Mushroom Peera recipe | Veg peera Kerala recipe – Onam special recipes

Mushroom Peera is a delicious vegetarian twist on the traditional Kerala dish, often made with fish. This Onam special recipe captures the essence of the original but substitutes mushrooms, making it perfect for those who prefer a vegetarian option. The combination of mushrooms with fresh coconut, spices, and a hint of tangy kokum creates a flavorful dish that’s a treat for the taste buds.

A Culinary Twist Inspired by a Kerala Restaurant

The inspiration for this dish came from a memorable experience at a popular restaurant in Kerala, known for its traditional fish meals. The place is always bustling, and finding a parking spot is a challenge, but the food makes it worth the effort. One day, on an unplanned visit, I got the chance to try their famous Meen Peera. While I enjoyed the flavors, the smell of fish isn’t my favorite, and that’s when I thought—why not recreate this with mushrooms? And so, Mushroom Peera was in my list, offering the same rich taste without the strong fish aroma.

Video recipe

Ingredients

• 12-15 small onions
• 1-inch ginger
• 4 garlic cloves
• 2 green chillies
• 200 gms mushrooms, cleaned and sliced into 4 pieces each
• 1/2 cup grated coconut
• 1/8 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 kokum/malabar tamarind, chopped into tiny pieces
• 1 tsp red chilli flakes
• 1 tsp salt
• 1 tsp coconut oil

Instructions

1. Prepare the Spice Mix: In a blender, coarsely crush 12-15 small onions, 1-inch ginger, 4 garlic cloves, and 2 green chillies.
2. Combine Ingredients: Take the sliced mushrooms in a pan and add the crushed spice mix. Then, add 1/2 cup grated coconut, 1/8 tsp turmeric powder, 1/2 tsp chilli powder, chopped kokum, 1 tsp red chilli flakes, 1 tsp salt, and 1 tsp coconut oil.
3. Crush and Rest: Mix everything together, crushing the ingredients with your hands to release the flavors. Let it rest for 10 minutes so the water from the mushrooms begins to release.
4. Cook the Peera: After resting, mix once more and cook the mixture on medium heat with the pan covered. Cook until the mushrooms are done.
5. Dry and Finish: Once cooked, open the lid and allow the mixture to dry out. Finally, drizzle with 1/8 tsp coconut oil and mix well.
6. Serve: Serve the Mushroom Peera hot with rice and a curry of your choice. This dish pairs beautifully with traditional Kerala meals.

Step pics

take small onions, ginger, garlic and green chilli in a blender.

crush it coarsely. make sure not to blend it. just a pulse or two or you can even use mortar pestle to crush it.

take sliced mushrooms in a mud pot.

add the prepared crushed mix to it.

along with grated coconut

chilli powder, turmeric powder

chopped kokum/malabar tamarind. if the one you use has a burnt smell, then soak it in water and then chop it.

curry leaves

chilli flakes

salt required

lastly add coconut oil

mix and crush everything together using hands.

mix until well combined while crushing slightly

close and rest for 10 minutes

water starts leaving out

close and cook until mushrooms are cooked about 3-5 mins

open and let it dry

cook on a low flame while mixing now and then

when the moisture dries out,

add coconut oil drizzle.

mix and cook for a couple of minutes.

serve it hot with rice and curry

Expert Tips

1. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red chilli flakes and chilli powder.
2. Substitute for Kokum: If kokum is not available, you can use a small piece of tamarind or a splash of lime juice for tanginess. but kokum adds main taste for peera
3. Avoid Overcooking: Mushrooms cook quickly, so be sure to keep an eye on them to avoid overcooking, which can make them too soft.
4. Resting Time is Key: Letting the mixture rest before cooking allows the mushrooms to release moisture and absorb the flavors, enhancing the overall taste.