Mangalore Style Mushroom Curry Recipe is a coastal South Indian dish made with mushrooms simmered in a spicy coconut based masala flavoured with dried red chilies, spices, and curry leaves.
I made this Mangalore Style Mushroom Curry Recipe because mushrooms absorb spice masala beautifully and remind me of family meals.
I have old experience cooking this curry during weekends and festivals. I watched elders prepare it traditionally and later saw the same recipe in local cooking shows, which inspired me again.
Now I will show step by step how this mushroom curry is prepared at home using traditional spices and careful cooking methods.
Why You Will Choose Mangalore Style Mushroom Curry Recipe?
You will choose Mangalore Style Mushroom Curry Recipe because it carries deep coastal flavours and traditional spice balance.
This Mangalore Style Mushroom Curry Recipe highlights fresh coconut masala that blends naturally with mushrooms.
The Mangalore Style Mushroom Curry Recipe reflects home style cooking rooted in Karnataka culture and offers rich taste without complexity.
You will choose it for its comforting texture, bold spice notes, and authentic preparation passed through generations.
The curry pairs well with rice or dosa and brings a satisfying meal experience inspired by regional heritage and time tested cooking practices.
How To Prepare Mangalore Style Mushroom Curry Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mangalorean / South Indian
Difficulty: Easy
Yield: 3 servings
Main Kitchen Utensils Required
- Spatula
- Measuring spoons
- Knife and cutting board
- Mixer grinder or blender
- Heavy bottom pan or kadai
Ingredients
For The Curry Base
- 200 g button mushrooms, washed and thinly sliced
- 2 tbsp cooking oil (preferably coconut oil)
- 1 small onion, finely chopped
- 1 sprig fresh curry leaves
- ¼ tsp turmeric powder
- Salt, to taste
- Water, as required
For The Masala Paste
- ¾ cup freshly grated coconut
- 1 medium onion, sliced & 8–12 garlic cloves
- 4 dried red chilies (Byadgi or Kashmiri for color)
- 1 tsp coriander seeds & 1 tsp fennel seeds
- ½ tsp cumin seeds & 1 tsp black peppercorns
- ¼ tsp turmeric powder
- ¼ tsp fenugreek (methi) seeds
- 1 tsp tamarind pulp
- 2 green cardamom pods & 1 clove
Instructions
1. Make The Masala Paste:
Add the grated coconut, sliced onion, garlic, dried red chilies, coriander seeds, fennel seeds, cumin seeds, peppercorns, turmeric powder, fenugreek seeds, tamarind pulp, clove, and cardamom to a mixer. Grind with a little water to get a smooth, thick paste. Keep aside.
2. Prepare The Base:
Heat oil in a kadai on medium heat. Add curry leaves and chopped onion. Saute until the onion becomes soft and lightly golden.
3. Cook The Mushrooms:
Add the sliced mushrooms along with turmeric powder and salt. Mix well and cook for about 3–4 minutes, until the mushrooms release their moisture.
4. Add Masala And Simmer:
Add the ground masala paste to the kadai and mix well. Pour in enough water to reach your desired curry consistency. Let it simmer for 10–12 minutes, stirring now and then so it doesn’t stick.
5. Finish And Serve:
Cook until the gravy thickens and a little oil starts to separate on top. Switch off the heat and serve hot with steamed rice, neer dosa, or chapati.
Recipe Note: Mangalore style mushroom curry is a fragrant coconut-based dish known for its rich masala and gentle spice. Using Byadgi chilies enhances colour without excess heat. Cooking the curry slowly allows mushrooms to absorb flavours, making it taste even better when rested and served with rice or neer dosa.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 165 kcal |
| Protein | 4.5 g |
| Carbohydrates | 9 g |
| Fat | 13 g |
| Fiber | 3 g |
Mangalore Style Mushroom Curry Recipe
Mangalore Style Mushroom Curry Recipe is a traditional coastal South Indian dish known for its rich, aromatic coconut based gravy and bold spice profile.
