Pepper dishes are always very much welcome in my family...when we were kids, my mom used to prepare atleast twice a month any pepper side dishes with chicken or mutton..pepper is well known for their many medicial value, freshly grounded pepper enhance the spiciness and aroma of this dish which gives a delicious flavour and fabulous spicy taste to this mushroom curry..Dry roasting and grinding whole black peppers brings the full flavour of pepper to this dish, better dont use the already grounded pepper powder..This mushroom curry goes prefect with sambhar and rasam..This is my one more entry to
RCI-Pondicherry guest hosted by Lavi of Home Cooks Recipes, as this side dish is very common in Pondicherry, my native and the event started by
Lakhsmi ....
2cups Button Mushrooms pieces
1no Onion (chopped finely)
1tsp Ginger garlic paste
1tsp Coriander powder
1/2tsp Red chilly powder
1/4tsp Garam Masala
1tbsp Black whole peppercorns
4nos Curry leaves
Salt
Oil
Dry roast the black whole peppercorns for a while, grind the roasted peppercorns as smooth powder and keep aside.. Heat a pan with oil , add the finely chopped onion and saute until transculent, add the ginger garic paste and stir until the raw smell disappears,now add the mushroom pieces, coriander powder, redchilly powder, garam masala powder with enough salt and cook in simmer, mushroom will leave water and get well cooked in simmer..when the water gets evaporated add the grounded pepper powder and curry leaves and cook in simmer for few minutes until the mushrooms get well coated with pepper powder..
Serve hot with rotis or any rice dishes..
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