Spicy champignons in Kerala style

On a gloomy day, you want something tasty to cheer you up. An Indian recipe for spicy champignons in the Kerala style may come in handy here.


2 tbsp. coconut oil (can be sunflower or olive)
½ tsp. mustard seeds
1 large onion, thinly sliced
½ h.l. ginger-garlic paste (optional) *
200 g champignons, washed and cut into slices
1 medium Bulgarian red or green pepper, cut into long slices
1 green chili pepper
9-10 curry leaves (chopped)
½ tbsp. black peppercorns **
½ tsp. fennel
½ tsp coriander
½ tsp. cumin, zira or kalinji
1 pinch ground turmeric
salt to taste
2 tbsp. chopped leaves of coriander (parsley) for decoration

*Ginger-garlic paste turned out to be quite an interesting and unusual thing. How to prepare the paste – read below.
**In the original recipe, 1.5 tablespoons of ground black pepper was indicated, but if you use real black pepper along with other spices, according to the recipe, you will get an unforgettable “Drakaris”! 🙂

Spicy champignons in the Kerala style
Spicy champignons in the Kerala style

Step #1
Grind in a mortar or with a coffee grinder 1 tsp. peas of black pepper and ½ tsp. fennel seeds. Then add coriander, cumin and a pinch of ground turmeric to them. Mix the spices and set aside for now.

  Step #2
Preparation of ginger-garlic paste

Grind in a blender:
200 g of fresh peeled ginger
200 g of garlic – also peel, of course
3 tbsp. of vegetable oil
Put the mixture in a glass jar with a tight lid. Store in the refrigerator.

Step #3
  • Heat in a deep pan 2 tbsp. of coconut oil with 1/2 teaspoon mustard seeds and let the seeds crackle
  • After toasting the mustard seeds, add 1 thinly sliced onion, mix well and fry on low to medium heat until it turns light brown -golden.
  • Then let 1/2 teaspoon of ginger-garlic paste give its flavor to the dish
  • Now it’s time to send the mushroom slices to the pan. Carefully mix and fry the mushrooms on medium heat until all the liquid evaporates from them.
  • Add chopped bell pepper + hot green or red chili pepper and stew them until ready.
  • Practically in at the end of cooking, add chopped curry leaves and a mixture of spices to the mushrooms.
  • Mix everything well again and season with salt to taste.
  • Turn off the heat and add fresh greens to the dish.

Spicy mushrooms can be served with any porridge, potatoes or eaten with Niir Dosa – Indian rice lace pancakes

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