Mushroom 65
A popular South Indian appetizer, Mushroom 65 features crispy, deep-fried button mushrooms coated in a spicy and tangy batter. The dish is finished with a fragrant tempering of curry leaves, garlic, and green chilies, making it an irresistibly flavorful and addictive snack.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a mixing bowl, combine maida, corn starch, rice flour, ginger-garlic paste, Kashmiri red chilli powder, garam masala, black pepper powder, and salt.
- c.Gradually add water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the mushrooms well.
- 2
Step 2
- a.Coat the Mushrooms
- b.Wipe the mushrooms clean with a damp cloth and pat them completely dry. Avoid washing them under water to prevent them from becoming soggy.
- c.Add the dry mushrooms to the batter and toss gently until each piece is evenly and thoroughly coated.
- 3
Step 3
- a.Deep Fry the Mushrooms
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat to about 180°C (350°F). Test the oil by dropping a small bit of batter; it should sizzle and rise to the surface immediately.
- c.Carefully slide the battered mushrooms into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy.
- e.Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
- 4
Step 4
- a.Prepare the Tempering
- b.In a separate, wide pan, heat 1 tbsp of oil over medium heat.
- c.Add the chopped garlic, slit green chilies, and curry leaves. Sauté for 30-40 seconds until the garlic is fragrant and the curry leaves are crisp.
- d.Reduce the heat to the absolute lowest setting. Add the whisked curd and stir vigorously and continuously for 20-30 seconds to create a quick sauce without curdling.
- 5
Step 5
- a.Toss and Serve
- b.Immediately add the fried mushrooms to the pan with the tempering.
- c.Toss everything together quickly to coat the mushrooms evenly with the sauce.
- d.Turn off the heat. Squeeze fresh lemon juice over the top and garnish with chopped coriander leaves.
- e.Serve immediately while hot and crispy for the best texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest mushrooms, wipe them clean with a damp cloth instead of washing them. Excess water makes them soggy.
- 2The batter consistency is key. It should be thick like pancake batter, enough to coat the mushrooms without being runny.
- 3Maintain a consistent oil temperature (around 180°C/350°F). Frying in batches prevents the temperature from dropping, ensuring a crispy, non-oily result.
- 4To prevent the curd from splitting, whisk it well and add it to the pan on very low heat (or with the heat off), stirring constantly.
- 5Toss the fried mushrooms in the sauce right before serving to maintain their crunch.
Adapt it for your goals.
Vegetable Swap
Replace mushrooms with cauliflower florets (Gobi 65), paneer cubes (Paneer 65), or baby corn.
Baked VersionBaked Version
For a healthier alternative, arrange the battered mushrooms on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.
Flavor TwistFlavor Twist
Add a pinch of asafoetida (hing) to the batter for a traditional flavor, or a teaspoon of soy sauce to the final tempering for an Indo-Chinese twist.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
Antioxidant Powerhouse
Mushrooms contain antioxidants like selenium and ergothioneine, which help protect body cells from damage caused by free radicals.
Immunity Support
Garlic and mushrooms both have properties that can help support the immune system, making your body more resilient against infections.
Frequently asked questions
The origin is debated, but a popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai, India. Other theories suggest it was originally made with 65 spices or was the 65th item on the menu.