Mushroom / Koon Thoran

 

 

 

 

Ingredients

1. Mushroom – 1/2  lb or 1 packet (I used button mushroom, this tastes best with oyster mushroom)
2. Pearl onions – 10 – 12, sliced (You can use 1/2 cup big onion instead)
3. Grated coconut –  1/2 cup
4. Green chilies – 2, slit
5. Ginger – 1/2 inch, chopped
6. Garlic – 2 – 3, chopped
7. Turmeric powder – 1/4 tsp
8. Chilly powder – 1/2 tsp
9. Coriander powder – 1/2 tsp
10. Pepper powder – 1/4 tsp
11. Garam masala powder or fennel powder – 1/2 tsp
12. Coconut tidbits / thenga kothu – 3 – 4 tbsp
13. Curry leaves – 1 sprig
14. Oil  – 2 – 3 tsp
15. Mustards – 1/4 – 1/2 tsp
16. Dry red chilies – 2
17. Salt – To taste

Method

1. Put the mushrooms in a vessel containing water and 1/2 tsp turmeric powder for about 10 minutes. Wash the mushroom well in 2-3 rounds of water. Chop them to small pieces.

2. Heat oil in a pan at medium heat. Splutter mustards and fry dry red chilies. Now add the coconut tidbits. Fry them until they turn light brown and then add the sliced pearl onions. Stir fry until they are lightly browned. Bring down the heat and add the chopped mushroom pieces, ginger, garlic, spice powders, grated coconut, salt and curry leaves. Do not add water as water will ooze out from the mushrooms. Stir fry at medium heat until mushroom is done and water is completely evaporated. Mushroom will get cooked fast. Switch off. Serve hot with rice and an ozhichu curry.