Mushroom Pepper Fry (South Indian style)
on Sep 08, 2020, Updated Jan 28, 2024
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This Mushroom Pepper Fry is one of those recipes that you need in your back pocket. It’s fresh, spicy, garlick-y – a total medley of quintessential South Indian flavors. Super simple and ready in 30 minutes, this one makes for a quick and tasty dinner or an evening snack!
I can never have enough of mushrooms! And this Mushroom Pepper Fry is extra special because it combines two of my biggest loves – mushrooms and South Indian flavours. Made with lots of pepper, tomato paste, curry leaves, this South Indian style mushroom pepper fry is a flavor bomb with each bite. Plus, it comes together so fast! It literally takes about 15 minutes before 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?
Quick Walk Through: Mushroom Pepper Fry
The South Indian Touch
In south India, pepper roast chicken and other meat is supremely popular. We recreate those flavors in this recipe with two main ingredients – pepper and curry leaves. Generous amounts of pepper give this dish heat, while a handful of fresh curry leaves or kari patta added that distinct earthiness. Both these ingredients are really important to create balance.
Tip: 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.
Frequently Asked Questions
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. You have to cook the mushrooms on high flame until they’re done so that they caramelise and retain their juiciness.
Freshly ground pepper vs pepper powder
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.
Sometimes, I add a generously amount of lemon juice at the very end. It’s another variation of this same recipe that’s just perfect for a rainy day snack! Try this mushroom recipe as is, or with the meat of your choice. I love serving it with Malabar Parottas or rasam and rice depending on what we’re in the mood for. Either way, it’s always a huge it!
Watch Mushroom Pepper Fry Recipe Video
South Indian Mushroom Pepper Fry
Ingredients
- 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, freshly ground
- 1 teaspoon Salt
- 600 grams Mushrooms, washed and cut in half, refer note 1
Instructions
- 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.
Video
Notes
- Use fresh mushrooms, I used button mushrooms. Make sure you thoroughly clean the mushrooms. If necessary, soak the mushrooms in water along with 1-2 teaspoons of vinegar. Rinse, cut and use.
- Do not cut the mushrooms well in advance as they will start to lose moisture. Cut and use immediately. If the mushrooms are very big, then cut it in quarters. If it is very small, use them whole.
- Use freshly ground black pepper in place of store bought pepper powder. You can also dry roast the black pepper for 1-2 minutes before grinding, this will give it an extra kick.
- Prepare this dish ready to serve as mushrooms will start to leave water when stored for long time. It tastes best when freshly made and the mushrooms still have a certain crunch.
Great. Had lots of left over mushrooms. What a great recipe. X
Yaay! so so glad you liked it Debs.
Outstanding! It’s become a staple. It’s a perfect recipe – no modifications needed! Love it!!
Yaaay! so glad you liked it, Tanvi.
Very tasteful, easy to cook, very clear instruction. Will make again. Thanks for sharing.
Hey Vishakha, so so glad you liked the recipe.
Great taste, easy to make, very clear instruction. Will make again. Thanks for sharing.
Hey Vishakha, happy to know you liked it. Thank you for leaving a comment.
My favorite indian mushroom recipe, frying the mushroom quickly on high heat is the game changer for me. I used to cook them slow n low thinking it would “concentrate” flavor when they shrink. This recipe showed me that is not how it works with mushrooms.
Yaay Erik! that sounds awesome. so so glad you liked the recipe.
Such an easy recipe with bursts of flavour! Thank you for sharing.
Awww, you’re most welcome, Sybil! So so glad you liked the recipe. Thanks.
This Mushroom Pepper Fry looks absolutely delicious! Perfect balance of spice and flavor for a tasty treat.
Thank you for your comments
Superbly tasty and fairly simple to make. The flavours are incredible 😋. Have put this in to my favourites list.
Wohooo, Thanks Nicky, I’m so glad that you liked the recipe
Fantastic – best mushroom dish I’ve cooked – went perfect with a paneer curry.
I posted results and shared your link on the The curry club facebook group
Wohoooo, I am so so glad you loved it Steve. Thanks a lot for sharing the link.
Made some minor tweaks to suit my taste, but the recipe was so simple and I got really good results. Thank you.
Yaay! that sounds fantastic Narayan, so so glad you liked the recipe