Mushroom Pepper Fry is an easy South Indian dish made with mushroom, fresh aromatic spices and bell peppers in less than 20 minutes. This is a spice lovers’ delight. This restaurant style mushroom pepper fry dry is perfect as a side dish or an evening snack.
About Mushroom Fry
Mushroom Pepper Fry is also known as Kaalan Milagu Varuval in Tamil.
Kaalan milagu varuval is a South Indian dish that originated in Tamil Nadu. It is a dry and spicy stir-fry made with mushrooms, black pepper, and a few other ingredients. “Kaalan” means mushroom in Tamil, while “milagu varuval” means black pepper stir-fry.
To make kaalan milagu varuval, sliced mushrooms are first sautéed with onions and spices such as cumin, coriander, and fennel seeds. Then, black pepper is added, giving the dish distinctive flavour and spiciness. The dish is usually garnished with fresh cilantro leaves and served with rice or Indian breads such as naan or roti.
Chettinad Mushroom pepper Fry is a simple and flavorful dish that can be prepared quickly, making it a popular option for busy weeknights. Mushrooms add a nutritious and meaty texture to the dish, making it a tasty vegetarian option. The taste can vary by adjusting the amount of black pepper used, and it can also be customized by adding other vegetables, such as bell peppers or green beans.
Why do I love Mushroom Pepper Fry
Flavorful taste: Mushroom pepper fry has a unique and bold flavor that comes from the combination of spices used in the dish, especially black pepper. The dish is slightly spicy and has a smoky flavor that comes from the stir-frying of the vegetables, which makes it delicious and satisfying.
Easy to prepare: Mushroom pepper fry is easy to prepare and requires only a few essential ingredients readily available in most kitchens. This makes it a popular recipe for busy people who want to cook a quick and tasty meal.
Nutritious: Mushroom pepper fry is a nutritious dish as mushrooms are a good source of protein, fiber, and essential vitamins and minerals. The dish is also low in calories and fat, making it a healthy option for those who want to maintain a balanced diet.
Versatile: Mushroom pepper fry can be served as a side dish or a main course, and it pairs well with rice or Indian breads such as naan or roti. The dish can also be customized by adding other vegetables such as bell peppers, tomatoes, and potatoes, which makes it a versatile dish that can be adapted to different tastes and preferences.
Vegetarian/vegan option: Mushroom pepper fry is a vegetarian/vegan dish that provides a tasty and healthy alternative to meat-based dishes. This makes it a popular choice for those who follow a vegetarian or vegan diet or want to reduce their meat consumption.
Step by Step Instructions
Heat a pan. Once hot, add peppercorn, fennel seeds, cumin seeds & red chilli. Saute well on medium flame till well roasted & a pleasant aroma comes. Switch off. Once cooled down, make a fine powder. In the same pan, add oil. Once hot, add mustard seeds and curry leaves. Once it splutters, add crushed ginger & garlic. Saute for a minute and add sliced onions. Saute till it turns light brown.
Add bell pepper and saute for 5 minutes. Then add chopped mushrooms, turmeric powder & salt. Mix it and add the freshly ground spice powder. Cook on medium-high flame for a few mins until the mushrooms dry and well roasted with the powder. Garnish with fresh curry leaves & serve.
Tips to make the perfect Mushroom Pepper Fry
Fresh mushrooms have a better texture and flavor than canned or frozen mushrooms, so try to use fresh mushrooms if possible.
Mushrooms tend to have a lot of dirt and debris, so make sure to clean them properly before slicing them. Wipe them gently with a damp cloth or paper towel, or rinse them quickly in cold water and pat them dry.
Try to slice the mushrooms evenly to ensure that they cook evenly and have a consistent texture.
Mushroom pepper fry is best cooked on medium to high heat to ensure the mushrooms are cooked quickly and retain their texture and flavour.
This is a dry dish, so avoid adding too much water while cooking. The mushrooms and other vegetables will release moisture, so you don’t need to add much extra liquid.
The amount of spices used in Mushroom pepper fry can be adjusted to personal taste preferences. Start with a small amount of spices and adjust as needed.
Garnishing the dish with fresh cilantro leaves or other herbs can add a burst of flavor and freshness to the dish.
While preparing the spices for the powder, dry roast the spices well on a medium flame till a pleasant aroma comes. Make sure you don’t burn the spices. This step is crucial to get the perfect taste of the freshly made powder.
I love adding a ghee dollop and mixing the Spicy Mushroom Pepper fry with plain rice. Tastes divine!
Typically In South India, we love having this delicious Mushroom Fry with Rasam Rice or Sambar Rice. You can also serve it with a Pulao or with Rotis. I have also tried having them in wraps and they taste amazing. Also, it’s a great idea to top some of this South Indian Mushroom Pepper Fry over some plain bread for your breakfast sandwich.
Other recipes you may like
Thalappakatti Mushroom Biryani
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Mushroom Pepper Fry
For the Spice Powder
- 2 Red Chillies
- 2 tsp Peppercorns
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
For the Mushroom Pepper Fry
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 spring Curry Leaves
- 1 Onion finely chopped
- 1 inch Ginger crushed
- 3 cloves Garlic crushed
- 300 gms Mushroom chopped into medium cubes
- 1/2 cup Bell Pepper chopped into medium cubes
- Salt to taste
- 1/4 tsp Turmeric Powder
- Heat a pan. Once hot, add the ingredients listed under "For the Spice Powder". Saute well on medium flame till well roasted & a nice aroma comes. Switch off. Once cooled down, make a fine powder.
- In the same pan, add oil. Once hot, add mustard seeds, curry leaves. Once it splutters, add crushed ginger & garlic. Saute for a minute and add sliced onions. Saute till it turns light brown.
- Add bell pepper and saute for 5 minutes. Then add chopped mushrooms, turmeric powder & salt. Mix it together and add the freshly ground spice powder. Cook on medium-high flame for few mins until the mushrooms become dry and well roasted with the powder.
- Garnish with fresh curry leaves & serve.