🍄 Chettinad-Style Mushroom Curry Recipe

A spicy and flavorful mushroom curry from Tamil Nadu, made with roasted Chettinad masala and coconut for an authentic punch.

🧂 Ingredients
For the Mushrooms:
200–250 g button mushrooms (cleaned and halved or quartered)

1 small onion (sliced)

1 small tomato (chopped)

1 tbsp oil

Salt to taste

For the Chettinad Masala (Roast & Grind):
1½ tsp coriander seeds

1 tsp cumin seeds

½ tsp fennel seeds

1 tsp black peppercorns

2–3 dried red chilies

1-inch cinnamon stick

2 cloves

1 small piece star anise (optional)

2 tbsp grated coconut (fresh or dry)

Dry roast everything except coconut until fragrant, then add coconut and roast until light brown. Cool and grind into a fine paste with a little water.

Shortcut: Use 2 tbsp Welza Chettinad Masala + 1 tbsp coconut milk.

For Curry Base:
1 tbsp oil (coconut or vegetable oil)

½ tsp mustard seeds

1 sprig curry leaves

1 medium onion (finely chopped)

1 green chili (slit, optional)

1 tbsp ginger-garlic paste

1 small tomato (chopped)

¼ tsp turmeric powder

Salt to taste

Water as needed

Fresh coriander for garnish

👩🍳 Instructions
1. Sauté the Mushrooms
Heat 1 tbsp oil in a pan.

Add sliced onions and sauté until translucent.

Add chopped tomatoes and cook till soft.

Add mushrooms and a pinch of salt. Cook uncovered on medium-high heat for 5–6 minutes until mushrooms shrink and release water. Set aside.

2. Prepare the Chettinad Masala
Roast and grind the Chettinad spice mix as listed above OR

Use Welza Chettinad Masala and mix it with 1 tbsp water or coconut milk to make a paste.

3. Make the Curry
In the same pan, add 1 tbsp oil. Temper with mustard seeds and curry leaves.

Add chopped onions and sauté until golden.

Add green chili and ginger-garlic paste. Sauté till raw smell disappears.

Add turmeric powder and chopped tomato. Cook till mushy.

Add ground Chettinad masala and sauté until oil starts separating from the masala.

4. Add Mushrooms
Add the sautéed mushrooms to the curry.

Mix well and cook for 2–3 minutes.

Add ½ to 1 cup water for desired curry consistency.

Simmer for 5–6 minutes on low heat until flavors combine.

5. Garnish & Serve
Garnish with fresh coriander.

Serve hot with steamed rice, dosa, appam, or chapati.

🍽️ Serving Suggestions:
Pairs beautifully with Malabar parotta, jeera rice, or ragi dosa.

Add a splash of coconut milk at the end for a richer, milder version.

💡 Tips:
Always cook mushrooms on high heat initially to avoid sogginess.

For extra depth, you can also add a few curry leaves while grinding the masala.

🌶️ Bold, Spiced & Plant-Powered
Welza Chettinad Masala – Crafted for Authentic South Indian Curries.