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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 1 vote
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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


  • Non-Stick Pan (US)


  • 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


  • 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.



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This dish is originally made without bell peppers but l like the mushroom and bell pepper combination so you can make it with just mushrooms or a combination of mushrooms and capsicum.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


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