Mushroom Fry (Almbe phodi)

almbe phodi6.jpg
Somewhere in the month of July – August, we get Mushrooms(Almbe in Konkani, anabe in Kannada) here. They grow naturally especially in forests. They grow abundantly near the snake nests. They are the sites of mites. But people are afraid of Cobras and many do not go near them. Many bold people go to the forest to get them at the appropriate time. We get different varieties of mushrooms. In South Kanara we get button mushrooms. In Uttar kannada (North kanara) we get different types in upper and lower ghat sections. Some of the mushrooms are very poisonous. So only few people know which ones are edible and which ones are not. These are hugely popular among people here – everyone looks forward for these in rainy season.

almbe phodi1.jpg

After few washes
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These naturally found mushrooms have slightly different taste. They are very tasty compared to the artificially grown ones. I use them especially for frying. People use them for shallow frying or deep frying. We like shallow frying. I learnt this recipe from my grand mother. My children and all my family members are very fond of this mushroom fry. It is difficult to fry the artificially grown mushrooms available these days, as they are bigger in size. I have the experience that more than the half quantity of fried mushrooms disappear before the tawa is removed from the flame – you can’t just eat one.

We use leaflet midribs of the coconut (which is also used to make brooms) as skewers. We usually save a big batch of coconut leaflet midribs(sarni kaddi – broom sticks) just to use them as skewers.

The other dishes that I make with these mushrooms(you can also use any store bought mushrooms for these two) are – mushroom pulav, mushroom ambat.
If you don’t find these mushrooms, you could try bhende phodi.

1 cup mushrooms (slit)
1/4 tsp asafoetida
4 tea spn (approx) sooji
1 tea spn chilli powder
2–3 tea spn oil

Select the mushrooms that are not blossomed(opened up). Wash and clean them with enough water and remove the soil from them. Slit them longitudinally. Keep about 5 cms. of the stem along with the top(Some have very long stems, which are cut off).
almbe phodi3.jpg

As shown in the photo, arrange these slit mushrooms on a stick/skewers.
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Sprinkle salt over these and keep aside for five minutes. Sprinkle asafoetida powder over them.
Mix sooji and chilli powder. Roll the mushroom sticks in this mixture.
almbe phodi5.jpg

Apply oil to the hot tawa and fry these mushroom sticks on both sides on low flame.

PS: Do not keep them for a long time after applying salt, they get too soggy.
These are exremly tasty when they are hot.

31 thoughts on “Mushroom Fry (Almbe phodi)”

  1. Lovely dish. Looks yumm… very new to me indeed.

    First time to your blog and should say you have an amazing collection and you have put it down so neatly. keep it going.

    Do take a peep into my blog when you find time.

  2. Shilpa Bhandarkar

    Hi Shilpa,

    I LOVE LOVE LOVE these. I am feeling extremely sad as of now….since these r not available here in Bangalore.
    Back in Goa, where my parents r based, these r available in plenty during season time….
    Even though they r ridiculously expensive, everybody buys them since they r such a rare speciality…n so so yummy.
    My mum prepares the garam masala randayi as well as these yummy shallow fries.
    Of late picking of these mushrooms is banned in Goa, since it causes soil erosion. Inspite of that, a few people do indulge in selling them on the sly hidden from authorities 😀
    Even then we await these eagerly every season.
    hmm…well……until next july I guess I ahve to wait to visit my maternal home back in Goa 🙁
    Anyway….Thanx a lot for the recipe Shilpa. I love ur site. Keep it going….:)

  3. here in Goa these mushrooms are called Almi.Almi is eaten mostly as a tonak(a spicy gravy) with pao or uno (both are local varieties of bread). A delicacy relished by old and young alike.

  4. Hi aunty. Thanks for this lovely dish.
    Slurp:-) its mouth this is a tempting vegetarian version of non veg kababs.they look so i wish i too cd get those naturally grown mushrooms too.:-)

  5. Extremely interesting recipe.. I have not come across this before, nor have ever seen these long-stalked mushrooms.. i ws wondering how these varieties are priced, for the ones we get in supermarkets are kinda steep.

  6. Thanks Shilpa, your almbe photos has clicked on a ‘bachpan ka memory’ switch for me. My mami’s amma used to send us Mumbaiites a batch of ‘tiksaan-amsaan layile’ batch of these long-stalked mushrooms from Honavar. My mom used to make hugge of it.
    Your phodis and the home-made skewer technique of making them are both amazing. I will try this with the button variety that is available here, although I daresay it will be a delicately difficult task!

  7. Hi! Shilpa , it is really nice to have mushroom dishes , They are mouth watering .I apply garlic,cumminseeds and red chilli paste to mushroom and a litlle garam masala. Stir fry them. It tastes just like a tandoor dish.

  8. The mushrooms are reminding me of the days in india as they are very rare and seasonal and so mom used to make them with masala similar to andhra chicken curry uhh…….it tastes heaven. Next time if i get a chance to eat them i would try this recipe

  9. Can this same masala recipe be used for cultured mushrooms we see in superstores ??

    Shilpa: Yes, but taste/texture will be different as the cultured mushrooms have more water in them.

  10. Shilpa,

    The new look of ur website is superb and looks amazing. the pics of the dishes make it look all the more colorful. though i dont cook, i always visit your website in order to read your wonderful and new ways of making traditional and innovative dishes.

    I wish i could kiss your hands, and am sure they will be just as yummy….

  11. Hi Shilpa,kashi aasa?
    I am very happy the day I saw your website…. Many many thanks for you…. being a konkani I know very few Konkani dishes (a typical Konkani recipe).
    I love Almbe… but unfortunately, in Bangalore you will not find natural almbe & only artificial one is available here….
    Once again many thanks for your effort .. & interest.

  12. hi shilpa,
    i am surprised that such mushroom shapes did exist as i have seen only button ones and the artifically grown ones..and secondly never knew one could do mushroom podi too. your pic reminded me of dudhi kalo podi which my mum used to do back home. I really loved those and she too used sarni veer to fry them like you did..i dont think we get such mushrooms here but will be on the lookout as you have said that its very very tasty… thanks a lot shilpa

  13. Can anyone please let me know where we can find these type of mushrooms in America. All I get here are farm grown mushrooms, and never came across mushrooms like the ones you have here.

  14. Hi shilpa,
    Very hapy to see such unique recipes, Thanks a ton..

    But how long this has to be cooked on sim flame?

    I must try this once u tell the cooking period.

  15. I use the same recipe , but i add a little of tamarind water to it and a little pepper powder … makes it more tasty !! you should try it 🙂

  16. Hi Shilpa,
    this looks very interesting. I’m going to try it today. I like your site, keep it going


  17. Do you where in India, they are available? Are they commerically available or locally grown in towns? In our cousins village they are grown along the paddy field, a special place and they are quite seasonal.

    Would love to have them again either in India or in USA.
    Any pointers will be helpful. Will thank the leads each time we eat them :). Truely.

    1. hi shilpa

      thanks for the reply. on the same day I emailed a general query re: frozen raw prawns. since it was not related to any of your recipes, cannot remember where I emailed it. In case you have replied, are you able to add it under this recipe or email me the name to the recipe so I can look up

      thanks & sorry for the inconvenience

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