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mushroom masala dry recipe kerala style

Mushroom Masala - Dry Mushroom Masala Fry Without Tomatoes

This spicy mushroom masala made in South Indian Kerala style is a vegetarian/vegan side dish which you can easily prepare and enjoy with rice for lunch or dinner.
Course Side Dish
Cuisine Indian
Keyword mushroom masala, mushroom masala dry, mushroom masala kerala style recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 136kcal


  • 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

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon cumin seeds powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon black pepper powder


  • 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.


Serve the delicious and spicy mushroom masala fry with black peppercorns with rice or any flatbread as you like.


Calories: 136kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 12mg | Potassium: 436mg | Fiber: 2g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 64.8mg | Calcium: 23mg | Iron: 1.1mg