• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Tasty Curry
  • Recipe Index
  • Recipes
    • Appetizers and Snacks
    • Lunch and Dinner
    • Breakfast and Brunch Recipes
    • Indian Recipes
      • Indian Chinese Recipes
      • Indian Cooking Basics
      • Indian desserts
      • Indian Main Course
      • Breads
      • Chutneys Pickles and Condiments
    • Air Fryer Recipes
    • One Pot Meals
    • Instant Pot Recipes
    • Salad Recipes
    • Sandwich Recipes
    • Soup Recipes
    • International Recipes
      • Dessert Recipes
      • Italian Recipes
      • Mediterranean Recipes
  • About Rekha
  • Meal Plans
menu icon
go to homepage
  • Recipe Index
  • Recipes
    • Appetizers and Snacks
    • Lunch and Dinner
    • Breakfast and Brunch Recipes
    • Indian Recipes
      • Indian Chinese Recipes
      • Indian Cooking Basics
      • Indian desserts
      • Indian Main Course
      • Breads
      • Chutneys Pickles and Condiments
    • Air Fryer Recipes
    • One Pot Meals
    • Instant Pot Recipes
    • Salad Recipes
    • Sandwich Recipes
    • Soup Recipes
    • International Recipes
      • Dessert Recipes
      • Italian Recipes
      • Mediterranean Recipes
  • About Rekha
  • Meal Plans
  • connect with me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Recipes
      • Appetizers and Snacks
      • Lunch and Dinner
      • Breakfast and Brunch Recipes
      • Indian Recipes
        • Indian Chinese Recipes
        • Indian Cooking Basics
        • Indian desserts
        • Indian Main Course
        • Breads
        • Chutneys Pickles and Condiments
      • Air Fryer Recipes
      • One Pot Meals
      • Instant Pot Recipes
      • Salad Recipes
      • Sandwich Recipes
      • Soup Recipes
      • International Recipes
        • Dessert Recipes
        • Italian Recipes
        • Mediterranean Recipes
    • About Rekha
    • Meal Plans
  • connect with me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home

    Mushroom Pepper Fry (Video Recipe)

    Sep 29, 2020 Modified: Sep 29, 2020 by Rekha Kakkar This post may contain affiliate links ·

    544 shares
    • Facebook
    • Twitter
    • WhatsApp
    Jump to Recipe Jump to Video

    If you love mushrooms you must try this mushroom pepper fry recipe. A spicy side for a quick and delicious dinner or lunch or as an appetiser and snack. This South Indian mushroom fry is perfect for any meal. It’s a vegan, gluten-free and a vegetarian option that everyone in our family loves.

    mushroom pepper fry Kerala style Spicy mushroom pepper fry has just the perfect amount of heat to tickle your taste buds. Tamarind adds just the kind of sourness that is characteristic of many South Indian dishes. The best thing is I can make it in under 20 minutes. 

    You can serve it in any meal you want. With Masala paratha for lunch, with Rasam and rice for dinner or as a teatime snack. Serve with Indian masala omelette or Mushroom pepper toast for breakfast. This mushroom pepper roast is one dish that fits all meals.

    Jump to:
    • How to Perfectly cook mushrooms
    • Ingredients
    • Watch Step by Step Video
    • Recipe Notes & Tips
    • How to Serve Mushroom Pepper Fry
    • More Mushroom Recipes
    • 📖 Recipe
     

    How to Perfectly cook mushrooms

    Mushrooms are super easy and quick to cook. But for cooking mushrooms perfectly, you need to take care of a few things. We hate watery and soggy mushrooms in dry preparations. Ideally, for me, the texture of mushrooms should be caramelised, plump and juicy after cooking.

    • One single thing you can do for perfectly cooked mushrooms is, do not overcrowd the mushrooms in the pan.
    • And second is, cook them on medium-high flame and not on slow. 

    This Mushroom Pepper Fry is

    • Generously spiced with freshly ground black pepper for heat.
    • Ground fennel adds a nice aroma to mushroom roast.
    • It is vegan, gluten-free and vegetarian.
    • vegetarian Keto friendly recipe.

    mushroom pepper fry

    Ingredients

    Fresh: Mushroom, Bell pepper, Onion, ginger, curry leaves, lime juice

    Yogurt 2tbsp.

    From the Pantry: Tamarind, Oil, Dried red chilli, Salt, Fennel seeds

    Black peppercorns, Garlic salt. 

    Watch Step by Step Video

    For step by step instructions with pictures check out the recipe card below. However as usual I am sharing the mushroom pepper fry recipe video here to make the recipe more clear to understand how this looks at each step.

    Recipe Notes & Tips

    • Always add freshly ground spices when you want the taste of spices to shine through. Both fennel seeds and black pepper I have used in this recipe are freshly ground.
    • If you can’t find tamarind paste you can use the juice of ½ a lime.
    • This dish is originally made without bell peppers but l like the mushroom and bell pepper combination so you can make it with just mushrooms or a combination of mushrooms and capsicum.
    • Coconut oil gives it authentic Kerala taste, however, if you want you can use any other vegetable oil of your choice.

    How to Serve Mushroom Pepper Fry

    1. Rolls or wraps: Use it as stuffing to make wraps in a tortilla. Or make a Kathi roll by rolling in paratha layers with eggs and chutney and make mushroom fry rolls.
    2. Mushroom Puff: This is a popular puff pastry filling. You can make Mushroom puff by stuffing it in a puff pastry sheet and baking it. 
    3. Lunch: With Masala paratha for lunch. 
    4. Dinner: With Rasam and rice for dinner or as a teatime snack. 
    5. Breakfast: With Indian masala omelette or Mushroom pepper toast for breakfast.

