Black pepper mushroom fry-South Indian style
Mushroom pepper fry is a delicious South Indian-style mushroom recipe that is vegan and gluten-free. Also known as Kerala style dry pepper mushroom this dish gets ready in less than 30 minutes and is a must-try if you like spicy food.
Servings 4
Calories 105kcal
Equipment
- Cooking pot
Ingredients
- 500 grams button mushroom cut into bite-size pieces
- 1 large red onion sliced
- 1-2 sliced green chilies adjust to taste
- 1 tablespoon ginger garlic paste
- 8-10 curry leaves
- 1.5 tablespoons lime juice adjust to taste
- ¾ tablespoon black peppercorns crushed
- ½ tablespoon fennel seeds
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- Salt to taste
- 1.5 tablespoons Cooking oil of choice
Instructions
- Heat oil in a pan and add fennel seeds. Saute for a few seconds or until they become fragrant.
- Add sliced onion, curry leaves, green chilies, and sauté until the onion becomes translucent.
- Add ginger-garlic paste and sauté for around a minute.
- When the raw smell of garlic goes away, add chopped mushrooms, all the spices, and salt. Mix and cook mushrooms until the liquid released by mushrooms gets almost dry. It will take around 10 minutes on medium flame. Keep on stirring in between. Once mushrooms are cooked, switch off the stove.
- Add lime juice and mix. Serve hot with roti or rice.
Notes
- This dish is spicy, to make it less spicy and reduce the heat too, add less black pepper and skip green chili peppers.
- Don't cut very small pieces of mushrooms as they shrink in size after getting cooked.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 48mg | Potassium: 501mg | Fiber: 4g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 48mg | Calcium: 46mg | Iron: 1mg