Kerala style pepper mushroom is a vegan and gluten-free recipe from South India. This easy dry mushroom dish gets ready within minutes and tastes amazing.
Quitting meat after spending years of relishing the non-vegetarian dishes, is not always easy, especially during the initial few days, maybe months or even years of the cruelty-free journey.
However, as you start discovering / inventing/ re-creating tasty vegetarian or vegan recipes you start enjoying the peace on your plate.
The recipe which I am sharing today is a vegetarian Kerala recipe. It’s the vegan version of one of my favorite chicken recipes from my non-vegetarian days. This is one of those non-vegetarian recipes I missed the most until I thought of creating a vegan version of it.
I don’t know what took me so long to do that.
The result was awesome and I didn’t miss the chicken in it. This simple Kerala style mushroom recipe is a must-try – doesn’t matter if you are a vegan, a vegetarian or a non-vegetarian.
Like my other Indian mushroom recipe- Matar mushroom, this dish is also loved by almost everyone.
Kerala is a beautiful state of Southern India and is also known as “Land of spices”.
The climate of Kerala is considered to be perfect for cultivating rich quality spices. The state holds a very prominent place in spice trading across the globe since ancient times.
That’s the reason why Kerala’s food is so flavorful and aromatic.
If you like the punch of pepper or are a mushroom lover, you have to try this recipe.
How to serve Kerala style pepper mushroom?
- Serve it with roti, paratha or any other Indian bread of your choice.
- You can also enjoy it as a side dish with rice and dal.
- Leftover pepper mushroom can be used as a stuffing in sandwiches and rolls.
More vegan/ vegetarian mushroom recipes:
- Matar mushroom
- Mushroom Tom yum soup
- Chinese Vegan baozi with mushrooms and bok choy
- Vegan mushroom orzo
More vegetarian recipes from Kerala
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How to make Kerala style pepper mushroom?
Kerala style pepper mushroom
Ingredients
- 500 gms button mushroom cut into medium-sized pieces
- 1 large red onion sliced
- 1-2 green chilies adjust as per taste
- 1 tbsp ginger garlic paste
- 8-10 curry leaves
- 1.5 tbsp lime juice
- 3/4 tbsp black peppercorn, roughly crushed adjust as per your taste
- 1/2 tbsp fennel seeds
- 1 tbsp coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- Salt as per taste
- 1.5 tbsp vegetable oil/ any cooking oil of your choice
Instructions
- Heat oil in a pan and add fennel seeds. Saute for a few seconds till they become fragrant.
- Add sliced onion, curry leaves, green chilies and sauté for around 8-10 minutes, till onion becomes translucent.
- Next, add the ginger-garlic paste and sauté for around a minute. Throw in the mushrooms, spices, salt and mix well.
- Cook the mushrooms for 10-12 minutes or till the mushrooms are nicely cooked and the water released by mushrooms gets almost dry. Keep on stirring in between. Once mushrooms are cooked, switch off the gas.
- Add lime juice and coriander leaves to the mushrooms and mix well.
- Serve hot with roti or rice.
Nutrition
I am a German who married into a South Indian family and cooked this for my family today (we live in a joint family of 9) and everyone loved it, thank you so much!
Thank you so much, glad to know that your family loved it. Thanks for sharing with me:).
I’ve been a vegan for a little over a year now, and am just getting used to mushrooms…but you make them look delish! Pinning this recipe!
Thank you so much Ellen :). Yes, the initial period of turning a vegan or vegetarian is quite challenging.
Yummy! I do not eat nearly enough mushrooms, and this recipe is simply perfect. Yay for being gluten free!
Thanks a lot Nadalie.
I’m not sure if I’ve ever eaten mushrooms before and if I have, I really can’t remember. But this dish looks so yummy that I think I may have to try it.
Thank you.
Wow, this sounds delicious and I am totally adding it to our meal rotation. I love Indian food and I have been trying to start making meatless meals.
Thank you so much Hannah.
It sounds really good, and easy to make! I think a lot about becoming a vegetarian, but I’m so scared I will miss meat too much, and not be able to stick with it.
Thanks a lot Monica. I can understand, it’s not easy. I was also a meat lover and struggled a lot in the initial days of turning vegetarian. A few years ago I could never have imagined that I will become vegetarian. But now my taste buds have got adapted to the freshness of vegetarian food and I can’t even think of going back.
Yum! This looks so delicious and easy to follow! I love trying new recipes, and this one definitely seems like a great one to cook, especially since it seems simple to follow and make!
Thanks a lot 🙂