Ingredients
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 20, finely chopped |
| Turmeric Powder | ½ teaspoon |
| Oil | 2 tablespoons |
| Salt | To taste |
| Coconut | 4 tablespoons, grated |
| Small Onions | 4, finely chopped |
| Green Chilies | 2, slit |
| Curry Leaves | 5 sprigs |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Mustard Seeds (Rai) | 1 teaspoon |
| Dried Red Chilies | 2, broken |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
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Prepare the Ingredients: Start by gathering all the ingredients. In a mixer grinder, add grated coconut, small onions, green chilies, curry leaves, cumin seeds, and a little water. Grind everything to a smooth paste.
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Heat Oil: In a frying pan or wok, heat oil over medium heat. Add mustard seeds and allow them to splutter.
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Temper the Spices: Once the mustard seeds crackle, add cumin seeds, curry leaves, and dried red chilies. Let them sizzle for about 10 seconds.
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Cook the Mushrooms: Add the chopped mushrooms and turmeric powder to the pan. Stir everything well and cook for 10-15 minutes until the mushrooms soften and release their moisture.
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Add Coconut Paste: Now, add the prepared coconut paste to the pan. Stir it in and cover the pan. Let it cook for another 10 minutes on low heat, allowing the flavors to meld together.
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Seasoning: Add salt to taste and mix thoroughly.
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Serve: Serve this flavorful Mushroom Thoran hot with rice, papad, and a side of Chau Chau Sambar for a traditional Kerala meal.
Enjoy this delightful Kerala-style Mushroom Thoran, a dish that captures the heart of Southern Indian flavors!
