How to make Mushroom Chettinad - Mushroom cooked in Chettinad style.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mushrooms (मशरूम), Scraped Coconut (कसा हुआ नारियल)

Cuisine : Chettinad

Course : Main Course Vegetarian

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Mushroom Chettinad Recipe Card

Mushroom Chettinad
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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.

For more recipes related to Mushroom Chettinad checkout Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic, Mirchi Mushroom . You can also find more Main Course Vegetarian recipes like Majjige Huli, Stuffed Capsicums, Mango Potato, Dudhia Kumbh.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom Chettinad Recipe

  • Mushrooms halved 400 grams

  • Scraped Coconut 2 tablespoons

  • Scraped coconut 1/2 cup

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Dried red chillies 3-4

  • Green cardamoms 3

  • Cloves 2-3

  • Cinnamon 1 inch piece

  • Ginger chopped 1 inch piece

  • Garlic chopped 1 tablespoon

  • Poppy seeds (khuskhus/posto) soaked 2 teaspoons

  • Cashewnuts soaked in water 8-10

  • Onion finely chopped 1 medium

  • Curry leaves 8-10

  • 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

Method

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.