Mushroom Pollichathu, How to make Traditional Kerala Pollichathu in Banana Leaf
Prep time
Cook time
Total time
Traditional Mushroom Pollichadhu recipe made in Coconut oil and wrapped in Banana Leaf
Recipe type: Side Dish
Cuisine: Kerala, Indian
Serves: 4
  • ¼ turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tbsp lemon juice
  • 1 tbsp curd
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp salt
  • Other ingredients
  • 500g mushrooms,
  • 10 to 15 shallots
  • 2 medium-sized ripe tomatoes
  • few curry leaves
  • Coconut oil(main Ingredient)
  1. wash and Dice the mushrooms, chop the shallots, keep aside. Take a Banana Leaf wilt it, keep aside.
  2. Take the marination masala, mix everything well without water.
  3. Coat it with mushrooms keep aside. Mushrooms absorb the salt immediately so no need for marination, we can proceed to the next step.
  4. Now heat a Kadai, add 2 tbsp coconut oil. add shallots, curry leaves fry well.
  5. add tomatoes saute well, cover, and cook till the tomatoes turn soft and mushy.
  6. Now add in the mushrooms mix well with the tomato gravy.
  7. Cover and cook for 10 mins till the oil separates. We have added all raw masala, so it needs more cooking time to shed the masala smell.
  8. so cook till oil separates.
  9. Switch off the stove. leave it for few minutes.
  10. Now take the banana leaf, transfer the mushroom masala in the middle of the banana leaf(if you don't have banana leaf you can wrap it in aluminum foil)
  11. parcel it and tie it
  12. Heat a cast-iron pan place the mushroom packet, toast it for 5 mins, after 5 mins flip and toast the other side.
  13. switch off the stove.
  14. Mushroom pollichathu is ready to serve.
  15. It tastes amazing when it is hot.
I didn't wilt the leaf since it was soft, you can wilt it and then use it.
no imagination required for mushrooms, since they absorb the salt very soon.
use good quality mushrooms.
adjust the spice level according to your taste buds.
If you don't have a banana leaf you can use aluminum foil for parceling the mushrooms.
To get smoky flavor use a cast iron pan.
For good taste use Cold-pressed Coconut oil
Recipe by Prema's Culinary at