Mushroom and coconut stir fry

 Mushrooms have a meaty texture and the thoran is an excellent side dish for chapati and rice.

The constituents of Mom's sapid thoran are..

Mushroom - 100g

Onion - 2

Ginger - 1/2 inch

Curry leaf - a few

Oil - 2 tsp

Mustard seeds - 1/4 tsp

Cinnamon - a small stick

Cloves - 2

For the coconut grind called arappu..

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Chili powder - 1/4 tsp

Turmeric powder - a smidgeon

Coriander powder - 1/4 tsp

Fennel seeds - 1/4 tsp

Salt - 1/2 tsp

The process..

Clean mushroom well and cut into small pieces. Chop up onion and hash ginger. 

Add in the melange of coconut, cumin seeds, turmeric powder, chili powder, coriander powder, fennel seeds and salt in a blender jar and grind for 2 seconds.

Heat a deep bottomed pan and drizzle oil. Throw in mustard seeds, cinnamon and cloves. When the mustard starts to crackle, cast in onion, ginger and curry leaf. Toss until onion becomes soft.

Add in mushrooms. Stir and cover with a lid for two minutes so that it cooks in the steam. After a few minutes, prepare a well in the center of the mushrooms by pushing most of it to the sides of the pan. Add in the coconut potpourri in the middle and cover with the mushroom. The coconut mishmash will cook in the steam produced as the mushroom dries up. Stir after a few minutes to intermingle everything. Get a buzz out of the awesome thoran along with red rice!