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Main Course

Mushroom Peera

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

500 g Mushroom — chopped
1 nos Onion — chopped
3 nos Green chillies — chopped
2 tsp Ginger — grated
1 tsp Curry powder
1 tsp Pepper — crushed
1/2 cup Coconut
Salt, to taste
Curry leaves, a few
1/2 tsp Mustard

Preparation

Step 1
For preparing mushroom peera, first clean mushroom and cook well with turmeric.
Step 2
Set a kadai on the stove, heat coconut oil. let the mustard seeds crackle. Add ginger, onion and green chillies.
Step 3
Add curry leaves and coconut.
Step 4
Add curry powder and fry for 2 minutes.
Step 5
Add the cooked mushroom and drain water.
Step 6
Fry well and serve mushroom peera.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Mushroom Peera

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

500 g Mushroom — chopped
1 nos Onion — chopped
3 nos Green chillies — chopped
2 tsp Ginger — grated
1 tsp Curry powder
1 tsp Pepper — crushed
1/2 cup Coconut
Salt, to taste
Curry leaves, a few
1/2 tsp Mustard

Preparation

Step 1
For preparing mushroom peera, first clean mushroom and cook well with turmeric.
Step 2
Set a kadai on the stove, heat coconut oil. let the mustard seeds crackle. Add ginger, onion and green chillies.
Step 3
Add curry leaves and coconut.
Step 4
Add curry powder and fry for 2 minutes.
Step 5
Add the cooked mushroom and drain water.
Step 6
Fry well and serve mushroom peera.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.