Mushroom in roasted coconut gravy

This mushroom gravy have nice roasted coconut flavour. This tastes great with chapathi/ roti or paratha. Do try and let me know how it turns.



Mushroom – 1 cup cleaned and chopped

Onion – 1/2 cup finely chopped

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1tsp

Curry leaves – few

Coriander leaves – few

Salt – as required

Oil – 2 tsp

To roast and grind

Coconut – 1/2 cup grated

Red chilli – 1

Coriander seeds – 2tsp

Pepper corns – few

Curry leaves – few

Shallots – 4 or 5

Cinnamon – a small piece

Cloves – 2

Fennel seeds – 1 tsp

Jeera – 1 tsp

Tomato – 1


  • Roast all the ingredients under’to roast and grind’ except tomato till golden brown.
  • Grind to a smooth paste along with tomato.
  • Heat oil in a pan and sauté onions.
  • When it becomes translucent add ginger garlic paste, sauté till raw smell goes.
  • Add mushroom and turmeric powder. Stir it for a minute. Cover and cook for few minutes till mushroom softens.
  • Add the ground paste and add required salt. Cook till the oil separates.
  • Sprinkle curry leaves and coriander leaves on top. Switch off.
  • Serve with chapathi/roti or paratha.






  1. My red chilli was very spicy, that’s why I added 1. You can add according your spice level.
  2. The colour of the gravy depends on how much roasting coconut.
  3. This can also be had with dosa.

5 thoughts on “Mushroom in roasted coconut gravy

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