Pallipalayam mushroom fry a spicy fry made with mushrooms, shallots,red chillies and coconut as main ingredients.
Pallipalayam Mushroom Fry Recipe with step by step pictures and video. An easy spicy mushroom fry famous in Erode district.
I have tasted Pallipalayam chicken in a hotel and wanted to give it a try. But when I saw fresh mushrooms changed the idea and made Pallipalayam mushroom. Ths Pallipalayam cuisine got its name as its famous in a town named ‘Pallipalayam’ near Erode.Pallipalayam chicken is famous find by Chef Jacob who is no more now.
This Pallipalayam dish is very popular in restaurants in and around Kongunadu. It includes Pallipalayam chicken, mushroom,paneer etc.
Pallipalayam mushroom is a spicy fry made with mushrooms, lots of shallots(small onion), red chillies and coconut as main ingredients. The orginal pallipalayam style includes no major ingredients added including spice powders, the flavour comes just from the shallots, red chillies and coconut. But I added few spice powders to make it more flavourful. The coconut bits add a great crunch to this dish so don’t miss it.
Pallipalayam Mushroom Fry Recipe:
This is a quick and easy recipe to make. To begin with first clean mushroom set aside. Heat coconut oil – add red chillies, curry leaves let it splutter. Add small onion, ginger garlic paste saute tunil golden, then add tomatoes saute until mushy and raw smell leaves. Add mushroom, coconut along with spice powders give a quick saute. Saute for 2 mins then add very little water, cook until slightly dry. Finally add coocnut oil,curry leaves, pepper powder give a quick saute and switch off.
Variations:
- You can skip the spice powders as in the orginal recipe.
- You can crush small onion along with coconut and add it too but I prefer adding in chopped bits.
- Replace mushroom with cauliflower, paneer , chicken etc.
- Coconut oil gives great flavour to this dish but you can replace it with normal cooking oil too.
Serving:
- Serve with roti, chapathi, parotta etc.
- It goes well with rice, pulao too.
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Pallipalayam mushroom fry recipe
Ingredients
- 200 gms mushroom
- 2 tbsp oil coconut oil +1 tsp coconut oil for garnish
- 5 nos red chillies broken
- few curry leaves + for garnish
- 1 cup small onion finely chopped
- 1 tsp ginger garlic paste
- 1 medium sized tomato
- 1/4 cup coconut finely chopped
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/2 tsp pepper powder + 1/2 tsp pepper powder
- 1/4 cup water
- salt to taste
Instructions
- To begin with first heat coconut oil - add rec chillies, curry leaves. Give a quick saute.
- Add chopped small onion, ginger garlic paste.
- Saute until golden.
- Add tomatoes.
- Saute until mushy and raw smell leaves.
- Add cleaned mushroom, coconut bits.
- Add salt, turmeric pwoder, coriander powder, garam masala powder and pepper powder.
- Saute for 2 mins until the masalas are nicely blended.
- Add 1/4 cup water- do not add more.
- Cook covered for 2-3 mins.
- Open give a quick mix.Cook until its slightly dry.
- Finally add curryleaves, coconut oil and pepper powder.
- Give a quick mix and Switch off.
- Serve hot with rice.
Video
Notes
- You can skip tomatoes and make it with just small onion, red chillies and coconut too.
- The orginal pallipalayam recipe requires no major ingredients just small onion, red chillies, curry leaves, coconut along with mushroom.
- You can replace small onion with big onion too but small onion adds more flavour to this dish.
- Mushroom leaves water and cooks faster too, so saute well check and then add water to cook if needed.
- The dish should not be too dry or watery, it should be moist with masalas coated.
Step by step method to make Pallipalayam Mushroom Fry Recipe:
1.To begin with first heat coconut oil – add rec chillies, curry leaves. Give a quick saute.
2.Add chopped small onion, ginger garlic paste.
3.Saute until golden.
4.Add tomatoes.
5.Saute until mushy and raw smell leaves.
6.Add cleaned mushroom, coconut bits.
7.Add salt, turmeric pwoder, coriander powder, garam masala powder and pepper powder.
8.Saute for 2 mins until the masalas are nicely blended.
9.Add 1/4 cup water- do not add more.
10.Cook covered for 2-3 mins.
11.Open give a quick mix.Cook until its slightly dry.
12.Finally add curryleaves, coconut oil and pepper powder. 
13.Give a quick mix and Switch off.
Serve hot with rice.
My tips while making Pallipalayam Mushroom Fry Recipe:
- You can skip tomatoes and make it with just small onion, red chillies and coconut too.
- The orginal pallipalayam recipe requires no major ingredients just small onion, red chillies, curry leaves, coconut along with mushroom.
- You can replace small onion with big onion too but small onion adds more flavour to this dish.
- Mushroom leaves water and cooks faster too, so saute well check and then add water to cook if needed.
- The dish should not be too dry or watery, it should be moist with masalas coated.
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