chettinad mushroom Masala recipe
Print Recipe

Chettinad Mushroom Masala Recipe

Chettinad Mushroom Masala with step wise photos.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4 to 5
Author: Radhika


  • Mushrooms - 200 gms
  • Shallots - 50 gms
  • Tomato - 2
  • Green chilies - 2
  • Garlic - 6 pods
  • Turmeric powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Kalpaasi - 2 pinch
  • Bay leaf - 1
  • Fennel seeds - 1/4 tsp
  • Curry leaves - 1 sprig
  • Salt - to taste
  • Oil - 3 tbsp

For the Chettinad Masala Powder:

  • Coriander seeds - 1/2 tbsp
  • Whole dry red chili - 3 to 4
  • Black pepper corn - 1 tsp
  • Cumin - 1/2 tsp
  • Fennel seeds - 1 tsp
  • Cardamom - 1
  • Cinnamon - 1 inch stick
  • Cloves - 3
  • Poppy seeds - 1 tsp
  • Coconut - 1/4 cup grated

For the Onion Paste:

  • Onion - 2
  • Oil - 2 tsp
  • Salt - 1 pinch



  • Wash, pat dry Mushrooms. Quarter each mushroom and set aside.
  • Chop the shallots, garlic and tomatoes finely.
  • Cut the onion into juliennes for the paste.
  • Slit the green chillies.

For the Chettinad Masala Powder:

  • Heat a pan and add all the ingredients for the powder, except poppy seeds and grated coconut.
  • Dry roast till the aroma arises over low flame. Switch off the stove.
  • Add grated coconut and poppy seeds now and let both gets roasted in the heat of the pan itself.
  • Let it cool completely. Transfer to a mixie jar and powder finely or coarsely and set aside.

For the Onion Paste:

  • Heat a pan with oil. Add onions, 1 pinch salt and let it cook till it browns. Take off stove and let it cool down completely.
  • Transfer to a mixie jar and grind to a smooth paste without adding any water. Set aside.

To make Chettinad Mushroom Masala:

  • Heat a pan. Add oil and temper with mustard seeds and let it crackle.
  • Add fennel seeds, kalpaasi, bay leaf and let the aroma rise. Add garlic and saute till it changes color.
  • Add shallots, green chili and saute till it softens and changes color.
  • Add onion paste, mix well and let it cook over low flame till it absorbs all the oil.
  • Add tomatoes and cook till it becomes mushy and they all come together.
  • Add mushrooms and cook till it wilts, softens and mixes well with the gravy.
  • Add turmeric powder, freshly ground chettinad masala powder, salt and mix well.
  • Add 1/3 to 1/2 cup water, mix well, close the pan with a lid and let it cook over low flame for 3 to 4 mins.
  • The powder has to mix well with the masala, the raw smell has to go and the aroma of the cooked masala must begin to come.
  • Switch off flame. Tear the curry leaves roughly and sprinkle over the masala, mix and close the pan with a lid. Let it sit for 5 mins to all the flavors to merge well.
  • Serve this spicy Chettinad Mushroom Masala with Chapathis or Naans.