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.
Equipment
- Non-Stick Pan (US)
Ingredients
- 300 grams Mushroom
- 1 Bell pepper 1big
- 1/2 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
- 1/2 teaspoon Salt to taste
- 1 teaspoon Fennel seeds freshly powdered
- 1 teaspoon Black peppercorns freshly powdered
- 1/2 teaspoon Garlic salt optional
- 1/2 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 1/2tsp 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 1/2 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This dish is originally made without bell peppers but l like the mushroom and bell pepper combination so you can make it with just mushrooms or a combination of mushrooms and capsicum.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: 233kcalCarbohydrates: 21gProtein: 7gFat: 16gSaturated Fat: 2gCholesterol: 3mgSodium: 1187mgPotassium: 771mgFiber: 5gSugar: 13gVitamin A: 1863IUVitamin C: 82mgCalcium: 61mgIron: 2mg
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