Mushroom Poriyal

Ingredients

• - 250g button mushrooms
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare mushrooms: Clean 250g button mushrooms by wiping with a damp cloth. Do not wash — they absorb water. Slice into thin pieces.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3 minutes.
5. Add mushrooms: Add sliced mushrooms. Do not add salt yet — salt draws out moisture from mushrooms.
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. Add spices and salt: Add half tsp turmeric, half tsp red chilli powder and salt. Toss and cook 2 minutes.
8. Dry out: Cook uncovered on high heat until completely dry — mushrooms release a lot of water.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Mushroom poriyal is a quick and flavourful side dish. Serve with steamed rice, sambar and rasam.