Mushroom Masala is a spicy and lip-smacking curry with the flavors of coconut, curry leaves and peppercorns. It is a quick and delightful curry for your rice, roti, idli and dosai. Hop on further to learn how to make this mushroom masala.
Why Mushroom Masala?
I always wanted to try mushroom Chettinadu, and while experimenting, I came up with this recipe. We liked this version of mushroom masala, and that’s it, this masala became staple in our household. We forgot about the mushroom Chettinadu for a while. :-) It’s on my to-do list though. I hope to try the authentic recipe soon. Now coming to this recipe, you can prepare this curry either dry or gravy. If it’s for dosai and idli, then I would recommend gravy curry.
This recipe uses minimal onion that too for the masala paste. And, I did not use any tomato or garlic. Guess what, you can skip the onions and make this as a no onion no garlic curry. The Masala is pretty much similar to kuruma, but we add peppercorns instead of red chilies. I don’t know what’s there between mushrooms, peppercorns and curry leaves, but they pair really well, and the combo always results in a delicious curry.
PS – If you love mushrooms like me, then do check my easy stuffed mushroom recipe.
Here comes my version of the mushroom masala with a detailed video. Please do subscribe to my YouTube Channel. Kindly let me know your feedback and help me spread the word as well.
Mushroom Masala – Easy Mushroom Curry Recipe
Ingredients:
- Chopped White Mushrooms – 250 gms (9 oz)
- Salt – 1.5 tsps
- Turmeric powder – ½ tsp
- To Temper:
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – 5
- To Grind:
- Chopped Onion – ¼ cup or 3 shallots
- Green chili – 1
- Peppercorns – 2 tsps
- Dalia/Roasted channa dal – 2 tbsps
- Grated Coconut – 1 cup
- Cardamom – 2
- Cloves – 3
- Cinnamon – 1-inch piece
- Curry leaves – 10
- Water – ¼ cup + ¼ cup + 3 to 4 tbsps
How to Make Mushroom Masala?
Prep-Work:
- I bought the pre-washed chopped mushrooms. If you have the whole ones, clean the mushrooms and chop them into two halves.
- Grind all the ingredients under “To Grind” into a fine paste by adding ¼ cup of water and set aside.
Steps:
- Heat the kadai or pan and add oil.
- When the oil is hot, add mustard seeds and curry leaves.
- As they start to splutter, add the ground masala and turmeric powder. Mix thoroughly.
- Add ¼ cup of water now and cook for five minutes or until the raw smell goes away.
- After five minutes add the mushrooms and salt and mix them.
- Cover and cook this for three minutes.
- After three minutes, remove the lid and add 2 to 3 tbsps of water and cook for three more minutes.
- At this stage, check, if the mushrooms are soft and tender. If not, cook for a couple more minutes. I cooked it for six minutes in total after removing the lid.
- That’s it. Yummy mushroom masala is ready :-) Serve it hot with chapati or rice.
Notes:
- Adjust the salt and spices according to your taste.
- You can skip the green chili for the masala and add about 1.5 to tbsp of peppercorns.
- Use any mushroom variety for this curry.
- You can also include ¼ tsp of kalpaasi or black stone flower powder for additional flavor.
- I used about 1 cup of grated coconut; you can reduce the coconut and substitute it with poppy seeds and more roasted channa dal.
- If you want to prepare like gravy curry, add about ½ to 1 cup of water, depending upon your consistency preference and bring it to boil.
Mushroom Masala
Ingredients
- 9 oz White Mushrooms Chopped
- 1.5 tsps Salt
- ½ tsp Turmeric powder
To Temper:
- 1 tbsp Oil
- 1 Mustard seeds
- 5 Curry leaves
To Grind:
- ¼ cup Chopped Onion chopped, or 3 shallots
- 1 Green chili
- 2 tsps Peppercorns
- 2 tbsps Dalia/Roasted channa dhal
- 1 cup Coconut Grated
- 2 Cardamom
- 3 Cloves
- 1 inch Cinnamon
- 10 Curry leaves
- ¾ cup Water ¼ cup + ¼ cup + 3 to 4 tbsps
Instructions
Prep-Work:
- I bought the pre-washed chopped mushrooms. If you have the whole ones, clean the mushrooms and chop them into two halves.
- Grind all the ingredients under "To Grind" into a fine paste by adding ¼ cup of water and set aside.
Steps:
- Heat the kadai or pan and add oil.
- When the oil is hot, add mustard seeds and curry leaves.
- As they start to splutter, add the ground masala and turmeric powder. Mix thoroughly.
- Add ¼ cup of water now and cook for five minutes or until the raw smell goes away.
- After five minutes add the mushrooms and salt and mix them.
- Cover and cook this for three minutes.
- After three minutes, remove the lid and add 2 to 3 tbsps of water and cook for three more minutes.
- At this stage, check, if the mushrooms are soft and tender. If not, cook for couple more minutes. I cooked it for six minutes in total after removing the lid.
- That's it. Yummy mushroom masala is ready :-) Serve it hot with chapati or rice.
Video
Notes
- Adjust the salt and spices according to your taste.
- You can skip the green chili and add about 2 tbsp of peppercorns.
- You can also include ¼ tsp of kalpaasi or black stone flower powder for additional flavor.
- You can use any mushroom variety for this curry.
- I used about 1 cup of grated coconut; you can reduce the coconut and substitute it with poppy seeds and more roasted channa dal.
- If you want to prepare like gravy curry, add about ½ to 1 cup of water, depending upon your consistency preference and bring it to boil.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Hello Madam,
I prepared this mushroom recipe today for chappathi, it came out well and very very tasty, my wife n mother loved the gravy.
Thank you.
10 Stars **********
Thank you so much.
This seems so simple and flavourful too. I always try variety recipes with mushrooms. Will give this a try soon :)
Thanks. Let me know how it turned out.
Nice recipe
Thanks :-)