Sunday, February 6, 2022



There was a time in India when we could get mushrooms only in certain months- during the monsoons. These days, of course, they are available all though the year, much to the delight of mushroom lovers like us!

In case you didn't know, button mushrooms have numerous health benefits too! 

Elsewhere in this blog, you will find some more recipes for Mushroom dishes, such as:-

Today's recipe is for a spicy and tangy dish from my Home State of Karnataka and is called, "Mushroom Pulimunchi". This comes from the Mangaluru area where Tulu speaking Bunts make dishes with tamarind and chillies called Pulimunchi. 

I have adapted this from "Mushroom Pulimunchi" in the cookery channel Ananya's Space

We loved this dish which tasted great with hot steamed rice. 


  • Mushrooms, 200 gms
  • Onion, 1
  • Curry Leaves, a few
  • Ginger Garlic Paste, 1/2 tsp
  • Small Tomato, 1
  • Salt, to taste
  • Coconut Oil, 2 tbsp
  • Coriander Leaves, 1 tbsp for garnish 
To Be Ground To A Masala Paste :-
  • Roasted Byadgi Red Chillies, 7
  • Roasted Coriander Seeds, 1 and 1/2 tbsp
  • Roasted Fenugreek Seeds, 1/8 tsp
  • Tamarind, size of a marble
  • Turmeric Powder, 1/2 tsp

Wash and clean the mushrooms and pat them dry on a clean kitchen towel
Slice the mushrooms or quarter them and keep aside
Roughly chop half the onion and finely chop the other half
Chop the tomato 
Finely chop the coriander leaves 

Heat a little oil in a kadhai and roast the Bydagi red chillies, coriander seeds and fenugreek seeds.
Allow this to cool and then transfer to a small mixer jar
Add the tamarind and turmeric powder and first pulse these ingredients
Then grind to a fine paste adding just the required amount of water
Keep aside

Heat the coconut oil in a thick-bottomed kadhai and add the finely chopped onion and sauté 
Add the curry leaves and the ginger garlic paste
Fry till the onions become slightly golden in colour
To this add the freshly ground paste and mix well
Cover and cook for 2 minutes or till the raw smell goes and oil is released
Now add the roughly chopped onion and tomato and salt to taste. Mix well 
Cover and cook for another 2 minutes till the tomato becomes soft and mushy

At this stage add the sliced mushroom and a little water from the mixer jar
Cover and cook on medium flame for about 5 minutes or till the mushroom get done
Remember that mushrooms get cooked quickly
Switch off the gas  and garnish with finely chopped coriander leaves 
Transfer to serving bowl
Serve Mushroom Pulimunchi with hot steamed rice

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