Mushroom Kalan Masala | Rottu Kadai Kalan

What is Mushroom Kalan

Mushroom Kalan is a popular chaat (street food) recipe from Coimbatore, Tamilnadu (a city in South India). This legendary street food recipe is also called Rottu Kadai (street side shop) Kalan. Mushrooms are called Kalan, Kalaan, or Kaalan in Tamil. Crispy crunchy mushroom fritters are fried in oil and then dunked in an Indo-Chinese onion-tomato gravy. This semi-dry Indian mushroom gravy is served with a garnish of raw onions and cilantro.

Mushroom Chilli gravy is a delicious and flavorful dish that can easily be replicated at home with minimal effort. The style of preparing roadside mushroom Kalan masala and the flavors reminds me of the famous Indo-Chinese Gravy Manchurian. The texture is also meaty because of the mushrooms. Tastewise is spicy, tangy, a little crunchy, and very delicious. This mushroom chaat is one of the best Indian street foods I have tasted!

Coimbatore Roadside Kalan

My aunt who lives in Coimbatore told me about this unique South Indian mushroom chaat. She told me that this Mushroom Kalan Fry is a very popular street snack there. She then specially asked one vendor how to make it and that's how I got hold of the kalan recipe.

Though the name says Kalan, this mushroom chaat is made with a combination of cabbage and mushrooms. The cabbage adds volume as well as flavor to the dish. Some of the street food joints in Coimbatore also make it exclusively with cabbage because it's cheaper than mushrooms but still call it Kalan. In Chennai, sellers usually use fried cauliflower and pass it on as mushrooms. I like to use both in equal proportions.

There are many different versions of this roadside Mushroom Kalan curry recipe online but this is how I make it.

To prepare the mushroom pakoras

1. In a large mixing bowl, add finely chopped mushrooms. It should resemble minced meat.
2. To that add finely shredded cabbage.

3. Add all-purpose flour and corn flour.
4. Then add turmeric powder, chilly powder, ginger garlic paste, coriander powder, cumin powder, garam masala, and salt.

5. Mix it all together by sprinkling water gradually. Use clean hands to massage the vegetables lightly. Do not add more water. These veggies contain water and the salt will bring it out. It should not turn into a batter but look similar to a semi-dry onion pakora batter mixture. Let this marinate for 10-15 minutes. The volume of the veggies would have shrunk due to wilting. Meanwhile, heat oil in a pan for frying.
6. Shape the mixture into small balls and fry them in hot oil. Chef tip - Don't focus too much on the shape of these pakodas. Fry them in small batches till they turn golden and crisp. It could take 3-4minutes on medium flame. Flip them around to ensure they are cooked evenly. Strain the excess oil in paper towels.

To prepare the Kalan gravy

1. Use the same pan with leftover oil to prepare the gravy. Reduce the quantity of oil as needed. Fry curry leaves along with ginger garlic paste and onions. Saute till the onions turn translucent. Reserve some raw onions for garnish.
2. Then add chopped tomatoes along with salt. Cook till the tomatoes turn soft and pulpy.
3. Add the tomato ketchup and the green chilli sauce.
4. Then add the coriander powder, red chilly powder, and salt. Mix and cook for a minute.

5. Add water, mix, and bring it to a boil.
6. Prepare a corn flour slurry by mixing corn flour with water. There should be no lumps. Then add it to the pan and mix. Quickly mix it. It will thicken the gravy.
7. Then add the fried mushrooms, and break them as you mix them with the gravy. You can also break the fritters beforehand. Cook for another 2-3 minutes on low flame.
8. Generously garnish with chopped onions and cilantro and serve. You can also add crushed cornflakes on top for that extra crunch.

🍽 Serving Suggestions

You can also add the mushroom fritters to the gravy just before serving. Coimbatore-style Rottu Kadai Kalan is served as a snack without any accompaniment. But you can also serve this South Indian delicacy as a main course with a side of pav/bread, Malabar parotta, roti, paratha, chapati, Puri, or even naan. Mushroom Kalan Fry tastes best when served hot along with a cup of Chai, Coffee, or Dalgona Coffee.

Instead of making a mix of mushrooms and cabbage, you can also make it with just mushrooms or cabbage. Finely chop the mushrooms and shred the cabbage. Shredded carrots can also be added to the mix. Use the same leftover hot oil that you used for frying the fritters to prepare the Kalan gravy. Add a tablespoon of Meat masala spice mix (it's vegan) along with the spices when making the gravy to give it a more robust and zesty flavor. You can also use fried onions for garnish instead of raw onions. The addition of all spices and the consistency of the gravy is up to personal preference. 

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