Chettinad Mushroom Fry

Do you believe in “Acquired taste” thingy? My mother never made anything with mushrooms when I was a kid.  And for a long time I thought they belonged to a category of meat and never ate them. Silly me:) Then one day I had pepper mushroom fry at a restaurant in India after a friend convinced me it was “safe” to eat and I realized it didn’t taste too bad. Then I thought maybe all the spices made it taste good. But since then I have tried mushrooms on pizza, grilled mushrooms, portabella mushroom burgers, mushroom soup and I have actually grown to like this vegetable. So mushrooms for me are definitely an acquired taste:) If you are anything like me and not tasted mushrooms for the 1st 25 years of your life, try this simple recipe and you’ll be amazed how much you will like this vegetable too.The original recipe is from here. It takes about 15minutes to make this and goes well with rice and rotis.


10 oz or 300 grams of fresh mushrooms sliced

1 big onion finely chopped

1 big tomato

1 teaspoon ginger garlic paste

2 teaspoons sambar powder

1/2 teaspoon turmeric powder

1 teaspoon fresh ground black pepper

2 tablespoons chopped cilantro

2 small pieces cinnamon stick

1 clove

1 cardamom

1teaspoon fennel seeds

2 green chillies slit vertically

2 teaspoons oil


1 tablespoon mint leaves finely chopped


1. Clean mushrooms well and pat dry with a paper towel.

2. Heat oil in a non stick pan and add cinnamon, clove, cardamom, fennel seeds and mint leaves. Saute for a minute.

3.  Add chopped onions and green chilli and cook turn onions turn golden brown.

4. Add ginger garlic paste and cook till raw smell goes away.

5. Add chopped tomatoes and salt and cook turn tomatoes turn mushy.

6. Add mushrooms, sambar powder, black pepper and turmeric powder and cook for 5minutes.

7. Add 3 Tbspoons of water and cover the pan and cook on low flame for 5minutes.

8. Open the lid and stir fry the mushrooms in high heat till all the water evaporates.

9. Garnish with chopped cilantro leaves.


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