Thoran is a stir fry made with any type of vegetable and coconut in Kerala. Today’s recipe is mushroom thoran or mushroom stir fry Kerala style. This thoran is made with finely chopped mushrooms to which a paste made of coconut and shallots is added. It is then tempered with mustard and cumin seeds and curry leaves. This dish has a mild flavor and is not spicy. We loved having it with steamed rice and dal.
Mushrooms are rich in selenium and vitamin D. They are rich in anti-oxidants and also help in inhibiting the growth of cancer cells. Consumption of mushrooms also helps promote cardiovascular health as they are rich in potassium and vitamin C. These are few of the health benefits but there are plenty.
And did I tell you that you can pack this mushroom thoran in your lunch box and have it with rotis? Yes, my daughter had it with roti and she loved. So this recipe can be given to kids too.This recipe is dedicated to my friend Ashwathy from Kerala. She guided me in cooking this recipe and also described how in Kerala they prepare different types of thorans. Thanks Ashwathy.
Ingredients: Prep. Time: 30 Minutes, Serves: 4
1 packet/20 medium sized button mushrooms, finely chopped
½ teaspoon turmeric powder
2 tablespoon oil
Salt to taste
For tempering:
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 dry red chilies
2 sprigs curry leaves
For spice paste:
4 tablespoon freshly grated coconut
4 shallots
½ teaspoon cumin seeds
2 green chilies
5 curry leaves
Procedure:
1) Grind all the ingredients meant for spice paste into a thick coarse paste by adding ¼ cup water.
2) Heat a kadai and add oil. Add mustard seeds and after they splutter, one by one add the other ingredients meant for tempering and mix well.
3) Add the finely chopped mushrooms and turmeric powder. Mix well. After some time water will be released from the mushrooms. Cook it for 10 to 15 minutes till the mushrooms appear tender.
4) Now add the ground coconut paste to the mushrooms and cook uncovered for 10 minutes.
5) Add salt to taste and give it a stir.
Also check other recipes with mushroom.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest1 packet/20 medium sized button mushrooms, finely chopped
½ teaspoon turmeric powder
2 tablespoon oil
Salt to taste
For tempering:
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 dry red chilies
2 sprigs curry leaves
For spice paste:
4 tablespoon freshly grated coconut
4 shallots
½ teaspoon cumin seeds
2 green chilies
5 curry leaves
Procedure:
1) Grind all the ingredients meant for spice paste into a thick coarse paste by adding ¼ cup water.
2) Heat a kadai and add oil. Add mustard seeds and after they splutter, one by one add the other ingredients meant for tempering and mix well.
3) Add the finely chopped mushrooms and turmeric powder. Mix well. After some time water will be released from the mushrooms. Cook it for 10 to 15 minutes till the mushrooms appear tender.
4) Now add the ground coconut paste to the mushrooms and cook uncovered for 10 minutes.
5) Add salt to taste and give it a stir.
Also check other recipes with mushroom.
