Mangalorean Mushroom Ghee Roast

Mangalorean Mushroom Ghee Roast

Mangalorean Mushroom Ghee Roast is a popular South Indian recipe of mushrooms cooked in a spicy tangy gravy with lots of ghee.

Mangalorean cuisine hails from South Karnataka that has influence from their neighbouring states and therefore pepper and curry leaves are important ingredients. Traditionally, this recipe is usually made with chicken or lamb, however being a vegetarian, this is my take on the traditional recipe.

Two important components of this recipe are freshly ground chilli-based spice blend and ghee. Ghee is the soul of this recipe, and I would not recommend skimping on it. Make sure to use pure, fresh ghee for the best flavour and aroma. As for the chilli-based spice paste, traditionally a special variety of whole red chillies called ‘Byadgi’ chillies are used in this recipe for its unique taste. However, I find it hard to buy the chillies as they are very localized to the area hence used Kashmiri Whole Red chillies.

This recipe appears fiery red, but the heat has a smoky sweetness to it, mixed with the flavour of ghee. I wouldn’t suggest it to be an ‘everyday’ dish as it comes loaded with ghee. As mentioned earlier do not even attempt to make it an everyday dish by skimping on the ghee or substituting it as it won’t be ghee roast!

Other recipes you might like to try are Mushroom Do Pyaza, Mushroom Masala, Methi Matar Malai, Palak Paneer, with the combination of dals like Mixed Dal, Dal Tadka amongst others.
Simple, delicious and quick- a perfect recipe for any mushroom lover!


For Soaking
5-6 whole dry red chillies
½ cup water
10-12 unsalted cashew nuts

For Roasting Spices
1 tablespoon ghee
10-12 black peppercorns
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
2 teaspoons coriander seeds
1 teaspoon asafoetida

For Sautéing Mushroom
1 teaspoon ghee
250 grams diced mushroom
1 teaspoon turmeric powder

Other Ingredients
8-10 garlic cloves
1 tablespoon ghee
¼ cup tamarind paste
Salt to taste
10-12 curry leaves



Soak the dry red chillies and cashew nuts in lukewarm water for about half an hour.


For roasting the spices, heat ghee in a pan and add the black peppercorns, cumin seeds, fenugreek seeds, coriander seeds and asafoetida.  Gently roast the spices on low heat for 3-4 minutes or until the spices begin to change colour slightly.


Add the roasted spices, soaked red chillies and cashew nuts and garlic cloves, to the mixer jar and blend into a smooth paste with a little water.


For sautéing the mushrooms, heat the ghee in a pan and add the mushroom and turmeric powder. Sauté on high heat for 4-5 minutes or until the mushrooms are slightly cooked. Turn off the heat and keep it aside.


For gravy, heat ghee in a pan and add the masala paste, water, tamarind paste, salt, curry leaves and mushroom. Cover and cook for about 10-15 minutes on medium heat until the mushrooms are cooked, and the gravy has thickened or until the ghee is released.

Serve it with any Indian bread!

Tips & Variations

  1. I have used white button mushrooms, but you can use any variety of fresh edible mushrooms.
  2. It is important to allow all the roasted masalas to cool down completely before blending them to prevent accidents.
  3. I have used Kashmiri red chillies. Traditionally Byadgi red chillies are used as they lend both colour and spice.
  4. I have added cashew nuts. If you want, you can add melon seeds or poppy seeds.
  5. When roasting the spices, keep the heat on low and stir it continuously to cook everything evenly and prevent the spices from burning.
  6. Avoid overcrowding the pan when cooking the mushrooms. If you have a small pan then cook the mushroom in small batches to make sure it cooks evenly.
  7. Garlic Cloves are a super important ingredient in this recipe as it gives the masala an added boost of flavour and aroma.
  8. Tamarind paste: I soaked a teaspoon of tamarind in some water and then made a paste out of it. But you can use readymade tamarind paste as well.