Ingredients (Serves 3-4):
- Mushrooms: 250 grams (button mushrooms, cleaned and sliced)
- Onion: 1 medium (thinly sliced)
- Green chilies: 1-2 (slit lengthwise, adjust to taste)
- Garlic: 3-4 cloves (crushed)
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp (or to taste)
- Black pepper powder: ½ tsp (for a spicy kick)
- Mustard seeds: ½ tsp
- Curry leaves: 1 sprig
- Coconut oil: 2 tbsp (essential for authentic flavor)
- Salt: To taste
Instructions:
- Prepare the Mushrooms: Clean the mushrooms thoroughly by wiping them with a damp cloth or rinsing lightly (avoid soaking as they absorb water). Slice them into even pieces and set aside.
- Sauté the Base: Heat 2 tbsp of coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter. Toss in the curry leaves, followed by the crushed garlic and slit green chilies. Sauté for 30 seconds until aromatic.
- Add Onions and Spices: Add the sliced onions and sauté until they turn translucent and slightly golden. Lower the heat, then add turmeric powder, red chili powder, and black pepper powder. Stir for 20-30 seconds to roast the spices without burning them.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and mix well to coat them with the spice mixture. Sprinkle salt to taste. Cook on medium heat, stirring occasionally, for 8-10 minutes. The mushrooms will release water as they cook; let the water evaporate completely, allowing the mushrooms to get slightly crispy and golden on the edges.
- Final Touches: Once the mushrooms are cooked and the dish looks dry, check for seasoning and adjust salt or pepper if needed. Turn off the heat and garnish with a few more fresh curry leaves for added aroma.
- Serve: Serve hot as a side dish with steamed rice and dal, or pair it with chapati for a simple, hearty meal. The smoky, spicy flavors of this Nadan Mushroom Mezhukkupuratti are sure to delight your taste buds.