Mushroom Masala

Mushroom masala is a healthy and also a hearty dish that can be sandwiched between toasted bread slices or served as a side for rice & roti. Since I have spiced mushroom masala up with pepper & ginger and avoided using chillies, it can be served to people who can not bear the heat of chilli particularly to kids.

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Meals with mushroom masala

Mushrooms Health Benefits:

Mushrooms are boon for vegetarians as they are rich in protein, and you can refer here for the nutrition data.

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Mushroom Masala Recipe:

Now I have prepared chettinad-style mushroom masala by adding onion-tomato paste in beginning and coconut-pepper mixture at the end and the recipe is as below:

Time taken: 30 min
Serves: 3

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Mushroom Masala

Ingredients:

  1. Mushrooms (kalaan) – 8 Nos.
  2. Pea pods – 15 Nos.
  3. Salt – 3/4 tsp
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For masala-1:

  1. Onions – 2 Nos.
  2. Tomato – 1 No.
  3. Ginger – 1/2″ piece
  4. Turmeric powder – 1/4 tsp

For masala-2:

  1. Peppercorns – 1/2 tsp
  2. Cumin seeds – 1/4 tsp (or fennel seeds)
  3. Garam masala – 1/4 tsp
  4. Coconut pieces (one inch) – 4 Nos.
  5. Cashewnut – 5 Nos.

For tempering:

  1. Neutral oil – 1 tsp (or butter)
  2. Cumin seeds – 1/2 tsp (or fennel seeds)
  3. Curry leaves – 2 sprigs
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Cooking Method:

  • Saute all ingredients for masala-1 in a teaspoon of oil and grind into a paste without adding water.
  • Grind all ingredients for masala-2 into a paste by adding 3 tbsp water.
  • Boil fresh peas and keep aside.
  • Wash mushrooms under running water (avoid cleaning in a bowl of water as they absorb water like a sponge).
  • Chop mushrooms into chunks.
  • Heat a pan with oil in medium flame.
  • Add cumins, curry leaves and chopped mushrooms and saute till mushrooms get cooked.
  • Add boiled peas, ground masala-1 & salt and mix well.
  • Add enough water for required consistency and allow it to boil.
  • Add ground masala-2 and cook in low flame for few min.
  • Serve hot with roti, pulav, dosa, idiyapppam or aapam.
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Cooking Tips:

  • Mushrooms always go well with curry leaves rather than coriander leaves.
  • Cashews are added mainly for its sweetness and not for thickening the sauce.
  • We can also grind both masala-1 & masala-2 together and add it to the gravy at the end.

94 comments on “Mushroom MasalaAdd yours →

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  1. Oooo, will definitely have to give this a go… just looking at the ingredients, I know I’m gonna love it.

  2. This looks sooooo delicious! I need to dish my jar sauce and make your recipe! I’ll try it and report back! You inspire me 🙂

  3. This looks delicious – I must try it! I want to move towards vegetarian cooking, and this looks like a good start. Thank you for your blog!

  4. This sounds so yummy! I love mushrooms! It’s winter here in South Africa, the perfect time to try out this recipe 🙂

  5. Aww…anything with mushroom is my fav..mushroom briyani, mushroom pepper fry, mushroom masala..gonna try this recipe too.?

  6. This looks so good!! My husband doesn’t like mushrooms so I never get to fix dishes like this. I may just have to give myself a special treat…lol

  7. Yum!! I’ve never had masala, but I definetly want to try it now!

  8. In my country the mushrooms grow by themselves so we fear them and the planted ones are not sweet at all however nice one cooks them. But here they seem delicious.

  9. Great recipe Megala, never tried mushroom with combination of ground coconut , looks delicious! and hope to try it out sometime.

        1. I am so delighted that a person like you, with the Greek heritage, can understand this recipe ! Thanks for stopping by!

          1. Thank you!! I don’t know what time it is there but here it’s evening. So, I wish you a lovely day/evening. Bye for now Megala L)

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