Mushroom ghee roast made with a spice paste from scratch. Mangalore-Kundapur inspired Mushroom Ghee Roast Recipe
I adapted this recipe from the Shetty Lunch Home episode as seen on Food Lovers. I love Kripal Amanna and his gourmet food trips. The key ingredient that makes for the ghee roast is the Byadagi chillies that’s native to Karnataka. It gives that bright red colour for the gravies and fries. I changed the recipe a little bit. I also added finely chopped onions while frying for the “gojju” effect. This turned out to be a real winner. Serve with rice, dosai, rotis, spread it in sandwiches …the possibilities are endless.
Here is the video of Mushroom Ghee Roast Recipe
Here is the recipe for Mushroom Ghee Roast Recipe
Spice Paste
Dry roast cumin seeds, coriander seeds, black pepper, fennel seeds, mustard seeds, dried red chillies – Guntur Variety and dried red chillies – Byadagi Variety. The Guntur chillies will give the heat while the Byadagi gives the smoky flavour and the characteristic red colour. Dry roast the spices on a low flame until fragrant. Remove from heat and set aside to cool.
Take a bowl and add in the dry roasted spices. Add in the cashews, poppy seeds, garlic, ginger, tamarind, salt and the jaggery. The little jaggery will give a nice balance to the masala. Add in the plain yogurt and the hot water. Let the masalas and cashew mixture soak in hot water for 15-20 minutes. Grind to a smooth paste. set aside.
Halve the mushrooms and marinate the mushrooms in salt, turmeric powder and red chilli powder for a few minutes.
Heat ghee in a pan. Be liberal with the use of ghee. Its called as ghee roast for a reason :). Add in the mushrooms and sauté the mushrooms till they are golden. Do not crowd the pan. Cook in batches if necessary. Once the mushrooms are golden, remove from pan and set aside on a plate.
In the same pan, add in some more ghee. Add in the finely chopped onions and curry leaves. Sauté the onions till the onions are light golden in colour.
Once the onions are light golden, add in the spice paste.
Add a few teaspoons of ghee while cooking the paste.
Cook till the paste is completely dry and the ghee is separated. Add back the mushrooms and cook for a couple of minutes so the masalas combine well.
Finally finish off with a generous sprinkling of curry leaves and fresh lime juice. Kundapur inspired Mushroom ghee roast is ready.
Serve with rice, dosai, rotis, spread it in sandwiches …the possibilities are endless.
Mushroom Ghee Roast Recipe
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
- Yield: 4 servings 1x
Description
Mushroom ghee roast made with a spice paste from scratch. Mangalore-Kundapur inspired Mushroom Ghee Roast Recipe.
Ingredients
For the Ghee Roast Masala
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds
1/4 teaspoon mustard seeds
3 dried red chillies – Guntur Variety
5 dried red chillies – Byadagi Variety
6 cashews
1 teaspoon poppy seeds
7 cloves garlic, chopped
1/2 inch piece ginger, chopped
1/4 inch piece tamarind
1/2 teaspoon salt
1/2 teaspoon jaggery
1/4 cup plain curd / yogurt
3/4 cup hot water
Marinating and Frying Mushrooms
400 grams button mushroom, halved
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon ghee
Other Ingredients
2.5 tablespoon ghee
2 cups onions, finely chopped
4 sprigs curry leaves (divided)
1 teaspoon lime juice
Instructions
Dry roast cumin seeds, coriander seeds, black pepper, fennel seeds, mustard seeds, dried red chillies – Guntur Variety and dried red chillies – Byadagi Variety. The Guntur chillies will give the heat while the Byadagi gives the smoky flavour and the characteristic red colour. Dry roast the spices on a low flame until fragrant. Remove from heat and set aside to cool.
Take a bowl and add in the dry roasted spices. Add in the cashews, poppy seeds, garlic, ginger, tamarind, salt and the jaggery. The little jaggery will give a nice balance to the masala. Add in the plain yogurt and the hot water. Let the masalas and cashew mixture soak in hot water for 15-20 minutes. Grind to a smooth paste. set aside.
Halve the mushrooms and marinate the mushrooms in salt, turmeric powder and red chilli powder for a few minutes. Heat ghee in a pan. Be liberal with the use of ghee. Its called as ghee roast for a reason :). Add in the mushrooms and sauté the mushrooms till they are golden. Do not crowd the pan. Cook in batches if necessary. Once the mushrooms are golden, remove from pan and set aside on a plate.
In the same pan, add in some more ghee. Add in the finely chopped onions and curry leaves. Sauté the onions till the onions are light golden in colour. Once the onions are light golden, add in the spice paste. Add a few teaspoons of ghee while cooking the paste. Cook till the paste is completely dry and the ghee is separated. Add back the mushrooms and cook for a couple of minutes so the masalas combine well.
Finally finish off with a generous sprinkling of curry leaves and fresh lime juice. Kundapur inspired Mushroom ghee roast is ready. Serve with rice, dosai, rotis, spread it in sandwiches …the possibilities are endless.
Keywords: mushroom ghee roast
Hi kannamma,
You did not mention when to add chilli powder, turmeric powder.
It is added while marinating.
Have given the details right ???