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.
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
Recipe Note: Mangalore style mushroom curry is a fragrant coconut-based dish known for its rich masala and gentle spice. Using Byadgi chilies enhances color without excess heat. Cooking the curry slowly allows mushrooms to absorb flavors, making it taste even better when rested and served with rice or neer dosa.