Mushroom Chettinad

Mushroom Chettinad
Mushroom Chettinad

The moment I saw Chettinad Mushroom Curry on AHA!! (the site is no longer around :(), I knew I had to try it. I love mushrooms and I love Chettinad cuisine. And try this recipe, I did, and boy! am I glad I did. It is finger-licking good and so easy to make.

My brother who would not touch a mushroom with a barge pole absolutely relished the gravy and I will make it with mixed vegetables the next time around so that he can join in the enjoyment.

Hats off to you for this recipe, Riya! I look forward to trying many more of yours.

Serves: 4

Cooking Time: 30 minutes


  1. Mushrooms – 200 gms
  2. Onion – 1 Large
  3. Tomato – 1 Large
  4. Cinnamon Stick – 3/4″ stick
  5. Cloves – 3
  6. Green Cardamom – 2
  7. Fennel Seeds – 1 tsp
  8. Turmeric – 1/4 tsp
  9. Curry Leaves – 8 to 10
  10. Coriander Leaves – A Few
  11. Oil – 2 tbsp
  12. Salt to Taste

Ingredients for Masala 1

  1. Shallots or Madras Onions – 6
  2. Green Chillies – 3 or 4
  3. Red Chilli Powder – 1/2 tsp
  4. Coriander Powder – 1.5 tsp
  5. Garlic Pods – 6
  6. Grated Ginger – 1 tsp

Ingredients for Masala 2

  1. Grated Coconut – 3 tbsp
  2. Cashews – 6
  3. Fennel Seeds – 1/2 tsp


  1. Grind the ingredients for Masala 1 with a little water.
  2. Set aside.
  3. Grind the ingredients for Masala 2 with a little water.
  4. Set aside.
  5. Clean the mushrooms and cut into quarters.
  6. Chop the onion into 1/2″ pieces.
  7. Chop the tomato into 1/2″ pieces.
  8. In a wok, heat the oil.
  9. Add the cinnamon, cloves, green cardamom, and fennel seeds.
  10. Stir-fry for 1 minute.
  11. Add the onions and 1/4 tsp salt.
  12. Fry till the onion pieces are transparent.
  13. Add curry leaves and stir-fry for 1 minute.
  14. Add the tomato pieces and stir-fry till the pieces are completely stewed.
  15. Add the ground masala 1 and turmeric.
  16. Stir-fry for 3 to 5 minutes till the oil just starts to leave the sides.
  17. Add the mushrooms and mix well.
  18. Over low-medium flame, cook covered while stirring occasionally till the mushrooms are done.
  19. When the mushrooms are cooked, add the ground masala 2 and salt.
  20. Mix well.
  21. Add a little water, if required.
  22. Cook for 3 to 5 minutes.
  23. Garnish with fresh coriander.
  24. Serve hot with rotis or rice.


  • The mushrooms have a lot of water and so do not add any water in step 18.
  • You could also add about 1/4 cup peas in step 18.
  • If you do not like mushrooms, use 1.5 cups of mixed vegetables (french beans, carrots, peas, and potato). In such a case, add the vegetables and a little water to the fried onion. Let the vegetables cook before adding the masala 1.


  1. I love mushrooms in any form… And this is new to me! I never made any chettinad dish, may be ‘coz of coconut 😛 But must try this one… I might start liking coconut now 🙂

  2. Yum o
    Oozing with spices and flavors:). I love these kind of curries. I have heard a lit about chettinad cuisine. What makes it so different from other cuisines?
    I am going to try the paste and curry. What else can go in this paste besides mushroom? I love mushroom but my kids not that much.

    1. Hi Sonal….. See the tips sections. you could use mixed veggies (carrots, peas, French beans, potatoes). If you do, add them to the sautéed onions before masala 1. Add a little water and cook covered till they are done and the water evaporates. Then add masala 1 and fry. Finally add masala 2.

I would love to hear your thoughts and suggestions. Do leave me a comment.