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Curries, Indian, Side dish for roti

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 in roasted Coconut gravy


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.



Mushroom in roasted Coconut gravy



  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.


  1. Sounds so wonderful dear 🙂

  2. […] Mushroom in roasted coconut gravy […]

  3. Seems a delicious dish but i dont like mushrooms.

    1. Thank you?… you can try this with potato too

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