Chettinad Mushrooms

I love Chettinad cuisine! The smoky spice combination of roasted and ground cumin, fennel, black pepper and coriander is something to rave about. Today, I made a declicious dish of portabello mushrooms cooked Chettinad style. Do give it a try!

P.S- Chettinad is a region in South of India which boasts of great cuisine including all time favorites – idli, dosa and appam.

Jumbo Portabello Mushrooms



4 large Poretabello mushrooms
2 medium onions, sliced
1 large tomato, chopped
2 green chillis, slit lengthwise (serrano peppers)
1 cup frozen peas, thawed
3 tsp East India Pantry Chettinad Masala (can substitute with 1 tsp each cumin, coriander, black pepper, fennel powders)
3 tbsp olive oil
Salt to taste
2 tbsp Cilantro, chopped to garnish


Wash and cut mushrooms into 1 inch pieces.

Heat oil in a pan. Add slit chillis and onion and fry till translucent.

Fry the onions

Add mushrooms, East India Pantry Chettinad Masala, salt, tomatoes and mix well.

mushrooms and spices

Cover with a lid and cook for 10-12 inutes or until the mushrooms are tender. Add the green peas cook for further five minutes. Garnish with chopped cilantro and serve hot.

Chettinad Mushrooms get their color from black pepper

Serve with Steamed Rice


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