Pepper Mushroom - Kerala Cuisine

Kerala style pepper mushroom is a vegan and gluten-free recipe from South India. This easy dry mushroom dish gets ready within minutes and tastes amazing. It is a tasty vegetarian delicacy, very tempting and irresistible. This is unique and special with chopped mushrooms blended with spicy ingredients and fried till crisp. Mushrooms are nutritious rich in vital nutrients required for body. 

Kerala is a beautiful state of Southern India and is also known as “Land of spices”. The climate of Kerala is considered to be perfect for cultivating rich quality spices. The state holds a very prominent place in spice trading across the globe since ancient times. That’s the reason why Kerala’s food is so flavorful and aromatic. Simple and Quick Appetizer that can be prepared in minutes.

It’s simply addictive it can be had any time of the day as a snack. Otherwise, it can be served as a side dish for roti or as a starter. It can also be used as a filling while preparing preparing sandwiches and rolls. Serve immediately after preparing as the dish tastes best when it is hot. 

It gets it flavor from the garlic, pepper and cumin seeds and is very easy to prepare, do give it a try if you like mushrooms. Pepper coated, tender, juicy mushrooms are stir fried to perfection. It takes less time to prepare this wonder food, hence it remains my favorite quick fix vegetarian recipe. If you like the punch of pepper or are a mushroom lover, you have to try this recipe.

Related Mushroom Recipe links

Hikitibele(Lima beans) mushroom 

Mushroom Kurma 

Mushroom Dill curry 

Mushroom Peas Masala

Prep  time	Cooking time	Serves
10 mins	10 mins	2 persons

Recipe type:  Side dish for rice and roti.

Cuisine: Kerala Cuisine

Ingredients Button mushrooms -1 cup Onion -1 no Garlic cloves -8 pods Green chillies -2 no Red chilli powder -1/2 tsp Turmeric powder -1/2 tsp Garam masala -1/4 tsp Coriander powder -1/2 tsp Pepper crushed  - 1 tbsp Coriander leaves -few Seasonings Oil -1 tbsp Mustard seeds -1/2 tsp  Curry leaves -few

Method 

1. Clean the dirt off the Mushrooms with a cloth. If you are using fresh mushrooms, there is no need to cook it. Instead, fry it with all other ingredients.Trim the stems and quickly wash in water, two times and drain immediately. Cut each Mushroom into 4 parts and keep aside along with the other items. 

2. Heat oil in a pan and add mustard seeds. Saute for a few seconds till they become fragrant.

3. Add, curry leaves, green chilies and onions which has to be sautéd for around 8-10 minutes, till onion becomes translucent.Do not add salt as it would bring out the water and you will not be able to get a good sear on the mushrooms.

4. Dry roast whole pepper for 2-3mins or till nice aroma comes. Powder it coarsely.Add all the spices and saute for few minutes. 

5. Add chopped mushrooms and cook covered on low flames stirring now and then. (No need to add water as mushroom oozes out water) Saute in low flame for another 3 minutes and switch off the flame. 

6. Add in salt to taste and pepper powder. Once mushrooms are cooked, switch off the flame. Give a quick mix garnish with coriander leaves. 

Serving suggestions

1. You can serve it as appetizer or as a side dish with Fried rice, Noodles, Naan or Roti.Leftover pepper mushroom can be used as a stuffing in sandwiches and rolls.

2. Serve it with roti, paratha or any other Indian bread of your choice.Enjoy it as a side dish with rice and dal.

Notes

1. Black peppercorns are oughly crushed adjust as per your taste. If you like it less spicy, add only one green chili, and add less amount of chilli flakes and black pepper.While stir frying Mushroroms no salt should be added to avoid release of water. Add salt only last.

2. Pepper should be crushed coarsely. The dish should have peppery bites to get the perfect flavor. Adding freshly ground pepper powder gives a great flavor.Do not overcook Mushrooms. 

3. It should be crispy and tender.dding capsicum is purely optional.

4. This is spicy fry so adjust spice powders if you want to reduce hotness.