Follow these steps for perfect results
Button mushrooms
finely chopped
Turmeric powder
Sunflower Oil
Salt
to taste
Fresh coconut
grated
Shallots
Green Chillies
Curry leaves
Cumin seeds
Mustard seeds
Cumin seeds
Curry leaves
Dry Red Chillies
Prepare all ingredients.
Grind the shallots, green chillies, curry leaves, and cumin seeds into a coarse paste with 1/3 cup water.
Heat oil in a kadai or pan.
Add mustard seeds; wait until they splutter.
Add the tempering ingredients (curry leaves, dry red chillies) and mix well.
Add finely chopped mushrooms and turmeric powder; mix well.
Cook for 10-15 minutes until mushrooms release water and become tender.
Add the ground coconut paste and cook uncovered for 10 minutes.
Add salt to taste and stir.
Serve hot with steamed rice and Cheriya Ulli Sambar.
Expert advice for the best results
Adjust the amount of green chilies according to your spice preference.
Do not overcook the mushrooms; they should retain some texture.
For a richer flavor, add a teaspoon of ghee at the end.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with fresh curry leaves and a sprinkle of grated coconut.
Serve hot with steamed rice.
Serve with Cheriya Ulli Sambar.
Serve as a side dish with other Kerala meals.
Balances the spice.
Cools the palate.
Discover the story behind this recipe
Thoran is a common dish in Kerala cuisine, often served as a side dish for lunch or dinner.
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