Mushroom Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 5-6 dried red chilies and a pinch of asafoetida, and sauté for a few seconds.
5. Add 40 curry leaves and stir for a few seconds until fragrant.
6. Add 2.5 kg of chopped mushrooms and mix well to coat with the tempering.
7. Cook the mushrooms on medium heat for 10-12 minutes, stirring occasionally, until they release water and shrink in size.
8. Add salt to taste and 2.5 teaspoons of turmeric powder, and mix well.
9. Continue cooking for another 5-7 minutes until the mushrooms are fully cooked and the water has evaporated.
10. Add 1.25 cups of freshly grated coconut and mix well to combine.
11. Cook for an additional 2-3 minutes, stirring occasionally.
12. Turn off the heat and serve hot with rice or roti.