How to make Mushroom Chettinaad -

A delicious recipe for Mushroom spiced liberally with black pepper, a common flavouring for dishes from the Chettinaad region. It will definitely make you feel hungry, as it sounds interesting. Try this yummy recipe for your family!

Sanjeev Kapoor

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

Main Ingredients : Button mushrooms (बटन मशरूम), Fennel seeds

Cuisine : Chettinad

Course : Main Course Vegetarian

Mushroom Chettinaad

Mushroom Chettinaad Recipe Card


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 : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mushroom Chettinaad Recipe

  • Button mushrooms sliced 400 grams

  • Fennel seeds 1/2 teaspoon

  • Star anise (badiyan) 1/2

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green cardamom 1

  • Cinnamon 1 inch

  • Black peppercorns 15-20

  • Cloves 6-8

  • Dried red chillies 4-5

  • Oil 3 tablespoons

  • Fresh coconut scraped 1/2 cup

  • Poppy seeds soaked in warm water for 30 minutes 1 teaspoon

  • Curry leaves 15-2-

  • Medium onion chopped 1

  • Tomatoes chopped 1 1/2 cups

  • Salt to taste

  • Green capsicum cut into thin strips to garnish

  • Poppy seeds (khuskhus) Soaked 1 teaspoon


Step 1

Heat a shallow non-stick pan, add fennel seeds, star anise, coriander seeds, cumin seeds, green cardamom, cinnamon, black peppercorns, cloves and dried red chillies, mix well and dry roast them.

Step 2

Heat oil in another non-stick pan.

Step 3

Add coconut to the first pan, mix and continue to roast till fragrant. Cool, transfer into a mixer jar, add soaked poppy seeds and a little water and grind to a fine paste.

Step 4

Add curry leaves and onion to the second pan and saute till translucent. Add tomatoes, mix and cook till they soften.

Step 5

Add mushrooms and salt, mix well and cook for 2-3 minutes. Add the ground masala and mix well. Cover and cook till the mushrooms are done.

Step 6

Transfer into a serving bowl, garnish with green capsicum strips and serve hot.

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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 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.