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    Home » Gravy » Mushroom Masala

    Mushroom Masala

    Posted on December 7, 2018 · Last Updated on October 15, 2022 · By Srividhya G · 6 Comments

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    Mushroom Masala - spicy and lip-smacking curry collage with text overlay

    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.

    Mushroom Masala - Easy Mushroom Curry Recipe

    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.

    Mushroom Masala served in cute little bowls and decorated with an orange towel

    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 served in two white bowls with a dark background

    Pin Recipe Print Recipe
    4.50 from 4 votes

    Mushroom Masala

    A spicy and a lip-smacking curry with the flavors of coconut, curry leaves, and peppercorns. It is a quick and a delightful curry for your rice, roti, idli, and dosai.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 148kcal
    Author: Srividhya G

    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

    Calories: 148kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 921mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 79.3mg | Calcium: 36mg | Iron: 1.5mg

    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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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    Mushroom Masala - spicy and lip-smacking curry collage with text overlay
    208 shares
    • Share85
    • Tweet
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    Filed Under: Gravy Tagged With: chettinadu style mushroom masalal, how to prepare mushroom masala, kaalan curry, kaalan masala, mushroom masala curry, Rice accompaniment, roti accompaniments

    Reader Interactions

    Comments

    1. Sumanth B says

      September 21, 2022 at 9:40 am

      5 stars
      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 **********

      Reply
      • Srividhya G says

        September 28, 2022 at 4:53 pm

        Thank you so much.

        Reply
    2. Chitz says

      December 13, 2018 at 3:12 am

      This seems so simple and flavourful too. I always try variety recipes with mushrooms. Will give this a try soon :)

      Reply
      • Srividhya G says

        December 13, 2018 at 12:56 pm

        Thanks. Let me know how it turned out.

        Reply
    3. Rita says

      December 07, 2018 at 7:19 am

      4 stars
      Nice recipe

      Reply
      • Srividhya G says

        December 07, 2018 at 9:25 am

        Thanks :-)

        Reply

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