Mushroom Pepper Fry with step by step pictures. A South Indian style mushroom recipe spiced with freshly grounded spices where black pepper is the key ingredient. This mushroom pepper fry is one of my favourite vegetarian dish. Quick and easy to prepare and taste delicious.

Mushrooms are very nutritious food. Mushrooms are protein packed, rich in antioxidants and low fat. It is a best vegetarian alternative to meat due to its meaty texture.

Mushroom pepper fry is a spicy, flavorful and lipsmacking recipe prepared using black peppercorns as the key ingredient along with few basic spice ingredients. Button mushroom works best for this recipe.

The spices are roasted and freshly grounded which elevates the aroma and taste of the dish. It is very flavorful and delicious. Since the highlight of this recipe is the black pepper so please do not compromise much on the quantity of the black pepper.

Mushroom pepper fry is a perfect side dish or a starter. It taste best with roti, chapathi, sambar-rice or simple dal-rice. It can also be eaten as an accompaniment with your favourite drinks. Further this can also be used as a stuffings for your sandwiches and wraps.

Let’s hear the recipe. Please do try and let me also know how it turned out for you in the comments below.

Preparation time : 10 mins
Cooking time : 25 mins
Serves : 3

Mushrooms – 250 gms cut into cubes
Onions – 1 medium finely chopped
Tomato – 1 medium finely chopped
Ginger garlic paste – 1 tsp
Turmeric powder – ½ tsp
Chili powder – ½ tsp
Garam masala – 1 tsp
Oil – 3 tbsp
Curry leaves – 1 sprig
Few chopped coriander leaves

For roasting and grinding:
Dry red chillies – 4
Peppercorns – 1½ tbsp
Fennel seeds – ½ tsp
Coriander seeds – ½ tsp
Cumin seeds – ½ tsp


In a pan add the dry red chilies, peppercorns, fennel seeds, cumin seeds, coriander seeds and dry roast them till the raw smell goes off. Let it cool down and grind them to a fine powder.

Heat the oil in a pan. Add half of the curry leaves, onions and ginger garlic paste and saute them till the onions turn soft.

Add the tomatoes and saute them till they become mushy. Add the turmeric powder, red chili powder, salt, garam masala and saute for a min.

Add mushrooms and saute till the water released by mushroom dries up which might take approx 10 mins.

Add the grounded masala powder and the left over curry leaves. Stir well till the masala get blend nicely with mushroom.

Fry for about 5 mins and add chopped coriander leaves, give a quick stir and take off the heat.

Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Have a wonderful weekend. Happy cooking!

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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