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Mushroom Chettinadu

Mushroom Chettinadu
Mushroom Chettinadu
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Dinner

About this recipe

Chettinadu Cuisine is one of the spiciest and aromatic cuisines of India which was developed by the Chettiar Community of Chettinad region of Tamil Nadu. Since, I work with a lot of people who belong to Tamil Nadu, I keep discovering many aromatic dishes over the lunch. We discuss food and exchange recipes and this is one such recipe which I learnt over the lunch hours in office cafeteria. Mushroom is one vegetable which is very complex.It has hardly any taste, unless we combine it with the right ingredients. It needs special recipes and special techniques to make them edible specially for in my case. Mushroom Chettinadu is one such recipe which you are going to enjoy equally with rice or chapatti or simple plain phulla/roti

Ingredients for Mushroom Chettinadu

  • 500 grams mushroom cut into half
  • Few Curry Leaves
  • 2 onion
  • 3 tomatoes
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin seeds (jira)
  • 1 tsp fennel seeds (saunf)
  • 3 to 4 fenugreek seeds (methi)
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 1/2 inch cinnamon
  • 2 cardamom
  • 4 to 5 whole black pepper
  • 1 star anise
  • 2 to 3 cloves
  • 3 to 4 dry red chili

How to cook Mushroom Chettinadu

  1. Make a fine paste of onion, tomatoes, ginger, garlic, red chili and turmeric powder
  2. Roast the whole spices with 1 tsp oil and grind to a fine paste using little water
  3. Heat 2 tsp oil in pan.
  4. Add the tomato-onion paste and cook on low flame till the masala paste is nicely cooked
  5. You need to check masala quiet frequently to prevent it from burning or sticking to the sides
  6. Now add the coconut-spice paste and cook for 4 to 5 minutes.
  7. Slow cooking is the trick and secret here. Also, constant stirring is required at the same time.
  8. Add mushroom chunks, salt to taste mix everything nicely so the mushroom are well coated with spices.
  9. Cover and cook for about 17 to 18 minutes in low flame or till done. You need not add any water.
  10. However, if you want you can add cashew paste or milk or creme to give a nice creamy texture.I added 1/3rd cup of milk at the end.
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