Mushroom Poriyal

Method

1. 1

   Prepare mushrooms: Clean 250g button mushrooms by wiping with a damp cloth. Do not wash — they absorb water. Slice into thin pieces.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

5. 5

   Add mushrooms: Add sliced mushrooms. Do not add salt yet — salt draws out moisture from mushrooms.

6. 6

   Cook on high heat: Cook on high heat 5-6 minutes without stirring for the first 2 minutes so mushrooms get golden. Stir and continue cooking until all moisture evaporates.

7. 7

   Add spices and salt: Add half tsp turmeric, half tsp red chilli powder and salt. Toss and cook 2 minutes.

8. 8

   Dry out: Cook uncovered on high heat until completely dry — mushrooms release a lot of water.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Mushroom poriyal is a quick and flavourful side dish. Serve with steamed rice, sambar and rasam.