Now-a-days we started including mushrooms twice a month , as they say it is very good source of protein. Generally i make Mushroom Masala or Kadai Mushroom . So i wanted to try something different this time and made this mushroom pepper fry. For a change i made a dry subzi in chettinad style with freshly ground spices. The pepper fry was very nice and it tasted well with rasam rice.
Method:
Ingredients 
Preparation Time : 10 mins | Cooking Time : 10| Serves: 2
Button Mushrooms 10
Onion 1
Green Chilli 1
Black Pepper 1/4 tsp
Coriander seeds 1/4 tsp
Fennel seeds 1/4 tsp
Cumin seeds 1/4 tsp
Salt As needed
Turmeric powder a pinch
Oil 2 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Button Mushrooms 10
Onion 1
Green Chilli 1
Black Pepper 1/4 tsp
Coriander seeds 1/4 tsp
Fennel seeds 1/4 tsp
Cumin seeds 1/4 tsp
Salt As needed
Turmeric powder a pinch
Oil 2 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Method:
- Clean the mushrooms and slice them into thin long pieces.
- Slice the onion into thin and slit the green chilli.
- In a pan add oil and throw in the mustard seeds, green chilli and curry leaves.
- Ground the black pepper, coriander seeds, fennel seeds and cumin seeds using a mortar and pestle.
- Add the onions to the oil and saute till they become translucent. Add in the mushrooms, turmeric powder and salt. Mix well and cook in a low flame.
- Add the freshly ground spices to this and mix well. No need to add water while cooking.
- The mushroom tends to ooze out water . This will get cooked very fast also.
- Cook for 2 minutes till the water evaporates. Switch off the flame and serve hot with rice or roti.
- You can add fennel powder, coriander powder, cumin seed powder and pepper powder instead of grinding this .
- But using freshly ground spices will give a great aroma to the mushroom masala.
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