Uppukari is a famous southindian side dish. Every region in southindia has its own uppukari recipe. For example in Mangalore uppukari is a fish fry, whereas in Tamilnadu uppukari is a salty meat stir fry to compliment a Southindian meal.
I have already prepared chettinad/Tamilian nonveg versions chicken and mutton uppukari. This time I challenged myself to recreate the same recipe using juicy button mushrooms; this is an excellent vegan/vegetarian side dish to compliment a Southindian meal.
500 Grams Button Mushrooms
1 Tbsp Fennel Seeds
1/2 Tbsp Pepper Powder
1/4 Tbsp Chilly Powder
1/2 Tbsp Garam Masala (we can also use tandoori chicken masala or any mutton masala)
3 Sprigs Curry Leaves
1 Cup Peeled Baby Shallots(Sambar onions)
10 Cherry Chillies
1 1/2 Tbsp Crushed Ginger and Garlic Paste
1 Whole Garlic Peeled
Salt as per taste
1 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste.
Wash button mushrooms thrice and place in a colander allow the excess water to drain.
Chop the mushrooms into halfs or quarters depending on size.
Peel and wash the garlic and shallots reserve.
Peel 10 pods garlic and 1 inch ginger using a mortar and pestel crush and prepare a coarse paste.
Heat a wok with sesame oil and sunflower oil on medium flame.
Add crushed ginger and garlic paste and fry for 30 seconds.
Add fennel seeds stir and allow to splutter. Once the fennel stops spluttering, add peeled garlic and dried red chilies fry for a minute.
Add curry leaves and onions fry the onion on medium flame.
Once the onion starts to turn transparent add garam masala, chilly powder and pepper powder fry for a minute.
Add mushrooms stir and fry for a minute place on low flame cover and cook for 10 minutes on low flame.
Do not add salt and water to the mushrooms as it tends to turn salty and soggy, allow the mushrooms to wilt, adjust salt later. Mushrooms tend to have a lot of moisture it will cook in its own moisture.
Check the mushrooms if its cooked in 10 minutes add salt as per taste and place on high flame stir and fry allow the excess moisture to evaporate before serving.
Once the moisture has evaporated serve hot with rice, roti and dhal enjoy this simple side dish for lunch or dinner. 😁