Mushroom Masala Recipe- South Indian Spiced Gravy with Kalpasi

Last Updated on 4 months by Neha Deshmukh

Mushroom Masala Recipe – South Indian Spiced Gravy with Kalpasi

Introduction

There’s just something so comforting about a warm, flavourful curry, isn’t there? This Mushroom Masala is one of those dishes that instantly feels like home. I first stumbled upon this recipe while exploring the diverse cuisine of South India, and the unique blend of spices – especially the kalpasi – completely won me over. It’s a little different from your everyday mushroom masala, and trust me, that’s a good thing! It’s a wonderfully aromatic and richly spiced gravy that’s perfect with rice or chapati. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Masala isn’t just delicious; it’s special. Here’s why you’ll adore it:

• Unique Spice Blend: The combination of South Indian spices creates a depth of flavour you won’t find anywhere else.
• Aromatic Kalpasi: Black stone flower (Kalpasi) adds a smoky, earthy note that elevates the entire dish.
• Perfectly Balanced: It’s a beautiful balance of spicy, savoury, and slightly sweet.
• Versatile: Great with rice, chapati, or even dosa!

Ingredients

Here’s what you’ll need to create this flavourful Mushroom Masala:

• 3 Dry red chilies
• 2 tablespoons Coriander seeds
• 1 teaspoon Black peppercorns
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Poppy seeds
• 1 teaspoon Split roasted gram (Dalia)
• 2 Cardamom pods
• 2 Cloves
• 1 Cinnamon stick
• ½ teaspoon Mace
• 1 Star anise
• ½ teaspoon Nutmeg powder
• 4 tablespoons Desiccated coconut
• 15 Pearl onions/shallots
• 1 inch Ginger
• 3 Garlic cloves
• 1 inch Fresh turmeric
• 6 cups Mini portabella mushrooms, chopped (about 250g)
• 2 cups Yellow bell pepper, chopped
• 1 cup Red bell pepper, chopped
• 1 Tomato, chopped
• 1 Green chili, slit
• 10 Curry leaves
• 1 Bay leaf
• 2 Black stone flower (Kalpasi)
• 1 tablespoon Coriander leaves, chopped
• 1 tablespoon Oil
• 1 teaspoon Salt
• 1 cup Water (approximately, adjust as needed)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Kalpasi (Black Stone Flower): This is the star! It has a unique smoky flavour. You can find it in Indian grocery stores or online. Don’t skip it if you can help it – it really makes the dish.
• Desiccated Coconut: I prefer desiccated coconut for this recipe as it toasts beautifully during the spice roasting process. Freshly grated coconut works too, but you might need to adjust the roasting time.
• South Indian Spices: Don’t be intimidated by the spice list! These spices work together to create a complex and incredibly satisfying flavour. If you’re missing one or two, don’t worry too much, but try to get as many as possible.
• Mushrooms: I love using mini portabella mushrooms for their meaty texture, but you can absolutely use button mushrooms or any other variety you prefer.
• Turmeric: Fresh turmeric root is best, but 1/2 teaspoon of turmeric powder can be substituted.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Spices (Part 1): In a dry skillet over medium heat, dry roast the red chilies, coriander seeds, peppercorns, cumin seeds, fennel seeds, poppy seeds, and split roasted gram. Roast for about 3-5 minutes, or until fragrant and slightly browned. Be careful not to burn them! Set aside.
2. Roast the Spices (Part 2): In the same skillet, roast the cardamom pods, cloves, cinnamon stick, mace, star anise, and desiccated coconut until fragrant and the coconut is lightly golden. This should take another 3-4 minutes. Set aside.
3. Make the Masala Paste: Let the roasted spices cool slightly. Then, combine them with the pearl onions, ginger, garlic, turmeric, and 2 tablespoons of water in a grinder or blender. Grind into a fine paste. Add a little more water if needed to get a smooth consistency.
4. Temper the Spices: Heat the oil in a skillet over medium heat. Add the bay leaf, curry leaves, and kalpasi. Sauté for about a minute, until fragrant. This is where the magic starts to happen!
5. Sauté the Vegetables: Add the chopped mushrooms, green chili, and bell peppers to the skillet. Fry for about 3 minutes, until they start to soften.
6. Add the Masala: Stir in the ground masala paste, chopped tomato, and salt. Cook for another 3 minutes, stirring constantly, until the masala is well combined and fragrant.
7. Simmer to Perfection: Add the water to the skillet. Bring to a simmer, then cover and cook for about 5 minutes, or until the mushrooms are tender and the gravy has thickened to your liking.
8. Garnish & Serve: Garnish with fresh coriander leaves and serve hot with rice or chapati.

Expert Tips

• Spice Roasting is Key: Don’t rush the spice roasting process. It’s crucial for developing the full flavour of the masala.
• Adjust the Water: The amount of water you need will depend on the consistency you prefer. Start with 1 cup and add more as needed.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder flavour, reduce the number of red chilies. For a spicier kick, add another chili or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of Kashmiri chili powder for colour and mild heat.
• Regional Variations – Chettinad Style: For a Chettinad twist, add 1 tablespoon of Chettinad masala powder along with the other spices.

Serving Suggestions

This Mushroom Masala is incredibly versatile! Here are a few ideas:

• With Rice: Serve with steamed rice for a classic South Indian meal.
• With Chapati: Warm chapati is perfect for soaking up the flavourful gravy.
• With Dosa: A delicious and unexpected pairing!

Storage Instructions

• Leftovers: Store leftover Mushroom Masala in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze this dish for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What is Kalpasi and where can I find it? Kalpasi, also known as black stone flower, is a unique spice with a smoky flavour. You can find it in Indian grocery stores or online.
• Can I use fresh mushrooms instead of portabella? Absolutely! Button mushrooms, oyster mushrooms, or any other variety will work well.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.
• What is the best rice to serve with this Mushroom Masala? Basmati rice or Sona Masoori rice are excellent choices.
• Can this masala paste be made ahead of time and stored? Yes! You can make the masala paste a day or two in advance and store it in an airtight container in the refrigerator.