Mushroom pepper fry- Kerala style
This mushroom pepper fry is one of those recipes that delivers big flavor with very little effort. It is spicy, earthy, and packed with the bold taste of freshly crushed black pepper. If you enjoy South Indian flavors and love mushrooms, this delicious mushroom pepper fry is a recipe you'll want to make again and again. It can be prepared within 30 minutes!
Servings 4
Calories 105kcal
Equipment
- Cooking pot
- Knife and chopping board
- Spatula
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 over medium heat. Add fennel seeds and sauté for a few seconds until fragrant.
- Add sliced onion, curry leaves, green chilies, and sauté until the onion becomes translucent.
- Add ginger garlic paste and cook for about a minute. Stir continuously until the raw smell disappears.
- Add chopped mushrooms, all the powdered spices, and salt.
- Cook on high heat, stirring occasionally.
- The mushrooms will release a lot of water at first. Continue cooking until the liquid evaporates and the mushrooms cook in their own juices.
- Continue cooking until the liquid evaporates and the mushrooms cook in their own juices.
- Add lime juice and mix. Serve hot.
Video
Notes
- Don't cut the mushrooms too small. They shrink considerably during cooking.
- Mushrooms release much water naturally. Keep cooking until all the moisture evaporates for the best dry mushroom masala texture.
- Cook on high heat once the mushrooms are added. This helps them stay juicy while developing a slight crunch on the edges.
- Use freshly crushed black pepper for the best flavor.
- Avoid grinding the pepper into a very fine powder. A coarse texture tastes better in this recipe.
- Keep the oil at a manageable temperature before adding the fennel seeds, as spices can burn quickly.
- Adjust the spice level according to your taste buds.
- For extra heat, add more green chillies or black pepper.
- For a milder version, reduce the pepper and remove the seeds from the chillies.
- More recipe tips, tricks, and variation suggestions are shared in the recipe 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