Mushroom Ghee Roast


Mushroom (cut half lengthwise) 500g

Ghee 4 tbsp

Ammikal Masala 2 tbsp (30g)

Jaggery ½ tsp (chopped) 


  • Mix the masala with 2-3 tbsp water to make a thick paste
  • Heat ghee in a thick flat bottomed pan. (Feel free to add more ghee for a richer taste)
  • Add the mushroom and saute for about 30 seconds on high flame.
  • Reduce the flame to low and add the masala paste.
  • Mix well with the mushroom and ghee.
  • Cook for 15 minutes on low flame while stirring gently and continuously
  • Add a quarter cup of water and jaggery. Mix well.
  • Cook till it reduces to a thick gravy consistency.
  • Serve with neer dosa, rice or parotta.

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