Tag: Mushroom Fry

It is the monsoon season. It is raining in Coorg in southern India. And, when it rains, it pours! In this season, it is a treat to experience the lush green forests, the Coffee and Cardamom plantations and smell the wet earth and also partake of the many delicacies that one can savor only in this season.

One such delicacy is the wild mushroom curry or fry. When it rains, the thunder and lightning are frightening. But, as a result of it, we find a plethora of wild mushrooms from the tiny “Nuch Kuumu” to the giant “Nethale Kuumu” that appear magically in the jungles and plantations. The freshly picked mushrooms are a treat to cook into a curry or a fry.

In the last post, I had shared a recipe from Coorg to make Mushroom curry. In this post, let’s learn the Coorgi way to make a simple Mushroom fry. Since wild mushrooms are hard to get today, you can use button mushrooms to make this dish.

Ingredients

200 gms Mushrooms

1 medium sized Onion, chopped fine

2 Green Chilies, slit lengthwise

½ tsp Turmeric powder

½ tsp Pepper powder

½ tsp Jeera powder

2 tbsps. Vegetable Oil

Few sprigs of Coriander leaves, chopped fine

Salt to taste

½ tsp. Kachumpuli (Coorg Vinegar)

Method

1. Wash the mushrooms and cut as shown in the picture.
2. Mix the Salt, Turmeric, Jeera and Pepper powders into the cut mushrooms and let this mixture sit for 10 minutes.
3. In a pan, heat 2 tbsps of oil. When hot, add chopped onions and slit green chilies and fry till the onion turns transparent.
4. Add the mushrooms and stir well. Add ½ cup of water and cook on a slow flame till the mushrooms are tender.
5. Add Kachumpuli and mix well. Keep stirring till all the moisture evaporates. Remove from fire and add the chopped coriander leaves and mix well.

Mushroom fry is ready!

This is best served with hot akki votti, chapathi or rice. It is also a great topping for bread.

Notes:

1. For this recipe, I have used Button Mushrooms. You can use any variety of mushroom that you like.
2. If you do not have access to Kachumpuli, you can use lime juice. Though it does not give the same taste or color, it still will serve the purpose of adding sourness to the dish.