Koon Varavu (Kerala Spiced Mushrooms)

Ingredients

• Mushrooms - 1/2 kg
• Onions - 2 whole
• Ginger - 1 tsp
• Garlic - 4 clove
• Green chilies - 3 whole
• Turmeric powder - 1/4 tsp
• Pepper powder - 1/2 tsp
• Kashmiri red chili powder - 1 tbsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Dry red chilies - 2 whole
• Curry leaf sprigs - 2 whole
• Cumin seeds - 1/4 tsp
• Shallots or small onions - 1 cup
• Grated coconut - 1/2 cup
• Salt to taste
• Coconut oil, as required

Instructions

1. 1Trim and wipe the mushrooms, then toss them with turmeric powder, pepper powder and salt to marinate for a short while so the spices stick.
2. 2Place the marinated mushrooms in a pan, sprinkle a little water, cover and cook on low flame until the mushrooms are cooked well and any released moisture has mostly evaporated.
3. 3Heat oil in a separate pan and sauté the ginger, garlic and green chilies until they turn light brown and fragrant, then add the chopped onions and fry until the onions turn soft and translucent.
4. 4Add Kashmiri red chili powder, coriander powder and garam masala to the onion mixture and stir well to remove the raw spice smell.
5. 5Once the raw spice aroma has gone, add the cooked mushrooms to the pan, cover and cook for 5 minutes so the flavors marry.
6. 6For the seasoning, heat oil in a kadai and let the mustard seeds splutter; then add the dry red chilies, cumin seeds, curry leaf sprigs and the shallots and sauté until the shallots soften and begin to brown.
7. 7Stir in the grated coconut and roast it well until it becomes golden and aromatic, which adds a toasty sweetness to the dish.
8. 8Add the mushroom mixture to the roasted coconut and shallots and stir gently until everything is evenly combined and heated through.
9. 9Serve hot with roti or rice.