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mushroom mappas recipe | vegetable mappas | mushroom potato curry kerala style

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mushroom mappas recipe | vegetable mappas | mushroom potato curry Kerala style with step by step pics and video recipe. simple, easy and flavorful curry recipe best suitable for pathiri and chapathi.

Mappas is a traditional kerala syrian christrian special dish where usually chicken mappas is been prepared. for a change, i tried making the veg version out of it.

If you have coconut milk powder handy, making this curry is such an ease. but i prefer fresh coconut milk for an added taste. if using coconut milk powder, then make a thin mix and thick mix separately.

just like chicken and potatoes, mushrooms and potatoes make a good combination. in this mappas recipe, both the vegetables have to be cooked and soft but not mashed. it has to be cooked only in coconut milk.

mushroom mappas recipe

mushroom mappas recipe

Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings


  • 2 tbsp oil
  • 8-9 cloves garlic sliced
  • 2 inch ginger juvenile
  • 1 no green chilli cut to two
  • 1 large onion finely chopped
  • 2 sprig curry leaves
  • 1/8 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1.25 tbsp coriander powder
  • 1/4 tsp garam masala
  • 1 large potato cubed
  • 200 gms mushrooms
  • 2 cups thin coconut milk
  • salt to taste
  • 1/4 cup thick coconut milk


  • heat coconut oil in a pan and slice garlic and ginger juveniles.
  • also add green chilli slit, chopped onions and curry leaves. fry until slightly brown. 
  • further add turmeric powder, chilli powder, coriander powder, garam masala. fry for a min until raw smell leaves
  • to this add potato cubes and mushrooms. fry until well combined and mushrooms shrink a bit. 
  • add thin coconut milk and let it cook until thick and vegetables are soft. 
  • check if the vegetables are cooked and soft. simmer and add the thick coconut milk.mix well. 
  • when it starts to boil, put off. serve hot with pathiri/chapathi


mushroom potato curry Kerala style

1.heat coconut oil in a pan and add sliced garlic, juvenile gingers and green chilli. fry for few seconds.

2. add chopped onions, curry leaves and fry until slightly brown.

3. further add all the spice powders – turmeric, chilli powder, coriander powder and garam masala. mix well and fry until raw smell leaves.

4. furthermore, add chopped potatoes and mushrooms and fry for a minute. until mushrooms start shrinking.

5. mix 2nd and third extract coconut milk/ thin coconut milk and add it to the pan along with salt to taste.

6. mix well and let it boil for few minutes until vegetables are soft.

7. check if the vegetables are soft and then simmer it. add thick coconut milk and mix well.

8. when it starts boiling, put off and serve hot with pathiri / chapathi.

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