on Sep 08, 2020, Updated Jan 28, 2024 I can never have enough of mushrooms! And this Mushroom Pepper Fry is extra special because it combines two of my biggest loves – mushrooms and South Indian flavours. Made with lots of pepper, tomato paste, curry leaves, this South Indian style mushroom pepper fry is a flavor bomb with each bite. Plus, it comes together so fast! It literally takes about 15 minutes before we’re in mushroomy umami paradise. Here’s how to make a south Indian style mushroom pepper roast that you can eat for lunch, snack, and dinner! Or breakfast – pepper mushrooms on toast?
The South Indian Touch
In south India, pepper roast chicken and other meat is supremely popular. We recreate those flavors in this recipe with two main ingredients – pepper and curry leaves. Generous amounts of pepper give this dish heat, while a handful of fresh curry leaves or kari patta added that distinct earthiness. Both these ingredients are really important to create balance. Tip: Try this recipe with chicken or any other red meat of choice, and you’ll see that the pepper and the curry leaves are what make this dish YUM-MAZING.
Freshly ground pepper vs pepper powder
There is no bland version of this recipe, LOL. We love adding generous amounts of freshly ground pepper, even if it means our tongues are on fire. The heat comes from the pepper, not from the chillies that are added to the tempering. I recommend using freshly ground pepper for this recipe because pre-ground pepper powder invariably loses it’s freshness and hit of spice. Sometimes, I add a generously amount of lemon juice at the very end. It’s another variation of this same recipe that’s just perfect for a rainy day snack! Try this mushroom recipe as is, or with the meat of your choice. I love serving it with Malabar Parottas or rasam and rice depending on what we’re in the mood for. Either way, it’s always a huge it!
Watch Mushroom Pepper Fry Recipe Video
More Mushroom Recipes
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