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Mushroom Stew Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 55 mins
  • Yield: 6 servings 1x


Recipe for South Indian style Mushroom Stew. Perfect side dish for appam and idiyappam. Recipe with step by step pictures.



For the spice paste

  • 10 cloves garlic
  • 1/2 inch ginger
  • 34 green chillies
  • 1/2 inch piece cinnamon
  • 2 cloves
  • 1 cardamom
  • 1 teaspoon fennel seeds

Cashew-poppy-coconut paste

  • 10 cashews
  • 1/3 cup fresh shredded coconut
  • 1 tablespoon white poppy seeds (khus khus)

Other Ingredients

  • 1 tablespoon coconut oil
  • 1/2 cup finely chopped onions
  • 2 sprigs curry leaves
  • 1 tomato, chopped
  • 1 teaspoon salt
  • 200 grams button mushrooms , diced


  1. Grind together green chillies, garlic, ginger, fennel seeds, cardamom, cloves and cinnamon with half a cup of water to a very smooth paste. Set aside.
  2. Heat coconut oil in a pan until hot. Add in the finely chopped onions and curry leaves. Saute till the onions are soft.
  3. Add in the tomatoes and the spice paste. Add in the salt.
  4. Saute for 5-7 minutes on a medium flame till the masalas are well cooked and the tomatoes are juiced down and the mixture is relatively dry. Add in the diced mushrooms.
  5. Add in a cup of water and let the curry simmer for 10 minutes.
  6. Mean while soak the cashews, white poppy seeds (khus khus) and fresh shredded coconut in half a cup of water for 10 minutes. Grind to a smooth paste.
  7. Add in the paste and half a cup of water to the curry.
  8. Let the curry simmer for five minutes.
  9. Mushroom stew is ready. Serve with appam, idiyappam. It even goes really well with some ghee chapati.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: curry
  • Cuisine: South Indian