This Mushroom fry is a simple spicy side dish made with mushrooms cooked in onion tomato-based masala. Video and stepwise pictures are available in this recipe.
Mushroom is a versatile vegetable and is consumed all over the world in multiple recipes. Today I made the simple mushroom fry with basic spices and onion tomato base masala.
I use button mushrooms due to the fact that these are available easily, less expensive and have very good health benefits. The good thing is button mushrooms are available all year round, are cheap and may be an excellent source of nutrition as part of a healthy diet.
There are few poisonous mushrooms that are not edible and always be careful while buying them to choose the right ones. These white or light brown button mushrooms are very healthy and have lots of antioxidants.
In some studies, it is proved that the consumption of mushrooms helps to reduce the effect of prostate cancer. Don’t overcook the mushrooms ever as they may lose some of their essential nutrients. Moreover, mushrooms have lots of water content and can be cooked with their own water hence do not use water while cooking.
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Mushroom fry | Kaalan varuval
Ingredients
Ingredients:
- 250 g Mushroom
- 4 tsp oil
- ½ tsp cumin seeds
- 1 big onion
- 1 tsp ginger garlic paste
- 1 tomato
- ¾ tsp salt as per taste
- Few curry leaves
- ½ tsp chilli powder
- 1 pinch turmeric powder
- 2 tbsp cashew nuts/almonds (optional)
- ½ tsp pepper powder
- ½ tsp garam masala
Instructions
Preparation:
- Chop onion and tomato, keep aside.
- Prepare ginger garlic paste with six garlic cloves and a piece of ginger (1-inch).
- Rinse mushrooms with lots of water thoroughly. For proper cleaning, rub rice flour on mushrooms and wash away the dirt with running water. I tried it and it works.
- Slice the mushrooms and keep ready.
Recipe to make Mushroom varuval:
- Heat oil in a pan, add cumin seeds and let them splutter.
- Add onions and saute well until the onions become light brown and soft.
- Now add minced ginger and garlic, saute until the raw smell of garlic goes off completely.
- Add some salt and chopped tomato and cook them till soft.
- Some curry leaves for flavor.
- Put some turmeric powder and chilli powder, mix with the base onion tomato masala.
- Now add sliced mushroom and mix. Do not add water as Mushroom has its own water.
- Add salt and keep mixing until the mushroom releases water and combine well with the masala.
- Mushroom is a soft vegetable and needs very less time to get cooked.
- At this stage, I like to add some nuts like cashews or almonds. Nuts give a nice crunchy feel among the soft mushrooms in each bite.
- Saute for few more minutes probably 5 mins, until the excess water is evaporated in the semi-dry masala.
- Finally, add some black pepper powder and garam masala, mix well.
- Switch off and serve. You can use some greens for garnishing like coriander or cilantro.
Video
Notes
1) Always use mushrooms when they are still fresh and clean. Mushrooms tend to develop fungus when kept in the refrigerator for more than two days.
2) The addition of nuts is purely optional and you can omit if you wish.
Nutrition
Preparation:
- Chop onion and tomato, keep aside.
- Prepare ginger garlic paste with six garlic cloves and a piece of ginger (1-inch).
- Rinse mushrooms with lots of water thoroughly. For proper cleaning, rub rice flour on mushrooms and wash away the dirt with running water. I tried it and it works.
- Slice the mushrooms and keep them ready.
Recipe to make Mushroom varuval:
- Heat oil in a pan, add cumin seeds and let them splutter.
- Add onions and saute well until the onions become light brown and soft.
- Now add minced ginger and garlic, saute until the raw smell of garlic goes off completely.
- Add some salt and chopped tomato and cook them till soft.
- Some curry leaves for flavor.
- Put some turmeric powder and chilli powder, mix with the base onion tomato masala.
- Now add sliced mushroom and mix. Do not add water as the Mushroom has its own water.
- Keep mixing until the mushroom releases water and combine well with the masala.
- Mushroom is a soft vegetable and needs very less time to get cooked.
- At this stage, I like to add some nuts like cashews or almonds. Nuts give a nice crunchy feel among the soft mushrooms in each bite.
- Saute for few more minutes probably 5 mins, until the excess water is evaporated in the semi-dry masala.
- Finally, add some black pepper powder and garam masala, mix well.
- Switch off and serve. You can use some greens for garnishing like coriander or cilantro.
Tips:
1) Always use mushrooms when they are still fresh and clean. Mushrooms tend to develop fungus when kept in the refrigerator for more than two days.
2) The addition of nuts is purely optional and you can omit them if you wish.
