A spicy South Indian Style Mushroom Pepper Fry that makes for a quick and tasty dinner or an evening snack!
Do you like mushrooms? No, I mean do you LOVE mushrooms like we do? We made Burnt Garlic Mushroom fried rice last month and OD-ed on it. And we can never get enough of mushrooms, so here’s my South Indian Style Mushroom Pepper Fry. Honestly, Denver and I were just digging into this dish even before we sat down for lunch.
This mushroom pepper roast is spicy because we loooove pepper and always put lots of it. The tangy tomato paste that goes into it gives the dish an acidic hit. And this is a super-fast mushroom recipe, it literally takes about 15 minutes to put it all together. And we’re in mushroomy umami paradise. Here’s how to make a south Indian style mushroom pepper roast that you can eat for lunch, snack, and dinner! Or breakfast – pepper mushrooms on toast?
The South Indian Touch
In south India, pepper roast chicken and other meat is supremely popular. Here’s the key to getting that distinct south Indian pepper roast flavour: First, of course, generous amounts of pepper which gives the heat and second, a handful of fresh curry leaves or kari patta added in the tempering does the trick. Try this recipe with chicken or any other red meat of choice, and you’ll see that the pepper and the curry leaves are what make this dish YUM-MAZING.
How To keep Mushrooms Juicy
I hate soggy mushrooms, the texture is not very appetising. Mushrooms should remain plump and juicy at the end of the cooking process. And for the longest time, I hadn’t realised that this was a heat control thingy. We are wiser now 😂 You have to cook the mushrooms on high flame until they’re done so that they caramelise and retain their juiciness.
The Spices – there’s no room for boring!
There is no bland version of this recipe, LOL. We love adding generous amounts of freshly ground pepper, even if it means our tongues are on fire. The heat comes from the pepper, not from the chillies that are added to the tempering. I recommend using freshly ground pepper for this recipe because pre-ground pepper powder invariably loses it’s freshness and hit of spice.
Another variation of this dish is to generously add lemon juice at the very end, once the mushrooms are cooked. Makes for a perfect rainy day snack!
Guys, try this mushroom recipe as is, or with the meat of your choice. You could eat it with:
- Malabar Parottas (make these at home, or buy the frozen ones), OR
- Rasam and rice
Wash it all down with a cold beer and take a solid nap. What a day 🙂
More Mushroom Recipes
- Burnt Garlic Mushroom Fried Rice
- Parmesan Mushroom Sauce
- Vegetarian Gravy with Mushrooms
- Chicken Meatballs in Mushroom Sauce
- Spinach Mushroom Stuffed Chicken
- Creamy Mushroom Soup
- Portobello Mushroom Tacos
- Mushroom Aglio Olio
Watch Mushroom Pepper Fry Recipe Video
South Indian Mushroom Pepper Fry
- 2 tablespoons Coconut Oil
- 1 teaspoon Mustard Seeds
- 1.5 teaspoons chopped Ginger
- 1.5 teaspoons chopped Garlic
- 8-10 Curry Leaves
- 2-3 dried Red Chillies
- 1 medium Onion finely chopped
- 2 tablespoons Tomato Paste
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Chilli Powder
- 1/4 teaspoon Garam Masala
- 3/4 teaspoon ground Black Pepper
- 1 teaspoon Salt
- 600 grams (6.25 cups) Mushrooms washed and cut in half
- Heat oil in a large kadhai or wok. Add mustard seeds, ginger, garlic, curry leaves, dried red chillies and stir fry for two minutes till you can start smelling all the aromatics.
- Add onions and cook till translucent. Add tomato paste, coriander powder, cumin powder, chilli powder and garam masala and cook the tomato paste for 2-3 minutes on high heat till you can see oil droplets around the sides.
- Add the mushrooms, pepper and salt and cook on high heat, tossing regularly for a few minutes till the mushrooms leave water and reduce slightly in size. Cooking on high heat prevents them from becoming soggy. Once the mushrooms are cooked, turn off the heat and serve.