Monday, August 11, 2014



Both my husband and I are fond of mushrooms and I use them in my cooking from time to time. As you know, mushrooms have numerous health benefits.  Elsewhere in this blog you will find recipes for dishes such as Hakka Mushrooms, Kadai Mushroom, and Mushroom Chettinad.

The recipe for this dish of button mushrooms came to me from my friend Nandini Kini, a talented cook who blogs at Kini's Kitchen.  She has earlier made a guest post here of Mushroom Chilli.

 We were delighted to taste this dry side dish which goes well with both rice or rotis.


  • White Button Mushrooms, 15
  • Onions, finely chopped, 2
  • Oil, 5 tsp
  • Curry leaves, a sprig
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
For the Masala:
  • Fresh Coconut Gratings, 1/2 cup
  • Red Chillies, 4
  • Tamarind Paste, 1/4 tsp
  • Coriander Seeds, 2 tsp
  • Methi Seeds, 4 nos.
Roast in 1 tsp of oil: Coriander Seeds, 2 tsp + Methi Seeds, 4 + Red Chillies, 4
Grind these, along with the coconut gratings and the tamarind paste into a coarse paste (masala) with a little water and keep aside


Wash mushrooms and cut each into 4 pieces.
Marinate the mushroom pieces with ginger garlic paste, turmeric powder and salt for 10 minutes and keep aside.
Heat oil in a kadhai, add the chopped onions and curry leaves and saute till the onions become translucent
Now, add the ground paste (masala) and fry for 5 minutes
Add the marinated mushrooms, salt if needed and 1/4 cup water
Cook till the mushrooms are done with the masala getting well blended with them and the dish becomes dry.

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