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Matar Mushroom- Chettinad Style

Here is a recipe for those who are looking for a variation from the usual Matar Mushroom. I got the recipe from acbistro


  • 200 gms Mushroom
  • 1/2 cup Fresh green peas
  • 1 Finely chopped onion small
  • 12 Garlic cloves
  • 2 teaspoons Ginger paste
  • 1 Chopped tomato small
  • 2 teaspoons Tamarind paste (adjust)
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons Lime juice
  • to taste Salt
  • a pinch Fenugreek powder
  • 1 sprig Curry leaves

To be Roasted and Ground

  • 1/4 cup Grated fresh coconut
  • 2 teaspoons Coriander seeds
  • 2 teaspoons Cumin seeds
  • 2" Cinnamon Stick
  • 3 Green cardamom
  • 2 pieces Mace
  • 12 Cloves
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Fennel seeds
  • 1 sprig Curry leaves


  • Dry roast the coconut, coriander seeds, cumin seeds, cinnamon, green cardamom, mace, cloves, peppercorns, fennel and curry leaves till brown in colour.
  • Switch off heat and allow to cool.
  • Grind the mixture with water, to a smooth fine paste. Keep aside.
  • Dilute the tamarind paste with little water. Keep aside.
  • Quarter the mushrooms and keep aside.
  • Heat oil in a pan.
  • Add curry leaves and chopped onion.
  • Saute till the onions turns slightly brown.
  • Add the ginger paste and saute till raw smell goes.
  • Add the chilli powder, turmeric powder and fenugreek powder and fry for a few seconds.
  • Tip in the chopped tomatoes and cook till oil separates.
  • Add the ground paste and cook for a couple of minutes.
  • Add the tamarind water and mix well.
  • Add the mushroom and peas and mix well.
  • Cover and cook on low heat. You may add a little water if the mixture is too dry.
  • Once the mushroom and peas is cooked through, add salt and mix well.
  • You may add hot water if you want more gravy.
  • Bring to a boil.
  • Add lime juice and mix well.
  • Switch off heat.
  • Transfer to a serving plate and garnish with chopped coriander leaves.
  • Serve hot.