The Pepper Cook Logo

the pepper cook

Simplified International Flavours

kerala spicy mushrooms

A delicious vegetarian recipe for South Indian mushrooms with Kerala flavours that is easy to cook.


  • 250g button mushrooms, cleaned and halved
  • ¾ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon Kashmiri chili powder (or less!)
  • ½ teaspoon mustard seeds
  • 8-10 curry leaves
  • 1 green chili, split in half (optional)
  • 3 cloves garlic, minced
  • 1” piece ginger, peeled and minced (about 1 ½ tablespoons)
  • 6-8 shallots, sliced lengthwise
  • 1 teaspoon ground coriander
  • 2 tablespoons freshly grated coconut
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon fennel, ground (or crushed whole is fine)
  • 3 tablespoons water
  • 2 tablespoons coconut oil
  • 1 lime cut into wedges (optional)
A delicious vegetarian recipe for South Indian mushrooms with Kerala flavours that is easy to cook.


  • 1. Apply salt, turmeric and Kashmiri chili powder on mushrooms. Mix well so spices are evenly spread.
  • 2. Heat oil in a work or deep frying pan on medium heat. Add mustard, curry leaves and sliced chili, and stir for half a minute.
  • 3. When the mustard starts to sizzle and pop, add garlic, ginger, shallots and ground coriander. Allow shallots to become translucent (about 2 minutes).
  • 4. Add sliced mushrooms to pan, along with 3 tablespoons water and allow to fry for 2 minutes until soft, stirring continuously.
  • 5. Add coconut, pepper and fennel, and continue stir-frying. Mushrooms cooked in about 3-5 more minutes, when the liquid in the pan dries up.
  • 6. Squeeze half a lime on top, garnish with fresh grated coconut and serve.

    Serves: 4, as a side
    Ingredients: 15

Critical Ingredients

The mushrooms are critical, as is the ginger and garlic. Shallots can be substituted by a small onion, and green chili can be substituted by red chilies. You can leave the turmeric out if necessary. Kashmiri chilies can be replaced by red chili powder. While I personally like the flavour of fennel, you can leave it out if not available. Coconut oil provides a unique Kerala aroma to food, but it can be substituted by any cooking oil.

go back
Print Friendly

Leave a Reply

Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

about me

latest recipe

Mom's Recipe #13 - Chicken Kofta Curry

read more
Subscribe to have new recipes delivered right to your inbox!
Email *
Follow The Pepper Cook On Instagram