Mushroom Pepper Fry Masala / Kalan Milagu Varuval

Mushroom Pepper Fry Masala / Kalan Milagu Varuval

Recipe Details

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Ingredients

Main Ingredient

• Button mushrooms or other mushrooms – 25

For the Pepper Masala

• Oil – 1 tbsp
• Fennel seeds – 1/2 tsp
• Green chilies – 4, slit
• Curry leaves – 1 sprig
• Onion – 1, chopped
• Garlic paste – 1 tsp
• Tomato – 1, finely chopped
• Cumin powder – 1/2 tsp
• Coriander powder – 1 tbsp
• Turmeric powder – 1/4 tsp
• Black pepper powder – 2–3 tsp, or to taste
• Salt – to taste
• Coriander leaves – 1 tbsp, chopped

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Preparation

1. Clean the mushrooms by wiping them or giving them a quick rinse, then pat dry.
2. Slice the mushrooms lengthwise.
3. Chop the onion, tomato, and coriander leaves.
4. Slit the green chilies lengthwise.

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Cooking Instructions

1. Heat the oil in a non-stick or wide pan over medium heat.
2. Add the fennel seeds, green chilies, and curry leaves.
3. Fry for about 30 seconds until aromatic.
4. Add the chopped onion and sauté until soft and translucent.
5. Add the garlic paste and fry until the raw aroma disappears.
6. Add the finely chopped tomato and cook until soft and mushy.
7. Add the sliced mushrooms.
8. Add the coriander powder, turmeric powder, cumin powder, black pepper powder, and salt.
9. Mix well so the mushrooms are evenly coated with the masala.
10. Cook over medium heat, stirring occasionally. There is no need to add water, as the mushrooms will release their own moisture.
11. Continue cooking until the mushrooms are tender and most of the released moisture has evaporated.
12. For a drier fry, cook for another few minutes until the masala coats the mushrooms well.
13. Add the chopped coriander leaves, mix once, and remove from the heat.

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Tips

Do Not Add Water: Mushrooms naturally release moisture while cooking, so additional water is usually unnecessary.

Keep the Pan Wide: Using a wide pan allows moisture to evaporate more quickly and gives the mushroom fry a better dry texture.

Pepper: Start with 2 teaspoons black pepper powder and add more if you prefer a stronger Milagu flavor.

Do Not Overcook: Cook the mushrooms only until tender and the masala has reduced. Excessive cooking can make them overly soft.

Serving Suggestion

Serve Mushroom Pepper Fry hot with chapati, roti, parotta, or rice. It also pairs well with onion raita.

Recipe Source: My Mom’s Kitchen, with a few tips adapted from Viki’s Kitchen.