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.
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.
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.
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- This dish is originally made without bell peppers but l like the mushroom and bell pepper combination so you can make it with just mushrooms or a combination of mushrooms and capsicum.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
- 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.
- 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.
- Lunch: With Masala paratha for lunch.
- Dinner: With Rasam and rice for dinner or as a teatime snack.
- Breakfast: With Indian masala omelette or Mushroom pepper toast for breakfast.
This mushroom pepper roast is one dish that fits all meals.
More Mushroom Recipes
- Matar Mushroom Curry
- Mushroom Tikka Recipe
- Creamy Mushroom Pasta Recipe
- Mushroom Rice
- Butter Garlic Mushrooms
- Matar Mushroom Recipe
- Mushroom Soup Recipe
- Mushroom Biryani Recipe
- 5 Mushroom Curry Recipes
📖 Recipe
Mushroom Pepper Fry Recipe
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.
Prathima
I tried it and loved how it came out.