Mushroom Chettinad



  • 12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
  • ¾-1 tsp Tamarind Paste
  • 2 tbsp Coriander Leaves, finely chopped
  • Salt to taste
  • 1 tbsp Channa Dal (Split Yellow Peas)
  • 3-4 Dry Red Chillies, halved (Adjust acc to taste)
  • 1 tsp Black Pepper Corns (Adjust acc to taste)
  • 1 tsp Mustard Seeds
  • Few Curry Leaves
  • 1 tsp Oil


  • Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
  • Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins).
  • Cool and grind them to smooth powder and keep aside.
  • Meanwhile, heat oil in a pan and add mustard seeds.
  • When they start to pop and splutter, add curry leaves and sauté for few seconds.
  • Now mix in chopped mushrooms and sauté on medium heat.
  • When they start to sweat add salt to taste, ground spice powder and mix well.
  • Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan.
  • Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
  • Garnish with chopped coriander leaves and serve hot with Chapatti .