    This mushroom pepper roast is one dish that fits all meals. 

    south indian mushroom pepper fry

    More Mushroom Recipes

    • Matar Mushroom Curry
    • Mushroom Tikka Recipe
    • Creamy Mushroom Pasta Recipe
    • Mushroom Rice

    📖 Recipe

    Mushroom Pepper Fry Recipe

    Mushroom pepper fry recipe. A spicy side for a quick and delicious dinner or lunch or as an appetiser or snack, this South Indian mushroom fry is perfect for any meal. It’s a vegan, gluten-free, vegetarian mushroom dish that everyone in our family loves.  
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: indian cuisine, indiancuisine, south indian
    Keyword: mushroom dish, mushroom pasta, mushroom pepper fry
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 2
    Calories: 233kcal
    Author: Rekha Kakkar

    Equipment

    • Non-Stick Pan (US)

    Ingredients

    • 300 grams Mushroom
    • 1 Bell pepper 1big
    • ½ cup Onion chopped
    • 2 tablespoons Yogurt
    • 1 tablespoons Tamarind 1tbsp
    • 2 tablespoons Oil 2tablespoons
    • 2 teaspoon Ginger 2teaspoons finely chopped
    • 2 Dried red chilli 2-3
    • 2 Curry leaves 1sprig
    • ½ teaspoon Salt to taste
    • 1 teaspoon Fennel seeds freshly powdered
    • 1 teaspoon Black peppercorns freshly powdered
    • ½ teaspoon Garlic salt optional
    • ½ teaspoon Lime juice optional

    Instructions

    • Recipe for this South Indian mushrooms is easy and simple. The main flavours are fennel and freshly crushed black peppers. Coconut oil gives it a great taste.
    • Start by heating oil in a pan, add chopped ginger and dried red chillies next add in curry leaves and fry for a minute on medium heat.
    • Add in the finely chopped onion. Make sure to use a generous amount and cook these onions on medium heat while frequently stirring them. Add ½tsp salt.
    • You want light brown onion (not burned but caramelised)
    • Now add 2 tablespoons of curd and keep it stirring on high heat to cook it.
    • Next, add in mushrooms and bell peppers or capsicum. Mix them and saute on high heat
    • Add in freshly ground fennel seeds and freshly crushed black peppercorns.
    • Tip in 1 tablespoon of tamarind paste and keep it stirring and cooking on high flame.
    • In the end, I like to finish with some garlic salt and cook for one more minute.
    • Serve it hot. You can garnish with some fried curry leaves if you wish.
    • Enjoy it fresh and warm.

    Video

    Notes

    Always add freshly ground spices when you want the taste of spices to shine through. Both fennel seeds and black pepper I have used in this recipe are freshly ground.
    If you can’t find tamarind paste you can use the juice of ½ a lime.
    This dish is originally made without bell peppers but l like the mushroom and bell pepper combination so you can make it with just mushrooms or a combination of mushrooms and capsicum.
    Coconut oil gives it authentic Kerala taste, however, if you want you can use any other vegetable oil of your choice

    Nutrition

    Calories: 233kcal | Carbohydrates: 21g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 1187mg | Potassium: 771mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1863IU | Vitamin C: 82mg | Calcium: 61mg | Iron: 2mg
    • Veggie Rice Recipe for Diabetics
    • Shirazi Salad Recipe
    • Orange and Pomegranate Salad
    • Indian Green Peas Salad Koshimbir Recipe

    More recipes you may enjoy

    • Palak chole Recipe
    • Mizeria Salad Recipe 
    • High Protein Quinoa Salad Recipe
    • Borscht Recipe
    544 shares
    • Facebook
    • Twitter
    • WhatsApp

    Reader Interactions

    Comments

      Leave me your feedback here please Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Prathima

      December 12, 2020 at 1:23 am

      5 stars
      I tried it and loved how it came out.

      Reply

    Primary Sidebar

    Looking For Something?

    HI! THIS IS REKHA KAKKAR

    Life is complicated so let’s keep our food simple! No this is not a quote from someone else 🙂 this actually sums up my food philosophy and why I started this food blog.

    I am Rekha, I am the Cook, writer, and photographer behind this food blog. Now a YouTuber 

    More about me →

    Popular Today

    • Savoury Waffles
    • Vegetable Weight Loss Soup Recipe - Pressure Cooker
    • The Best Beet Salad Recipe
    • Persian Beet and Pomegranate Salad Recipe

    Soup Recipes

    • Instant Pot Veggie and Quinoa Soup - Pressure Cooker Recipe
    • Instant Pot Broccoli Cheddar Soup 
    • Za'ttar Roasted Broccoli Cheese Soup | Classic Winter Soups
    • Thai red curry noodle Soup

    Immunity Boosting Teas

    • CFC Tea Recipe - Cumin Coriander Fennel Tea
    • Kadha Recipe|Indian Herbal Drink
    • Cinnamon Tea Recipe
    • Kahwa Tea Recipe - Kashmiri Tea

    Recent Posts

    • Palak chole Recipe
    • Veggie Rice Recipe for Diabetics
    • Mizeria Salad Recipe 
    • Shirazi Salad Recipe
    • Orange and Pomegranate Salad

    Footer

    About

    • Privacy Policy
    • About Rekha
    • Work With Me

    Newsletter

    • Sign Up! for emails and updates

    Follow Along

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases.