Mushrooms are edible fungi that have been valued for centuries not only for their unique flavour but also for their medicinal and nutritional value. Available in many varieties like button, oyster, and portobello, mushrooms are widely used in cuisines across the world. In India, they have gained popularity as a vegetarian substitute for meat due to their rich, umami flavour- making them perfect for recipes like Mushroom Ghee Roast.
This dish is an adaptation of the traditional South Indian Chicken Ghee Roast, with mushrooms replacing chicken for a satisfying, vegetarian twist.
Origin of the Dish
The history of this dish can be traced back to Kundapur, near Mangalore in Karnataka. Originally developed as a fiery and flavorful chicken preparation, the ghee roast has since evolved into vegetarian versions like the Mushroom Ghee Roast, which is now widely loved for its robust taste and health benefits.
Nutritional Benefits of Mushrooms
Mushrooms provide numerous nutritional benefits, acting as a rich source of:
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Vitamins
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Minerals
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Antioxidants
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Dietary Fiber
These components support a healthy immune system, promote heart health, aid in weight management, and even boost brain function. When combined with fresh spices, pure ghee, and other wholesome ingredients, this dish becomes a powerful blend of flavour and nutrition.
Ingredients Required
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6–8 dried red chillies
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1 tsp coriander seeds
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½ tsp cumin seeds
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½ tsp fennel seeds
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½ tsp black pepper
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2–3 garlic cloves
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1 small piece of tamarind
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250 g button mushrooms
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2 tbsp ghee
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1 small onion (sliced)
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4–6 curry leaves
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Salt to taste
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½ tsp jaggery
Preparation Method
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Step 1: Dry roast the red chillies, coriander, cumin, fennel, and black pepper on low flame for 1–2 minutes until aromatic.
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Step 2: Let the roasted spices cool, then grind them along with garlic and tamarind using a little water to form a smooth paste.
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Step 3: Heat 1 tablespoon of ghee in a pan. Add the chopped mushrooms and a pinch of salt. Sauté until they release water and shrink in size.
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Step 4: In the same pan, add the remaining ghee. Toss in the curry leaves and sliced onions, and sauté until the onions turn golden brown.
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Step 5: Add the prepared masala paste and cook on low flame for 4–5 minutes, or until the ghee begins to separate from the masala.
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Step 6: Add the sautéed mushrooms back into the pan. Mix well. Adjust salt and add jaggery to balance the flavours.
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Step 7: Let it simmer for another 3–4 minutes. Serve hot.
Serving Suggestions
Mushroom Ghee Roast pairs wonderfully with:
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Chapati
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Parotta
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Neer dosa
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Appam
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Steamed rice
It can also be served as a starter or a side dish at family gatherings or festive occasions.
South Indian Mushroom Ghee Roast is a beautiful fusion of tradition and modern taste, combining spicy, tangy, and savory notes in every bite. As a vegetarian alternative to chicken ghee roast, it offers not just incredible taste but also a host of nutritional benefits. Whether you serve it with a soft dosa or a flaky parotta, this dish promises to be wholesome, satisfying, and full of bold flavours.
