Kalan Milagu Varuval
Spicy mushroom and capsicum fry with freshly ground black peppercorn and spices
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.