How to make Mushroom Chettinaad -

Mushrooms cooked with delicious chettinaad masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mushrooms (मशरूम), Coconut (नारियल)

Cuisine : Chettinad

Course : Main Course Vegetarian

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For more recipes related to Mushroom Chettinaad checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Aloo Surti Sabzi Bhee Masala Corn Aubergine Bake Mixed Vegetable Curry

Mushroom Chettinaad

Mushroom Chettinaad Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom Chettinaad Recipe

  • Mushrooms 400 grams

  • Coconut 1/2 teaspoon

  • Star anise (badiyan) 1/2 teaspoon

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green cardamom 1

  • Cinnamon stick 1 inch

  • Black peppercorns 10

  • Cloves 6-8

  • Dried red chillies 4-5

  • Oil 3 tablespoon

  • Scraped coconut 1/2 cup

  • Curry leaves 15-20

  • Onion Chopped 1 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Tomatoes Chopped 1 1/2 cups

  • Salt to taste

  • Poppy seeds (khuskhus) Soaked 1 teaspoon

Method

Step 1

In a small non-stick pan, dry roast fennel seeds, star anise, coriander seeds, cumin seeds, green cardamom, cinnamon, black peppercorns, cloves and red chillies till fragrant.

Step 2

Heat oil in another non-stick pan.

Step 3

Add coconut to the pan with spices and saute for 2-3 minutes.

Step 4

Add curry leaves and onions to the oil and saute till golden. Add tomatoes, mushrooms and salt and mix.

Step 5

Grind the sautéed ingredients with poppy seeds to a fine paste with a little water.

Step 6

Add it to the mushrooms and mix well. Cover and cook on low heat for 5 minutes.

Step 7

Serve hot with chapattis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.