Mushroom uppu kari – Mushroom stir-fry

This mushroom uppu Kari is the vegetarian version of non-vegetarian uppu Kari. Usually, this dish is done with mutton or chicken as the main ingredient. Once I tried the recipe with mushroom and loved its flavour and taste. We use Mushroom regularly in your food. Nowadays I mostly cook biryani, theeyal and this uppu Kari with mushrooms. As they are my recent favourite mushroom recipes.Though I love mushroom 65 since it is a deep-fried recipe it has been a long since I made it. This mushroom uppu Kari goes well with Rice and roti or chapati. Shallots and dried red chillies are the key ingredients to this dish so don’t compensate in it. I have used long dried red chillies you can also use short dried red chillies. This is so simple to cook the dish and you can make them in minutes. Only peeling shallots will take some time. While peeling shallots in more numbers, I used to put them in a bowl of water and start peeling its skin after 10 minutes. Soaking the shallots in water makes the skin easy to peel. So try this simple trick while peeling the shallots.

Mushroom uppu kari is also a great accompaniment for curd rice, lemon rice, tomato rice, tomato biryani or biryani.

Also try the other Mushroom recipes and Mutton uppu kari.

Let’s see how to cook it.

Preparation Time :20 mins

Cooking Time : 20 mins

Serves : 2


Gingelly oil – 1.5 tbsp

Cinnamon – 1 inch piece

Fennel seeds – 1 tsp

Shallots – 25 nos (roughly chopped)

Dried red chillies – 6

Mushroom – 250g(I used baby mushrooms)

Garlic – 15 ( small size pods)

Curry leaves – 2 sprigs

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp(or as per your taste)

Garam masala – 1/4 tsp


  1. Wash and clean mushroom well.Pat dry them and cut them into quarters. In a pan,heat oil.When the oil gets hot add fennel seeds,cinnamon.Let them splutter.Then add shallots and little salt.Saute the shallots to light golden.Then add the dried red chilli pieces.

2. Add the mushroom pieces into it. Saute well. Then add garlic, a sprig of curry leaves. Mix well and allow it to cook for about 5 minutes. The mushroom will release water. Add turmeric powder, red chilli powder,garam masala and salt to taste. Mix well and cook for 5 minutes in low flame until the raw smell of the masala powder leaves and oil begins to appear at the sides. Finally, add a sprig of curry leaves and switch off the flame.

Serve with Rice, Roti, variety rice, biryani or pulao.

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