil separates.
  • Add mushrooms, peppercorns, and sauté it for 6 to 7mins.
  • Garnish with coriander leaves.
  • The dish is ready to serve.


  • Mushrooms are closely related to humans than to plants due to their DNA structure.
  • The largest living organism which hasn’t stopped growing is a honey mushroom, Armillaria ostoyae, in the Blue Mountains of eastern Oregon. It occupies 3.4 square miles of land in that area.
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