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South Indian Mushroom Curry Recipe

Spicy, semi dry South Indian Mushroom Curry to serve as a side dish with phulkas, aappams and dosa.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients

  • Mushroom - 200 gms / 1 packet
  • Onion - 2
  • Tomato - 1
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Curry leaves - 2 sprigs
  • Salt - to taste
  • Oil - 1 tbsp

To be ground to a coarse paste:

  • Black pepper corn - 1/2 tbsp
  • Cumin seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • Ginger - 1 inch piece
  • Garlic - 4
  • Red chili powder - 1 tsp
  • Coriander powder - 2 tsp

Instructions

  • Clean and mince the mushrooms. Chop onion and tomato finely.
  • Place all the ingredients mentioned in the “to be ground” and without adding water, grind to a coarse paste.
  • Heat a pan with oil. Add mustard seeds and let it splutter.
  • Add onion and saute for 2-3 mins till it becomes translucent.
  • Add tomato, ground paste, turmeric powder, salt and mix well.
  • Cook for another 2-3 mins till the tomato becomes mushy.
  • Add minced mushrooms, sprinkle 1/4 cup water, mix well and let it cook over medium flame for 3-4 mins.
  • When they are about 3/4th cooked, add torn fresh curry leaves.
  • Cover the pan and cook for 2 more mins over medium flame.
  • This south indian mushroom curry should be semi dry in consistency before taking off fire.
  • Serve hot with Phulkas or pillowy Aappam.

Video