Mushroom pepper fry recipe with step by step photos – spicy and tasty recipe of mushroom and capsicum pepper fry. Gluten-free and vegan.
While touring last year in some parts of Kerala, we used to have amazing food. This mushroom pepper fry was one of the dishes we had in the taj hotels.
In the restaurant menu, it was known as mushroom varuval. they used to give papers printed with a daily activity list of the hotel along with one recipe every day, when they would refresh the room, during the housekeeping task. Initially, I did not see the recipe in the papers, but when I saw them, I started collecting the papers.
I had made a similar recipe with potatoes and mushrooms a couple of times last year. While shifting again, the papers got misplaced and I have still not got them. So remembering the recipes in the handouts, I tried this mushroom pepper fry. The taste came pretty close to the one we used to have in the hotel. There are many dishes that we had in Kerala that I want to prepare and add on the blog.
Black peppers are added to this dish along with some more spices. The pungency of black pepper is one of the highlights of this recipe. the aroma of fennel seeds are also felt. To give some color and crunch, I have added capsicum. Though you can give it a skip.
Mushroom pepper fry tastes best with chapatis or phulkas and even bread. You can also serve it as a side dish alongside sambar-rice or a plain yellow dal and rice.
How to make mushroom pepper fry
1. Firstly take 1 tablespoon black peppers + 1 teaspoon fennel seeds in a dry grinder or a coffee grinder. If you are not going to add capsicum in the recipe, then reduce the black pepper to ½ tablespoon and fennel seeds to ½ teaspoon.
2. Grind to a coarse powder. Keep aside. Also slice 1 large onion, 200 grams white button mushrooms, 1 medium to large capsicum and 1 green chili.
3. Heat 2 tablespoons coconut oil in a pan. add ½ teaspoon mustard seeds and let them crackle.
4. After the mustard seeds crackle, then add 1 cup thinly sliced onions.
5. Mix the onions very well and saute on a low to medium flame.
6. For quick cooking of the onions, you can add a pinch of salt while sauteing them. saute till they start to turn light golden.
7. Then add ½ teaspoon ginger-garlic paste.
8. Stir and saute till the raw aroma of ginger-garlic goes away.
9. Now add the sliced mushrooms.
10. Mix very well and saute them on a medium flame.
11. First the mushrooms will release a lot of water.
12. Continue to saute till all the water has evaporated.
13. Then add 1 cup thinly sliced bell peppers.
14. Mix well.
15. Saute the capsicum slices till they are half cooked. They should have some crunch in them.
16. Then add 1 green chili, sliced or chopped and 2 teaspoons chopped curry leaves. mix well.
17. Next add the coarsely powdered black pepper and fennel seeds.
18. Next add ½ teaspoon coriander powder, ½ teaspoon cumin powder and a pinch of turmeric powder.
19. Mix all the spices very well with the mushroom and capsicum mixture.
20. Season with salt.
21. Mix again and then switch off the flame. Check the taste and add more salt if required.
22. Add 2 tablespoons chopped coriander leaves. Stir.
23. Serve mushroom pepper fry hot with chapatis or rotis.
More tasty Mushroom recipes
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
Mushroom Pepper Fry
Ingredients
- 2 tablespoon coconut oil (can also use sunflower oil or peanut oil)
- ½ teaspoon mustard seeds
- 92 grams onions or 1 large onion or 1 cup thinly sliced onions
- ½ teaspoon Ginger-Garlic Paste
- 200 grams white button mushroom, rinsed and chopped or sliced
- 115 grams capsicum or 1 medium to large bell pepper or 1 cup sliced bell peppers
- 1 green chili, sliced or chopped
- 9 to 10 curry leaves (chopped) or 2 teaspoons chopped curry leaves, can also add 1 teaspoon curry leaves or 4 to 5 curry leaves (chopped)
- 1 tablespoon black pepper + 1 teaspoon fennel seeds, crushed to a coarse powder in a small grinder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- 1 pinch of turmeric powder (ground turmeric)
- salt as required
- 2 tablespoons chopped coriander leaves (cilantro leaves)
Instructions
preparation
- Firstly take 1 tablespoon black pepper + 1 teaspoon fennel seeds in a dry grinder or a coffee grinder.
- Grind to a coarse powder. Keep aside.
- Also slice 1 large onion, 200 grams mushrooms, 1 medium to large capsicum and 1 green chili.
making mushroom pepper fry
- Heat 2 tablespoons coconut oil in a pan.
- Add 1/2 teaspoon mustard seeds and let them crackle.
- After the mustard seeds crackle, then add 1 cup thinly sliced onions.
- Mix the onions very well and saute on a low to medium flame, till they start to turn light golden.
- Then add 1/2 teaspoon ginger-garlic paste and saute till the raw aroma of ginger-garlic goes away.
- Now add the sliced mushrooms.
- Mix very well and saute mushrooms on a medium flame.
- First the mushrooms will release a lot of water.
- Continue to saute till all the water has evaporated and the mushrooms are almost cooked.
- Then add 1 cup sliced bell peppers and mix well.
- Saute the capsicum slices till they are half cooked. They should have some crunch in them.
- Then add 1 green chili, sliced or chopped and 2 teaspoons chopped curry leaves and mix well.
- Now add the coarsely powdered black pepper and fennel seeds along with 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and a pinch of turmeric powder.
- Mix all the spices very well with the mushroom and capsicum mixture.
- Season with salt.
- Mix again and then switch off the flame. Check the taste of mushroom pepper fry. Add more salt if required.
- Add 2 tablespoons chopped coriander leaves. Stir.
- Serve mushroom pepper fry hot with chapatis or rotis.
Notes
- The dish is spicy and pungent due to the addition of black pepper. If you want, you can reduce the black peppers to 1/2 tablespoon. Also fennel seeds can be reduced to 1/2 teaspoon.
- Capsicum (green bell pepper) can be skipped. If skipping capsicum in the recipe, then reduce the black pepper to ½ tablespoon and fennel to ½ teaspoon.
Lovely recipe. I am not fond of mushrooms but this recipe made them taste so good. Your blog is the go to place for any recipe.
thank you sharanya. glad that you liked the mushroom pepper fry recipe. if mushrooms are cooked correctly and with a nice recipe, then they taste good. thanks again and happy cooking.
I have done most of your recipes… I tried this one on Wednesday… It was amazing… Thank you very much… God bless you…
Thank you Samidha for sharing the feedback and also thanks for your best wishes. Happy cooking.
Your recipes never failed to amaze me. Really superb.
thank you gayathri.
Dear Dassana,
Your blog inspires me to cook and I enjoy seeing such a variety of recipes from all over India. Especially, the recipe collections are so so good! Made the pepper mushroom fry but did not add coriander n garam masala powder as I was afraid that will take away the ‘different taste’ feel in the recipe. Added lemon instead…really happy with how it turned out.
Thank you for posting!
Welcome Beant. Glad to know the variation you did to the recipe. Thanks for your positive feedback and appreciation.