Spicy Mushroom Fry Recipe – Idly Molagapodi & Butter Flavors

Last Updated on 5 months ago by Neha Deshmukh

Spicy Mushroom Fry Recipe – Idly Molagapodi & Butter Flavors

Hey everyone! If you’re anything like me, you’re always looking for a quick, flavorful side dish to jazz up your meals. This spicy mushroom fry is exactly that – it’s ready in under 20 minutes, packed with incredible flavor, and seriously addictive. I first made this when I was craving something a little different with my rice, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average mushroom stir-fry. The secret? Idly molagapodi – a South Indian spice powder that adds a wonderfully complex, slightly tangy heat. Combined with the richness of butter and olive oil, it creates a flavor explosion that’s both comforting and exciting. It’s easy enough for a weeknight, but special enough to impress guests. Plus, mushrooms are just… good for you!

Ingredients

Here’s what you’ll need to make this delicious mushroom fry:

• 16 oz (about 450g) button mushrooms
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon idly molagapodi (spice powder)
• Salt to taste (start with about ½ teaspoon, or 2-3g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Idly Molagapodi – its origins & flavor profile

Idly molagapodi is a South Indian spice blend traditionally served with idly (steamed rice cakes) and dosa. It’s a mix of lentils, spices like chili, cumin, coriander, and sometimes a touch of curry leaves. It’s got a lovely warmth and a bit of a kick! If you can’t find it, don’t worry – I’ve included a substitution tip in the variations section.

Butter vs. Oil choice

I love the combination of butter and olive oil. The butter adds richness and a beautiful sheen, while the olive oil prevents the butter from burning. You could use all butter, but keep a close eye on the heat.

Mushroom Varieties

Button mushrooms are classic and readily available, but feel free to experiment! Cremini (baby bella) mushrooms, shiitake, or oyster mushrooms would all work beautifully. Just adjust the cooking time slightly depending on the type of mushroom you use.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently clean your mushrooms with a damp cloth. Don’t soak them in water, or they’ll get soggy. Just a quick wipe is all you need. Then, chop them into bite-sized pieces.
2. Now, heat the butter and olive oil in a skillet over medium heat. Let the butter melt and shimmer – that’s when you know it’s ready.
3. Add the chopped mushrooms and a pinch of salt to the skillet. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms are tender and slightly browned. Don’t overcrowd the pan, or they’ll steam instead of fry. If needed, cook in batches.
4. Once the mushrooms are cooked, it’s time for the magic! Stir in the idly molagapodi until the mushrooms are evenly coated. Cook for another minute or two, just to toast the spices.
5. Remove from the heat and serve warm. Seriously, that’s it!

Expert Tips

• Don’t wash mushrooms under running water! They absorb water like a sponge. A damp cloth is your best friend.
• High heat isn’t always best. Medium heat allows the mushrooms to brown nicely without burning.
• Taste as you go. Adjust the salt and spice level to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to heat, start with ½ tablespoon of idly molagapodi and add more to taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your idly molagapodi doesn’t contain any hidden gluten ingredients.
• Vegan Adaptation using plant-based butter: Swap the butter for a good quality vegan butter alternative. It works beautifully!
• Regional variations using different spice powders: If you can’t find idly molagapodi, try using sambar powder or even a mix of cumin and chili powder. It won’t be exactly the same, but still delicious.

Serving Suggestions

This spicy mushroom fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a simple bowl of rice. It’s a classic pairing!
• As a side dish with dal and roti.
• As part of a larger Indian thali (platter).
• Even as a topping for toast or scrambled eggs!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. They won’t be quite as crispy, but still tasty.

FAQs

Let’s answer some common questions:

Q: What is Idly Molagapodi and where can I find it?

A: Idly molagapodi is a South Indian spice powder. You can find it at Indian grocery stores, or online on Amazon or other specialty spice websites.

Q: Can I use other types of mushrooms for this fry?

A: Absolutely! Cremini, shiitake, or oyster mushrooms all work well.

Q: How do I adjust the spice level of this dish?

A: Start with less idly molagapodi and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Q: Can this mushroom fry be made ahead of time?

A: It’s best served fresh, but you can prep the mushrooms ahead of time. Chop them and store them in the fridge until you’re ready to cook.

Q: What is the best way to clean mushrooms without making them soggy?

A: Use a damp cloth to gently wipe off any dirt. Avoid soaking them in water.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!