Achari Tandoori mushroom is something which is found in most restaurants and dhaba’s in India. It has a characteristic tang and spice which is most sought out by people. Achar in Hindi means pickle. The mushrooms which are marinated in a achari- yogurt mix is grilled in the tandoor or on a barbeque grill to a juicy perfection. They are very moist and have a tangy flavour which is adored by my family and cousins. With this recipe you can make it at home, most preferably with a barbeque or also using a grill pan or even the oven. 🙂
Ingredients: (Serves 5-6 people)
- Button mushrooms- 400 grams (I used two 200 g packets)
- Hung yogurt- 2 cups
- Mango pickle- 1/2 cup
(NOTE- It is very important to use a good quality mango pickle as it is the main flavour in this dish)
- Gram flour/ Besan- 3/4 cup
- Ginger garlic paste- 1 tablespoon
- Mustard oil- 2 tablespoons
- Turmeric powder- 1/2 teaspoon
- Garam masala powder- 1 teaspoon
- Tandoori powder– 1 tablespoon
- Red Chilli Powder- 1 tablespoon
- Salt- to taste
Clean the button mushrooms with a tissue to remove any excess dirt. Add the mushrooms to a pot of hot water and let it sit for 30-40 seconds. Drain immediately and pat dry the mushrooms. With the help of a knife, lightly score/ make small incisions on the mushrooms. (Do not pierce the knife very deep as it may damage the mushroom)
Add the mango pickle to a blender, making sure you remove any hard pieces if present. Grind it to form a thick, fairly smooth paste. To a dry pan, add the gram flour and toast it on low heat until it is fragrant. Take a large bowl and to it, add the thick yogurt, the blended pickle, toasted gram flour and the rest of the ingredients except the mushrooms. Give the marinade a quick taste and check if the salt & spice is fine.
Add the mushrooms to it and mix well so that all the mushrooms are well coated with the achari marinade. Let the mushrooms marinate for 1 to 1 ½ hours. After half an hour, soak the skewers in water and let it sit for 1 hour. If using a barbeque, prepare it by adding coal, a little bit of wood and setting it on fire. Let the coal warm up and become bright. My brother and dad do that for me so I don’t really bother about that! 😛
Remove the skewers from the water and pat dry them. Carefully skewer the mushrooms one by one making sure you leave a little gap between each mushroom. Do not skewer the mushrooms too close to the ends of the skewer. Make sure you leave ample space so that it is easier to handle. If using a grill pan, keep it over the flame and let it become very hot.
Place the mushrooms on the barbeque or grill pan and cook it for 8-10 minutes making sure you keep turning the mushrooms once every 2 minutes. Make sure you use a pair of tongs to turn the skewers as grill will be quite hot. The cooking time may vary with the intensity of the flame and also on the size of the mushroom. If a pointed knife goes through the mushrooms easily without any resistance, it is done. Let the mushrooms get a nice grill mark or light char as it adds to the flavour.
Note– You can also bake them in a preheated oven for 7-8 minutes at 180ºC on a baking tray lined with aluminium foil. And then place it in grill mode for 1-2 minutes so that it gets a nice colour.
Serve with a green coriander & mint chutney. 😀