Mushroom Pepper Fry | Kalan Milagu Varuval

Kalan milagu varuval is spicy stir-fry made with mushrooms flavored with freshly ground peppercorns along with little fennel seeds and cumin seeds. This easy to cook dish can be prepared in very less time and makes a great side dish to chapathi, mildly spiced pulaos and plain rice.  

Mushrooms are low in calories, have low carbohydrates and fat-free, thus helps in weight loss and increases the strength of your immune system. They are very low in sodium and are a good source of antioxidants, vitamins and many other important nutrients. Black pepper, on the other hand, aids in digestion, weight loss and has many other medicinal benefits.

This fry is not meant for those who can’t tolerate spice! It’s a very spicy fry with a strong edge on pepper, so check out the notes for a mildly spiced fry. Serve this hot with chapathi, some sliced cucumbers and a glass of sweet lassi for a complete hearty meal!

Kalan Milagu Varuval

Spicy mushroom and capsicum fry with freshly ground black peppercorn and spices

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 250 grams mushrooms sliced
• 1 medium onion thinly sliced
• 2 garlic cloves thinly sliced
• 1 inch ginger thinly sliced
• 2-3 green chillies slit
• 1 sprig curry leaves
• 1 medium capsicum thinly sliced
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp red chilly powder
• 1 tsp mustard seeds
• 1-2 tbsp oil
• Salt to taste

To roast and grind

• 1 ½ tsp black peppercorn
• ½ tsp fennel seeds / sombu
• ¼ tsp cumin seeds / cumin

Instructions

• Dry roast the pepper, fennel and cumin until to turn golden. Cool and grind to a coarse powder using a mortar-pestle or  mixie. Set aside.
• Heat oil in a kadai and add mustard seeds. When it crackles, add ginger, garlic, green chillies, curry leaves and fry for few seconds.
• Then add onions and fry till they slightly turn brown. Then add capsicum and saute for 3-4 minutes.
• Now add the mushrooms and fry for 2-3 minutes. Add turmeric powder, coriander powder, red chilly powder and fry for a minute.
• Add salt and cook till the mushrooms are soft and most of the water has evaporated.
• Add the ground pepper-fennel-cumin powder and fry for another 2-3 minutes.

Notes

• Do not add water to cook the mushrooms. The mushroom will ooze out water which is enough to cook it.
• The curry is really spicy; for a less spicy version, reduce the peppercorns to 1 tsp and use just 1 green chilly.
• You can use any variety of mushroom, but I prefer button or cup mushroom.

Course: Side Dish

Cuisine: Indian