Indian Mushroom Pepper Fry | Mushroom Stir-Fry

What is Mushroom Pepper Fry

Mushroom Fry is a spicy side dish for chapati or any other Indian bread, made by sauteeing edible mushrooms (sliced or whole) in a unique homemade spice blend consisting of black pepper and fennel seeds. The earthy flavor of umami-packed mushrooms and spices like black pepper and fennel seeds uplift this South Indian-style stir-fry. It does have a slightly hot and fiery flavor thanks to ingredients like peppercorns and jalapeno, but this simple and quick Indian-style mushroom fry recipe is a highly flavorful dish and perfect for mushroom lovers.

This mushroom masala dry recipe is vegan with a meat-like texture, gluten-free, and keto-friendly. Plus you can prepare this one-pot dry mushroom masala in just 20 minutes. In the South of India, mushrooms are called Kalan so this dish is also called Kalan Poriyal, Mushroom Thoran, Mushroom Thoran, or Kalan Varuval. In restaurants, it's called Mushroom Chilli Fry. Since I love mushrooms and spicy food, this restaurant-style stir-fried pepper mushrooms definitely caters to my palate!

This South Indian dry mushroom masala (Chettinad style) is an extremely delicious side dish, that will perk up any meal! I like to make it for a speedy weekday dinner. The texture is dry (sookhi sabzi) and the taste is comforting and satisfying. This delicious stir-fry with mushrooms pairs well with chapati (Indian bread) or, rice. Here are some Indian recipes with mushrooms that you will love. If you want gravy, check out Mushroom Masala, and if you like fried crispy mushrooms then check out the Mushroom Kalan recipe.

Besides chopping the veggies, and prepping the mushrooms, also coarsely crush fennel seeds and peppercorns together in a mortar pestle or a coffee grinder. Do not add water when grinding. Keep it aside for now. Chef Tip - You can also lightly toast them in a pan before crushing them.

1. Melt vegan butter in a wide pan, and temper mustard seeds. Once they crackle, add torn curry leaves, chopped onions, minced jalapeno, ginger, and garlic. Saute till the onions turn translucent.
2. Then add the chopped and rinsed mushrooms. Keep sauteing till all the water from the mushrooms evaporates completely. There is no need to stir them constantly. It could take about 5-6 minutes on medium to high flame. The mushrooms will begin to brown and shrink.
3. Next, add the sliced bell peppers and salt. Continue to saute the bell peppers till they are nearly done.
4. Time to add the spices. Add the crushed fennel seeds and peppercorns to the pan along with turmeric powder and coriander-cumin powder. Give it all a good mix and cook for another minute before turning off the flame. Drizzle some vegan ghee on top as a final touch. You can also add some lemon juice on top for a tangy flavor.

Serving suggestions 🍽

Garnish dry mushroom pepper fry masala with some chopped cilantro or even spring onions, and serve it warm with chapati or any Indian flatbread like roti, naan, kulcha, paratha, puri, bhakhri, Malabar Parottas, etc. This juicy and tender mushroom stir-fry also pairs well with steamed rice along with dal, sambhar, rasam, cooked quinoa, or cauliflower rice (if following a keto diet). You can make it for weeknights, pack it in a lunchbox, or make it on days when you are not in the mood to cook anything elaborate. Spicy Mushroom fry or Kalan poriyal can also be served as an appetizer or as a snack.

Mushroom pepper fry masala is a delicious and healthy dish that can be easily prepared at home. With its rich flavor and nutritional benefits, this recipe is perfect for those looking to switch up their usual meal routines. Whether you are a vegetarian or simply want to incorporate more vegetables into your diet, this Indian mushroom pepper fry recipe is a great choice. So why not give it a try? Your taste buds (and body) will thank you!

There are many other creative ways of using this pepper mushroom stir-fry. You can also serve it as a mushroom sandwich by adding it in between bread slices or on top of toasted bread to serve as a Bruschetta. Stuff this mushroom pepper fry curry in savory crepes, or dosa, or use it as a topping for savory pancakes or pizzas. Add this spicy mushroom fry or Kalan poriyal to your Buddha Bowl or make quesadillas or burgers with it. I have also mixed it with rice, noodles, and pasta and it tasted wonderful. It's full of deliciousness, so get creative!

If you find the mushroom masala dry and too spicy, follow it up with some cool Rose Lemonade, Cherry Lemon Ice Tea, Vegan buttermilk, or Masala Chaas Popsicles. You can also enjoy a bowl of Vegan Chocolate Coconut Ice Cream post this meal.

Top recipe tips 💭

You can also use pearl onions instead of regular onions here. If you don't like the flavor of onion, you can also make this mushroom stir fry without onions. Substitute mustard seeds with mustard powder if needed. Skip adding curry leaves if not available to you. While fennel seeds are key to this recipe, substitute them with cumin seeds if unavailable. The flavors will vary though. If you like crispy mushrooms, you can also deep-fry them.

Drizzle a teaspoon of honey if the dish turns out to be a bit spicy. Tone down the spices if making it for children. It is important to saute mushrooms until all the water evaporates. Adjust the ingredients based on your spice tolerance level. If you like some crunch, add crushed peanuts, toasted sunflower seeds, or even toasted pine nuts as garnish. For more flavor, you can also add diced tofu or paneer, broccoli, carrots, green peas, or some greens along with bell peppers.

Do not add salt at the beginning. Seasoning with salt at the end of the cooking process works better in stir-fries. Salt encourages veggies to break down and release water, and that is not the goal of stir-fries. Substitute mushrooms with baby potatoes to make Potato Fry. It tastes really good. TVP or soya granules/chunks, meatless crumbles, chickpeas or any other beans, tofu/paneer, baby corn, cauliflower, and broccoli florets can also be added to this stir-fry.

Recipe FAQs 📖