Chettinad Matar – Mushroom

Fresh green peas and mushrooms have arrived in the markets and i couldn’t stop myself from bringing some home.

Wanted to cook them differently from the regular gravy or dry or mughlai. So tried first time a vegetarian preparation in Chettinad style. It turned out rich, full of heady flavors !! 🙂

Chettinad is the home of the Nattukottai Chettiars , a prosperous banking and business community. It is also known for its local cuisine, architecture, and religious temples, in South India.

Chettinad means a social caste specializing in food preparation. Hence they are called Master Chefs.

Read here about their cuisine

madness platter of food

Presenting here Chettinad style matar mushroom from the Platter of Madness.

Matar = green peas

chettinad matar mushroom


Here’s what i did………


100 gms – mushrooms

1/4 cup – fresh green peas

1 tbsp – finely chopped onion

5 pods – garlic (peeled)

1 tsp – ginger paste

1 tbsp – tomato puree

1 1/4 tbsp – tamarind pulp

2 tbsp – grated fresh coconut

1 tsp – coriander seeds

1 tsp – cumin seeds

1 stick – cinnamon

1 nos – black cardamom

1 nos – mace

6 nos – cloves

1/2 tsp – black peppercorns

1/2 tsp – fennel seeds

1 sprig – curry leaves + 1 sprig for seasoning

1/2 tsp – tumeric powder

1 tsp – kashmiri red chili powder

1 tsp – lime juice

1 tsp – chopped fresh cilantro /coriander (optional)

1 1/2 tbsp – vegetable oil

1 tsp – split bengal gram

pinch of fenugreek seeds

salt to taste


Chop off the mushroom stalks and wash them well.

In a pan, dry roast cumin, coriander, cloves, peppercorn, mace, cardamom, cinnamon, fennel, curry leaves, grated coconut and garlic pods. Cool and grind with some water.

Heat oil in a pan and temper with fenugreek, curry leaves and bengal gram. Add chopped onion and fry till translucent. Add the ginger paste and fry for a min. Add the tomato puree, tumeric, red chili powder and the ground spices. Add some salt and cook till oil releases.

Add the tamarind pulp, green peas and mushrooms. Cover and cook over low flame for 8-10 mins or till done.

Garnish with fresh cilantro/ coriander (optional).

Serve hot.

chettinad matar -mushroom

Happy cooking !! 🙂

Cheers !! 😀





About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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5 Responses to Chettinad Matar – Mushroom

  1. Malar says:

    Though I belong to the Chettinad community, I don’t try often food of our choice 😛 … It makes me feel so happy to see a Bengali friend trying out , looks so yummy Andy 🙂

  2. Chhapan Bhog says:

    Looks amazing… My husband loves mushroom and I don’t even eat them, so for his love of mushrooms I will definitely try your recipe soon… 🙂

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