Now-a-days we started including mushrooms twice a month , as they say it is very good source of protein. Generally i make Mushroom Masala  or Kadai Mushroom  . So i wanted to try something different this time and made this mushroom pepper fry. For a change i made a dry subzi in chettinad style with freshly ground spices. The pepper fry was very nice and it tasted well with rasam rice.

Avakkai pickle - 1

  Button Mushrooms    10   Onion       1   Green Chilli  1   Black Pepper  1/4 tsp   Coriander seeds  1/4 tsp   Fennel seeds   1/4 tsp   Cumin seeds   1/4 tsp   Salt   As needed   Turmeric powder  a pinch   Oil    2 tsp   Mustard seeds   1/4 tsp   Curry leaves  few

mushroom-recipes - 2

Method:

  • Clean the mushrooms and slice them into thin long pieces.
  • Slice the onion into thin and slit the green chilli.
  • In a pan add oil and throw in the mustard seeds, green chilli and curry leaves.
mushroom pepper fy - 3 oil - 4
  • Ground the black pepper, coriander seeds, fennel seeds and cumin seeds using a mortar and pestle.
spices - 5 coarsely-ground-masala - 6
  • Add the onions to the oil and saute till they become translucent. Add in the mushrooms, turmeric powder and salt. Mix well and cook in a low flame.
onion - 7 mushroom - 8
  • Add the freshly ground spices to this and mix well. No need to add water while cooking.
  • The mushroom tends to ooze out water . This will get cooked very fast also.
add-masala - 9 mushroom-pepper-fry - 10
  • Cook for 2 minutes till the water evaporates. Switch off the flame and serve hot with rice or roti.
Mushroom-pepper-fry - 11

Notes:

  1. You can add fennel powder, coriander powder, cumin seed powder and pepper powder instead of grinding this .
  2. But using freshly ground spices will give a great aroma to the mushroom masala.