The main speciality of this Mangalore Style Mushroom Curry Recipe lies in its freshly ground masala made with grated coconut, Byadgi or Kashmiri red chilies, whole spices, and tamarind, which gives the curry its signature deep colour, balanced heat, and subtle tanginess.
Unlike creamy restaurant gravies, this curry uses no dairy and relies on natural flavors, coconut oil, and curry leaves.
The result is an earthy, comforting dish that pairs beautifully with rice or neer dosa, reflecting authentic Mangalorean home style cooking.
Amazing Serving Ideas
1. Serve Mangalore Style Mushroom Curry with hot steamed rice to enjoy the full depth of the coconut-based masala and coastal spices.
2. Pair the curry with soft neer dosa for an authentic Mangalorean meal that feels light yet satisfying.
3. Enjoy it alongside boiled rice and a simple vegetable stir fry to keep the flavours balanced and comforting.
4. Serve the curry with chapati or soft phulkas for a wholesome lunch or dinner option.
5. Combine the mushroom curry with plain rice congee or ganji for a soothing and traditional coastal Karnataka experience.
Hot Tips
➣ Use coconut oil for authentic coastal aroma and deeper flavor in the curry.
➣ Grind the masala smooth to achieve a rich, velvety gravy texture.
➣ Saute mushrooms briefly to prevent excess water and maintain firmness.
➣ Simmer the curry gently to allow spices and coconut to blend well.
➣ Rest the curry for a few minutes after cooking to enhance overall taste.
Best Variations
➢ Mangalore Mushroom Coconut Milk Curry
Replace part of the ground coconut with thick coconut milk. This creates a softer, creamier curry while keeping the traditional spice profile intact.
➢ Mangalore Mushroom Pepper Masala
Increase black peppercorns and reduce dried red chilies. The curry becomes warm and spicy with a bold pepper aroma typical of coastal Karnataka.
➢ Mangalore Mushroom Onion Tomato Curry
Add finely chopped tomatoes while sauteing onions. This variation gives a mildly tangy taste and slightly thicker gravy.
➢ Mangalore Mushroom Cashew Curry
Blend a few soaked cashews into the masala paste along with coconut. The curry turns rich and mildly sweet without overpowering the spices.
➢ Mangalore Mushroom Drumstick Curry
Add chopped drumstick pieces along with mushrooms. This adds texture, nutrition, and a subtle earthy flavor that pairs well with the coconut masala.
How To Make Mangalore Style Mushroom Curry Recipe Tastier?
Enhance Mangalore Style Mushroom Curry Recipe flavor through fresh coconut grinding, balanced spice roasting, and slow simmering.
Use tender mushrooms, clean properly, slice evenly, and cook gently to retain juiciness. Roast dried chilies, coriander, fennel, cumin, pepper, cardamom, clove, and methi lightly for aroma.
Grind masala smooth using minimal water. Saute onions until golden for sweetness. Cook masala thoroughly until oil releases.
Add curry leaves early for fragrance. Maintain medium heat, adjust salt carefully, and allow resting time before serving so flavours deepen naturally.
Which Spices Give The Curry Its Authentic Mangalorean Flavor?
The authentic Mangalorean flavor of this mushroom curry comes from a blend of aromatic spices and ingredients.
Coriander seeds, fennel seeds, cumin seeds, black peppercorns, and fenugreek seeds create a warm, earthy base.
Dried red chilies add mild heat and vibrant colour, while cloves and cardamom provide subtle sweetness and fragrance.
Fresh curry leaves and turmeric powder enhance the traditional coastal taste, and tamarind pulp adds a gentle tang, balancing all the flavours beautifully.
How To Store The Finished Mangalore Style Mushroom Curry Recipe?
Store the finished Mangalore Style Mushroom Curry Recipe in an airtight container to maintain freshness and flavor.
