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Mushroom Pepper Fry
A quick South Indian style mushroom pepper fry that packs bold flavors of black pepper, cumin, fennel, curry leaves, garlic and fresh green chilies. Made in one pan without deep‑frying, it works as a starter, snack, or side with dosa, appam or parotta.
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Cost Breakdown
Critical Success Points
- • Roasting whole spices until aromatic
- • Grinding the roasted spices to a fine powder
- • Cooking onions to a light golden color on high heat
- • Drying excess mushroom liquid to achieve the right consistency
Safety Warnings
- • Hot oil can splatter – keep a lid nearby.
- • Handle the hot skillet with oven mitts.
- • Allow roasted spices to cool before grinding to avoid burns.
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