Spicy Kerala style mushroom roast recipe with a coconut twist! The base gravy is so good, you’ll be serving these mushrooms with everything. Vegan and gluten free!
Yes I’m once again sharing a mushroom recipe with you all. By now you would have known that the most common ingredients in my healthy diet (whenever we’re on one ) always has broccoli and mushrooms.
This recipe came from the love of everything Kerala. I have always loved my hometown dishes and after marriage I am lucky that my husband helped me to explore deeper into the Kerala cuisine. So now when I do want to try a new recipe, I see if it can be made the Kerala way.
Thus you have the Kerala style mushroom roast recipe today made with typical Kerala-cuisine ingredients.
Why you will love the Kerala style mushroom roast recipe too
- It’s quick and simple. Most of the ingredients are just ground together.
- It’s versatile. You can serve this with bread, chapathi, rice, pasta (honestly, whatever you want!!) or just eat it as it is.
- It’s healthy. Vegan, gluten free and filled with healthy ingredients this makes a great option if you’re bona low carb diet.
Step by step preparation of Mushroom Roast
For detailed measurements, scroll down to the recipe card below.
For the coconut paste
Add ginger, garlic, kashmiri chilli powder, coriander powder, turmeric powder, fennel seeds, cinnamon, cloves, cardamom, whole black pepper and grated coconut in a mixer-grinder. Add 2 tsps of water and grind all the ingredients nicely to make a paste. Keep aside.
Heat a pan with coconut oil. On medium flame add the onions, ginger, garlic, green chillies and sauté till it is light brown.
Next lower the flame and add the ground paste to the pan and mix well. Allow it to cook for 5 minutes. Add a tbsp of water if it starts sticking to the bottom.
Now add the chopped mushrooms. Mix well to coat the mushroom with the coconut paste. On medium flame, keep it uncovered and mix now and then, till it is well cooked.
When the mushrooms are almost cooked, add the tomatoes and cover to cook.
You can add some coriander leaves. I didn’t have any in my pantry at the time unfortunately.
Serve with rice or roti or bread or just have it as it is with some raw onions.
Now here’s the detailed recipe card.
Kerala style mushroom roast recipe
Ingredients
For coconut paste
- 1 tbsp ginger garlic chopped
- 1" piece cinnamon
- 2 cloves
- 2 cardamoms
- 1/4 tsp peppercorns
- 1/2 tsp fennel seeds
- 1 tsp kashmiri chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 3/4 cup grated coconut
For Mushroom roast
- 250g mushrooms chopped or sliced (as you wish)
- 1 medium onion thinly sliced
- 1 medium tomato chopped
- 1" ginger finely chopped
- 2 cloves garlic finely chopped
- 1 green chilli vertically sliced
- 1 sprig curry leaves
- coconut oil as required
- salt as required
Instructions
For coconut paste
- Add ginger, garlic, Kashmiri chilli powder, coriander powder, turmeric powder, fennel seeds, cinnamon, cloves, cardamom, whole black pepper and grated coconut in a mixer-grinder. Add 2 tsps of water and grind all the ingredients nicely to make a paste. Keep aside.
For roast
- Heat a pan with coconut oil. On medium flame add the onions, ginger, garlic, green chillies and sauté till it is light brown.
- Next lower the flame and add the ground paste to the pan and mix well. Allow it to cook for 5 minutes. Add a tbsp of water if it starts sticking to the bottom.
- Now add the chopped mushrooms. Mix well to coat the mushroom with the coconut paste. On medium flame, keep it uncovered and mix now and then, till the ingredients are well cooked.
- When the mushrooms are almost cooked, add the tomatoes and now cover to cook.
- You can add some coriander leaves. I didn't have any in my pantry at the time unfortunately.
- Serve with rice or roti or bread or just have it as it is with some raw onions.
Notes
- You can turn this into a gravy by adding more water. I liked it in the semi gravy form.
Want a bite?
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