Spicy mushroom masala dry recipe made with South Indian Kerala style spices is a delicious and easy mushroom masala fry made without tomatoes.
This is also known as koon masala or koon fry in Kerala, where koon means mushrooms.
In north India, dry mushroom masala fry is known as kadai mushroom masala or kadai mushroom fry.
This recipe is similar to that kind of preparation and we use a large frying pan or kadai to make the mushroom masala fry, but it is not an authentic recipe for kadai mushroom fry.
This is, in fact, an easy recipe for kadai mushroom masala fry.
We use onions in the preparation of this spicy mushroom masala fry, which is very important for the perfect flavor and taste of this dish.
Serve this spicy mushroom masala fry with rice for lunch or dinner and please any mushroom lovers who also love spicy food.
This recipe is not a crispy mushroom stir fry recipe, but this is a dry mushroom masala recipe which uses onions and spices, which is very delicious and easy to prepare too.
By saying dry masala, I mean there is no gravy for this dish, but nevertheless the mushrooms are coated in masala of onions and spices which makes it very delicious.
For the spiciness, we use broken dry red chilies, whole black peppercorns and also different spices.
You may reduce the amount of dry chilies used or black peppercorns if you want to reduce the spiciness a little.
However this mushroom masala tastes the best when it is made spicy and hot and using whole black peppercorns add so much flavor this easy and delicious mushroom dish.
We also use garlic in this mushroom masala fry, which is very important as well, however you may also use garlic powder of you don’t have fresh garlic.
So here is how you can make this South Indian Kerala style spicy mushroom masala fry following this easy spicy mushroom masala dry recipe without tomatoes.
You may use a mushroom brush to help clean the mushrooms without using water.
How To Make Dry Mushroom Masala Fry?
We need the following ingredients to make the delicious mushroom masala fry.
Ingredients to make mushroom masala fry
16 oz White button mushrooms sliced
2 medium sized onions
4 tablespoons coconut oil
1 teaspoon brown mustard seeds
5 dry red chilies broken
1 string curry leaves
1 tablespoon black peppercorns
2 cloves crushed garlic
1 tablespoon crushed ginger
salt as needed
1 tablespoon cilantro leaves chopped
Spice powders
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon cumin seeds powder
1 teaspoon garam masala powder
1/2 teaspoon black pepper powder
Step By Step Instructions
Peel and slice the onions in long thin slices, keep aside.
Heat 2 tablespoons of oil in a large frying pan or kadai and add the mustard seeds.
When the mustard seeds splutter, add broken dried red chilies and curry leaves, fry for a few seconds.
Add the sliced onions and enough salt, stir fry another 8 to 10 minutes or until the onions turns transparent and lightly browned.
Add the garlic and ginger to the lightly browned onions and stir fry for another 2 to 3 minutes.
Add the sliced mushrooms to the pan, give everything a good stir and let the mushrooms get cooked in low to medium heat until all the water from the mushrooms is released and evaporated and the mushrooms have almost cooked and reduced in size. This took around 15 to 20 minutes of time for me.
While you are cooking the mushrooms, make sure to stir the mushrooms in between.
Once all the water content from the mushrooms is evaporated and the mushrooms are almost cooked, add the turmeric powder, red chili powder, cumin seeds powder and also enough salt, stir well.
Add the remaining 2 tablespoons of oil to the pan and stir fry the contents for another 4 to 5 minutes in low heat until the spices are well blended with the mushrooms and the oil starts separating.
Finally add the garam masala powder and also the black peppercorns, mix well and stir fry for another 2 more minutes.
Add the chopped cilantro leaves and gently mix in.
More Mushroom Recipes In This Blog:
INDIAN STYLE MUSHROOM PEAS CURRY RECIPE
Below you can get the recipe for mushroom masala fry in detail.
Mushroom Masala – Dry Mushroom Masala Fry Without Tomatoes
Ingredients
- 16 oz White button mushrooms sliced
- 2 medium sized onions
- 4 tablespoons coconut oil
- 1 teaspoon brown mustard seeds
- 5 dry red chilies broken
- 1 string curry leaves
- 1 tablespoon black peppercorns
- 2 cloves crushed garlic
- 1 tablespoon crushed ginger
- salt as needed
- 1 tablespoon cilantro leaves chopped
Spice powders
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cumin seeds powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
Instructions
- Peel and slice the onions in long thin slices, keep aside.
- Heat 2 tablespoons of oil in a large frying pan or kadai and add the mustard seeds.
- When the mustard seeds splutter, add broken dried red chilies and curry leaves, fry for a few seconds.
- Add the sliced onions and enough salt, stir fry another 8 to 10 minutes or until the onions turns transparent and lightly browned.
- Add the garlic and ginger to the lightly browned onions and stir fry for another 2 to 3 minutes.
- Add the sliced mushrooms to the pan, give everything a good stir and let the mushrooms get cooked in low to medium heat until all the water from the mushrooms is released and evaporated and the mushrooms have almost cooked and reduced in size. This took around 15 to 20 minutes of time for me. While you are cooking the mushrooms, make sure to stir the mushrooms in between.
- Once all the water content from the mushrooms is evaporated and the mushrooms are almost cooked, add the turmeric powder, red chili powder, cumin seeds powder and also enough salt, stir well.
- Add the remaining 2 tablespoons of oil to the pan and stir fry the contents for another 4 to 5 minutes in low heat until the spices are well blended with the mushrooms and the oil starts separating.
- Finally add the garam masala powder and also the black peppercorns, mix well and stir fry for another 2 more minutes.
- Add the chopped cilantro leaves and gently mix in.
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