In Kerala traditional Mushroom (കുമിൾ/ കൂണ്) season is immediately after the rain, as we see the white buds comes out in groups in wet soil. Now-a-days mushrooms are available in all the seasons from farms and became an easily available healthy vegetable option. Mushrooms are very low in carbohydrates and are a good source of protein, as a good alternative to meat. The recipe here is a common Kerala preparation of mushrooms with coconut.
Ingredients
- Mushrooms (washed and cut to pieces) : 700 g
- Onion (big- chopped to small pieces) : 1
- Green chilly (chopped) : 5
- Turmeric powder : ¼ T-sp
- Coconut : 1 cup
- Salt for taste
For tempering:-
- Mustard seeds : ½ Tsp
- Dried red chilli : 3
- Oil : 2 T-sp
- Curry leaves
Method
- In a kadai/ pan pour the oil and add the mustard seeds and let it splutter , then add the red chilli and fry it.
- Add the onion along with green chilli and fry it till onions turns translucent.
- Add the mushroom and turmeric powder and mix everything well it.
- Add salt and cook the mushroom without the lid on (mix it often). Can see water is oozing from the mushroom.
- Once it is cooked fully, continue on flame to dry any excess water (Typical cooking take about ~ 10 min).
- Now add the coconut and curry leaves.
- Mix everything together while cooking for about 2 more minutes.
Tips:
- Do not put the lid for the entire cooking.
- For authentic taste use coconut oil.
- Add more coconut and oil will give nice flavor and taste.