Keep it in the refrigerator for up to three days. Allow the curry to cool to room temperature before sealing to prevent moisture buildup.
Reheat gently on the stove or in a microwave before serving to preserve texture and taste. Avoid freezing, as mushrooms may become watery and lose firmness.
Proper storage ensures the curry remains flavourful and safe to enjoy over the next few days.
Frequently Asked Questions
Can I Use Other Mushrooms Instead Of Button Mushrooms?
Yes, shiitake or cremini mushrooms can be used, but cooking time may vary slightly.
Is Tamarind Pulp Necessary For This Curry?
Tamarind adds a tangy flavor characteristic of Mangalorean cuisine, but lemon juice can be a mild substitute.
Can I Make This Curry Vegan?
Yes, this recipe is already vegan friendly as it uses coconut and no dairy.
How Spicy Is This Curry?
The level of heat depends on the dried red chilies used, Byadgi is milder, while Kashmiri adds colour with low heat.
Can I Prepare The Masala Paste In Advance?
Yes, the masala paste can be made a day earlier and stored in the refrigerator.
What Dishes Pair Well With This Curry?
It pairs well with steamed rice, neer dosa, roti, or even chapati for a wholesome meal.
Conclusion
I truly enjoyed making this easy and delicious Mangalore Style Mushroom Curry Recipe, and it turned out to be a great success.
The flavours were rich, comforting, and perfectly balanced. I hope this Mangalore Style Mushroom Curry Recipe inspires you to try it at home because it is simple to prepare and very tasty.
Make Mangalore Style Mushroom Curry Recipe soon for your family, enjoy every bite, and don’t forget to tell me how delicious it turned out after you make it.
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Mangalore Style Mushroom Curry Recipe
Equipment
- Spatula
- Measuring spoons
- Knife and cutting board
- Mixer grinder or blender
- Heavy bottom pan or kadai
Ingredients
For The Curry Base
- 200 g button mushrooms washed and thinly sliced
- 2 tbsp cooking oil preferably coconut oil
- 1 small onion finely chopped
- 1 sprig fresh curry leaves
- ¼ tsp turmeric powder
- Salt to taste
- Water as required
For The Masala Paste
- ¾ cup freshly grated coconut
- 1 medium onion sliced & 8–12 garlic cloves
- 4 dried red chilies Byadgi or Kashmiri for color
- 1 tsp coriander seeds & 1 tsp fennel seeds
- ½ tsp cumin seeds & 1 tsp black peppercorns
- ¼ tsp turmeric powder
- ¼ tsp fenugreek methi seeds
- 1 tsp tamarind pulp
- 2 green cardamom pods & 1 clove
Instructions
Make The Masala Paste:
- Add the grated coconut, sliced onion, garlic, dried red chilies, coriander seeds, fennel seeds, cumin seeds, peppercorns, turmeric powder, fenugreek seeds, tamarind pulp, clove, and cardamom to a mixer. Grind with a little water to get a smooth, thick paste. Keep aside.
Prepare The Base:
- Heat oil in a kadai on medium heat. Add curry leaves and chopped onion. Saute until the onion becomes soft and lightly golden.
Cook The Mushrooms:
- Add the sliced mushrooms along with turmeric powder and salt. Mix well and cook for about 3–4 minutes, until the mushrooms release their moisture.
Add Masala And Simmer:
- Add the ground masala paste to the kadai and mix well. Pour in enough water to reach your desired curry consistency. Let it simmer for 10–12 minutes, stirring now and then so it doesn’t stick.
Finish And Serve:
- Cook until the gravy thickens and a little oil starts to separate on top. Switch off the heat and serve hot with steamed rice, neer dosa, or chapati.
Notes
Nutrition Facts Per Serving
Calories: 165 kcal | Protein: 4.5 g | Carbohydrates: 9 g | Fat: 13 g | Fiber: 3 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!