Chettinad mushroom curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 cup - washed and diced mushrooms
  • 2 whole dry Kashmiri red chillies
  • 6 black peppercorns
  • 1/2 tsp - poppy seeds
  • 1 tsp - chana dal
  • 1/2 tsp - oil
  • 1/4 cup - tamarind paste
  • 1 sprig curry leaves
  • A pinch of asafoetida
  • 1/2 tsp - turmeric powder
  • Salt to taste

How to Make Chettinad mushroom curry

  • Dry roast red chilli, black peppercorn, poppy seeds, and chana dal until they are golden brown in colour. Allow to cool.
  • Blend them together in a mixer till smooth.
  • Heat oil in a deep pan, and add asafoetida, turmeric, curry leaves, mushrooms, and salt.
  • Cook the mushrooms on a medium flame till they become soft.
  • Add prepared powder and mix well.
  • Dissolve the tamarind paste into 1/2 cup of water. Add the tamarind water.
  • Let this cook for 10 minutes.
  • Serve with fried rice or dosa.