Karaikudi Mushroom Fry Recipe | Tasty Kalan Varuval | Veg Starter Recipe | Cookd

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Karaikudi Mushroom Fry is an authentic ChettinadRecipe. #KaraikudiMushroomFry or #KalanVaruval is made with coconut paste and drizzled generously with Black Pepper. Try this flavorful Appetizer Recipe with Cookd’s simple recipe and share your feedback with us in the comments section.

#MushroomFry #Cookd

Karaikudi Mushroom Fry Recipe:

Mushroom - 200 grams

Batter:

Corn Flour - 3 tbsp
Maida - 1 tbsp
Salt - ¼ tsp
Black Pepper Powder - ¼ tsp
Water - 3 tbsp
Oil - To Deep Fry

Coconut Paste:

Coconut (grated) - 2 tbsp
Cashew - 3 nos
Water - 2 tbsp

Other Ingredients:

Coconut Oil - 2 tbsp
Fennel Seeds - ¼ tsp
Onion (finely chopped) - 1 no
Green Chilli - 1 no
Tomato (finely chopped) - 1 no
Ginger Garlic Paste - 2 tsp
Curry Leaves - 10 nos
Turmeric Powder - A pinch
Fennel Powder (Saunf Powder) - 1 tsp
Coriander Powder - 1 tsp
Salt - ½ tsp
Black Pepper Powder - 1 ½ tsp
Water - 3 tbsp
Coriander Leaves - 2 tbsp

Cooking Instructions:

1. Wash, Clean and Chop the mushrooms into halves.

2. In a bowl, add cornflour, maida, salt, pepper, and water to form a thick batter.

3. Add the mushrooms and coat each piece with the batter.

4. Heat oil in a deep frying pan. Fry the mushroom pieces until crispy. It would take around 2 mins. Remove and keep aside.

5. Grind the grated coconut, cashews with water to prepare the coconut paste. Set aside.

6. In a pan, add coconut oil, once the oil is hot, add the fennel seeds and saute for a few seconds.

7. Add the finely chopped onions and saute until translucent.

8. Add the green chilli and ginger garlic paste. Saute until the ginger garlic paste is cooked. Add the curry leaves and mix well.

9. Add the chopped tomatoes and saute until the tomatoes are mushy. Add Turmeric Powder, Fennel Powder, Coriander Powder, and salt. Saute for a minute.

12. Add the ground coconut paste, 3 tbsp of water, and cook for 2 mins.

13. Add the black pepper powder and mix well.

14. Add the deep-fried mushroom pieces and toss on a high flame. Ensure that the masala coats each mushroom piece.

15. Add coriander leaves, mix well and remove from the heat.

16. Serve hot as an appetizer.

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