Sanjeev Kapoor

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Mushroom Chettinad

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Mushroom cooked in Chettinad style.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Mushroom Chettinad

Main Ingredients

Mushrooms, Oil




Main Course-Veg

Level Of Cooking



  • Mushrooms halved
    400 grams
  • Oil
    2 tablespoons
  • Scraped coconut
    1/2 cup
  • Coriander seeds
    1 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Fennel seeds (saunf)
    1 teaspoon
  • Dried red chillies
  • Green cardamoms
  • Cloves
  • Cinnamon
    1 inch piece
  • Ginger chopped
    1 inch piece
  • Garlic chopped
    1 tablespoon
  • Poppy seeds (khuskhus/posto) soaked
    2 teaspoons
  • Cashewnuts soaked in water
  • Onion finely chopped
    1 medium
  • Curry leaves
  • Tomatoes finely chopped
    2 medium
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste
  • Red chilli powder
    1/2 teaspoon
  • Crushed black peppercorns
    1 teaspoon
  • Fresh coriander leaves finely chopped
    1/4 cup


Step 1

Heat one tablespoon oil in a non-stick pan, add the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamom, cloves and cinnamon and sauté on medium heat for four to five minutes.

Step 2

Cool and grind the above mixture with ginger, garlic, poppy seeds and cashewnuts and sufficient water into a smooth paste.

Step 3

Heat the remaining oil in another non-stick pan. Add the onion and sauté till golden brown.

Step 4

Add the curry leaves and sauté. Add the ground paste and sauté for one minute.

Step 5

Add the tomatoes, turmeric powder, salt and red chilli powder and mix well.

Step 6

Cook for five to seven minutes or till the oil separates.

Step 7

Add the mushrooms, peppercorns and sauté for five to six minutes.

Step 8

Serve hot garnished with coriander leaves.

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